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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.
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
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.
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.
More almond flour recipes you’ll enjoy
- Almond flour brownies
- Almond flour oatmeal cookies
- Almond flour banana muffins
- Almond flour banana bread
- Almond flour waffles
- Almond flour chocolate cake
- Almond flour cupcakes
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.
Excellent!! So tasty and soft on the inside! I used 2 tbsp sugar free maple syrup and 1 tbsp coconut sugar (didn’t have enough each) and they turned out really well.
Love that, Kate!
These came out delicious! I accidentally put a whole stick of butter and they were extra soft but sooo good!
best almond flour cookies recipe ever!!!
Hi
Loving your recipes, thank you for sharing!
I hate almonds and so have never used almond flour.
Do the cookies, cakes etc take on an almond flavour when using the almond flour?
Thanks, Tracey
It’s very, very subtle 🙂
Thank you thank you for this amazing recipe! A cookie i can enjoy while on a low FODMAP diet for SIBO/to balance and heal gut microbes! 😃 I have missed cookies so much! Love the minimal ingredients that i have on hand anyways. Added 1/2 tsp salt, 1 tsp vanilla extract and 2 tsp almond extract and MMMMM!!!!! I also made with and without choc chips and love either one! So delicious that even husband and son who are not low fodmap couldn’t stop eating. A keeper forever! 💝
Yum!!
Thanks, Julie!
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.
You are so sweet, Judy!
Wonderful and flavorful!
Thanks, Jane!
These were yummy and soo easy to make. Thanks!
So welcome, Holly!
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 😊
My family LOVE these cookies so much!
I make a double batch and use 100% cacao unsweetened and find this to be the most satisfying snack.
I have made them with vanilla extract and 1/2 the amount of almond extract, very good both ways!!
Thanks, Kim!
Amazing! Since I can no longer eat, wheat or eggs, this has been my go to cookie for a while now. It’s amazing every time and my kids love it too.
I found the recipe to be very easy to put together. I found them to be moist and chewy and tasty. I made 16 small cookies and they baked for 12 minutes.
I ate three small cookies and found that they were very filling. I did not use chocolate chips. I found that I was able to melt the butter in the microwave for 30 seconds possibly due to the fact i did not use the choc chips and my flour was cold from the refrigerator. I found them to be sweet enough for me, surprisingly. I think next time I’ll try almond extract in place of vanilla, because I love the almond flavor. Thank you!
Great cookies!! I rolled them into a ball and then pressed them down half with a fork (like a peanut butter cookie). They were thick, crunch and wonderful!!
These cookies are delicious! They taste better than I imagined. My son recently diagnosed with Celiac so I’m trying to use my typical go-to recipes with GF flour but they are not always a winner. Found this site and recipe through a search. Easy to make, simple ingredients, and yummy! The recipe directions are perfect. My first batch came out amazing. My teen daughter kept eating them and she does not have to eat GF, and my husband loves them. This recipe is a keeper and I will be making these again soon. Thank you!
Best almond flour cookies ever!
Excellent no eggs needed, 😀 quick and easy by the looks 👍
Thank u for these. We like them. The second time I added a 1/2 tsp of xanthan gum. It really made the texture better.
Great recipe! So quick and easy! This will be my new go to recipe for a healthier alternative to chocolate chip cookies. Thank you!
Fantastic recipe! So quick and easy! This will be my new go to recipe for a healthier alternative to chocolate chip cookies. Thank you!
Interestingly tasty! I was looking for a low calorie -no cholesterol cookie…this will be my go to when I am craving chocolate chip cookies.
Easy to make and full of flavor. My anti-almond flour husband even liked them.
Thanks, Mary!
Delicious, easy and quick to make. Perfect sweet without the guilt.
Thick, chewy, and soft in the middle, these cookies were amazing!
Living gluten free isn’t always enjoyable, but these cookies are so satisfying and delicious that I feel like I’m cheating!
I add cinnamon and chopped pecans for a bit of spice and crunch. Yum!
Easy to make. Very tasty. I think I will add pecans the next time.
