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.
Hello, can I keep the dough few days in the refrigerator before I cook them. I substituted
The eggs with applesauce, and the butter with vegan butter, because my visitors are vegan.
Thank you
Et
Hi Etidal, if waiting a few days to bake the cookies, we would recommend freezing the dough. When you are ready to bake the, you can bake the frozen dough by adding 2-4 minutes onto the cook time. We hope this helps!
Can I use flax eggs for this recipe?
Hi there, other readers have shared that they’ve used egg replacements like chia, flax, or aquafaba for these cookies with positive results. Thank you for your question!
Can I freeze the baked cookies?
Absolutely, Monica! They’re even delish eating them directly out of the freezer while they’re still cold. Thanks for your question!
I want to bake just a few cookies at a time. What is the best way to store these between baking? Freeze uncooked cookies, refrigerate dough, bake and freeze cookies?
Hi Joy, you can freeze the dough and then bake the frozen cookies when you’re ready for a few. You’ll just need to add 2-4 minutes to the baking time when baking frozen dough. Enjoy!
I bookmarked this recipe immediately after trying. So good and quick and easy to make.
I substituted one cup of the almond flour with a cup of coconut flour. The cookies didn’t spread at all! I re-checked everything else, and it was correct. Wonder if it was just that coconut flour substitute. Still taste good. Going to sprinkle powdered sugar on them and call them snowballs.
Hi Susanna, we generally don’t recommend coconut flour for many recipes. Changing out the almond flour could definitely impact texture and how much they spread. We love your positive attitude turning them into snowballs with powdered sugar!
My daughter needed to start a GF diet. She loves to bake. These are now her go to cookies! She just recently made them for a group get together, and they loved them. (She didn’t even tell them they were almond flour til after they said they were so good!) So glad we found this recipe. I do need to bake them just a little longer than recipe states.. more like 15-18. But maybe I just make them bigger.
These are so good! I was wondering if anyone can tell me the serving size for the nutrition facts?
Hi Bonnie, this recipe typically makes 24 servings and the nutrition facts are for 1 cookie. We’re so glad you enjoyed the cookies!
Can you use hand mixer instead of stand mixer?
Hi Cheryl, yes you can use a hand mixer. They sometimes get bogged down easier so if it seems like the hand mixer is overheating or slowing down too much, you can also mix by hand instead of using a stand mixer. We hope you enjoy the cookies!
Hello, can I add coconut flour in this? How do you feel about almond extract?
Hi Dee, we generally don’t recommend coconut flour for many recipes. Changing out the almond flour could impact texture and how much they spread. We haven’t tried adding almond extract, but if you decide to try it, a little typically goes a long way. We hope you enjoy the cookies!
I’m Keto, and I substituted the sugar for monk fruit, and they turned out delicious. This recipe is the best I have tried! So glad I found this recipe. I definitely recommend!
They were the best gluten free cookies I have ever tasted!
Love this recipe. It is a go too! For future reference, is it possible to substitute normal flour for almond flour?
Hi Kayla, we think that would work fine. If you decide to give it a try with regular flour, we’d love to hear how it goes! Thanks for reviewing this recipe!
I made these and I was surprised at how good these were! I substitued ghee fo the butter, as I wanted to use mine up. These baked well, browned well and looked like a regular chocolate chip cookie. Yummy and delicious! Thank you for a easy and great GF chocolate chip recipe.
Mine are in the oven right now! Can’t wait to see/ taste the results!! Thank you very much!
So exciting! We hope you enjoyed the almond flour chocolate chip cookies, Eliana!
They were absolutely amazing Christie! So good that I am starting a new batch right now! Hahaha.. Thank you so much! Have a lovely Sunday!!
Yay! We love to hear that Eliana! Thanks for sharing!
Curious if you know—not a big baker here-if I want to cut in half or eliminate the sweetener all together, will that mess up the consistency?!
Hi Maddi, you may be able to reduce the sugar slightly, but greater changes to the sugar or eliminating it all together will impact the texture and final product. This recipe works great with a variety of sugars and sugar substitutes. The comment section has ideas beyond the two sugars we recommend. Happy baking!
Loved the recipe. Thanks for sharing it.
This is a very delicious cookie! Thank you. I can wait to use it as a base for “monster cookies”!