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.
These are great. I might try them with a little less oil/butter. I’m wondering if you’ve made them by measuring the almond flour in grams? My two 1 – cup measuring cups are not exact
Awesome recipe! I used coconut sugar, and monk fruit sweetened chocolate chips. Soft inside and crispy outside like a good CC cookie should be and everyone loved them. Will be making these again!
I’ve used this recipe many times to make cookies for my gluten sensitive grandson. Instead of making drop cookies I spread the dough in a nonstick foil lined jellyroll pan and bake for 20 to 25 minutes. Once cooled I cut into bars and store in the freezer. They’re great to eat straight out of the freezer. The only other change I’ve made is to use all butter rather than coconut oil and butter. He loves them and they’re super quick and easy to have on hand.
These turned out great and so easy to make!! I always try to experiment with gluten free recipes for guests that visit and this is definitiely a keeper. Thanks for the awesome recipe!
Can I substitute avacado oil in place of the coconut oil for the almond chocolate chip cookies?
Won’t taste as good. The coconut taste gors well with the chocolate and nuts, and it’s pretty subtle. Also it’s more the consistency of the 1/4 c of butter that it replaces.
Hi! I have some restrictive dietary limits, I need to leave out the coconut sugar, coconut oil and add soluble corn fiber… could I use manuka honey as a sweetener or perhaps stevia?
How much? I am substituting sugar free choc chips… that’s a lot of changes I do realize…. Thank you for your substitution recommendations, and all your efforts to guide us alternate bakers. I really miss cookies!
Hi KC! I know many people in the comments have made these successfully honey. I think 1/2 cup should work instead of 3/4 cup. You can use more butter in place of the coconut oil. I hope this helps!
I’m on keto/low carb, so I made a few substitutes like monk fruit sweetener with a 1/2 tsp of sf caramel syrup in place of brown sugar and sf chocolate chips. I baked them a little longer, about 20 mins. They turned out great and tasted wonderful! I figured about 1 carb for 3 cookies!
Would avocado oil work in place of the coconut oil? Coconut oil is too overpowering for me.
I would use organic palm shortening or more butter instead!
We did and it was SOOOO Yummy!!! Ate everything in a few hours. So light and fluffly. Best cookie I’ve every eaten
Hooray! I’m so glad you enjoyed them!
By far my favorite cookie recipe!
So freaking delicious and easy. And less sugar than my non gf recipe! Turned out amazing – my only tip is to cook a bit longer! I did 14 min for one batch and they were still totally mushy and then another batch at 18 and they were still just a tad under!
Hi there, I was wondering if you could do a peppermint version with white chocolate chips and crushed peppermint for the Christmas season? Thanks so much! This recipe is awesome!
I think that would work great! I would just use soft peppermints and crush them up. Sounds delicious!
After trying many grain free choc chip cookie recipes, this is by far our absolute favorite!
Thanks for this great recipe! Is the nutrition info for one cookie??
Can these be frozen either before or after baking?
Yes! Both ways will work. We like to freeze cookie dough balls and bake them straight from the freezer. You can also freeze the baked cookies and enjoy them straight out of the freezer!