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
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!!
Hi, Carol. Same here! We have no particular diet restrictions and these are our go-to cookies. So happy you love them as much as we do. Thank you for your feedback.
Hello, thanks for the recipe. Can I replace the coconut oil with butter? If yes, would the measurements be the same?
Hi, Ala. Yes, butter works great. The same amount, melted.
I love this cookies😍
Thank you, Evelyn!!
This is my GO-TO cookie recipe, full-stop. I’ve been baking them for over a year and not only are they guilt-less, but they’re also absolutely delicious.
Yay, so happy you love these cookies! They’re our favorite too!
Absolutely LOVE these cookies. I’ve tried a lot of different almond cookies recipes and these are by far the best and the easiest. Most call for similar ingredients but for some reason, this specific combo works best.
Highly recommend— especially for beginners
Yay, so happy you tried and loved this recipe, Alana. Thank you for your feedback!!
This cookies of yours look very delicious and I am very grateful to have found you and bake together with you.
Thank you, Dina, for such sweet message. Hope you’ll give these cookies a try! They get so many rave reviews all the time.
So darn good!! Perfect texture. I did half vanilla extract and half almond. Mixed in walnuts and pressed a few chocolate chips on top of each. Absolutely delicious! Kept very well in the fridge for the day that they lasted. The texture didn’t get weird over time either like some other GF recipes do. My husband is demanding his second batch in 2 days, so off to the kitchen I go! 🙂
Very good! I made a half batch to not use all of my precious almond flour in case I didn’t like them. Used almond extract instead of vanilla and a few chocolate chips. Glad I only made a half batch as I may eat them all in one day, it made about 8 small cookies. I will make again for sure.
Hi, Linda. So glad you enjoyed the cookies!! They do disappear pretty quickly! 🙂 Thank you for your feedback!
I used maple syrup instead of honey and they turned out great. I also added cinnamon to half the batch – also great 🙂
Thank you for the recipe 🙂 so simple and quick, and delicious! I like how versatile this cookies can be. I added lemon juice and lemon zest, and fresh pineapple, that I cut into small pieces. Baked for 10 min.
Irina, so glad you loved the cookies!! And thank you for sharing your adaptation. I never thought of adding lemon juice and zest, and pineapple, but now I can’t wait to try it!
These are by far the BEST paleo cookies I’ve ever had!!! And I’ve tried a lot.
I’ve been making these for over 2 years now and I can’t believe I haven’t ever left a review! I love making them just as is but I also LOVE doing half vanilla extract half almond extract. I’ve made them with maple syrup instead of honey and yup just as good. I half the recipe since I love them fresh and make OFTEN!
Thanks for your feedback, Ryan. So happy you love this recipe!