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
These are by far the worst cookies I have ever made! Dry, crumbly, no flavor. Hard pucks of tasteless almond flour. I followed the recipe precisely by weight and knew before I baked them there was not nearly enough wet ingredients, but went by the recipe! Most who gave a favorable review did so after adding wet ingredients!
I did add 1/2 cup coconut flakes (as recommended).
Hi, Robert. Sorry to hear you didn’t like the cookies, but I appreciate your feedback. I too go by weight, because it’s much simpler that way, and never had issue with dry mixture. But the recipe is quite forgiving, you can add a little extra coconut oil, or honey to bring to the desired consistency.
Hands down, the best cookies I have ever made. From paleo to gluten free, to keto- you name it- these cookies hit the spot. they are incredibly chewy, soft and full of flavor. And you’re right, the batter is very forgiving, you can’t go wrong!
Tiana, I’m so glad to hear you loved the cookies!! And thank you so much for your feedback!
Absolutely Delicious!!! I added shredded coconut flakes on half! Hubby and kids LOVED them!♥️
Ah, so happy to hear your family is loving these cookies. They’re our favorite as well. Thank you for your feedback, Celia!
These sound delicious, I can’t wait to try!
Thanks, Caitlin. Let me know how it turns out, if you try it.
W.O.W. these were so so good. I tried it the first time with unsweetened apple sauce (didn’t have honey) and using tablespoons of coconut oil (I read it wrong). It came out delicious even though it crumbles, but when it cools off completely and stays in the fridge, it stays together. However, this time I followed your recipe but only put 5 tablespoons on honey and 2 extra teaspoons of coconut oil, and also mint chocolate chips (probably 1/3 cup is plenty) – and that honey, I think – mmmm makes the cookie so super dangerously chewy and goooood. 🙂 Thank you!! I don’t even usually comment on recipes, but this IS (soon to be “was” with my speed eating, and also my girls are eating them way too fast) really really good.
Yay, so glad you tried and loved these almond cookies, Yuwie!! Thank you so much for your feedback!
BEST. RECIPE. EVER. We eat SCD for my son, and these are AMAZING!!!!!!! Thank you!!!!!
Hi good day shinee my cookies came out great and yes i did used canola oil did not had coconut oil .
Do you have any recipes for healthy baked doughnuts
Hi, Christine! So glad you enjoyed the cookies. But no, I don’t have a healthy donut recipe on my blog.
I have to say these are the best I have found –
I now do mine with all ground almonds as they come up very light and gooey – sometimes half and half ( ground / theflour ).
Thank you
Caroline
Awesome. So glad you’re loving the cookies. And thanks for your feedback, Caroline!
Just got my Bob’s Redmill almond flour in the mail today and tried this recipie immediately and I am sooooo pleased with the way these taste. Mine were not as pretty as yours but I could care less about that. They have a buttery taste, which I’m assuming is due to the almonds. My problem is sweets and these cookies definitely take care of me and my daughter’s sweet tooth! Thank you for aiding us in our journey to better health! I feel pretty good about the future of my waistline. Ow!
Toni, so glad you love the cookies. They sure are my favorites. You may also like this chocolate version. 😉
WOW! These are delicious. I changed the recipe to 4 tbls honey and added cocoa nibs. They’re PERFECT.
Awesome, so glad you enjoyed the cookies, Kristin. When you reduced honey amount, was the batter too crumbly?
I just made these and they were wonderful! I used natural, unsweetened applesauce instead of honey and also added cinnamon. They came out so buttery! Thank you!
So happy you’ve tried these cookies, Caitlin. And thanks for sharing your version with applesauce. I’ll be trying your version next time. 🙂