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
I love this recipe. I try different things to add to it for variety. I also tried Agave syrup as the sweetener which was just ok flavor wise, but made it more vegan friendly. I might try 100% real maple syrup next.
Hi, Kristi! So happy you love the recipe! And definitely try maple syrup, I love it with maple syrup too!
I’ve been doing low carb diet for about 2 years and tried to “convert” my husband. Of all the cookie recipes I’ve tried, this is THE best! Even my hubby is having a hard time keeping his hands off the zip lock freezer bag full of these yummy, chewy morsels of goodness I have hidden between the packages of frozen vegetables in the freezer! I made them exactly as you prescribe using mini chocolate chips and chopped pecans as optional additions. Oh–I also used 1 tsp of vanilla extract and 1 tsp of almond extract instead of 2 tsp vanilla. Thank you so much for sharing this chewy, wonderful recipe!
Wow, your feedback means so much, Diane! So happy you tried this recipe. I’ll try almond extract next time. Sounds real good. Thank you so much for your feedback!
Hi Shinee. I was wondering if I could use oat flour instead? At least its healthier than white or ww. Thank you. Ill try them as soon as I hear back from you 🙂
Hi, Carrie. Unfortunately, I have no experience with oat flour and never tested this recipe with oat flour, so no advice.
OMG These are the best cookies I’ve ever made. They have just the right texture (soft) and taste (yum) that I love in my cookies. Thanks for this recipe. My second batch I added chopped walnuts, chopped cashews, pumpkin seeds and raisins. Absolutely amazing. My new go to recipe. Who am I kidding? I’ll never make anything else.
Rickey, I’m happy to hear you found this recipe and loved the result. Thank you for sharing your feedback.
I’ve made these twice now: first time I sed chips and neglected to put them in an airtight container in the fridge. The next morning they were soggy soft but still delicious. The second time I made them with almond flavoring and vanilla and left out the chips. SO GOOD!! Zoe’s Kitchen make an amazing lemon cookie and the texture of these almond cookies reminds me of them. So I’m going to try making them with lemon zest and a little lemon juice next. Love this recipe, as it is also GAPS legal after Stage 5.
Hi! Absolutely LOVED this recipe. I ended up making some with chips, some with peanut butter, and some with oatmeal and raisins!! Soooo good!
Just wondering how long these last in the fridge? And if they are freezer safe?
Thanks for the lovely recipe!
Hi, Allison. Sorry for delayed response. I think the cookies should be good in the fridge for up to 5 days, but mine never lasted that long. And yes, you can freeze these as well.
I added sugar free chocolate chips chips and they are delicious!!! My 8 year old son loves them too!
Awesome!!! Thank you, Laura!
Wow!!! Been gluten free for 3 yrs and this is the best cookie recipe I have ever tasted. My gluten/sugar eating husband loves them. Thanks now I have a little treat I can grab, if they last that long.
Wow, this’s quite a compliment, Vickie. Thank you for your feedback!!
Easy to make and great taste. I added both coconut and chips. Loved them.
Thank you, Liz!
This recipe is SO good!! I’ve been searching high and low for a gluten free, dairy free cookie and this one takes the cake. I used Trader Joe’s Almond Meal vs flour and maple syrup as the sweetener. I also added both almond and vanilla extract. They took longer to cook…around 12 min. But wow! The texture, the flavor! Wow. Thank you!!