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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.
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.