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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.
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.