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?
Please leave a review and let us know how you liked it!
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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. 🙂