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
This is my go-to- recipe for dessert. I have made it at least 1/month and my partner loves it. We literally fight over the cookies. I made them with almond keel, with a combination of coconut flour (you need more iquid then), of oat flour, with stevia (not a fan but they taste ok), with nuts, chico chips, a bit of jam baked on top of them, you name… And each time they are delicious. (writing this while waiting for the batch to get ready in the oven:) )
Aww, Aleut. It’s so great to hear you love these cookies. I love all the variations you’ve tried too. I’m so trying the jam on top next time. Thanks so much for sharing your feedback. Enjoy the cookies!
So I made these to the recipe exactly, but mine didn’t flatten like yours look in the picture. Any ideas why??
Hi, Deanna. Did you flatten the cookie balls before baking? These cookies don’t spread too much, so you need to flatten them before baking. Hope this helps.
these are awesome cookies. I used almond meal cause that’s all i had and they turned out great. I will definitely be making these again. So easy, thanks!!!
Yay, Colleen! I’m so happy you loved these cookies. Almond meal and almond flour are the same, just different name, so you did everything just right. 😉 Thanks for your feedback.
FYI almond flour & almond meal are very different. You can use them interchangeably, but the texture will be different. Almond meal is ground almonds with the skin still on (you’ll see brown flecks), it’s also coarsely ground. Almond flour is a finer ground & no skin. I prefer the flour for dessert recipes & the meal for things like biscuits. 🙂
Hi, Carly! Thanks for sharing that info. Good to know! I always thought it was British vs American terminologies.
I just made these using almond meal from Trader Joe’s. They turned out great! The dough is delicious too and no worries because no eggs! I added a little bit of almond extract but otherwise followed the recipe. They are super yummy! Thanks for the recipe!
Yay, so glad you get to try these, Julie! And thank you so much for leaving your feedback. 🙂
Hi I was just wondering if anyone has figured out the calorie count in the regular plain almond cookie?
Kayla, I’m sure you can use any calorie calculator online by copy-and-pasting the ingredients.
Made these twice. First time i used the pulp left over from making almond milk (dried in oven and then ground). Second time almond meal. I added ground unsweetened coconut and grated semi-sweet baking chocolate. Used less honey. Used canola oil first time and peanut oil drained from a new jar of peanut butter the second time. Both were totally delicious. Great that they don’t have the usual unhealthy cookie stuff, like butter, refined sugar and white flour.
Thanks Shinee, I will look for the almond flour so I can try.
Appreciate your quick response.
Ann
I love almond cookies but if I do not have almond flour, can I use un leached white flour and almond essence?
I’m afraid the cookies won’t be the same. The texture and everything will be different. Sorry, Ann.
Delicious! I added an egg.
These turned out soft and chewy, mmmmm!!!!!
Thanks, Kimmie!
These cookies are absolutely delicious! At first when I saw 6Tbsp of honey, I was a bit worry about the cookies being too sweet, but it turned out perfectly. It is not too sweet and just enough. It is also healthy. Thank you for sharing the recipe.
Linda, I’m so glad you tried the recipe and liked the cookies! Thank you for sharing your feedback. 🙂
Have u ever made these plain without any additives? Meaning no coconut oats or chips?
Hi, Karen. Yes, I have made plain almond cookies. The first 2 photos on this post are actually the plain ones. They’re pretty good!