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.
I made it with my dad and we had a blast making them together! They are so delicious! Thank you for the recipe!
Hi Jameson, we’re so happy to hear both you and your dad enjoyed the recipe! Thank you for sharing such kind feedback with us. Happy baking!
These are so good! Wondering what the serving size is on the nutrition facts? TIA!
Hi Alicia, we’re so glad you enjoyed the recipe! The nutrition information is for 1 serving (1 cookie) if you make 24 cookies out of the dough. Making cookies larger or smaller would impact the nutrition facts. We hope this helps!
Good cookies! I found that I didn’t need to space them very far apart on the baking sheet. The dough didn’t spread much, even starting at room temperature. First batch of rounded spoonfuls came out still quite rounded and thick. I flattened out the second batch for flatter, thinner cookies, and they came out nicely. Either way, they taste great! Thanks for this recipe!
Hi Laura, we’re so glad to hear you enjoyed the cookie recipe! Thank you for taking time to share your positive experience with us. Happy baking!
Delicious cookies!!!
We’re so glad you liked them, Patricia! Thank you for sharing with us. Happy baking!
Ive been making these now for years for my daughter who has Celiac-but they are my favorite! I use coconut sugar, dark choc chips, and my personal fave is adding 1/2 cup espresso chips and sometimes a tsp espresso powder. I keep balled dough in my freezer ALWAYS! They dont always make it to the oven! The recipe is requested more times than not. Thank you!!!
Wow! Thank you for such amazing feedback, Britta! We’re so pleased to hear how much of a go-to recipe this one has been for you!
Incredible cookies! Thank you so much, Erin 🙂 They are my go-to cookies. Can’t stop making them and raving about them! I have also frozen a batch of them (raw dough, formed into cookie shapes). Do you know how long they need to cook (from frozen)?
Yay! We’re so pleased to hear how much you love this recipe, Maria. Thank you! They’ll typically need 2-4 extra minutes when baking from frozen. Happy baking!
Hi Erin, Instead of butter, can I use more coconut oil? Thanks, Mark.
Hi Mark, we haven’t tried these cookies with all coconut oil. We recommend using organic palm shortening as a replacement for the butter. We hope you enjoy the cookies!
Thank you for this recipe! Could I use margarine instead of butter?
Hi Mary, we haven’t tried margarine, but it should work. Another butter sub we like in this one is organic palm shortening. We hope you enjoy the cookies!
Can you use avocado oil instead of the coconut oil
Hi Tracey, thank you for your question! If not wanting to use coconut oil, we’d recommend organic palm shortening or more butter since they are solid at room temp. like coconut oil. You can definitely try the avocado oil, but since it is liquid at room temp. it may cause the cookies to spread more. We hope this helps!
Baked it, loved it. It is loved by my family and friends.
Thank you for your positive feedback! We’re so glad the cookies were loved by all!
soooooo insanely good
Yay! We’re so glad you loved the cookies! Thank you for your positive review!
These are divine!!
My sister is allergic to eggs. Would there be a reasonable substitute for the eggs in this recipe?
Thank you!
Hi Moriah, we’re so glad you loved the recipe! 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. We hope your sister enjoys an egg-free version of these cookies!
These are some of the best cookies I’ve tried. I’m a diabetic so I used the splenda brown sugar substitute, and sugar free chocolate chips. And let me tell you they were perfect and no one could tell the difference. ❤️
We’re so glad you enjoyed the recipe, Michelle! That’s good to know that those swaps worked well with this recipe. Thank you for sharing!
Can you freeze cookies?
Hi Deb, you can definitely freeze these cookies! They’ll keep for up to 3 months. We hope you enjoy the recipe!
Delicious? I just read the nutritional facts is it 14g of carbohydrates per cookie ? Or per batch?
This recipe is absolutely delicious! I used 1 teaspoon of almond extract instead of vanilla, which complemented the almond flour. I would recommend this recipe to anyone, it is that good.
Thank you for such kind feedback, Esmee! We’re so glad you loved the recipe. Almond extract sounds like a delicious swap. Happy baking!
I just made these with dark chocolate chips and regular sugar instead of brown sugar and they are delicious! I prefer these over a traditional chocolate chip cookie recipe.
Hi Jenny, we’re so glad you enjoyed the recipe! Thank you for sharing your experience with us. Happy baking!