The Best Almond Flour Chocolate Chip Cookies
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.
The Best Almond Flour Chocolate Chip 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 (almond milk in my case). As with many other cookie recipes, I usually make a batch of dough, then bake half and freeze the other half. To freeze the dough, form it into mounds and place them on a cookie sheet. Put the cookie sheet in the freezer. Once the dough is frozen you can transfer the mounds to a plastic bag. 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!

On an additional note, like many people with gluten-intolerance, I have been trying to minimize my dairy-intake. The problems presented with dairy are often caused by lactose (the sugar in milk) or casein (the protein in milk). Since butter is mostly milk fat, it is ok for me to have occasionally. This is what I’ve decided works personally for me and everyone has different levels of sensitivity. Dr. Vikki Petersen of Health Now Medicial Center has great information for those with gluten-intolerance. Here is an article she wrote about eating butter on a dairy-free diet.

The Best Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Chip Cookies {Grain-Free}

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 2 dozen cookies

An all-time favorite recipe! Crispy on the outside, soft on the inside and slightly buttery.


  • 1/2 cup butter, softened
  • 1/4 cup coconut oil, softened
  • 3/4 cup brown sugar (or coconut sugar)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups blanched almond flour(see note below)
  • 1 1/4 cups chocolate chips of choice
  • 2/3 cup toasted walnuts (optional)


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
  3. 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.
  4. 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.


You can use almond meal in place of blanched almond flour for this recipe with great results.

You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.
(recipe adapted slightly from The Nourishing Home)

You might also like my: 

Almond Flour Snickerdoodles 

Double Chocolate Peanut Butter Cookies 

194 Responses

  1. Vespa Woolf says:

    I can't wait to try these! We have friends coming to visit next week and she can't eat dairy or gluten. So I'm going to make these for her. Plus, I'd like to cut down on gluten just because the almond flour is a healthier choice. Thanks!

    • Cathy says:

      I made these cookies using 2 c almond flour and 1 c coconut flour and
      1/4 c + 1 Tbsp veg. oil Large Tbsp of batter flattened slightly with a spoon. They took 15 min to cook and turned out amazingly.

  2. Lovely recipe, one question: could I substitute the coconut oil? I react to anything with coconut…

    • Lax says:

      I made these last night without any coconut oil and they were delicious. Instead of walnuts I added 2/3 cup of shredded coconut. The cookies are delicious.

  3. Erin Collins says:

    I think an additional 1/4 cup of butter would work! I haven't tried it that way so let me know how it goes!

  4. Thanks, I'll try and let you know!

  5. Abby says:

    I made a batch of these cookies yesterday and they were amazing! Thanks for the great recipe!

  6. Erin Collins says:

    Thanks Abby! I'm glad you liked them!

  7. Unknown says:

    We made these tonight. One of my girls loathes any kind of nut, so we substituted Heath toffee bits. They are AMAZING! Thank you so much for sharing the recipe.

  8. Meggy says:

    going to make these now!!! i have blanched almonds that i'm going to ground up. Do you think this will be ok?

  9. Tracy says:

    Can't wait to try!

  10. I made these in attempt to reduce my family's gluten intake…they turned out wonderfully!!! I found that letting them bake a little longer, until they are a bit crunchy on the outside, was better than leaving them soft in the center. Thanks for this recipe!

  11. Tiffany says:

    Hands down the best chocolate chip cookies I've made since going gluten free almost a decade ago. Thanks so much for this recipe!!!!!!!

    • Makeda says:

      My sentiments exactly. Too good to be true. Great recipe. I used 1/2 a cup of Truvia instead of brown sugar and added one teaspoon of molasses to substitute for the brown sugar.

  12. Chrissy says:

    These were FABULOUS!

  13. Unknown says:

    where do we find the almond flour at?

  14. Erin Collins says:

    I buy the blanched almond flour online at! You can also find almond meal at the grocery store. Trader Joe's carries it. And the brand Bob's Red Mill can usually be found at most grocery stores.

  15. Erin Collins says:

    Yay! I'm so glad to hear that!

  16. Fistylist says:

    Absolutely amazing cookies. I added unsweetemed coconut flakes for a little twist. Thank you for a new favorite!

  17. Heather says:

    Do you think you could substitute the brown sugar with Agave Nectar? Or granulated stevia? I do not eat sugar. Thanks. BTW these look so good!

