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!

3 baked almond flour cookies on white plate

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!

Almond flour chocolate chip cookies on baking sheet lined with parchment paper

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!

close up shot of almond flour chocolate chip cookie

Recipe FAQ

Can these cookies be made with coconut sugar?

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.

What kind of almond flour should I use? 

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.

What can I substitute for the coconut oil?

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.

What can I use in place of butter?

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!

stack of almond flour cookies on red and white dish towel

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!

Order my gluten-free cookies cookbook today
three chocolate chip cookies on a white plate
4.96 from 610 votes

Almond Flour Chocolate Chip Cookies {Grain-Free}

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 servings
The Best Almond Flour chocolate Chip Cookies – An all-time FAVORITE recipe! Crispy on the outside, soft on the inside and slightly buttery.



  • 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


  • 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.


You can use almond meal in place of blanched almond flour for this recipe with great results.
You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.


Calories: 223kcal | Carbohydrates: 14g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 126mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.8mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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    1. I haven’t tried this myself so I’m actually not sure! I would search the comments thought because I think others have.

  1. 5 stars
    Omg. These are perfect. I was out of coconut oil so had to use shortening. I can’t believe how great they are. Perfect texture as well. Also I used sugar free choc chips since we are trying to watch sugar intake. Thanks so much. I shared your blog with others.

  2. I have to say, I am 67 years old and have been on a quest to find a really good chocolate chip cookie recipe for many years. I’ve been trying to replicate the way my mother made them. I have a daughter-in-law that is gluten free so I tried the recipe for her. An absolute 10! They were so good, I thought what would it taste like with regular flour? It’s amazing, I think I found the best cookie recipe EVER, gluten free, or not!! Thank you so very much!!!!!

  3. I would recommend using cassava flour, or coconut flour. They keep the cookie more fresh if you let it cool

  4. 5 stars
    How do I prevent the cookies from crumbling? They seem to loose moisture after cooling on the rack overnight.

    1. I recommend storing them in an airtight container overnight. This will help them stay moist. I hope this helps!

  5. Delicious!! Made them with lily’s healthy choc chips and substituted the sugar with coconut sugar.

  6. Made these today, Great!!! They have a grainy texture, but I’m used to almond flour and so is my family. Flavor is just like a white flour cookie. I didn’t use walnuts as mine went bad. Will definetly make again,and again, and again. Thanks for a great recipe

  7. Should I do anything like add a bit more flour if I am leaving out the nuts? If so, how much do I add?

      1. 5 stars
        Amazing and delicious! I made these with cannabutter and they’re so good!! I did see they should be stored in air tight container to maintain freshness and best the same day, but i was wondering how many days these will stay good for in the fridge please?

        1. 1/24th of the recipe (so if you make 24 cookies with the whole batch) would be 14 carbs. I hope this helps!

  8. These were great! lm home recooping from surgery, and have been craving chocolate cake. So instead, I took whatever I had in my cabinet and mixed. Half a bag of chips, dark brown sugar hard as stone, (beaten down with a hammer)and fine almond flour. So easy and satisfied my sweet tooth.

  9. 5 stars
    These are so yummy. I’ve made them twice now and they’re a hit. My brother just went gluten free and he really likes them! Thanks so much.

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