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 (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.
My cookies were too soft even when I had baked them from frozen. The bottoms didn’t crisp up even when the edges were starting to turn brown. Help. Thank you.
Hi Ann, we’re sorry you had this experience! This can happen if the the oven temperature isn’t accurate (home ovens often become inaccurate over time), the butter was melted rather than softened, the dry/wet measurements were off, or even depending on the material type of the baking sheets (how they conduct heat). We hope these ideas help and your next batch goes much better!
Can i use regular white cane sugar? If i dont have coconut or brown sugar handy.
Hi Geetha, thank you for your question! Using granulated sugar will change the taste and texture, creating a drier cookie that lacks the hint of molasses. We would recommend sticking with brown sugar or coconut sugar for best results!
Do I have to use coconut oil?
Hi Kathy, you can use more butter in place of the coconut oil. We hope you enjoy the cookies!
My husband is diabetic and he loved these cookies. I was a little concerned, but oh my goodness they are absolutely delicious.
Hi Christine, we’re so pleased to hear you both enjoyed the cookies so much! Thank you for taking the time to share your positive experience with us!
So delicious!
We’re so happy to hear you loved the cookies, Maria! Thank you for your positive feedback!
Can I sub a cup of wheat flour for a cup of almond flour
Hi Heidi, we haven’t tried wheat flour in this recipe since that flour type contains gluten, but it typically doesn’t work as a 1:1 swap for almond flour. The recipe would most likely need a number of changes to use wheat flour. Thank you for your question!
Are you supposed to flatten before baking? They cooked 11 minutes and still held the shape of a ball
Hi Leah, typically they don’t need to be flattened first. The dough may not spread if the butter goes in too cold, the dry/wet measurements are off, the oven temperature isn’t accurate (home ovens often become inaccurate over time), the material type of the baking sheets, etc. You can also flatten them if you prefer. We hope your next batch goes much better!
I am addicted! Made them AGAIN today after devouring the last batch within less than 24 hours! Do NOT call my doctor…he is already worried and threatening re: my cholesterol and weight…but these babies? They are not helping my situations, BUT they ARE bringing me pure food joy…that’s worth something. Isn’t it?!
Update…these were more like you said, less thick. I didn’t PACK the almond flour like I normally do when using it as flour. I measured, and BAM, so much less thick, and I thought I MIGHT have to refrigerate them b/c they were much thinner. I still smooshed them, but they just felt so much thinner and baked up photographically…see photos…oh wait, how can I drop/add pictures?! Anyway…delish again…I still had brown sugar to use up, so until I run out, I cannot tey them with coconut sugar, but I will review when I make them. And when I do that in a few days, don’t judge me for over consumption or send a recommendation to anyone to stage an intervention!
Aww, we’re so happy to hear this recipe has been such a hit! Thank you for sharing your follow-up with us. Happy baking!
Maybe I’m missing it, but I don’t see how many cookies this recipe makes—and it’s not noted whether the butter should be salted or unsalted. I’d love to know before I try to make these. They sound great!
Hi Maggie, the servings are listed at the top of each recipe card. This one typically makes 24 cookies, if the dough is scooped into tablespoon-sized balls. We like to use salted butter in all of the dessert recipes. We hope this helps and you enjoy the cookies! Happy baking!
I’ve made these a few times and they’re always a hit.
They’re super soft, so if you’re taking them to a party, I recommend baking until they’re a little browned on the top and bottom to hold their shape, and layering with wax paper in the tupperware to prevent sticking/crumbling. I like to add extra salt as well.
We’re so pleased to hear this recipe has been such a hit! Thank you for sharing your positive baking experiences with us!
I just made these and they were great. Easy to make, quick baking and delicious. They were quite light in texture which was a plus.
Thank you for such kind feedback, Nassema! We’re so pleased to hear how much you loved the cookies. Happy baking!
Is there any way I can substitute the eggs for something else?
Hi Saydee, we haven’t made these cookies egg-free, but 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!
Made these cookies for a gathering I had and they were a hit even with those who don’t need to eat grain free foods! I didn’t think I would care for them, but I thought they were very good. Thanks!
Will be making them again for sure.
We’re so pleased to hear the cookies were such a hit! Thank you for your positive feedback, Kris. Happy baking!
Can you use maple syrup instead of brown sugar? And how much maple syrup would you use
Hi Maureen, we haven’t tried maple syrup in this recipe unfortunately. If you decide to give it a try, we’d love to hear how it goes!
With such high ratings, despite not previously liking almond flour based cookies and because I had an absolute craving for cookies, I pushed forward and prepared these last night when I had a sudden onset hankering for cookies and there were none in the pantry. To my absolute surprise, both my not-required-to-be g/f spouse (unlike me who HAS TO BE g/f due to severe health reactions) and myself BOTH LOVED these cookies!
As promised, they were soft, chocolate chips melty, and because I HAVE TO HAVE the crunch of nuts in all baked goods, these were PERFECT with a smidge more chopped (plain/ un-toasted) walnuts than called for.
Oddly, my cookies did NOT spread though. The dough was really thick, not needing to be put into the fridge to keep them from spreading too much. Because they spread so little that first round, producing clumpy haystack like cookies, I smooshed the second batch, flattening them to make them appear more like the photos. Both batches have merit with my spouse preferring the clumpy ones to the more perfectedly round, flat ones.
Either way, these were THE PERFECT BLEND of sweetness with a crunch, and despite what you said about them being best consumed the day of, we are LOVING them this morning with our pre-breakfast cup of morning coffee!
An added bonus? If I hadn’t opted for actual brown sugar, these would not have been too unhealthy nor produced ANY guilt. I am now eager to make a second batch with coconut sugar, which I had in the cabinet last night but figured we were already pushing the boundaries of producing really good cookies from past experiences by having it be an almond flour based cookie, as was aforementioned. Suffice it to say that I cannot WAIT to try this recipe using the coconut sugar to lower the glycemic index. Thank you for this gem! Chocolate chip cookies sans the guilt. What a concept!
We’re so pleased to hear how much you enjoyed the recipe! Thank you for your kind feedback. We hope your next batch with coconut sugar is enjoyed just as much! Happy baking!
Any idea if you could replace coconut/brown sugar with sugar free substitute?
Hi Teresa, we don’t typically bake with sugar-free substitutes to say for sure. Other readers have shared that the cookies worked well with subs like Splenda brown sugar substitute and sugar-free chocolate chips. The comment section may give you other ideas to try too! We hope you enjoy the recipe!
Dangerously good! I did have to bake them for about 18 minutes at 350 in my oven for the perfect texture. They are insanely delicious! Will be making again!
Yay! We’re so pleased to hear you loved the recipe enough to make it again! Thank you for your positive feedback!
I am trying to go gluten free because gluten is not good for anyone. I do have a couple friends and her kids who have celiac disease. I brought the cookies out to them to test out the recipe and they loved it. The next test is taking these cookies to a dinner tonight and seeing how fast the cookies go. So far they are delicious!!
Hi Melanie, we’re so pleased to hear the recipe has been a hit so far! We hope they were enjoyed at the dinner as well. Thank you for sharing your experience with us! Happy baking!