  18. Made these with erythritol instead of brown sugar. AMAZING! I've tried and failed at making almond flour cookies so many times! These are as good as any cookies I've ever had! Thank you!!!!!!

  19. Chris Gee says:

    Used local honey instead of brown sugar. They came out fantastic. Thanks for the recipe.

  20. Had no idea almond flour cookies could be so fluffy. YUM!

  21. Jenni B says:

    Any substitute for the butter?

  22. Do these spread when they bake?

  23. I tried making this recipe for a friend who recently started eating gluten free. It was my first time baking with almond flour and I was really pleased with the results. Even the picky eaters at my house liked these cookies! My only substitutions were to use the coconut palm sugar instead of brown sugar and omit the walnuts. Eager to try more recipes from your site!

  24. Sue says:

    Mine didn't spread out like they did in the photo. Any idea why?

  25. I'm trying these with xylitol (based on another comment re: using erythritol instead of the brown sugar). I'll let you know how it goes. Thanks for the recipe!!

  26. Okay… so I made these tonight. Really tasty. I used xylitol in the same amount as the recipe calls for sugar. I also used almond meal. The cookies needed a little more "rise" in my opinion, so I will either use a little more almond meal next time OR add in a bit more gluten free flour of some sort (probably the almond flour if I can find some!). Even so, as I said, these were really tasty!

  27. Diane says:

    You may want to try Avacodo Oil. Might change the color though.

  28. Erin Collins says:

    Try refrigerating the dough for an hour before baking if you have problems with spreading!

  29. Erin Collins says:

    I'm glad to hear that xylitol worked for you! If you would like them to have more "rise" you could also try putting the dough in the refrigerator for an hour or so before baking. Coconut oil has a tendency to make baked goods spread.

  30. Erin Collins says:

    I often use coconut palm sugar instead of brown as well! I'm so happy the recipe worked out for you!

  31. Erin Collins says:

    You could try Earth Balance vegan spread instead. It usually substitutes well for butter.

  32. Erin Collins says:

    Great to know! Thanks!

  33. Erin Collins says:

    So great to hear! Thanks!

  34. Unknown says:

    I made these today, but did some subbing, because I didn't have all the ingredients, mine didn't spread as lovely as yours did but they are quite good. I took out the sugar and replaced it with Spelnda, and used a bit of margarine because I had no oil in the house at all except for Olive Oil and I wasn't going to take another trip to the store. Used Sugar Free Chocolate Chips, Pecans (no walnuts either…), added some cinnamon. It worked great. Thanks so much!

  35. aligaterr says:

    I just made a double batch and didn't have quite enough almond flour so added a few tablespoons of coconut flour. I used maple syrup instead of brown sugar (approx. 1 1/4 cup for the double batch) and I baked a few. DELICIOUS. I'm going to bake them at 13-15 minutes hoping for a bit more crunchier cookie, but with my substitutions at 13 minutes they are still soft… and yummy. Thanks for the recipe!

  36. Biancadonk says:

    Could you clarify about the coconut oil — is it 1/4 c. solid, or 1/4 c. melted? The oil seems to shrink once it's melted down, so I'm not sure quite how much to use.

  37. Erin Collins says:

    I use 1/4 cup solid!

  38. Made these again with coconut palm sugar ( just found some) and they are AMAZING! My son said they were the best cookies I'd made yet! I must explain that he is 14 and VERY PICKY! These are BETTER than wheat flour and sugar cookies!

  39. Gluten Free says:

    Cream together your butter and sugar. Then add in your egg, vanilla extract and almond extract and beat to combine.

  40. Heather says:

    Just made these. Followed recipe exact– they’re DELISH!

  41. Mary Bruton says:

    The one that really caught my attention are the almonds. I just love almonds and it would really be great to have the in cookies. Got to try making this as soon as possible. I’m getting quite excited.

  42. Jan says:

    Have been making these for a couple of months. Thank you! For a great recipe. I do not use coconut oil, but they come out lovely and light. My friends really like them, not too sweet. And a treat for gluten free eaters. Thanks!

  43. Jen says:

    I loved this recipe…I doubled this recipe but soon found out that I did not have enough almond meal so I substituted flaxseed meal for a quarter of the almond flour…Well my mishap turned out to be a total success at my house…They were gone in 2 days…*****

    • Erin Collins says:

      Great to know that works! So glad you liked them!

