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.
If I don’t use the coconut oil how much more butter would I use
You can use an additional 1/4 cup coconut oil!
These cookies are a major hit in our household. My wife has several food restrictions so we eat a
lot of gluten free dairy free but dessert options are few and far between. We sub the 1/2 cup of butter with coconut oil. The cookies come out just a tad more oily, but delicious! Our go to sweetener is monk fruit.
Do have a question: how would you adjust the bake time for a cast iron “sheet cookie” bake?
I’m so glad you like the cookies! Are you wanting to make a skillet cookie in a cast iron pan – like a pizookie? If so I would bake it for 20-25 minutes!
What can we use instead of butter? More coconut oil? We have that and avocado oil
I would use a vegan butter substitute that will provide some structure like Earth Balance Buttery Sticks. I hope this helps!
I have been making these for years. I use ‘golden’ monk fruit sweetener for the sugar and almond extract rather than vanilla. For variety, you might want to give it a try.
Great to know the cookies work well with those ingredients! 🙂
I have celiac disease and I’m trying these for the first time. They are in the oven and can’t wait until they are done. Thanks for sharing.
These were absolutely delicious. Would definitely make these again!
Can’t wait to try these. If I use butter in place of coconut oil, will it be the same equivalent? Thank you!
Yes! You can use 1/4 cup butter in place of the 1/4 cup coconut oil for a total of 3/4 cup butter. I hope this helps!
Made these last night to see how my husband would do with these. He gets headaches from all purpose flour. I made them with brown sugar because I don’t have coconut sugar. I can taste the coconut oil and a tad of the gritty texture of the almond flour, but they were still delicious and no headache for husband. My question is, can I use 3/4 Cup butter and skip the coconut oil?
3/4 cup butter will work great!
This is not just the best almond flour choc chip but the best choc chip cookie. I tried so many recipes with wheat flour and other but nothing tasted like this.
Amazing, I had to stop myself after the 4th cookie
I’m so glad they turned out for you! 🙂
I make my own almond milk then dehydrate the leftover meal so was excited to find this recipe. Except I didn’t have quite enough almond flour so I threw in some buckwheat flour. Other than that I made the recipe as stated with coconut sugar. They were so good! Not too sweet, my belly felt okay after eating them. This will stay in rotation!
I made these and they are perfect. Took them to movie night at our church and they were all gone. That says a lot at a Southern Baptist Church.
I’m glad the cookies were a hit! Thanks for the comment!
These cookies are my family’s favorite. I have been making them for a while now. I like that they have less sugar and I use Lilly brand chocolate chips in them.
My family prefers these over the recipe from our Magnolia cookbook!
I love that these are much better for you so you can feel good about eating them.
Thank you for the recipe!
Do you melt the coconut oil?
No I use solid coconut oil!
I’ve try on this recepi. It’s superb yum!
But my cookies turn soft after awhile from oven. Can advice is there anything wrong to my cookies? The cookies turn yellow brown and baked for 12mins. Thanks.
I love to bake to share with friends. These were an enormous hit! Shared the recipe with everyone. I made it following the directions as written. The texture and softness were perfect.
Thank you for sharing this recipe!
I’m glad the cookies were to your liking! Thanks for the comment!
These are absolutely delicious, and they taste like regular thin and crispy chocolate chip cookies. My family loves them.
Luckily I had all the ingredients on hand, I woke up at 3:30 am and I needed something to do to tire me out, this was a perfect time filler and they came out great after I substituted a stevia brown sugar blend because of my diabetes. Recipe went smooth and the sugar free choco chips worked well.I’ll make them again, they’re great