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.
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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.