Tasted great, did spread alot..I added a small amount of bkg. soda, that helped some. .any suggestions?
Hi leann- chill the dough for 30 minutes-2 hours before baking. 🙂
The best almond flour cookies recipe ever 🙂
This is an excellent and easy recipe to follow! Very delicious and my family loves them!
Love this recipe! I made them twice and it turned out great…and I’m not a baker. Simple and tasty.
So easy to make and delicious! Thank you
Seriously the best almond flour cookies you’ll ever make!
The best almond flour cookies I’ve ever made- these are too good!!!
These are delicious! I made half the recipe, about 6 cookies, and wanted to eat them all in one sitting 😁 Very easy recipe and I will probably double it next time. This is a keeper!
Thanks, Michelle!
Good recipe, easy to follow. Thanks! After following the steps precisely, the cookies turned out well but seemed a bit on the dry side with some missing sweetness. On my next batch, I think I’ll add an extra dash of vanilla and one more tablespoon of maple syrup for sweetness and to moisten it up.
these were the best almond flour cookies ever!
Hi Arman, Thank you for the recipe. They were great! Loved the simplicity. Used tahini as a butter substitute, a bit less maple syrup, adjusted the batter with water, and used a bit of a chiped Alter Eco mint choc bar. Beautiful results. I made 1/2 recipe which made about 11 small cookies. Added a tad more almond flour as well.
Excellent almond flour cookies. Very easy to make and tasty. I put cherries in a couple of mine and they were great.
The best keto chocolate chip cookies I have ever Made! So easy and tasty
The best almond flour cookies recipe ever. So good!
These turned out surprisingly well with very minimal ingredients. Would definitely make again and maybe add walnuts.
Great recipe, but I’m not a fan of maple syrup. I made a batch following the recipe and a second batch substituting honey for the maple syrup and almond extract for the vanilla. Yum!!
the best almond flour cookies recipe I’ve ever made!!
Delicious and super simple, love these cookies!
I have made these several times in the last few weeks. They are tasty, easy and very quick to finish up. They create very few dirty dishes and everyone I have served them to loves them. Today’s batch is goin to a gluten free family. I like the small batch so they are always fresh.
OMG!!!! This is my favorite recipe now. I love it thank you for sharing it with us 😘😘
The first almond flour cookie that I finally can serve to my gluten free friend that tastes so very good. It was EXCELLENT!!!! In fact, everyone loved them. I added walnuts.
So delicious and simple.
Thank you Arman for all your amazing recipes. I do love them. I appreciate you. I was curious do you happen to know how many grams each large cookie would be? Thank you
We don’t weigh them 🙂
Love these! I’ve made them many times. My go to healthy cookie. Quick, one bowl prep and fast cook time.
Made A dozen just like you!!said I only had keto maple syrup and did sugar free chip,
I will make again.
Thanks for your
Wonderful recipes
This is my second time making these cookies. I followed the recipe exactly and used a cashew vegan butter. I have tried making vegan chocolate chip cookies with a gluten free flour blend and those cookies came out hard as rocks. This recipe was a success and my husband who has a lot of food limitations loves them. Thank you for such a good recipe. It’s a keeper for sure.
If I wanted to use Swerve instead of the maple syrup, how much do you think I should use? Thanks so much!
Not sure- haven’t tried! You’d need to experiment and see!
Don’t make the mistake I made. Don’t use Bobs Red Mill almond flour. I tried making these cookies twice and the dough was too crumbly to form. I thought it was because I used melted butter but softened butter had the same effect. I made these cookies before and they were great.
Thanks, Treesa- Completely agree. I’ve stopped using Bob’s products for years, they’ve definitely declined.
Awesome! I really like these cookies! I’ve tried a bunch but these are really the best! I’ll double the recipe next time! Even my really picky husband liked them and that’s saying something!
What if I don’t have blanched almond flour? Can I use it or do I need blanched?
Standard almond flour will be fine.
These are great! I’ve made these three times in one month but substituted the maple syrup for agave. I also tried this and added a little extra vanilla extract, an extra tablespoon of agave, a dash of cinnamon, a dash of nutmeg, and a splash of 2% milk. SOOO good, would recommend trying it this way if you want a nice, spiced cookie.
