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
OH my gosh! I was looking for a recipe that didn’t involve a lot of fuss or sweetners that I didn’t have on hand. Honey is the sweetner and it is sooo good! I got 26 cookies and added a little not sweetened coconut flakes. I can’t wait for them to cool completely. The warm cookie is delicious!
Rhonda, so glad you gave this recipe a try. It’s our favorite cookie recipe, because it’s soo easy. 🙂 Thank you for your feedback!
These cookies won’t last long in my house!
Thanks, Toni!
Love that these are allergy free!
Thanks, Alida.
Excellent cookie that is gluten and egg free
Thanks, Val, for your feedback. Glad you liked them!
No flavour and dry. Will not be making these again!
Sorry to hear you didn’t like the cookie, Kathy. Hope you’ll find the one you like.
These cookies are insanely delicious and soooo easy! I didn’t have almond flour so I ground up almonds in my food processor and then added all the other ingredients (except add ins) to the food processor to mix. My add ins were dark chocolate chips and also shredded coconut to half the cookies. Thank you so much for sharing this recipe. It is sooo difficult not to them all at one time haha
HB, so so glad you tried this recipe. It’s my favorite cookies. Thank you for your feedback and sharing your experience.
great cookies love it I dit make two times at week.
Awesome, Viviana. So glad to hear you made and loved the cookies!! Thanks for your feedback!
Yum! I used 4T coconut oil and a bit less sweetener. Mine were a bit bigger, delicious and super nice looking. I’ll make them again. Maybe later today 😊
Great to hear you loved these cookies, Terry. Thanks for your feedback!
These are amazing finally a cookie i can eat. Do you know the calorie content ?
Hi, Heather! So glad to hear you loved the cookies. I just updated the recipe with nutritional information.
Best cookies yet. Super easy and totally yummy. This one is certainly a keeper in my house.
Yay, SO happy you loved these, Christiane! Thank you for your feedback!