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.
my girls and me had so much making these so excited to make them again sometime
i meant to say so much fun where i messed up
Interested
Ding dong ding winner! The BEST low carb cookie recipe yet! I say low carb because I subbed swerve for brown sugar. Great texture and taste.
I substituted peanut butter for coconut oil and did mixture of white chips and chocolate chips turned out good
Has anyone tried making these with an egg substitute?
Made these tonight. They are delicious! And my son likes them! They didn’t spread like regular cookies, so I had to cook them a little bit longer.
Hi there! I made these great looking cookies today, however they did not flatten out at all and stayed as round balls. Any thoughts as to how that happened? I did the recipe exactly as written. Still delicious, by the way.
After the first batch came out of the oven, I flattened the next batch with a fork and they were perfect!
I made mine with almond meal instead and my problem is that they did not spread at all, they remained the same shape (round small size ball) it was very hard to tell if they were done or not, i tasted one ball and it was good but not great, i wanted a chocolate chip cookie not choc chip ball. Do you have any idea what went wrong and how to correct it? I only baked 4 to see how they taste but iam a bit dissapointed that none spread. I chilled it before baking as per the instructions. Iam used to baking choc chip cookies with flour. Iam afraid is the almond meal thats causing this. I used more coconut oil than butter because
i need to watch my cholesterol but I do this with almost every cookie that I bake wwith great results
I didn’t have enough Almond flour so I used 1/2 almond, 1/2 Oat Flower. They turned out amazing!
These cookies are AMAZING, they taste just like my mom used to make. I used salted grass-fed butter and the flavour was excellent. Cookies are a no-go for paleo obviously, but these are not only a dupe, I would say they are even a little better with the almond meal (sorry Mom!). A little crispy on the edges and soft on the inside, these are now my go-to cookie. Thank you so much for the recipe!
I’m not Paleo or gf but I wanted to make these for my family. They all LOVED them! I don’t eat much sugar so I took a bite of 1 & WOW. These are just perfect. I measured all my ingredients & only used 1/2 C choc chips, only because my family likes less chocolate. Thank you!
Absolutely best cookies ever.
Instead of sugar I put half a cup honey. And only coconut oil (no butter)
It came out perfect.
Thank you
Mmm! Delicious delight for turkey day! Was a hit with the family!
Just made these and I really like them. However they stayed in a round shape which makes them soft but not like yours in the photo. I did use a small ice cream type scoop that I always use for cookies. I think it’s bigger than a tbs. Any suggestions to make them chewy in the middle and crisp on the edges? Oh and I did add melted coconut oil which you would think would make them spread more.
Absolutely Devine…thanks for making my transition to healthier eating fabulous.