I like these more than flour cookies. The flavorings of the almond flour and maple syrup make these cookies taste more sophisticated somehow. Great recipe!
This recipe is so simple but very satisfying. It takes 20mins flat. I subbed the maple syrup for a Keto syrup (dietary reasons) and added Maldon salt to the tops of the cookies right when it was taken out of the oven. I definitely recommend the salt flakes. Pops the flavour! Thank you!
I made these for my friend’s husband so he wasn’t left out of dessert and he really enjoyed them. I halved the batch and he ate them all.
I love these cookies. So easy to do. I have a question though…….how do you get your edges of the cookies smooth, mine tend to be rough and broken up a bit.
Did you use superfine almond flour? I also shape them once out of the oven using an egg ring?
Thanks for the tip!!
(yes, I did use super fine almond flour).
These were nothing short of amazing! My entire family LOVE them. They are not only satisfying to my sweet tooth but delicious and easy to make as well. Will be making these often in my house.
Excellent and so very simple — I add dark coco powder to make it double chocolate! Being a lover of nuts, next batch I will add chopped walnuts. Thank you!
Super, super good and so easy! I add some sunflower seeds and these cookies just don’t last more than a few hours.
These cookies are mine and my hubby’s go-to sweet treat. They’re just as good without the chocolate chips; and even better with some sugar free Nutella spread over them <3
Thanks for the recipe bro 🙂
Excellent, fast and so easy. Will definitely be my go to recipe for chocolate chip cookies. Thank you!
Simple, good ingredients cookie! I was insecure about baking with almond flour until this recipe! Thank you, healthier treat.
I tried this recipe last night. We all loved them! At first, when I saw the recipe, I said, “Wait, no milk and no eggs?!” How is this going to work? Well, to my amazement, it worked out! I’ve never liked making cookies because of too many ingredients and work. These cookies, which I’m calling “miracle cookies” uses 6 ingredients which it’s so easy to remember and literally in almost no time or effort. This morning I woke up, doubled the batch and got creative! I made plain, chocolate chip, chocolate chip w/butterscotch chips, and cinnamon w/brown sugar. I’m so thankful and grateful for this AMAZING and super easy recipe for such GREAT tasting cookies!!! Never in my wildest dreams would I think that I would make cookies two days in a row! 😘🥰💯❤️❤️❤️
My Keto son-in-law gave these two thumbs-up! They are simple to mix and bake. Delicious, even without granulated sugar and egg.
These cookies were very easy & quick to prepare. They are mouth-watering Delicious!
I made them with Ghirardelli Dark 60% Chocolate Chips & added a some chopped pecans. Thank you for the recipe.
Hi! Can I replace maple syrup with regular honey?
I don’t see why not!
These are soooo good. We have a Type one diabetic and they are great on blood sugar…Not to mention taste!
Loved the recipe and used as a base. I had to modify and blitz almonds and used dates as sweetener as didn’t have maple syrup. Love it. Thanks 🙏🏼😋👌🏼
This was my first attempt at making grain-free, vegan cookies. I had serious doubts about whether or not the recipe would work, so I checked and rechecked the directions and followed them to the letter. The taste of the dough dough was fine, but something magical happened when I baked it! These cookies really were a delight! I am sure that I will be coming back to this recipe again and again. Thank you for sharing.
Love, love love this recipe! These cookies have a wonderful light texture and satisfy my craving for, (Mom’s cc cookies) without gluten and all the sugar. Full disclosure, I added 1 Tbls of brown sugar for a hint of sweetness in the batter and a handful of chopped walnuts. Next time I plan to try pecans, because why not!
Totally delicious cookie. Thank you for sharing!
I substitute some ingredients, but I make this regularly. MWH (my wonderful husband, a big man) loves them.
Wow. I’m new to eating keto/ gluten free. These cookies are Sooo good! Thank you for these recipes!!
These were delicious and easy. Taste so nuch like toulouse cookies.
I just made these today! And, I’ve almost eaten them all by myself! Thanks for the recipe! Very good!
