These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
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Seriously, these almond cookies are magic!
Why you’ll love these almond cookies?
- Takes only 20 minutes to make (from start to finish!)
- Requires just a bowl and spatula
- Calls for only handful of ingredients
Since then these almond cookies have become readers favorite as well!
I first shared this recipe back in January, 2014, and it’s been my go-to cookie recipe since then.
And because I couldn’t get enough of these cookies last month, I decided it was time to update the photos and add a video to show you just how easy it is to make them.
Oh and my boys LOVE these cookies.
How to make these almond cookies:
As mentioned before, these gluten-free cookies are insanely EASY to make.
- Combine all the ingredients, except for add-ins, in a medium bowl.
- Using a medium cookie scoop, drop 1-inch cookie balls on two baking sheets.
- Flatten the cookies and bake for 8-10 minutes.
- Let cool for 5 minutes on the baking sheets and then transfer to a wire rack to cool completely.
Yep, no chilling required!
Tip
The batter can vary in texture a little bit depending on the ingredients (kind of honey, or maple syrup, or almond flour, etc) you use.
If your batter is a bit on dry side, add a little bit more honey, or coconut oil to moisten it. This cookie batter is quite forgiving.
Almond Cookie Variations:
You can customize your almond cookies with various add-ons:
- chocolate chips
- coconut flakes
- quick oats
- raisins
All in all, you’re going to LOVE these paleo cookies.
Chewy Almond Cookies
Ingredients
- 2 cups (200g) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (120ml) raw honey
- 4 teaspoons (20g) coconut oil melted
- 2 teaspoons pure vanilla extract
Optional Add-ins (pick one):
- ½ cup semi-sweet chocolate chips
- ½ cup coconut flakes
- ½ cup quick oats
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. (Note: If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.)
- If using, stir in optional add-ins like chocolate chips.
- Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
- Flatten the cookie dough balls.
- Bake for 8-10 minutes, or until golden brown.
- The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
Tips & Notes
Nutrition
This recipe was originally published on January 22, 2014.
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Double Chocolate Almond Cookies
I love these! Such a healthy treat. My husband is a big fan which I was surprised anytime I make “healthier desserts” he’s usually disappointed. Two out of three children like them:)
Stacy, I’m so happy to hear that. Thanks for making it and stopping by to leave a feedback. It means a lot to me. 🙂
These are a weekly staple in our home now. By far the best cookie recipe of all. I try to bake all paleo now and I just cant live without these cookies. thank you for sharing this.
I’m so happy to hear that, Cindy! One of my favorites too! Thanks for your feedback.
Have you ever tried this recipe with peanut butter? If so, how much would you suggest using?
Angela, I didn’t try peanut butter in this recipe, and I wouldn’t suggest it.
could you use stevia instead of honey?
Melanie, I never used stevia, so I can’t advise. Sorry.
these turned out great! Good texture too. I made them with the coconut,
Awesome! Thanks, TANya, for sharing your feedback. 🙂
These did not work out for me! Disappointed and what a waste of ingredients! Cookies ran all over the cookie sheet and burn around d the edges. Will not be trusting something I find in pintrest so easily next time
Oh no, I’m so sorry the cookies didn’t turn out for you, Mallory.
I’m currently on vacation, out of country. I’m planning to try to recreate the problem upon my return. If you could share any details of your process, it’d be very helpful to identify the issue. When I posted this recipe, I’ve tested it many times with many variations, but never had the spreading issue that some of my readers experienced. So I really would like to recreate this problem in my kitchen to help to avoid it in the future.
Thank you for stopping by and leaving your feedback, Mallory. It means a lot to me.
Mallory, I just wanted to give you an update on this. I just realized I made a terrible mistake when I typed my recipe here. It should have been 4 teaspoons of coconut oil, not tablespoons, which explains why the cookie dough was getting too runny. I sincerely apologize for my mistake. Hope you give it another try.
These cookies are beyond delicious….followed the recipe and added the 1/2 cup of coconut….ran low on vanilla extract, so I did 1tsp vanilla and 1tsp almond extract…turned out great…this recipe is a keeper, thank you
I’m glad you enjoyed the cookies! Thank you, Patricia!
Made these yesterday afternoon-exactly as the recipe reads. The dough was too wet. I chilled in the fridge, but they just came out very flat (spread a lot). If that happens again, should I just sprinkle in some more almond flour?
Hmm, that’s pretty weird. The batter is usually pretty thick. Yeah, I’d add a bit more almond flour if it’s too wet.
Hi. This looked so good and I am looking for a healthy way to bake. I tired your recipe swapping out almond flour for coconut flour as coconut flour was all I had. They came out really dry and fragile. Could you advise? I would love to try them again. Thank you.
Hi, Teana. I’ve never baked with coconut flour, so I won’t be able to advise much here. Sorry.
Coconut flour absorbs liquid very quickly. It acts like a a sponge. Do not inter change coconut flour for the almond flour as they are very different. Hope this helps.
Thanks for chiming in, Lisa! This is very helpful. 🙂
If subbing coconut flour for almond flour use 1/3 as much due to coconut flour absorbing more liquid. Coconut flour can absorb something like 9 times it’s weight in fluid.
i have to try these. i love healthy desserts!
These cookies are really good. Let me know when you try these. 🙂