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.
Can I use erythritol instead of regular or coconut sugar?
I haven’t tried this myself so I’m actually not sure! I would search the comments thought because I think others have.
Going to make these but don’t have coconut oil. Can I substitute more butter?
Yes that will work great!
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.
Aww thanks for sharing my blog! I really appreciate that. So glad you like the cookies!
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!!!!!
I would recommend using cassava flour, or coconut flour. They keep the cookie more fresh if you let it cool
How do I prevent the cookies from crumbling? They seem to loose moisture after cooling on the rack overnight.
I recommend storing them in an airtight container overnight. This will help them stay moist. I hope this helps!
Delicious!! Made them with lily’s healthy choc chips and substituted the sugar with coconut sugar.
So glad they turned out for you!
Can I sub flax egg or aquafaba for the eggs. My partner is allergic. Thanks!
I used a chia egg and it worked well- so I’d say yes!
Hi Jasper, thanks for sharing this tip! We’re glad the cookies turned out well for you!
Excellent!
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
Happy they turned out for you! Thanks for the comment 🙂
Would these be good for ice cream sandwiches?
Yes that would be delicious! 🙂
Should I do anything like add a bit more flour if I am leaving out the nuts? If so, how much do I add?
No need to add more flour if you’re leaving out the nuts!
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?
I’m glad you enjoyed them! They will stay good in the fridge for up to a week 🙂
What is the serving size on the nutrition info?
The nutrition information is based on 1/24th of the recipe – so if you make 2 dozen cookies!
So 12 cookies = 14 carbs? I need a carb count for T1 Diabetic.
1/24th of the recipe (so if you make 24 cookies with the whole batch) would be 14 carbs. I hope this helps!
So EACH cookie is 223 calories and 14g of carbs, for example?
Yes! If you make 24 cookies from the batch 🙂
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.
Made these today! So delicious will definitely be making again.
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.
Will this work with a flax egg or Aquafaba to make it vegan (with vegan butter)?