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.
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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!!