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
Can I use coconut flour instead of almond flour?
Hi, Susan. I’ve never tried this recipe with coconut flour, and I have no experience baking with coconut flour. But I think someone commented that coconut flour has different absorption and it may require some tweaking.
These cookies are the bomb!!!!! Only thing i did was add dark chocolate chips!!!! Omg it hit the spot!!! Thank you so much!!! Bye bye chips ahoy!!!!!
Yay, so happy you tried these cookies, Ladi! It’s my favorite choc chip cookies that I feel good about eating. 😉 Thank you for your feedback.
Oh lordy…these pose a huge problem. I made them yesterday and produced about 14 cookies. They were gone by the time we went to bed. Hubby asked me to make them again today. Another 14 gone in about an hour. So good! Thanks for sharing the recipe. Yesterday I misread the recipe and used 4 TBSP instead of 4 tsp of coconut oil. No one seemed to mind. I course corrected today and added about 5 tsp of coconut oil and no one minded. Such a forgiving recipe!
Hi there! Thank you for sharing your feedback. I’m so glad you all are loving the cookies. And you’re so right, it’s very forgiving! 🙂
I’m going to make these today and use maple syrup or light agave nectar instead of honey and make them vegan! Wish me luck! ☺
Hi, Deborah! Hope the cookies turned out good for you. I love making these cookies with maple syrup, and hope you did too. And I’d love to hear your feedback if you tried with agave nectar, as I never tried that before.
As it turned out, I didnt have enough Almond Flour! I’m saving all my almond meal! ( I make almond milk every other day.)
I’m definitely going to make them though and I’ll be sure to let you know how it goes!
Sounds good. Thanks, Deborah. Looking forward to your feedback. Quick question… Do you use almond meal that’s leftover from almond milk?
Hi Shinee, I do but I dry it and then blitz it in my food processor to make the flour. ☺
I just made these and they are fantastic! I did add a 1/2 teaspoon of almond extract too. Instead of scooping them, I used a teaspoon and rolled them in my hands. I baked them just like that. They came out so good! Thanks for the fabulous recipe.
Hi, Sue. So happy to hear you loved the recipe. Thank you for your feedback!
This is a perfect base recipe, one I’ve been searching for all over! First time baking them I made a dark chocolate ganache and drizzled it over the top. Next time I might top with orange zest and sliced almonds. So many ways to change up the flavors here. Thank you so much for sharing! I did have to bake a little longer but I have a convection oven so that makes a difference.
Maggie, so happy you tried this recipe! You’re right, it’s perfect base recipe and you can play around with different flavors! Orange zest sounds so good too. Thank you for your feedback!
I just made these..very tasty! I would love to have a slightly more toasted almond flavour…but I didn’t want to overbake them. Can they handle more than 10minutes baking time? Loved how simple the ingredients were. Will make these again.
Hi there! Yes, you can bake longer if you want to, just keep an eye on them so they don’t burn. Thank you for your feedback. So glad you made and loved them!
I wonder what would happen if you toasted the almond meal in a dry skillet before combining ingredients. You may get the flavor you’re looking for.
Hi, Nick. That sounds like a great idea and it might actually add more toasted flavor. Thank you for chiming in!
So easy and delicious! Thanks for sharing this recipe. Lovely chewy texture. Do you know if these would freeze ok?
Hi, Em. So glad you loved the cookies. Yes, these cookies freeze beautifully!
These cookies have become our favorites! Why do you recommend they be placed in the fridge for storage however. I personally do not like putting them in the fridge. I feel like it changes texture and taste.
Hey, Teresa. Good note, I’ve noticed that sometimes depending on the type of honey I use, some cookies need to be refrigerated, or they get kind of soft. But I haven’t had that happen for a while now. And I store mine in a cookie jar just fine too.
So I did half a recipe because I had a late night craving and didn’t want to go crazy. But I added a TBSP of peanut butter and chocolate chips. SOOOOO good!!
I would make these over normal cookies any day.
Hi, Maribeth! So happy to hear your loved these cookies, and I love your PB addition! And I agree I tend to make these cookies way more often than the traditional ones because it’s just so easy, and tasty! Thank you for your feedback.