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 did anyone use powdered sweetener (like natvia or splenda) to replace the brown sugar? If yes, was it any good? Im watching my sugar intake but really craving for some cookies!
Just wanted to say. I’m always looking for a more natural low carb cookie. And my husband, who hates anything diet said “these are pretty good. I could eat these” which is saying a lot! Thank you so much for this recipe. Delicious!
I can’t have eggs. Do you know what would be a good substitute?
Hi Erin-
Please add our name to the list of people who sing your praises! These are so delicious, and I love that I can freeze half the batter and make as needed- YOU ROCK! Tomorrow we try the Zucchini Muffins- 😉
Kelli
Thank you Kelli! I hope you like the zucchini muffins as well!
Can I replace the butter with anything else rather than using soft butter?
You can use Earth Balance Buttery sticks in place of the butter.
I don’t have any baking soda. Is there anything else I could use in its place? or just leave it out?
Made these today for my family and I. I made them with all butter ( no coconut oil) and added a tiny bit more baking soda. THEY WERE AMAZING!!!!!!!!!!!!!!!!!!!!!! Thanks so much for this recipe!!!!
Dear Erin,
You are amazing. Thank you for all the hard work! We have a batch baking in the oven and one set out to cool. They smell delicious and I’m sure they’ll turn out great! I also stuffed my cookie with m&m’s and my dad and I used cocoa and butter to substitute chocolate chips. I love cooking! Thanks for using almond flour. It was the only flour we had in the house! Guess what? you made cookies for a sweet sixteen!
Thanks,
Anou
Thanks Anou!
Can you give nutrition information for these cookies? They are delicious but I am on a low-carb diet. Thanks!!!
For all those curious about the nutrition information, I have done all the math and finally figured it out:) Enjoy!
Serving size: 1 cookie
Calories: 235
Calories from Fat: 164
Total Fat: 18g
Saturated Fat: 7g
Trans Fat: Og
Cholesterol: 23mg
Sodium: 108mg
Potassium: 86mg
Total Carbs: 17g
Dietary Fiber: 1g
Sugars: 13g
Protein: 4g
Those figures are off
Did you figure out the correct macros? If so please share!
My search is over. This is the recipe I’ve been waiting years for! Subbed erithritol for sugar and used Lily’s stevia-sweetened chocolate chips.
Someone posted it on Trim Healthy Mama and changed my life. I’ll definitely be sending others your way! So thankful you shared this recipe.
How much erthritol did u use to replace the sugar? 🙂
I tried this recipe tonite and I think I did something terribly dumb,,,I accidently used all of my almond flour in another recipe and all I had was coconut flour So I thought well maybe I can make this work.
I added just one cup and the batter became like a crumbly mess. I measured it right from the bag so perhaps next time I should stick with almond flour AND carefully measure breaking it up a bit as the flours can be dense lol!
Ahhhh well we learn from our mistakes just thought I would share my newbie mistake so others won’t do the same=)
Definetly using this recipe again!!
Can I use 2 cups of almond flour and 1 cup of oatmeal in this recipe?
I just recently started following your blog as you have many great recipes. I made these exactly by the recipe and were soooo delicious. Just wondering, can you substitute the brown sugar for honey? I’m trying to find a completely healthy sugarless cookie. If not, I’ll stick to this recipe, everyone loved them.
Hi Karen! I’m glad everyone loved the cookies! I haven’t tried honey in this recipe and since it is a liquid sweetener it might effect how well the cookies stay together. I would try coconut sugar if you’re looking for a refined sugar alternative!
These are the BEST paleo cookies I have ever made!!! Coconut sugar instead of brown sugar, of course. But OMG SO GOOD.
Soooo yum!!! These were my first almond flour cookies and they were so perfect! The only thing I changed was the sugar. I didn’t have brown sugar so I used 1/2 c organic cane sugar and 1/4 c maple syrup. They were perfectly chewy and delicious. Oh and I added a few more chocolate chips :-D. Thank you thank you thank you for this recipe.