Delicious, I’m actually surprised how good this is.
This looks like a good recipe but it doesn’t give me measurements. How I’m I supposed to know how much of what to make this recipe.
In the ingredient list it says the butter is softened but in the directions it says melted, which do I do?
Melted, my bad!
This was my first time using almond flour, and I wish we had switched a lot sooner! These are the BEST cookies ever! When my picky husband even says he would prefer these over flour made cookies, I know I have a great recipe! Thank you for posting this. I am going to look at more of your recipes!
Hi! Should I use salted or unsalted butter? I am a beginner and a little confused, would really like some help!
Hi Cheesecake! Salted butter works well, as there is no added salt in these 🙂
Delicious!! I’m allergic to chocolate so I rolled the tops in pumpkin pie spice and coconut sugar mixture and topped with shredded coconut. Definitely going to make again soon!
In the nutrition section its says serving 1 cookie, but is that if you make 12 cookies or if you make 6 with the batch?
Omgosh sooo amazingly delicious and soo easy to make. Just shared the recipe with my cousins. Thank you!!!
I made these, and I did not expect them to be as good as they were. WOW!! If you wait until they cool, they get chewy and crunchy at the edges, and they are spot on perfect. Don’t eat them while they are hot, they will fall apart. Def 5 stars and I will make them again.
Easy recipe for a quick amd tasty treat.
I doubled the recipe and it was super oily. I am going to try 1/3 C of butter in my next batch and see how it turns out.
Easy and delicious and easy to turn into a vegan recipe
This was my first time playing around with Almond flour. This recipe was super simple and so delish! I had to share the cookies and share the recipe with all my coworkers and friends. This is definitely the recipe for the best cookie jar cookies. Just to make sure other readers saw that you have to roll and flatten them to shape since they don’t spread while baking.
Thanks for the recipe!
I’d like to use Valentine colored M&Ms to make these cookies. Do you think that would work?
These are delicious! I used Yacon syrup instead of maple syrup and dark chocolate chips to make them very low GI and I don’t get any blood sugar spike after eating. I’m just about to make a second batch and will use cocoa power this time to make double chocolate cookies.
These cookies are everything! They are so delicious and tender, I will make these again and again. Excellent easy and simple recipe.
First time was your base recipe. Worked great and realized it’s a super base cookie recipe in general.
Pass #2:
1) I used Dr. Oetker’s baking powder and vanilla sugar packets in place of your recipe to test the product from a Euro perspective. Perfect substitution.
2) candied orange peel (my own candying) diced very small along with maybe a half-teaspoon of orange extract, enough to scent the dough.
3) squooshed the 12-14 dough balls I hand-rolled with a 500ml disposable water bottle base to get a very nice sand dollar effect. The cookies were approximately that diameter plus 1cm additional.
Next thoughts: add cocoa to make a chocolate version though have not found vegan white chocolate chips. I may substitute one spoonful of molasses for maple syrup to attain a nice brown dough and use a gingerbread or chai masala mix for something interesting and diverse.
Is it possible to sub out monk fruit for the maple syrup?
Thank you.
I haven’t tried 🙂 you are welcome to experiment and see
These looks good. Making me hungry for a treat.
My family loves these cookies. I mix 1/4 cup white choc and 1/4 dark chocolate to mix it up a bit. My favorite receipe recipe
These cookies are fantastic! I substituted raisins for the chocolates chips, so good!
I made 6 large cookies and baked for 16 minutes.
I thought these cookies were simple to make and taste good. I wonder if adding one egg will give this recipe a bit more moisture, the texture was a little dry for my liking, and confirming I only baked for 10 minutes. I made nine medium sized cookies.
I’ll try adding the egg next time. Many thanks for sharing this great recipe.
I am surprised by how wonderful these are. I added dried cranberries. Otherwise followed the recipe. It made 8 nice sized cookies. I ate one (couldn’t help myself) before it was completely cooled and it was scrumptious. Great for a last minute offering if you’re going visiting. They pretty much make themselves! Thanks so much.
