If you’re looking for a treat that’s chewy, golden, and just a little bit indulgent, Almond Flour Cookies are about to become your new favorite. These cookies come together in minutes, using wholesome ingredients that keep them gluten-free and deliciously satisfying. Whether you enjoy them with a cup of tea or as a sweet afternoon pick-me-up, their nutty flavor and tender crumb will have everyone asking for the recipe!
Ingredients You’ll Need
What I love about these Almond Flour Cookies is how the simple ingredients truly shine. Each one plays a starring role in creating cookies that are soft, flavorful, and wonderfully comforting. Here’s what you’ll need, and why each ingredient matters:
- Almond flour: The heart of the recipe, providing a moist, nutty base and keeping the cookies naturally gluten-free.
- Baking soda: Just a pinch gives the cookies a gentle lift, ensuring the perfect texture.
- Salt: Balances the sweetness and brings out the rich flavors in every bite.
- Coconut oil or unsalted butter (melted): Adds richness and helps the cookies stay soft and tender. Coconut oil keeps them dairy-free!
- Maple syrup or honey: Naturally sweetens the cookies and adds a hint of caramel-like depth.
- Vanilla extract: Infuses the dough with classic, cozy aroma and warmth.
- Mini chocolate chips (optional): For a little extra fun and chocolatey goodness, if you’re in the mood.
How to Make Almond Flour Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your Almond Flour Cookies won’t stick and makes cleanup a breeze.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, baking soda, and salt. This step helps distribute the baking soda and salt evenly, so the cookies bake up perfectly every time.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the melted coconut oil (or butter), maple syrup (or honey), and vanilla extract. Whisking these together first blends the flavors and ensures they mix smoothly into the dry ingredients.
Step 4: Make the Dough
Pour the wet mixture into the dry ingredients and stir until a soft dough forms. If you’re using chocolate chips, gently fold them in now. The dough should be easy to handle, slightly sticky but not runny.
Step 5: Shape and Flatten
Scoop out tablespoon-sized portions of dough and roll them into balls. Place each ball on your prepared baking sheet, leaving a little space between them. Gently flatten each cookie with your hand or the bottom of a glass to your preferred thickness.
Step 6: Bake and Cool
Bake the cookies for 10 to 12 minutes, or until the edges are just turning golden. Let them cool on the baking sheet for 5 minutes (they’ll firm up as they cool), then transfer to a wire rack to finish cooling completely. This is the hardest part: waiting to dig in!
How to Serve Almond Flour Cookies
Garnishes
Sprinkle a pinch of flaky sea salt on top for extra flavor, or dust with a light touch of powdered sugar if you want a festive look. A few extra chocolate chips pressed into the tops before baking also make these Almond Flour Cookies look bakery-worthy.
Side Dishes
Pair your cookies with a glass of cold almond milk, a creamy latte, or even a scoop of vanilla ice cream for a truly decadent dessert. They’re also fantastic alongside fresh berries or a fruit salad for a lighter touch.
Creative Ways to Present
Stack your Almond Flour Cookies in a pretty jar for gifting, or arrange them on a platter with a few sprigs of mint for a charming after-dinner treat. Try sandwiching two cookies with a dollop of nut butter or chocolate spread for an irresistible twist!
Make Ahead and Storage
Storing Leftovers
These cookies stay soft and chewy for several days. Store them in an airtight container at room temperature for up to 4 days. If you want them to last longer, pop them in the fridge for a week of easy snacking.
Freezing
Almond Flour Cookies freeze beautifully! Place completely cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep their flavor and texture for up to 2 months. Just thaw at room temperature when your cookie craving strikes.
Reheating
If you love a warm cookie, just pop one in the microwave for about 10 seconds. It’ll taste freshly baked and the chocolate chips (if using) will get deliciously melty again.
FAQs
Can I substitute almond meal for almond flour?
Almond meal has a coarser texture and can make your cookies denser and a little grainy. For the best results and that classic tender crumb, stick with finely ground almond flour.
Are Almond Flour Cookies suitable for a paleo diet?
Absolutely! If you use coconut oil and maple syrup or honey, these cookies are paleo-friendly and naturally gluten-free.
Can I make these cookies nut-free?
Since almond flour is the main ingredient, it’s tough to make this exact recipe nut-free. If you’re baking for allergies, look for recipes using oat or sunflower seed flour instead.
Why did my cookies spread too much?
If your dough is too warm or the coconut oil/butter is overly melted, cookies can spread more than you’d like. Simply chill the dough for 15 minutes before baking for thicker cookies.
Can I add other mix-ins besides chocolate chips?
Definitely! Try mixing in chopped nuts, dried fruit, or a touch of cinnamon for a delicious twist on classic Almond Flour Cookies.
Final Thoughts
If you’re searching for a treat that’s easy, wholesome, and sure to bring a little joy to your day, give these Almond Flour Cookies a try. They’re a favorite in my kitchen for good reason, and I can’t wait for you to enjoy every soft, nutty bite!
Print
Almond Flour Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Almond Flour Cookies are a delicious, gluten-free treat perfect for a healthy dessert or snack. Made with wholesome ingredients like almond flour, coconut oil, and natural sweeteners, they offer a delightful balance of nutty flavor and gentle sweetness. Easy to prepare and bake, these cookies are soft, chewy, and optionally enhanced with mini chocolate chips for an extra indulgence.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup coconut oil or unsalted butter, melted
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
Optional
- 1/4 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt until fully combined and aerated.
- Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, and vanilla extract thoroughly until smooth and well blended.
- Form Dough: Add the wet mixture to the dry ingredients and stir until a uniform dough forms. If using, gently fold in the mini chocolate chips at this stage.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them evenly spaced on the prepared baking sheet, then flatten each slightly with your hand or the bottom of a glass.
- Bake: Bake for 10 to 12 minutes or until the edges turn lightly golden, ensuring the cookies are cooked through but still tender.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely for the best texture.
Notes
- These cookies are naturally gluten-free and can easily be made dairy-free by using coconut oil instead of butter.
- Store the cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
