Almond flour cookies are thick, soft, and chewy cookies that are naturally grain free and refined sugar free! No chill time required and ready in 15 minutes, they are a delicious and healthy treat!
Almond Flour Cookies
We love our recipes using almond flour. On current rotation, I’m loving almond flour mug cakes, almond flour pancakes, and these almond flour cookies.
Using grain free flours in cookies can be very tricky. While traditional white flour or wholewheat flours are safe choices, others can be quite hit and miss. I guess that’s why I love making flourless cookies and variations of that.
Having said that, I’ve been meaning to create some cookies made with almond flour. I’ve done plenty of baking with almond flour in cakes and other desserts, but not with cookies…until now!
Can I substitute almond flour for regular flour in cookies?
Many of my friends have been following a gluten free diet for quite some time. They’ve all told me that they are tired of using gluten free flour for baking because not all brands are created equal. Almond flour, on the other hand, is considered to be the closest substitute to standard flour.
These cookies are delicious and moreish, and require just 5 ingredients to make! They are thick, chewy, have slightly soft center, and gorgeous crisp edges. I love how they taste just like any good cookie out there and take less than 15 minutes to make. There is no chilling required, and you don’t need any eggs or milk to make them.
Bonus? These cookies are vegan, gluten free AND paleo!
Ingredients for this recipe
- Almond flour– You must use blanched almond flour, not almond meal. Almond meal tends to yield heavy and dense cookies and will be darker in color.
- Baking powder– Gives the cookies some rise.
- Butter OR vegan butter– Either butter or vegan butter can be used. You must measure your butter in a melted/softened state. If you use vegan butter, be sure to use one from a stick, as other kinds contain added water that can affect the texture of the cookies.
- Maple syrup– Gives the cookies the necessary sweetness, without being overpowering. You can also use agave nectar.
- Vanilla extract– A must for any good cookie recipe!
- Chocolate chips– optional, but highly recommended! Be sure to use dairy free chocolate chips to ensure the recipe is vegan/dairy free.
How do you make cookies with almond flour?
Start by mixing together your almond flour and baking powder. Next, add your softened butter, maple syrup, and vanilla extract and mix until combined. Gently fold through your chocolate chips, reserving a few to top the cookies with. Form 6 large or 12 small balls of dough and place on a lined baking sheet. Press each ball of cookie dough into a thick cookie shape, and bake for 12-15 minutes, or until the edges start to brown. Remove from the oven and allow cookies to cool on the pan completely.
Tips to make the best cookies
- While your butter must be melted/softened, it should also be room temperature. Using warm butter will start the melting process of the chocolate chips, which will result in marbled cookies and burnt edges.
- These cookies do not spread, so shape them the size and thickness that you want.
- Do not overbake the cookies. They continue to cook as they cool down.
- Be sure to check up on the cookies at the 12-minute mark, and continue to keep an eye on it until done. The reason for this is that they can go from golden to dark brown in a small amount of time.
- Some readers have tried replacing the maple syrup with a sugar free syrup. I haven’t tried this myself, so cannot vouch for the outcome of it.
- I made 6 large cookies (as pictured). For smaller cookies, make 12 balls of dough.
Flavor variations
- Almond flour chocolate chip cookies– As pictured! Fold through 1/4-1/2 cup chocolate chip of choice into the dough.
- Raisin cookies– Add 1/2 cup raisins to the dough, and reserve a few to top the cookies with. Soak the raisins for 30 minutes prior, for them to plump up and be extra juicy.
- Trail mix cookies– Add up to 1/2 cup of your favorite mix-ins, including seeds, nuts, candy bits, and more!
- Double chocolate cookies– Add 1/4 cup cocoa powder to the batter and 1/2 cup chocolate chips.
How to store almond flour cookies
- To store: Place the cookies in a sealable container, for up to 1 week. Store them in the refrigerator if you’d like them to keep longer.
- To freeze: Put your cookies in a ziplock bag and store in the freezer for up to 6 months.
More almond flour recipes you’ll enjoy
Share this recipe on Pinterest
Love this Almond Flour Cookies recipe?
Share it with the world on Pinterest.
Almond Flour Cookies
Ingredients
- 2 cups almond flour blanched almond flour
- 1/2 teaspoon baking powder
- 1/4 cup butter or vegan butter, softened
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips I used dairy free chocolate chips
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add your almond flour and baking powder and mix well. Add your melted butter, maple syrup, and vanilla extract, and mix until combined. Using a rubber spatula, fold through your chocolate chips.
- Form 6 large or 12 small balls of dough. Place on the lined sheet, and press down into a cookie shape. Bake the cookies for 10-12 minutes, or until just beginning to go golden around the edges.
- Remove from the oven and cool on the baking sheet completely.
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Hello!! I made these cookies THRICE and I just love them so so much. I have one issue – the almond flour has a grainy texture after baking as opposed to a smooth outer cookie. Do you have an idea what the reason could be? Thanks so much!
I have made these several times now and they always come out perfect! Delicious and not too sweet with a unique, addictive texture. One of the times I tried replacing the chocolate chips with butterscotch chips and added chopped pecans – yum! This recipe is so versatile. Thank you for sharing!
I just made these using Lilly’s and added walnuts. YUM!! I love this recipe!
Quick and simple but sooo good!
I just made the almond cookies and they’re the most delicious cookies I ever had. Very easy to make and tasty you only need a couple to satisfy your cravings. Thanks for the recipe I’m glad I found it.😊
Even my husband who is not a heath nut like me loves these cookies.
Absolutely wonderful! I am new to the GF/Paleo world after a recent autoimmmune diagnosis. I absolutely LOVE these! Thank you!
Love this recipe is gf and refined sugar free! Always looking for low ingredient and healthier options.
Excellent cookie. I substituted honey for the maple syrup. I made one-half of the recipe to test it. The dough was a bit dry, probably because of the substitution, so I added a teaspoon of milk. In retrospect, I should have added two teaspoons. I used Ghirardelli 60% cocoa chips. I will make this recipe again.
Your recipes never fail me x
Absolutely amazing!
Perfect in every-way!!! I used the smaller size ice cream scooper and flatten each one in my #12 Madeleine nonstick pan. The recipe made 26 cookies of good size. Perfect slight crisp browning on underside and moist inside.
These are so delicious! I’m a corporate chef at a designer kitchen appliance showroom. These have become a part of my rotation and are a favorite with my colleagues, clients, and especially my college aged kids and their dorm friends. Thank you for creating such delicious recipes!
Owwwwwwww myyyyy..
These are greath… thinking of hiding them from me daughter and husband😉
Great recipe! Simple easy and delicious. I will definitely be making these again!