The BEST Almond Flour Chocolate Chip Cookies – An all-time FAVORITE recipe! Crispy edges on the outside, soft on the inside and slightly buttery.
Hundreds of reviewers agree these cookies are the most delicious almond flour cookie recipe around! This tried-and-true recipe was originally published in 2012 and is one of my #1 recipes today!
UPDATE 5/2022 – These cookies continue to be the most popular recipe on my blog as well as at my house! Many questions on substitutions have been answered in the comments. These cookies will satisfy any chocolate chip cookie craving you have!
We love keeping them in the freezer and eating them cold straight out of the freezer. Great to have around when you’re craving something sweet!
I have attempted several almond flour chocolate chip cookies and finally found a winner! These cookies are slightly crispy on the outside and moist and soft on the inside.
My friends and family loved these! With this recipe you can easily switch up the chocolate chips and nuts to your preferences.
For more almond flour baked goods try these almond flour sugar cookies, almond flour snickerdoodles or almond flour blondies. You also might like these almond butter cookies!
Chocolate chip cookies really are one of life’s simple pleasures. Few things are more comforting than a warm, freshly-baked cookie with a glass of cold milk.
Storage Instructions
Once baked, these cookies can be stored in an airtight container at room temperature for up to 3 days.
Make-Ahead/Freezer Instructions
As with many other cookie recipes, I usually make a batch of dough, then bake half and freeze the other half.
When you want a cookie, just bake the frozen dough by adding 2-4 minutes onto the cook time. These are perfect to have on hand for those nights when you just need a little something sweet!
Recipe FAQ
Yes! These cookies work great with coconut sugar! Several people in the comments have also had success with sugar substitutes and honey. I haven’t tried these so I can’t say for sure.
There are 2 kinds of almond flour – blanched almond flour and almond meal. These cookies are flexible in that you can use either one. This isn’t always the case, but for this recipe blanched almond flour or almond meal will work great. I prefer blanched almond flour. Lately I’ve been buying it at Costco.
I recommend using more butter in place of the coconut oil. Vegetable oil doesn’t have the same properties as coconut oil and the cookies won’t have the proper texture.
I recommend using organic palm shortening in place of butter. Shortening is a dairy-free option that will give the cookies the needed structure and texture.
Original photo from 2012!
I hope you like these almond flour chocolate chip cookies as much as we do! If you try this recipe be sure to leave me a comment/rating below!
Almond Flour Chocolate Chip Cookies {Grain-Free}
Video
Ingredients
- 1/2 cup butter softened
- 1/4 cup coconut oil
- 3/4 cup brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups blanched almond flour
- 1 1/4 cups chocolate chips of choice
- 2/3 cup toasted walnuts optional
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
- Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
- Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.
Love loved LOVED these cookies! I made them with 1/2 cup sugar and only 1 cup organic mini choc chips! Added loads of cinnamon and my whole family took them down in seconds! Thank you for sharing!
Can I make these with stevia instead of sugar? Will the texture be ok? And baking powder instead of baking soda? Ty.
I haven’t tried these with stevia! I think something like monk fruit would be better as stevia is just liquid and the sugar contributes to the texture of the cookies.
What can I use in place of coconut oil
You can use more butter if you like!
5 stars , very good & simple. I used dark brown sugar and 3 tsp of vanilla by mistake. Included the walnuts, though I melted the coconut oil before adding it to the butter. Maybe the melting is assumed, being the nature of the oil. Or of it in Maine climate during winter, solid.
I made these along with some regular cookies and these were a bigger hit haha. These are so soft and tasty!! Will be making again!
I use this recipe for my grandson who is sensitive to gluten. Instead of individual cookies, I spread the dough in a jelly roll pan lined with non stick foil. Bake for 25-30 minutes, cool, turn out onto a cutting board and cut into bar cookies. Quick and easy. I store them in the freezer and they are great with little to no defrosting
These are delicious! I used Lilly’s caramel chocolate chips and added extra butter due to no coconut oil on hand. Fantastic alternative when having Gestational diabetes and really wanting a sweet treat!
I’m so glad they’re a yummy treat for you right now! Great to know they work well with those chocolate chips 🙂
Sheila,
How much butter did you use to replace coconut oil?
