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.
This is my go-to chocolate chip cookie recipe. I like Costcos almond flour compared to others that I’ve used. The cookies turn out a bit more firm and fluffy. They are soft even after a day but I like soft cookies. I have a group of friends that are in love with this recipe.
I’m so glad! That is my favorite almond flour too!
I’ve made these twice now – so good!! I don’t have any coconut oil, so replaced it with olive oil. The first time, they were a bit chewy and soft after the first day, but still good. The second time, I put 1 cup of corn flour (not corn starch) and 2 cups of almond flour. Crunchier for much longer!
These look delish!! Can I use Trader Joe’s Gluten Free flour in place of the almond flour with the same results??
Hi Amber! I can’t say how that would turn out. The Trader Joe’s Flour is very different than almond flour. Sorry about that!
WOWWWW!! I just made these. I followed the recipe to a T. Except I didnt have bleached almond flour … Just almond meal.. LAWDDDDD they are divine!! My husband ate 5 cookies in less than 5 minutes lol. Thank you so much for this recipe. I’m never ever making cookies with flour ever again. Next time I’ll add raisins, oats, & chocolate chips : )
I am pre-diabetic so no sugar no carbs. I have been making these for 2years. I use stevia for sugar, spenda blend for brown sugar (some sugar), sugar free choc chips. . Honey, agave etc is SUGAR so I don’t use. They need to cook a bit longer than shown but will burn a bit at recommended temp so I lowered temp and cook longer. Using coconut oil on pan also works well. Just watch them. I started with 1 batch, then two and am now up to three- everyone inhales these cookies. FYI Costco now carries 3 lb bags of honeyville blanched almond flour. These cookies are better than the real thing. I guarantee. Inhale them!!!
I just made this recipe and LOVE the cookies! My husband is a chocolate cookie lover and I wasn’t sure how he would feel about a change from regular Toll House, but he is crazy about them, too! Success!! They look almost exactly like ordinary Toll House cookies which is great, because I have tried other almond flour recipes and they were cakey and didn’t spread out very well. These are a perfect, tender cookie- not overly sweet or greasy- just right! The only change I made was to use 1/4 c. regular sugar and 1/2 c. brown sugar instead of the 3/4 c. brown sugar called for, and that was just because I ran out of brown sugar. It made over 4 dozen cookies and made the kitchen smell wonderful! This recipe is a keeper for sure!
Great to hear! Glad they turned out for you.
Hello! I was wondering what the nutritional breakdown is for these delicious looking cookies, specifically the amount of carbs. Thanks 🙂
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
Thanks so much Kelsey!!
<3
Mine turned out like dry crumbly lumps. they stayed in the exact same shape I put on the pan 🙁 I dont know what went so wrong, I didn’t have enough almond meal so used coconut flour as well, everything else was exactly the same.. everybody has such great results! So disappointing, my gluten free baking are always total fails. Sigh.. I have alot of the dough left, I wonder if some more oil, milk or egg would help the cause?
Coconut flour and almond flour are very, very, very, very different.
Coconut flour absorbs just about any liquid you put it with and therefore cannot be used as a 1:1 substitute for almond flour/meal. I’m so sorry.
So good!!!
Recently went gluten free. I wanted something healthy and sweet. These cookies are amazing. The recipe makes 24 generous sized cookies . Took longer than 12 mins to cook but still turned out fantastic!! I’ll make them again.
Thanks so much for this yummy treat!
Can anyone tell me the measurements in grams please?
These are definielty the best cookies I have ever made. I did use more coconut oil than butter though, to skimp on some of the fat from butter…I do have a question. Do you think you could freeze the dough once it is all mixed up? Or would it be better to freeze the baked cookies?
This dough freezes great! I scoop it into balls and freeze them on a parchment lined baking sheet. Then you can transfer the dough balls to a freezer bag and bake a few cookies whenever you want. Just add 2 minutes or so to the bake time. The cookies also freeze well if you want to go that route. You can’t beat them freshly baked though! So glad you like the cookies.
I made these in November and brought them to class. Everyone that ate them loved them!
Just in case anyone out there is curious – I’ve made these with great results using both home-ground almond meal, and again with pecan meal. Though, I should note that I’ve only ever made them with coconut sugar, not regular sugar.
I made these but substituted the brown sugar for splenda brown sugar blend and used Hershey’s sugar free chocolate chips and my whole family said they were the best chocolate chip cookies! 11 minutes is perfect time to bake them too! These were soooo good!