    • kris says:

      That’s interesting – flaxseeds, I never would have thought of that. Thanks for sharing. I am going to try the Truvia idea with a little molasses. I made these awhile back just as sugar cookies, Now I am going to add some choc chips to it. And than you Erin for taking the time to answer people’s questions. I always read comments

  44. Dana says:

    I LOVE chocolate chip cookies, so I was excited to try this grain-free version… and I don’t know if it’s because I used coconut oil AND coconut palm sugar but they were SO coconutty… too much so for my taste. My daughter (6 years old) tasted one but said I should leave the coconut out next time. Oh well!

    As for what did work… they spread nicely, I kept them fairly small and baked them for 11:30 and they were just the right amount of crispy on the edges.

  45. FRM says:

    These are delicious! Off to find more good recipes on your site! Thanks!

  46. Amy Peterson says:

    These cookies are FABULOUS! I use 85% dark chocolate and add nuts – yum! I eat them directly out of the freezer also. No one can tell the difference and my extremely picky daughter loves them – I use regular chocolate chips for hers. I wasn’t sure I was going to be able to handle my new wheat free life without homemade chocolate chip cookies. I’m going to make it now! Thank you!

  47. Gayle says:

    Can you use clarified butter in this recipe? Thanks

  48. Lizabeth says:

    OH. MY. WORD. Just made these cookies. They are SOOO good! Easy to find ingredients. Easy to make, too. Best part? My whole family loved them!

  49. These cookies are truly awesome!

  50. Jenny Huesby says:

    I halved the sugar and upped the vanilla to 1 Tablespoon… they were fabulous! This recipe will take the place of the choc. chip cookie we’ve been making off the back of the Honeyville Almond flour bag. Thanks

  51. Kim English says:

    What is the difference between “Blanched Almond Flour”, “Almond Meal” and just plain “Almond Flour”?

    • Erin Collins says:

      Blanched almond flour is made from almonds that have been briefly plunged into hot water, then had their skins removed before being ground into flour. Almond meal is just ground up almonds. Blanched almond flour makes lighter cakes and baked goods, but for cookies I’ve found it doesn’t really matter!

  52. Julie says:

    I just made a batch of these and I have more in the oven now. They are sooooooo good! The best part is that my kids love them. My daughter is ridiculously picky and will turn her nose up at anything “different”. She couldn’t tell a difference here! I made them with Trader Joe’s almond meal…perfection! Your flourless peanut butter cookies were a hit too! Thanks so much!

  53. Sue says:

    These are amazing!!! I can’t wait to try more of these recipes!

  54. Cheryl says:

    This recipe is my GO-TO for chocolate chip cookies…hands down, the best I have ever tasted. They melt in your mouth! I use the Enjoy Life (soy, dairy, nut free) mega chocolate chunks. These are the best cookies ever!!!

  55. Julia says:

    YUMMY! First attempt at GF choc chip cookies and at using almond flour. The tablespoon of dough was way too much, I had huge cookies, so I did a tsp on the second pan, and perfect! I did the coconut oil melted, which may be the reason. These are delicious! I was never even successful with choc chip when I ate gluten, these are so much better than any of them!! Thank you!!

  56. Madeline says:

    These are hands down the best gluten free chocolate chip cookies that I have ever made in my 4 years of baking gluten free. Thank you SO much for the recipe!!

  57. Megan says:

    Mine spread out too much! I think you should add in your modifications or edits to refrigerate dough, I don’t know if that is what made everything spread.
    Also, did you clarify if it’s melted or solid coco oil? I melted mine.

  58. […] a recipe I had used before when my mom was visiting (she eats gluten-free) and made a batch using this recipe tonight. They were aaaaaamazing. (I made some slight modifications: I used almond meal […]

  59. amcken3 says:

    It bums me out to not be able to find grain free recipes that are also sugar free.

    • JP says:

      Does honey work as ‘sugar free’? Others have mentioned subbing out the sugar for honey or other non- sugar sweeteners… I will be making these in a few minutes and subbing honey for the sugar. (i am doing the GAPS diet)

  60. […] Here is the recipe  I used, from the blog Meaningful Eats. […]

  61. Jennifer says:

    I don’t have parchment paper, is there another way to prevent these from sticking or are they pretty sticky?

  62. trina says:

    I was wondering if I need to pack down the coconut palm sugar like I would for brown sugar when I’m measuring it?

