Almond Flour Cookies with perfectly chewy edges, soft centers, and a delicate almond flavor! Made using 1 bowl in 30 minutes!
These Almond Flour Cookies are a guaranteed crowd pleaser! They have crispy sugar edges and soft, moist, chewy centers. Perfect for a Christmas cookie tray or some weeknight baking any night of the year!
Reasons to love this recipe!
- The easiest recipe that gives you perfectly soft chewy cookies every time.
- The brown sugar in the dough keeps these cookies soft for over a week!
- They are gluten free, grain free, and dairy free.
Ingredients and substitutions:
- Butter - I used Miyoko's vegan butter.
- Brown sugar - you can also substitute coconut sugar, but the cookies won't be quite as soft.
- Egg - at room temperature.
- Vanilla extract - use pure vanilla extract for the best flavor.
- Almond extract - to bump up the delicious almond flavor!
- Almond flour - use fine blanched almond flour, like Kirkland or Bob's Red Mill brands, not almond meal.
- Baking soda - to create a nice chewy cookie.
- Salt - to bring out flavor.
How to make almond flour cookies:
Mix wet ingredients: In a large bowl, mix together the wet ingredients until combined.
Add dry: Stir in the dry until thoroughly mixed.
Roll in sugar: Scoop out a heaping tablespoon of dough and roll it into a ball. Roll it in sugar to coat, and place on a sheet pan.
Bake: Bake the cookies until the tops are cracked and the edges are set. Cook for at least 10 minutes before serving.
Storage:
These cookies stay soft for over a week when stored properly! Place cookies in a ziplock bag or lidded container and store on the counter for 1 week or longer.
For prolonged storage, individually wrap and freeze cookies for up to 3 months. Thaw on the counter before enjoying.
Variations:
These almond flour cookies are perfect as is, but here are some fun recipe variations!
- Add chocolate - chopped chocolate, chocolate chips, white, milk, dark, etc!
- Roll them in colored sugar sprinkles! Red and green for Christmas, pink and yellow for Easter, etc.
- Dunk, or drizzle, them in melted chocolate. Add sprinkles to the melted chocolate or leave them as is! Let the chocolate set before serving.
More gluten free cookies to make asap!
- Almond Biscotti
- Snickerdoodles
- Soft Frosted Sugar Cookies - Lofthouse style!
- Peanut Butter Blossoms
- Shortbread
More almond flour recipes:
- Funfetti Gluten Free Mug Cake
- 1 Bowl Paleo Pear Cake
- Decadent Gluten Free Chocolate Cupcakes
- Paleo Superfood Cereal
- Healthy Salted Caramel Coconut Candy Bars
The Best Almond Flour Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 14 cookies 1x
- Category: Sweet Things
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Almond Flour Cookies with perfectly chewy edges, soft centers, and a delicate almond flavor! Made using 1 bowl in 30 minutes!
Ingredients
- ⅓ cup butter, melted
- ½ cup packed brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ¾ cups packed fine blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Pure cane or sanding sugar, for rolling
Instructions
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
In a large bowl, stir together the butter, sugar, egg, vanilla and almond extracts.
Stir in the almond flour, baking soda, and salt until well mixed.
Using a heaping tablespoon, roll the cookies in sugar and then place them on a sheet pan 2 inches apart.
Bake for 11-15 minutes until the edges are golden and tops are cracked. Cool on the sheet pan for 2 minutes, then transfer to a cooling rack to cool completely.
Notes
Brown sugar: you can replace with coconut sugar, but know that the cookies won't be as soft.
Almond flour: use blanched almond flour, not almond meal.
Storage: Store in a lidded container or ziplock bag on the counter for 1 week or longer. These cookies will stay super soft!
Nutrition
- Serving Size: 1 cookie
- Calories: 82
- Sugar: 5g
- Sodium: 136mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 6g
- Protein: 1g
- Cholesterol: 12mg
Omg! Tese cookes are amazing! Have never tried anything better!
These are seriously the best cookies ever. I drizzle mine in dark chocolate and add flaky salt. Anytime I bring these people obsess and always ask the recipe. I always had such a hard time making cookies until this and it’s so simple
Oh snap! These cookies are fantastic. I love that they are super easy to make and the ingredients are far healthier for you than a typical cookie.
Soft, chewy & made in only one bowl! The perfect easy cookie!
Awesome recipe! My family loved them!
Thank you for the review, Lauren!
Do these cookies hold confectioner sugar icing well?
Hi Carol, because the tops are quite craggy, I would not personally attempt to decorate them with piped icing. But a glaze (with sprinkles maybe?) would be delicious! Or try a white chocolate drizzle? Let me know how it goes :)
My absolute favorite!!! and so easy not to mention yummy!!!
Yes as everyone else says, these cookies are delicious. And a breeze to make. I slightly overcooked first batch but were still great. 2nd batch baked perfectly and I couldn't stop eating them.
Thank you for the review, Terri!
Amazing! I made them twice in one week and everyone loved them! Thank you for sharing this wonderful recipe! I did not change a thing and I usually do…
Thank you for the review Melissa! So glad to hear you're enjoying the cookies!
Hi again Laurel,
I have run into a problem the last two times I made these wonderful cookies. I did not get the cracks as the first 3-4 times I baked them. They were also flat, not plump. I did not change a thing and am wondering if you have a solution to this weird phenomenon. Thank you in advance…
Hi Laurel - the same has happened to me. They always turned out perfect and then the last 2 times they have come out flat. Were you able to figure out a solution?
