Soft, chewy, and quick to make, this easy almond flour cookies recipe has been my go-to dessert since 2014! Made with six simple ingredients in just 20 minutes, these cookies are packed with irresistible sweet, nutty flavor in every bite.
Why you’ll love this almond cookies recipe
Looking at the recipe, you’d never guess that these almond flour cookies are anything special, but they’re truly magical once baked!
Sweet, chewy, and perfectly soft, they’re an instant favorite with everyone who tries them.
I love cooking with almond flour, using it in desserts like my almond brownies and double chocolate almond cookies. However, if I had to pick a favorite, these cookies would probably be.
- Easy – All you need are six pantry staple ingredients and 20 minutes, and these cookies are ready to eat!
- Minimal equipment – There’s no need to pull out a mixer or special equipment. Thanks to the simple steps, a bowl and a spatula are all you need.
- Dietary needs – Naturally gluten-free, dairy-free, egg-free, refined sugar-free, and Paleo, these cookies fit a variety of dietary needs.
Don’t take my word for how good these cookies taste. Take a look at what readers are saying, too:
⭐️⭐️⭐️⭐️⭐️ “I’ve made this recipe quite a few times but never left a comment. They are always a hit. Recently made them for my 3-year-old and he was like, Wow Mommy these are the best” – Liyanna
⭐️⭐️⭐️⭐️⭐️ “No one in my family is gluten, dairy, or egg intolerant but these are a favorite. Only thing I have added is sesame seeds on the top. Now I can’t keep them in the house as they disappear!!” – Carol
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Pin ItKey Ingredient Notes
- Almond flour forms the base of the cookie dough. Do not substitute any other flour, or your cookies won’t work! Keep reading to learn about the different types of flour and how to use them in various recipes.
- Baking soda helps the cookies rise.
- Raw honey sweetens the cookies without the need for different types of sugar. If you prefer, you can substitute pure maple syrup to make the cookies vegan.
- Coconut oil adds moisture to the cookies and helps combine the ingredients.
- Pure vanilla extract – I almost always have homemade vanilla extract on hand, but storebought will also work. Just make sure to use pure vanilla extract, not imitation varieties!
How to make almond flour cookies
Before you begin, preheat the oven to 350°F (175°C). Then, line a baking sheet with parchment paper or a silicone mat, and set it aside.
1. Make the cookie dough
- Mix the ingredients in a large bowl until smooth. The mixture should be thick and evenly moistened. It’s ok if it looks a little crumbly!
- Stir in any optional mix-ins, if desired. I often add chocolate chips!
Adjust the batter
The batter’s texture can vary slightly depending on your ingredients (e.g., honey, maple syrup, almond flour, etc.). It’s normal if the batter is a little crumbly.
To test, squeeze a small amount of dough in your hand. If it holds its shape, you’re good to go!
If your batter is too dry to hold its shape, add a little bit more honey or coconut oil to moisten it. This cookie batter is quite forgiving!
2. Shape and bake
- Portion the dough into 1-inch balls using a medium cookie scoop, and place them on the prepared baking sheet, leaving space between each cookie.
- Gently flatten the cookie dough balls with your hand or the back of a spice. These cookies don’t flatten as much in the oven. So, this helps ensure they bake evenly!
- Bake for about 8-10 minutes or until lightly golden brown.
- Cool on the baking sheet for about 5 minutes. Then, gently transfer the cookies to a wire rack to cool completely.
Tips for Success:
- Mix well. Make sure to mix all the ingredients so that they are well coated and moist with an almond sand-like texture. Otherwise, your cookies are likely to turn out dry and may fall apart!
- Make sure to flatten the cookies. If you don’t flatten the cookies, they’ll stay round and will likely still be fairly raw in the center.
- Avoid overbaking. Keep a close eye on your oven, and remove the cookies as soon as they’re light golden brown in color. Remember they’ll continue to bake slightly as they cool!
- Handle the baked almond cookies carefully. Almond cookies are quite fragile as they come out of the oven but become a bit firmer as they cool. So, don’t rush the process, and handle them gently when transferring them to the wire rack.
Storing Tips
- Store leftover cookies in an airtight container at room temperature for up to 3 days. Or, transfer them to the fridge for up to 2 weeks. Note that they will become softer the longer they sit!
- Freeze almond cookies for up to 3 months. I recommend wrapping each cookie with plastic wrap to prevent them from clumping together. Then, transfer them to a freezer-safe container or sealable bag to freeze.
- Thaw in the fridge or at room temperature when you’re ready to serve.
FAQs:
Yes! If you know me, you know I add chocolate chips to anything I can, and they work great in this recipe. However, you can also include coconut flakes, quick oats, or raisins for extra texture and flavor.
Yes, butter works well in these cookies. I recommend using unsalted butter for the best results. Use 2 tablespoons (30 grams), melt it, and let it cool slightly. Then, proceed with the recipe as usual.
There’s no need! Almond flour won’t spread like all-purpose flour, which eliminates the need to chill these cookies.
More Cookie Recipes
Chewy Almond Flour Cookies
Ingredients
- 2 cups (200 g) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 1/3 cup (120 g) raw honey Note 1
- 2 tablespoons (30 g) coconut oil melted, Note 2
- 2 teaspoons pure vanilla extract
Optional Add-ins (pick one):
- ½ cup (90 g) semi-sweet chocolate chips
- ½ cup (50 g) unsweetened coconut flakes
- ½ cup (45 g) 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: It's ok if the batter looks crumbly. But if you think your batter is too dry, feel free to add a little 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.
⭐️ Did you make this recipe?
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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.