  63. JT says:

    These are excellent. I want to bake these on thanksgiving, and have frozen the dough. Has anyone done that before? Will it work to bake them thAt day? Thanks

    • Erin Collins says:

      So glad you like them! Yes they freeze great. Just scoop the dough out as you normally would onto a baking sheet, then freeze the scooped dough. You can transfer the dough to the a Ziploc once the balls are frozen for easier storage. When you want to bake just place them on a cookie sheet as you normally would and bake at the same temperature. You just need to add 3-4 minutes to the bake time. I hope this works for you!

  64. Elisa says:

    I have been making these for 4++months now…it is time I made a comment!
    Chocolate chip cookies are my VERY favorite dessert! A couple of years ago I made recipe after recipe to seek out my perfect CC cookie…I never found it. I think I needed to use hydrogenated oil to get the consistency that I was looking for…but of course I refused to use that ingredient . I am ever so grateful to have found this amazing recipe. Thank you so much, Erin for doing the work to find a combination that works so well AND share it!! I have made these so many times, shared them with anyone who appreciates healthy eating. But more than that anyone would like them, that they are gluten free and a healthier version is just an added bonus! I did make them with earth balance sticks instead of butter and there was no difference . I am still not sure why sometimes the texture comes out crispier than other times? For my oven I need to bake them longer than the recommended time. I have refrigerated the batter prior to baking and there doesn’t seem to be a difference to me at all. I use Guittard Akoma chocolate chips. Thank you again, Erin!

  65. Steph says:

    These are the best tasting cookies I’ve ever made! Thank you! My husband loves them too! I plan to make them a lot during Christmas season. Do you have any other versions of this cookie like peanut butter or peppermint?

  66. […] found the original recipe here. I cut it in half, and increased the chocolate (as usual). Next time, I think I’ll use all […]

  67. Elizabeth says:

    These look great! Would palm shortening substitute well for butter?

  68. […] recipe was inspired by this one, posted at Meaningful […]

  69. Shirley says:

    Hi! I’d love to try these but I was wondering if I could substitute the butter with coconut oil, for instance just use entirely coconut oil? Thank you!

    • Erin Collins says:

      I would try using something like organic palm shortening or Earth Balance Buttery Sticks instead of the butter. Using all coconut oil might change the cookie’s texture and make them spread too much.

  70. Amy says:

    Did you use palm sugar in the cookies featured in the photo, or were these made with brown sugar? I’ve found that even a little palm sugar dramatically alters the color. Maybe I should mix palm sugar and erythritol?

    • Erin Collins says:

      I used brown sugar in the cookies pictured. You’re right, coconut sugar does alter the color! Sometimes I don’t mind that depending on what I’m making and the flavor is still great. I’ve never worked with erythritol before, so I’m not sure how it would turn out. Sorry about that!

  71. Donna Wood says:

    Do you have the nutritional information on the recipe?

  72. Jennifer says:

    I’ve only been gluten free for about two weeks, but oh my goodness have I been craving dessert! Sorry, folks, but the pre-packaged gluten-free stuff at the store just doesn’t do it for me. These cookies were fabulous–no substitutions, but I did omit the walnuts. WOW. Very tasty. As others have mentioned, the coconut flavor is strong (I used unprocessed coconut oil), so next time around I will just use butter and see if I like it as much. The cookies flattened out considerably and were impossible to remove from the parchment paper until they had completely cooled. Not a problem for me usually, but it drove me nuts today (in my dessert-deprived state).

    Highly recommend this recipe!

  73. Dawn says:

    Wonderful! Great taste and texture. Made this for my husband who is on a grain free diet. Made another recipe last week that was grain free as well as vegan, however the taste does not compare to these. This will be my go-to recipe for chocolate chip cookies!

  74. I made these tonight, and they were delicious! I honestly wasn’t expecting such great results from a gluten free recipe, but these were really good. I used evaporated cane juice for the sweetener and toasted pecans for the nuts. Thank you so much for sharing the recipe.

  75. Diane D. says:

    Yummy! Would love to have the nutrition facts for these…

  76. […] holla!), but I wanted to try making some here at home.  The recipe I ended up with is adapted from Meaningful Eats but I was missing a couple of ingredients the orignial recipe calls for.  This version ended up so […]

  77. Gina S says:

    These cookies were a hit, from biggest to smallest member of the family! Thank you for sharing the recipe!