Cheri
These are hands down the best gf cookies I’ve ever had! We subbed in 1/4 more of the grass fed butter instead of coconut oil. They are so light yet chewy! This is our new go-to for cookies. Planning on some more mix ins next time.
Best chocolate chip cookies ever! Will try with Swerve brown sugar next time, as I’m trying to avoid sugar as well as wheat. Mine came out perfectly, not crumbly at all, crispy on the outside, chewy on the inside. Only downside……..can’t stop eating them!!
Great to know these turned out well with Swerve! Thanks for sharing as it helps other readers 🙂
Wow! I’ve never made cookies with almond flour before so I was skeptical…but Wow! These were DELICIOUS cookies. FYI, I substituted 1/4 cup sour cream for the coconut oil, and lowered the brown sugar to 1/2 cup. They came out super moist inside, but browned and slightly crispy on the outside. I also softened the butter and didn’t melt it, so the cookies did nit spread too much. They were just right.Thank you!
I’m so glad you enjoyed the cookies!
I’ve been gluten free for 21 years now and I’ve made a lot of different baked goods with almond flour. I decided to gather and process my own acorn flour this year. I made this recipe substituting acorn flour for the almond flour. I added a bit more fat because the dough was on the dry side. They actually turned out tasty. I think next batch I will add apple sauce to counter the dryness. The taste and smell were great!
Thank you so much for this recipe. I have been struggling with the candida diet and low amylose diet (mold).
I shouldn’t have chocolate, so I used the base recipe but substituted half of the almond flour for coconut flour, added oranges juice/zest, cranberries, and pistachios. It was delicious and I am so thankful that I have a safe, delicious treat during the holidays.
Those sound like delicious additions! I’m glad you have a delicious holiday cookie you can enjoy 🙂
I’ve been several chocolate chip cookies recipes! By FAR this is the absolute best & easiest! Bless you for sharing this amazing recipe!
I’m so glad you like the cookies! Thanks for the comment 🙂
THE BEST COOKIE I EVER MADE.
I’m 35 and I’ve been baking EVER since I was 14 years old. Let me TELL you these are WORTH IT!
Go MAKE these cookies RIGHT NOW STRAIGHT AWAY!!!
NOTE: My substitutions
1/2 cup coconut sugar was sweet enough for me
I used 63% dark chocolate chips
Grass fed butter, pasture raised eggs. All USDA ingredients = The best cookie recipe of my entire existence thus far. Thank you sooooo much for these wonderful cookies.
P.s these were the first cookies I ever made with almond flour. And now I can’t wait to make more of your recipes!!
Formed and frozen. Will bake the morning of my trip to Seattle to deliver same day fresh baked and hoping they will taste just as good.
Yay! I hope they turn out for you!
My husband absolutely loved these. I used a low carb brown sugar, they turned out excellent.
I’m so glad they turned out for you!
My cookies tasted very good I’m just wondering why they did not spread out when I placed them on the cookie sheet they just stayed like that they’re very moist I might add
Substituted sugar for monk fruit (1:1) – wasn’t quite sweet enough, so added 1 tbsp maple syrup, which was perfect!
The texture is a little grainier than a traditional flour, but great taste!
Pretty big batch, also! 3 dozen-ish. Freezing some cookie dough for later use.
Thanks for the yummy recipe 🙂
I recently decided to go on a flourless cleanse. That doesn’t mean I dont crave sweets. So I looked up almond flour chocolate chip cookies recipe and never go with the first option. Came accross this one and decided to try it out. Let’s just say when I made these cookies, they didn’t last 12 hours. They are so good my family couldn’t stop eating them. Sad for me as I only got to eat 3 out of the whole batch!
These are the first almond flour cookies I have tried and they are great. I’m new to this no gluten or corn flour thing. My only question is that the cookies don’t stay together very well quite crumbly. Still delicious though. Just wanted to know if that is how almond flour cooks or did I do something wrong? I can’t thank you enough for testing this new way of baking for people with allergies and I really appreciate it.
i personally had to bake mine for much longer, closer to a half hour, but that may be because i made bigger cookies. love the rec!
Great recipe and I too had to cook the cookies longer than the suggested time but maybe because I used a larger ice cream scooper to form my cookies. I thought I had did something wrong because the cookies was so crumbly. The recipe was great to follow and the ingredients all so simple to find. Thank you for this great recipe.