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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These look delish! Thanks so much for sharing your yummy recipe on the Monday Funday Party!
Thank you, Pauline!
Wow. These look soooo good. Now you’ll have to excuse me as I go check my almond tree… 🙂
You have an almond tree?? Gosh, how awesome is that!! Hope you give this a try, Deborah. Thanks for stopping by.
These cookies are awesome!
Very tasty. No one would ever guess they don’t have any eggs or butter.
Next time I will add some walnuts and chocolate chips.
Thanks!
Glad you loved the cookies, Ivette! Walnuts and chocolate chips are great addition! Thank you for your feedback!
I thought I’d also share the comments of my husband, who is usually skeptical of any “healthy” desserts I make:
Him: (surprised) These are really good!
Me: I know! They don’t taste “healthy”
Him: No, they don’t. They’re not, like, my favorite cookie EVER, but they are definitely better than most healthy cookies.
Him, a few minutes later: I can taste the butter.
Me: There’s no butter.
🙂 Thanks!
Oh my, this made me laugh, Ashley! Thank you so much for your feedback! 🙂
This is my new favorite cookie recipe! I followed the recipe exactly only I halved it, and they came out great. I thought they were just as delicious as any “regular” unhealthy cookie I’ve ever eaten. I did add some unsweetened coconut and thought it was a great addition. Mine spread a bit more than yours, but they were still plenty chewy so that was fine with me. Also, mine were done after 8 minutes, not 10. I will definitely be making these again, and probably adding chocolate chips in the future!
Chocolate chips would be perfect too. I’m so happy you agree that these are just as delicious as regular cookies. They are my favorite!
Is it possible to substitute coconut oil with other type of oil, say sunflower or canola oil? Would there be any change to the texture?
Hi, Elaine. I don’t there will be any change in texture, but I suspect they might turn out a bit greasy. But I never tested the recipe with any other oils, but coconut oil. So I can’t say for certainty.
Hi Shinee,
Do you know how many calories are in a cookie?
Lisa, I just checked it with my nutrition label generator and it looks like it’s about 108cals per cookie.
How about Carbs
I used everything as listed. I actually did weigh out the flour because I am used to doing that. I conversion I found said that almond flour is 3.375 oz per cup. The consistency of the batter was pretty runny but I wasn’t sure of what it was supposed to be so I figured that was correct. Maybe it was the fact that the weight was off. I look forward to trying it again though. 🙂
Jill, I just realized that I made a mistake on my recipe here! It’s actually 4 teaspoons of coconut oil, not tablespoons. I had to compare it to my hand written recipe line by line to catch that. I just updated the recipe and added the weight measurements as well. Thanks so much for your comment!
I had the same runny problem. Your cookies look delicious, mine not so much.
🙁 Did you ever try to recreate the problem or have any suggestions? They still tast fantastic!
Oh no, Jill, sorry to hear that. I’m still trying to recreate the problem, but due to lack of details, I can’t recreate it. I’m planning to update the recipe with weight measurements, maybe that will help with the problem. If you have any details you could provide, it might help too.
Hi… Was wondering if I could use normal runny honey instead of raw honey as I don’t have any raw honey at home?
Yes, you can.