  78. Gina S says:

    5 stars!

  79. Becca B says:

    I’m planning on using this recipe for my sons birthday but I want to make a cookie cake. Has anyone tried it that way? Wondering if there’s any changes that would be helpful. Thanks!

  80. Courtney says:

    I just made these. I halved the recipe and omitted the coconut oil because I didn’t have enough. They are sooooo delicious! The only downfall is that I can’t stop eating them. Seriously, I think I’ve already had 5.

  81. Elizabeth says:

    These are seriously perfect! I used all coconut oil to make them dairy free so that my husband could eat them. We can’t stop eating them! SO SO GOOD!!

  82. Charlie says:

    Was telling a vegan friend about these. Then remembered there is butter and eggs in this. Is there a suitable substitute for those two ingredients to make this vegan?

    • Erin Collins says:

      For the butter you can use Earth Balance Buttery Sticks or palm shortening. I haven’t tried making these without eggs so I can’t say for sure – but I adding a flax slurry in place of the eggs along with a tablespoon or so of whole psyllium husks might work.

  83. Jennings says:

    I just made these and they didn’t spread AT ALL. I refrigerated them about 15 min before, but I don’t think they got very chilled. I used butter, coconut oil, and coconut palm sugar. Thoughts? I have the dough freezing now for future use, so wondering if I should thaw and smoosh them when baking? They’re good, just not what I was expecting!

  84. Shannon says:

    I made these last night! With a few tweaks of my own (2/3almond flour, 1/3 wheat flour plus subbed some of the sugar for honey) and they turned out to be the best cookies I’ve ever made! Thank you so much for sharing!

  85. Diane says:

    WOW! You have it going on! I only made a small test batch and they are delicious! I used almond meal since I had it,whey low gold brown sugar all natural sugar substitute and all butter. Good thing it is only a 1/4 batch or I would be in big trouble 🙂 they are terrific….thanks and I will be trying more of your recipes. Just love your site, photos are very nice too.

  86. […] Original Inspiration: Grain Free Chocolate Chip Cookies […]

  87. […] Get the step-by-step from our new favourite hang-out – Meaningful Eats! […]

  88. Alicia says:

    I did them as outlined for 11 min and it was too long! They did burn. I’m confused. They were not in the lowest position but in the middle. I did freeze 26 for later so maybe I could put them at the highest position in the oven and see.

  89. Julie says:

    Sounds yummy! Could I replace the butter with more coconut oil, and if so, how much would you recommend? Thanks 🙂

  90. Hilary says:

    I just wanted to tell you that my husband loves these cookies so much that I have made them 8 times this month per request! Thanks for the recipe!

  91. Jessica says:

    This is by far the best almond flour cookie recipe I have found! I make the recipe using coconut palm sugar instead of brown sugar and grape seed oil instead of coconut oil (simply because the first time I made these I was out of coconut oil). This is a 5 star recipe.

  92. Carla says:

    A few years later and your recipe is still being appreciated. :o)

    I just made these and am in love. I had about 3/4 cup of almond flour left and what I thought was a new bag. But it turned out to be cashew flour, so I used that for the full three cups.

    Instead of waxed paper I just greased the cookie sheet with coconut oil. No burning, no stick. It worked great. I’m new to gluten free eating and am amazed I don’t have any of the usual heaviness I feel when I made cookies with regular flour.

    Delicious. I’m glad I found your site!

  93. […] adapted these cookies slightly from Meaningful Eats ‘Almond Flour Chocolate Chip Cookies’. These cookies are a perfect combination of chewy yet […]

  94. Sandy says:

    I adapted these by using slightly more than 1/4c br sugar, 1/4c xylitol, 1/4c date sugar and approx 1 tbsp honey. I also used 1 tsp vanilla powder instead of extract and added slightly more almond flour than called for. They were wonderful! Thanks for the recipe

  95. Sandy says:

    I should have given them 5 stars as a matter of fact!

  96. […] from Meaningful Eats « One Strange Bird | Toddler Art ClassThe Kohl Children’s Museum […]

  97. ashley says:

    I was wondering could you use coconut flour instead of the almond flour? These look delicious!

