Almond Flour Cookies

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5 from 3573 votes
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Almond flour cookies are thick, soft, chewy, naturally grain-free, and refined sugar-free! They require no chill time and are ready in 15 minutes.

Love almond flour recipes? Try my almond flour pancakes, almond flour banana bread, almond flour cake, and almond flour muffins.

almond flour cookies

Using grain-free flour in cookies can be very tricky. While traditional white flour or wholewheat flour are safe choices, others can be pretty hit-and-miss. My simple almond flour cookie recipe is a winner, and it tastes like any good cookie!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make cookies with almond flour
  4. Arman’s recipe tips
  5. Storage instructions
  6. More almond flour recipes you’ll enjoy
  7. Almond Flour Cookies (Recipe Card)

Why I love this recipe

  • 5 Ingredients. And you don’t need any eggs or milk to make them.
  • Perfect texture. They are thick and chewy, have a slightly soft center, and have gorgeous crisp edges.
  • Quick and easy. There is no chilling required, and they take less than 15 minutes to make.
  • Diet-friendly. These cookies are vegan, gluten-free, AND paleo!

Ingredients needed

  • 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 or honey.
  • 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 to make cookies with almond flour

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. 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.

Step 2- Shape. 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.

Step 3- Bake for 12-15 minutes, or until the edges start to brown. Remove the cookies from the oven and allow them to cool completely on the pan. 

almond flour chocolate chip cookies

Arman’s recipe tips

  • While your butter must be melted/softened, it should also be at room temperature. Using warm butter will start the melting process of the chocolate chips, resulting 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 on the cookies at the 12-minute mark and continue to monitor them until done. They can go from golden to dark brown in a short amount of time. 
  • Some readers have tried replacing the maple syrup with sugar-free syrup. I haven’t tried this myself, so I 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. 

Storage instructions

To store: Place the cookies in an airtight 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 them in the freezer for up to 6 months. 

almond meal cookies

More almond flour recipes you’ll enjoy

almond flour cookies

Almond Flour Cookies

5 from 3573 votes
These almond flour cookies are thick, chewy, and have the perfect soft centers, they taste like real deal chocolate chip cookies! One bowl, 5 ingredients, and ready in 15 minutes!
Servings: 12 Cookies
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes

Ingredients  

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

Serving: 1CookieCalories: 192kcalCarbohydrates: 13gProtein: 4gFat: 15gSodium: 60mgPotassium: 11mgFiber: 2gVitamin A: 135IUCalcium: 66mgIron: 1mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    Absolutely the tastiest, best gluten-free cookies. I make them for my gluten-intolerant friends all the time and they love them as does anyone who eats them.

  2. 5 stars
    These have been a regular snack around my house for 6 months now. I usually switch out the chocolate chips with a bit of stevia. I recently made them with cinnamon and blueberries and they’re delicious! Gives them a blueberry cobbler vibe. Thanks for the recipe Arman 😊

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