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
Is there a way to make almond flour? I have natural almonds, so can I just grind them to make almond flour or do I have to buy it?
Hi, Sarah. You can definitely make your own almond flour. Just make it nice and fine. Hope you enjoy the cookies!
These cookies were delicious! I halved the recipe because I wasn’t sure if anyone would like them, but everyone in my family loved them (which is pretty unusual). Thanks again!
Yay, so happy to hear your tried these cookies and even happier that everyone loved it. Thanks for leaving the feedback! 🙂
I made these for the first time tonight, but my mixture wasnt thick it was crumbly. Wondering if there are different types of almond flour. Look good, they are cooling and I cant wait to try them!
Hmm, how did you measure almond flour? If you scooped it, maybe accidentally added a bit much? But the batter here is very forgiving, you can easily add a little bit more coconut oil, or honey to adjust the consistency. Hope you liked the cookies though.
these sound like the perfect afternoon snack
Yes, it is! Thanks, Heather!
Hi tried these twice and love them but I can’t seem to get them to stick together it crumbles apart when I use the cookie scoop. Is there anything I can do so it can be thicker I tried adding more honey but still seems dry I want to get the cookie shape they look sloppy thanks for the help
I also used homemade almond flour.. Can this be the case.
It might be. I never used homemade almond flour, so really can’t say much about it. How fine do you make your almond flour? Mine is pretty fine. And since adding more honey doesn’t help, to me it sounds like your almond flour texture might be too coarse? Maybe you could try to process the almonds a bit longer to get the finer texture? Hope this helps, Xio.
I makde these with almond meal because I couldn’t find almond flour. They do have too cook longer but everyone who tastes them loves them so much that we just keep making them with the almond meal. Someday we will try the flour.
Sarah, so glad to hear you’re loving the cookies. And thanks for sharing your experience with almond meal, glad it works.
How many carbs per Almond cookie ? Ty
Debby, I don’t know how to calculate that info. Sorry.
Hi..can I email a picture of my awful results. Your cookie picture looked soooo yummy. Yours looked crispy and delicious. My looked like damp sand before baking and looked the same after. Awful. Why? Help. Now..I did use homemade almond flour. I have a vitamix and make homemade almond milk. Instead of throwing away the almond pulp..I dry it out in a 200 degree oven and then process the dried out almond pulp in the vitamix and mAke almond flour
Hi, Bob! Sure, you can e-mail me the photo. I’m sorry yours didn’t turn out good. Maybe it’s due to your homemade almond flour? I’ve never made it the way you described, but my guess is that maybe the almond pulp you’ve dried is different from regular almond flour? To make almond flour at home, I just grind it in the food processor. I’d suggest trying with regular almond flour next time though.
Oh my gosh I just made these and not only are they healthy, they are delicious and easy to make!
I added some rolled oats and raisins.
My husband, who is a cookie fanatic, said, “we should have these all the time!”
Thanks for the recipe!
Hi, Molly! So glad you tried these cookies, they truly are delicious! Thanks for leaving your feedback. 🙂
I’ve made these 3 times already and they come out amazing! I’m wondering if it would come out good using maple syrup instead of honey for a change. Any success trying that?
Hi, Alison! Happy to hear you love these cookies. Maple syrup is a great idea. I never tried these cookies with maple syrup, but I don’t see why it wouldn’t work. I’m definitely giving it a try. 😉
I used maple syrup and it was so delicious!! I prefer the maple over honey in cookies. The warmth of the maple compliments the almonds quite a bit. I also added 1/2 tsp of almond extract and did 4T of coconut oil. Made for a perfect almond cookie.
Maranda, thank you for your feedback! I’ve started using maple syrup too, and I love it even more than honey. 🙂
Making these cookies today and disappointed. The batter is still dry. Im adding an egg and more coconut oil and honey. The recipes doesnt call for enough wet ingredients. Hope those come out ok
Hi, Val! Sorry you’re disappointed. Before adding an egg, I’d try adding a bit more coconut oil and/or honey. I make these pretty much every other week and it always works. The dough is definitely not very wet, but it does stick together to form a ball. Hope this helps.