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.
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.
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!
Original photo from 2012!
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!
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 (113g) butter softened
- 1/4 cup (56g) coconut oil
- 3/4 cup (160g) brown sugar or coconut sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 cups (300g) blanched almond flour
- 1 1/4 cups (213g) chocolate chips of choice
- 2/3 cup (87g) 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.
Excuse my language but these are effing incredible. Seriously, I’ve been eating low carb for two years and this is by far the best baked good recipe I’ve ever made. I exchanged the brown sugar for the Splenda brown sugar which meant using 1/4 cup + 2 tbsp Splenda brown sugar instead of 3/4 cup regular brown sugar.
I can’t praise this recipe enough, I’m so happy with these cookies!!!!!!
Do u think splenda and natvia will be the same? I heard splenda is th sweetest sweetener, and i only have natvia!
Sunday I babysat my grandson while his parents went out for dinner. He wanted me to bake cookies, and I wanted to bake some with almond flour, so I googled some recipes. The picture of those cookies sealed the deal. Because I didn’t have any time to wait for the butter to soften, I used shortening, and these cookies were phenomenally good. The best part? They were sweet, but not so sweet that it made me want to keep eating them. I have never before had that experience! These cookies are delicious and they bake up perfectly. Next time I will use the coconut oil and butter, but it’s nice to know that you can put with shortening. I also didn’t have any walnuts, but I have a lot of nut flours on hand, so I used about a third of a cup of pecan flour. It was just the right amount. Jack doesn’t like chunks of nuts, and neither does my husband, so the pecan flour added just a nice nutty flavor and wasn’t overpowering. I love your blog and your recipes. I really love this recipe.. It was so easy, and the results were spectacular.
I was wondering could you use coconut flour instead of the almond flour? These look delicious!
Hi Ashley! Unfortunately coconut flour has very different properties than almond flour and won’t work here. Sorry!
I should have given them 5 stars as a matter of fact!
I adapted these by using slightly more than 1/4c br sugar, 1/4c xylitol, 1/4c date sugar and approx 1 tbsp honey. I also used 1 tsp vanilla powder instead of extract and added slightly more almond flour than called for. They were wonderful! Thanks for the recipe
A few years later and your recipe is still being appreciated. :o)
I just made these and am in love. I had about 3/4 cup of almond flour left and what I thought was a new bag. But it turned out to be cashew flour, so I used that for the full three cups.
Instead of waxed paper I just greased the cookie sheet with coconut oil. No burning, no stick. It worked great. I’m new to gluten free eating and am amazed I don’t have any of the usual heaviness I feel when I made cookies with regular flour.
Delicious. I’m glad I found your site!
So great to hear Clara! Good to know it works with those substitutions too!
This is by far the best almond flour cookie recipe I have found! I make the recipe using coconut palm sugar instead of brown sugar and grape seed oil instead of coconut oil (simply because the first time I made these I was out of coconut oil). This is a 5 star recipe.
I just wanted to tell you that my husband loves these cookies so much that I have made them 8 times this month per request! Thanks for the recipe!
Sounds yummy! Could I replace the butter with more coconut oil, and if so, how much would you recommend? Thanks 🙂
I did them as outlined for 11 min and it was too long! They did burn. I’m confused. They were not in the lowest position but in the middle. I did freeze 26 for later so maybe I could put them at the highest position in the oven and see.
WOW! You have it going on! I only made a small test batch and they are delicious! I used almond meal since I had it,whey low gold brown sugar all natural sugar substitute and all butter. Good thing it is only a 1/4 batch or I would be in big trouble 🙂 they are terrific….thanks and I will be trying more of your recipes. Just love your site, photos are very nice too.
I made these last night! With a few tweaks of my own (2/3almond flour, 1/3 wheat flour plus subbed some of the sugar for honey) and they turned out to be the best cookies I’ve ever made! Thank you so much for sharing!
Did u do 3/4c honey? And did they stick well together?
I just made these and they didn’t spread AT ALL. I refrigerated them about 15 min before, but I don’t think they got very chilled. I used butter, coconut oil, and coconut palm sugar. Thoughts? I have the dough freezing now for future use, so wondering if I should thaw and smoosh them when baking? They’re good, just not what I was expecting!
Was telling a vegan friend about these. Then remembered there is butter and eggs in this. Is there a suitable substitute for those two ingredients to make this vegan?
For the butter you can use Earth Balance Buttery Sticks or palm shortening. I haven’t tried making these without eggs so I can’t say for sure – but I adding a flax slurry in place of the eggs along with a tablespoon or so of whole psyllium husks might work.
These are seriously perfect! I used all coconut oil to make them dairy free so that my husband could eat them. We can’t stop eating them! SO SO GOOD!!