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.
hi, I don’t have coconut oil. Can I just use 3/4 cup butter?
Hi Susie, yes you can use more butter in place of the coconut oil. We hope you enjoy the cookies!
Very tasty,!! I’ll be making these again!!
Hi Freda, thank you for your positive feedback. We’re so glad you loved the recipe!
These cookies are my go to! Always delicious and love trying different variety’s of them. Making again today and trying it out with the coconut sugar!
Hi Bobbi Sue, we’re so happy to hear this recipe has become such a go-to for you! Thank you for your kind feedback. Happy baking!
Yum!! I’m newly diagnosed with celiac and a lifelong “regular” baker with picky taste. I have been feeling depressed trying GF recipes that have an off taste to them. These turned out so delicious and the ingredients were easy to find and so fresh tasting. Love it and will make again.
Hi Paige, we’re so glad you enjoyed this recipe so much! Thank you for taking the time to share your experience with us. We hope you enjoy more Meaningful Eats recipes too!
I need to be sugar free, can I substitute with monk fruit?
Hi Sally, we don’t typically use sugar substitutes so we can’t say definitively how monk fruit will do in this one. 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 just made these and they were so delicious! I added an extra egg, some cinnamon, and extra vanilla extract to the recipe because I like super moist cookies and they were absolutely amazing.
We’re so glad you loved the recipe, Lauren! Thank you for sharing your positive experience with us. Happy baking!
Hello! Would love to try out the recipe, is it possible to share the measurements in weights(grams)? Thank you 🙂
Hi Sandhya, the gram measurements have been added. We hope you enjoy the cookies!
What is blanched Almond flour, is it not the same as normal Almond flour? Do we need to put water in it? If so how much?
Hi Suhani, good question! Blanched almond flour is made from almonds with their skins removed first. This results in a lighter color and smoother texture compared to regular almond flour. No need to put water in it. We hope you enjoy this recipe!
Question
Is the coconut oil supposed to be melted first or at room temperature?
Hi MJ, the coconut oil should be added at room temperature, no need to melt it first. We hope you enjoy the cookies!
Excellent receipe…needed something sweet but lower carb…I’m new to the keto world……cookies were delicious!!!
Thank you!
Yay! We’re so happy you loved the recipe, Allison! Thank you for taking the time to share your feedback with us!
Quick, easy and exceptional flavor. A true family favorite!
We’re so happy to hear that it has become a family favorite! Thank you for sharing such kind feedback with us, Mike!
These cookies are so good. Recipe was easy, too!
We’re so glad you loved the recipe, Terri! Thank you for taking the time to share with us. Happy baking!
What can I use instead of egg ?
Hi Akanksha, thank you for your question! Other readers have shared that they’ve used flax eggs in this recipe with positive results. The comments section may have more egg substitution ideas as well. Happy baking!
I’m not on a gluten-free diet, but I love almonds and wanted to make an almond flour chocolate chip cookie. This was the best-rated recipe I could find so I tried it out. I made 1.5 x the recipe, no modifications, and the cookies turned out fabulous. I took them to a dinner with some friends who are gluten-free and some who aren’t, and it was a huge hit with *everyone.* Since all the cookies got eaten, I’m curious about how well they fare the next day. I guess I’ll have to make them again to find out!
Yay! This makes us so happy! Thank you for sharing your positive experience with us, Cheryl. We’re so glad everyone loved the cookies!
Is the butter salted or unsalted in the recipe? These cookies are incredible! Always a hit
Hi Lexi, we’re happy to hear they were a hit! We recommend salted butter. Happy baking!
These are amazing!! Just wondering if they could also be cooked in an air fryer. and how long from frozen you may recommend? It’s always nice to have just a couple cookies sometimes
We’re so glad you loved the cookies, Kim! We haven’t tried making them in the air fryer. Baking the dough from frozen in the oven requires about 2-4 extra minutes, but we’re not sure about the air fryer. We’d love to hear how it goes!
I used unsalted butter and the cookies are delicious!
Hi Jessica, we’re so glad you enjoyed the cookies! That’s good to know unsalted works well too. Happy baking!
My source of coconut sugar makes ALL baked goods dark brown. Great for chocolate cake, but: Does anyone know of a brand of lighter coconut sugar? My first choice of sweetener is maple syrup sugar. Not so dark and better flavor.
Also, I don’t use butter in anything, doesn’t agree with me. What could I choose instead? Maybe olive oil? How much?
Thanks
Hi Nechama, we don’t typically bake with sugar substitutes, but our readers are great about sharing their experiences so we hope someone can offer their advice on coconut sugar here! You could use vegan butter or organic palm shortening in place of the regular butter. Using oil would change the texture of the cookies. We hope these ideas help!
I’m curious, what could I sub for the egg? Half of my family is vegan.
Hi Shakeerah, thank you for your question! Other readers have shared that they’ve used flax eggs in this recipe with positive results. The comments section may have more egg substitution ideas as well. Happy baking!
Can any other oil be used, instead of coconut oil. Thanks.
Hi Vijaya, we recommend using more butter in place of the coconut oil. Other oils don’t have the same properties as coconut oil which impacts texture. We hope you enjoy the cookies!
This cookie recipe is the best one I have tried so far. Super
We’re so glad you loved it, Violet! Thank you for such positive feedback!