  98. Mari says:

    Sunday I babysat my grandson while his parents went out for dinner. He wanted me to bake cookies, and I wanted to bake some with almond flour, so I googled some recipes. The picture of those cookies sealed the deal. Because I didn’t have any time to wait for the butter to soften, I used shortening, and these cookies were phenomenally good. The best part? They were sweet, but not so sweet that it made me want to keep eating them. I have never before had that experience! These cookies are delicious and they bake up perfectly. Next time I will use the coconut oil and butter, but it’s nice to know that you can put with shortening. I also didn’t have any walnuts, but I have a lot of nut flours on hand, so I used about a third of a cup of pecan flour. It was just the right amount. Jack doesn’t like chunks of nuts, and neither does my husband, so the pecan flour added just a nice nutty flavor and wasn’t overpowering. I love your blog and your recipes. I really love this recipe.. It was so easy, and the results were spectacular.

  99. Kelsey says:

    Excuse my language but these are effing incredible. Seriously, I’ve been eating low carb for two years and this is by far the best baked good recipe I’ve ever made. I exchanged the brown sugar for the Splenda brown sugar which meant using 1/4 cup + 2 tbsp Splenda brown sugar instead of 3/4 cup regular brown sugar.
    I can’t praise this recipe enough, I’m so happy with these cookies!!!!!!

  100. Patty says:

    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.

  101. Danielle says:

    These are the BEST paleo cookies I have ever made!!! Coconut sugar instead of brown sugar, of course. But OMG SO GOOD.

  102. Karen says:

    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.

    • Erin Collins says:

      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!

  103. Cait says:

    Can I use 2 cups of almond flour and 1 cup of oatmeal in this recipe?

  104. […] cookies are just one of the lessons I learned.  I saw this recipe from Meaningful Eats for almond flour chocolate chip cookies on Pinterest and the pictures looked amazing — it kickstarted my craving for chocolate chip […]

  105. Sarah says:

    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!!

  106. Valerie says:

    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.

  107. Jenn says:

    Can you give nutrition information for these cookies? They are delicious but I am on a low-carb diet. Thanks!!!

  108. anaruth says:

    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!

  109. […] I scoured the interwebs for a cookie recipe that everybody could eat. You know the drill, no gluten and no dairy. But if we’re going to have cookies, they need to taste like cookies. Good news! I found them, over at Meaningful Eats. […]

  110. […] or take some to a neighbor or a new mom or your local nursing home See below for the fabulous recipe with a few of my […]

  111. This Kid Cooks!!!!! says:

    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!!!!

  112. sherene says:

    I don’t have any baking soda. Is there anything else I could use in its place? or just leave it out?

  113. June says:

    Can I replace the butter with anything else rather than using soft butter?

  114. Kelli says:

    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- 😉


  115. Brittany says:

    I can’t have eggs. Do you know what would be a good substitute?

  116. Dianna says:

    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!

  117. Jacelyn says:

    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!

  118. Lindsay says:

    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!

  119. Justine says:

    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.

  120. Shannon says:

    I made these in November and brought them to class. Everyone that ate them loved them!

  121. Emily says:

    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?

    • Erin Collins says:

      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.

  122. Kimberley says:

    Can anyone tell me the measurements in grams please?

  123. Lishamarie says:

    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!

  124. […] i realized i needed something to do with it. so – i looked up recipes and found a recipe for almond flour chocolate chip cookies. i will say this – the dough is a bit “goopier” when you are working with it. and […]

  125. Pauline says:

    So good!!!

  126. Mia says:

    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?

  127. Erica says:

    Hello! I was wondering what the nutritional breakdown is for these delicious looking cookies, specifically the amount of carbs. Thanks 🙂

  128. Luci says:

    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!

  129. Charlie says:

    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!!!

  130. Sam says:

    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 : )

  131. Amber says:

    These look delish!! Can I use Trader Joe’s Gluten Free flour in place of the almond flour with the same results??

  132. Emma says:

    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!

  133. Cara says:

    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.

  134. Tray Sapp says:

    Absolutely Devine…thanks for making my transition to healthier eating fabulous.

  135. Pattie says:

    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.

  136. Karin says:

    Mmm! Delicious delight for turkey day! Was a hit with the family!

  137. Martyna says:

    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

  138. Farah says:

    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!

  139. Kayleigh says:

    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!

  140. Jackie says:

    I didn’t have enough Almond flour so I used 1/2 almond, 1/2 Oat Flower. They turned out amazing!

  141. Irma says:

    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

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