Truly yummy and so easy to make! For my vegan friends I subbed coconut oil for the butter.. It worked! for me I used butter, of course!!
Do you think I can substitute brown sugar for maple syrup? Would that throw off the liquid content?
Oh yeah 5 stars! Great with Hot drink
Delicious! They came out so good.
could I use date syrup, honey, or fake maple syrup instead of pure maple syrup?
Honey works a treat 🙂
They look great! So I’m trying them now and they didnt spread lol. They baked as ball shape. Do u know why that would happen?
Did you press them down slightly?
These are great! I used 1/2 C of chocolate collegen protein powder and 1 and 1/2 C of almond flour. My new on the go breakfast.
I live at a high elevation so I needed to add more liquid to them. I used an extra tablespoon of maple syrup and an extra teaspoon of vanilla. They turned out AMAZING! 🙂
2 cups almond flour, packed or loose? Maybe you could clarify by giving weight. Thank you!
My granddaughter whipped these up in no time. And we devoured them all in no time. Easy and delish!!!
Would this work in a sheet pan – like a blondie bake?
I’m on the Keto journey and let me just say these cookies are delicious! What’s also nice is there aren’t a lot of ingredients. Thank you for this recipe it’s been added to my recipe book.
Very delicious, soft and chewy.
After a failed bath of another internet recipe I am so glad this came out right. I even split the dough in half and added 1.5 Tbs cocoa powder on half the cookies and it came out great.
These are so good!!!! Thank you for sharing!
Yup, these are simple and scrumptious chocolate chip cookies!
I know it’s not the healthiest substitute… do you know if shortening would work?
I haven’t tried but you are welcome to experiment and see 🙂
Great recipe! Simple easy and delicious. I will definitely be making these again!
Owwwwwwww myyyyy..
These are greath… thinking of hiding them from me daughter and husband😉
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!
Can I substitute the maple syrup with honey?
Yes!
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.
Absolutely amazing!
Your recipes never fail me x
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.
Love this recipe is gf and refined sugar free! Always looking for low ingredient and healthier options.
Absolutely wonderful! I am new to the GF/Paleo world after a recent autoimmmune diagnosis. I absolutely LOVE these! Thank you!
Even my husband who is not a heath nut like me loves these cookies.
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.😊
Omg, these are so good and so easy/basic. This is going to be my new go-to cookie recipe!!
Quick and simple but sooo good!
I loved this recipe, its the best, thank you!!!!
I just made these using Lilly’s and added walnuts. YUM!! I love this recipe!
Can you double this recipe?
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!
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 just made your keto pumpkin cheesecake. Can hardly wait to serve it to friends who are on both the keto diet and regular diet. I have been trying to find a delicious bread recipe that I can make bread for fresh sandwiches and toast. I bought a Keto bread from a local store and tried making grilled cheese but it tasted like sand paper. The dogs loved it though. I miss bread and pasta but with Diabietes I have no choice but to do keto. If you have and tried and true recipes can you pass it on. Thank you so much for your web site. Unemployed right now due to mandate so I have a lot of time on my hands to make recipes and bless those around me who could also need a slice of sunshine in their life’s. Be blessed and thank you again.
Thank you, Rae- That is very sweet of you! Hope you have a fabulous Thanksgiving 🙂
These were incredible! The best almond flour cookie recipe ever!
I’ve used coconut oil instead of butter and works perfectly. Those cookies are so good! thank your for sharing the recipe.
Super easy and delicious. Almost tastes like a shortbread cookie. Going to try without the chocolate chips next. Thank you!
Loved these! Can I add eggs for more moisture?
I changed mine up and added 1 1/2 tablespoons white sugar since I detest maple syrup and they came out very nicely. I made smaller ones, ten total and I like that, any bigger and I think they’d be too dense in the middle. I’m going to add some salt next time and I had to broil mine after cooking to get any color on them just as a heads up. Thanks for posting the recipe, I did change the sugar source but these are really good.
Softened butter or melted butter? Ingredients say softened, instructions say melted…
Either is fine! 🙂
Doing low carb this week so made half a batch. I added two grounded cardamom and two grounded cloves. Also added cocoa powder and walnuts. It was delicious. Next time, I think I’ll leave them in for only ten minutes. Sprinkled sea salt on top.
