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
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.
- 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
Almond Flour Cookies
- 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.