Soft, chewy, and quick to make, this almond flour cookie recipe has been my go-to dessert since 2014. With just six simple ingredients and about 20 minutes from start to finish, these cookies deliver a sweet, nutty flavor and tender texture every time.
Why you’ll love this almond cookies recipe
These almond flour cookies look simple on paper, but once baked they’re wonderfully soft, chewy, and full of almond flavor. They’re an instant crowd-pleaser and a reliable, easy recipe to keep in your repertoire.
- Easy – Six pantry ingredients and about 20 minutes and you’ve got fresh cookies ready to enjoy.
- Minimal equipment – No mixer required: a bowl and a spatula are enough.
- Dietary friendly – Naturally gluten-free, dairy-free (optional), egg-free, refined sugar–free, and Paleo-friendly. Simple swaps let you adapt the recipe to your needs.
⭐️⭐️⭐️⭐️⭐️ “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
Key Ingredient Notes
- Almond flour is the base—use finely ground almond flour for the best texture. Substituting other flours will change the result.
- Baking soda gives a little lift so the cookies are tender, not dense.
- Raw honey gently sweetens the dough. To make the cookies vegan, use pure maple syrup in the same amount.
- Coconut oil keeps the cookies moist and helps the dough come together. Unsalted melted butter can be used if you don’t need the cookies to be dairy-free.
- Pure vanilla extract enhances the flavor—use pure extract rather than imitation for best taste.
How to make almond flour cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set it aside.
1. Make the cookie dough
- Mix the almond flour, baking soda, salt, honey, melted coconut oil, and vanilla in a large bowl until the mixture is thick and evenly moistened. A slightly crumbly texture is fine.
- Stir in any optional add-ins, such as chocolate chips, coconut flakes, or quick oats.
Adjust the batter
Almond flour and sweetener ratios can affect texture. To test, squeeze a small amount of dough—if it holds its shape, it’s ready. If it’s too dry, add a little more honey or coconut oil; the batter is forgiving.
2. Shape and bake
- Portion the dough into 1-inch balls (about 16 cookies) and arrange them on the prepared baking sheet with space between each cookie.
- Flatten each ball gently with your hand or the back of a spoon—almond dough doesn’t spread much in the oven, so this helps them bake evenly.
- Bake for 8–10 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for about 5 minutes before carefully transferring the cookies to a wire rack to cool completely; they’re fragile when hot but firm up as they cool.
Tips for Success:
- Mix thoroughly. Ensure all dry ingredients are coated and the dough is moist—otherwise cookies can be dry and crumbly.
- Flatten before baking. This ensures even baking and prevents raw centers.
- Avoid overbaking. Remove cookies when they are lightly golden; they continue to set as they cool.
- Handle gently. They’re delicate straight from the oven, so let them rest before moving.
Storing Tips
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 2 weeks. They will soften the longer they sit.
- Freeze individually wrapped cookies in a freezer-safe bag or container for up to 3 months to prevent sticking.
- Thaw in the fridge or at room temperature before serving.
FAQs:
Yes. Chocolate chips are a popular choice and work well here. You can also add coconut flakes, quick oats, or raisins for extra texture.
Yes. Melted unsalted butter (slightly cooled) works as a substitute if you don’t need the cookies to be dairy-free.
No. Almond flour dough doesn’t spread like all-purpose flour, so chilling isn’t necessary.
More Cookie Recipes
- Easy Brownie Cookies
- Hazelnut Coconut Cookies
- Thin and Crispy Chocolate Chip Cookies
- Egg Yolk Cookies
Chewy Almond Flour Cookies
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Ingredients
- 2 cups (200 g) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 1/3 cup (120 g) raw honey
- 2 tablespoons (30 g) coconut oil, melted
- 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
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Preheat the oven to 350°F (175°C).
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In a large bowl, mix all ingredients (except optional add-ins) until the mixture is thick and evenly moistened. It’s fine if the batter looks a little crumbly; add a touch more honey or oil if it seems too dry.
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If using, fold in your chosen add-ins like chocolate chips.
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Shape the dough into sixteen 1-inch balls and place eight cookies per prepared baking sheet.
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Flatten each dough ball slightly so they bake evenly.
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Bake 8–10 minutes or until the edges are lightly golden.
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Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
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Tips & Notes
Note 2: If dairy is fine for you, melted unsalted butter works well instead of coconut oil.
STORING TIP: Store in an airtight container at room temperature for up to 3 days, refrigerate up to 2 weeks, or freeze up to 3 months.
*Nutritional information reflects the version with chocolate chips.
Nutrition