What an easy looking recipe with few ingredients. Can’t wait to try this out.
Great recipe for add ins! I added 1/2 cup sliced roasted almonds, 1/2 cup organic unsweetened coconut and of course (Lily’s) chocolate chips! I called them Almond Joy cookies! Whole family loved them. I actually made small cookies, 18, and they were approx 4 carbs each. Thank you!
Are the calories per cookie or per batch?
Per cookie.
Soooo yummy😍😍, I used dark chocolate chips
I tried these using regular butter and they turned out great!
Can you use ghee to make them vegan?
Thank you so much for all of your awesome recipes and the time, effort and energy you put into them. Thanks for sharing your talent with the rest of us. You’re my go to guy from now on🍪☺️!
Kim Stauder
Perfect, thanks.
Planning on making these tonight for a gluten free friend. Is that a sprinkle of fleur de sel on top?
Flaky sea salt 🙂
These were delicious and easy. Taste so nuch like tollhouse cookies.
Could I use melted coconut oil in place of butter for dairy free?
I haven’t tried but you are welcome to experiment and see.
I screwed up the recipe by not melting the butter so the mix was crumbly. (Also used spleda brown sugar blend instead of a liquid sweetener.) But it still formed into balls i could squish down and they baked up pretty well! Good recipe I will def make again…the right way.
My son is on a restrictive diet and can only have raw almonds right now. Do you think I could substitute almond meal instead of the almond flour?
I don’t see why not!
Hi! Can I use honey to sub the maple syrup?
Can I use coconut sugar instead of maple syrup?
Not that I’ve tried!
Perfect quick cookie! My oven needed like 14 minutes to get them golden brown, but they are amazing!
😀 love that!
Utterly surprised by how easy and good. Made a half batch in case I wasn’t a fan. Full batch next time for sure.
I just don’t think these could be improved upon. Absolutely wonderful!!
I just made these today and my kids loved them. According to my kids, they weren’t good, they were VERY good. I split the dough into eight and we each had two. Thank you for the recipe!!
These turned out perfect. I made a 1/2 recipe (I always do that for new recipes, just in case); I made 4 big cookies. I look forward to trying more recipes from this site.
Oh my gosh! These are SO good and SO easy to make!! I have made them twice already and I just found you! Lots of goodies to choose from! Thank you! :O)
Very good base recipe. I would say it needs some salt and could be a tad bit sweeter. I used coconut oil and will add about 1/2 teaspoon salt and another tablespoon of maple syrup. This one is a keeper.
PS: I’m at just over 7,000 ft elevation and I cooked them between 15-20 minutes and they had a marvelous golden bottom and edges.
Love your almond four cookie recipe. Been making it ever since I found it on your website. Simple and delicious. Thanks
Thank you, Judy!
I did substitute coconut oil in place of the vegan butter, but I used one third cup instead of one quarter cup. I also used one quarter cup of maple syrup instead of three tbsps. I also tried a batch with cocoa powder in the mix – maybe not quite sweet enough but maybe I just needed more chocolate chips, lol!!
A really great cookie though! Thank you so much!
Cookies are soooo… good 👍. I made a double batch and will be making them so much. I will be looking for more of your easy recipes yeah!
Ps. The cookies are delicious and great alternative with almond flour
Can I use sf maple surup
I made these cookies today. I forgot to press the first batch so I had to pull them out with 4 minutes left and press them down with my silicone spatula. The second batch I pressed them down. This is going to be my go to for chocolate chip cookies. I’ve only been vegan for a little while today starts week 5. I’ve been trying all sorts of recipes and this one is a keeper, that can’t be said for some of the other recipes I’ve tried like chickpea burgers which fall apart lol. Thank you!
I’m wondering too about coconut oil instead of veg butter…
Feel free to experiment and see!
My favorite gluten free chocolate chip cookies!! I have made this recipe half a dozen times now and it never fails to impress me (and my family)!
Can I sub the butter for coconut oil?