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.
Made this recipe yesterday and the cookies were a hit!! SO DELICIOUS !! Highly recommend !!
Yay! We’re so glad you loved them Sarra! Thanks for sharing your positive feedback with us.
Can I use flax meal instead of egg?
Hi Rebecca, thank you for your question! Other readers have shared that they’ve used egg replacements, such as flax, for these cookies with positive results. Happy baking!
halfay through making them- can you use coconut flour instead of almond?
Hi Abby, coconut flour has a different taste and texture than almond flour so we wouldn’t recommend it for this recipe. It also absorbs liquids differently so it typically can’t replace almond flour 1:1, but would require other adjustments to the recipe for the best results. We hope this helps!
I’m going to try your recipe this weekend for a company pot luck on Wednesday, sort of team building event. So I’m thinking 100 cookies. How would monk fruit do?
Hi Marie, we don’t typically use sugar substitutes like monk fruit so we can’t say definitively if it will change the taste and texture. Several have commented that they’ve used coconut sugar, honey, and other substitutes with success so it might be worth a try! We’d love to hear how it goes!
I made the dough (haven’t baked yet) and I found it to be too sticky so I added another 1/2 cup almond flour. It’s still quite sticky so it’s in the fridge now to hopefully firm up. Is the dough supposed to be super sticky? I could barely form balls.
Hello! Should I use dark or light brown sugar? Is liquid coconut oil ok to use? And salted or unsalted butter? Thanks!
Hi Nicole, salted butter and then light or dark brown sugar will work. We would recommend solid coconut oil since it is creamed with the softened butter and sugar. We hope you enjoy the cookies!
Hello, thank you for the recipe. How do you measure your almind flour? Weigh by scale or dip, scoop and scrape? Do you pack the flour in the measuring cup?
Hi there. Love these cookies! Is one serving one cookie? I just ate three fresh out of the oven.
Hi Cynthia, one serving is one cookie if you make 24 cookies out of the dough. We’re so glad you loved the recipe!
I was super skeptical once I mixed the ingredients, but after baking one up, my mind’s made up: these are delicious!! Crispy around the edges, filling, sweet, just a little chewy! Really delicious.
Yay! We’re so happy you enjoyed the recipe! Thanks for sharing.
This was heavenly!
I made these for my toddler with less sugar. It came out so good that my husband ate all haha
This will be my go to healthier chocolate cookie recipe!
Yay! We’re happy to hear they were such a hit! Thanks for taking the time to share your experience, Lina.
Thank you so much for this recipe. They are delicious! Such an easy recipe. Very tasty. I used pecans in mine and a little bit of hazelnut flour as I didn’t have enough Almond flour. But they tasted so good, I might have to do them that way again.
Hi Lisa, thank you for sharing your experience with us. We’re so glad you enjoyed the cookies!
Hi!
Before I tried this recipe as a cookie, can I make them as a pan cookie instead?
Thank you!❤️
Hi Loreen, yes that should work! Typically you don’t want the dough any thicker than 3/4″ to 1″ when pressed into a pan. You can stick with the 350°F and just increase the baking time. We’d love to hear how it turns out!
Thank You so much for sharing this recipe, luckily I had all the ingredients on hand and it was a quick bake that made 40 cookies. Love Em
Hi there, we’re so glad you enjoyed these cookies! Thank you for taking time to review the recipe!
These cookies are amazing! They turn out perfectly every time- I have taken them to church and every one there LOVED them! Thank you, Erin for sharing this recipe!
We’re so happy to hear that, Nicole! We appreciate you taking the time to share your experience with us!
what can i use in stead of coconut oil?
thanks im looking forward to makig and eating them.
Hi Ann, we recommend using more butter in place of the coconut oil. We hope you enjoy the cookies!
I’m a chocolate cookie connoisseur. I had some almond flour on hand and thought of something sweet to make with it. I found your recipe and thought I’ll give it a try. I like it! The cookie came out soft and with just enough sweetness, although I added the entire bag of chocolate chips instead of 1 1/4 cup. Letting the dough sit in the refrigerator for a while really helped.
Your recipe will remain in my recipe box. Thank you!
That’s so good to hear, Helene! Thanks for taking the time to comment – it means a lot!
Hi
I cant seem to tap or click on the faq in mobile – fyi – i cant access any answers to faq.
Hi Paige, we’re sorry you had this experience. We tested the FAQs from both a mobile device and computer. Both seem to be working correctly now. It may have just been a temporary glitch.