Hi Susan, I am so sorry to hear this is happening! Have you changed and ingredients or swapped brands? Do you have a thermometer inside your oven to verify the temperature? Let me know and we will do our best to get to the bottom of this!
Hmmm... It could be the oven temperature as my oven is erratic. I'll try again with an oven thermometer and let you know - thanks!
The oven temperature is not the issue. I'm thinking that the butter I'm using may have changed and has a higher water content now. I haven't changed the brand I'm using but I've read that this has been an issue for bakers. Should I increase the almond flour?
Thank you so much for this recipe, Laurel!! These cookies are amazing, with a beautiful subtle sweetness and so buttery 🤤 Love that they're quick and easy to whip up. I'm the only one who needs to keep GF in my family, but they love them too and now they're pillaging and plundering the remaining cookies!
Thank you so much for the review Melissa! I think it's the almond flour makes them extra buttery!
These are excellent! I bake professionally and I WILL be adding these to my cookie repertoire for this summer's lucky clients :D I experimented a bit; I rolled a few in Sugar in the Raw crystals, but I liked the more subtle crunch of regular granulated sugar. I portioned them out quite small (finished baked cookie is barely 2" across) and placed a whole roasted almond atop before baking. I am thrilled with the result. These will be a beautiful addition to a tea cookie tray; or to accompany some house-made sorbet. Thank you for sharing your awesome recipe!
These taste amazing! I was so tired of gluten free sugar cookie recipes that were crumbly and dry and tasted weird. These are soft and chewy and sooooo good. You could frost them or just add sprinkles. They taste perfect plain. Thank you for posting this recipe!!!
Any way to do without eggs?
Hi Esther, the recipe has not been tested without eggs. You could try your favorite egg replacer, but I can't guarantee results :) Happy baking!
Catastrophe! 😭🤣
Cartoon reference? Yes.
I accidentally used coconut flour.
I'm going back to bed. When I get up I'm going to use the cookie crumbs in a low sugar, wheat flour batter to make a coconut cake.
I'll try for the almond cookie some other day. I'm sure this recipe is delicious.😇
#wherewasi
Just made these...AMAZING! The kiddo and I were craving cookies, found this recipe based on ingredients we had on hand. I am so thrilled! Love that you included the nutrition facts as kiddo and hubby are T1D and base their insulin on carbs. Thank you for this easy and delicious recipe!
Hi Meagan! Thank you so much for taking the time to leave a review :) It's an absolute day-maker to know that you and your family are enjoying the cookies!
I’m so disappointed! I made this cookies and the taste was really good but mine flatten out like pancakes and were very chewy and crispy, not really the texture I was looking for at all, maybe because I used regular butter and no vegan butter? Not sure! I’ll have to try it with the vegan butter and see, thank u for the recipe but didn’t have the same results than everyone else.
WOW! My sweet mother in law made these for me since I am GF and DF. They were absolutely fantastic! Light and fluffy, they felt and tasted like a 'normal' cookie! I am making them to bring to a friend's dinner tomorrow. These are my new go-to cookie. My whole family loved them including my husband who doesn't like to try anything that is in my dietary restrictions. Can't wait to try more of your recipes!
Are you supposed to flatten these out after you roll them into a ball? Mine were raw dough inside after baking for 14 min. They didn't flatten like the picture so I wondered if you were supposed to flatten them out after placing them on cookie sheet??
Hi Kelly, sorry to hear the cookies did not turn out. No, you should not have to flatten the cookies after placing them on the baking sheet.
These are great cookies even for a foodie with no food restrictions! I made these little beauties with regular salted butter and then a batch using browned butter and they both were wonderful! Much easier to make than the macarons I gave up on! Thank you!!
Thank you for the review, Tracey! I am definitely going to have to try them with browned butter - it sounds amazing!
I just made these (7/7/22)...the only thing I changed was instead of using brown sugar I put in 'monk fruit' sweetener. I also put in 1.5tbs dark chocolate cocoa. They are SO GOOD, and very addicting! Thank you so much for this recipe, I will be making these often!
Soft and chewy - really good cookies. Very easy to make- added to the recipe box.
Outstanding cookies!
Chewy and delicious. If you make these (and you should!!!) just know that the dough is very wet. Just drop the dollop in the sugar, give it a roll and it will be easy to handle from there.
Delicious! These were like marzipan in cookie form. They baked up slightly crisp on the outside, soft and chewy on the inside. The roll in sugar added just the right touch! I used palm shortening instead of vegan butter and it worked a charm. Thank you for this easy and delightful recipe!
These are simply delicious! My cookies turned out flat (similar to Tate’s) for some reason, but they wasn’t an issue for me. It may have been because my almond flour was not fine. Will make again!
Absolutely delicious! I made this while cooking dinner and they turned out perfectly chewy and soft. Loved the flavor and subtle sweetness. Definitely making this again for ice cream sandwiches and sharing this recipe! Thank you!
THESE ARE THE BEST COOKIES I EVER MADE. I WILL MAKE THESE AGAIN AND GIFT TO FRIENDS ALONG WITH RECIPE. I USED COCONUT OIL IN PLACE OF THE BUTTER AND ROLLED IN COCONUT SUGAR BEFORE BAKING FOR 12 MINUTES. THE SINGLE RECIPE YIELDED 22 COOKIES. THEY REMIND OF ITALIAN ALMOND COOKIES ONLY MUCH BETTER. THANK U FOR THIS AMAZING RECIPE.
I can't leave a reliable rating because I altered the recipe so much (I used this more as a reference) BUT based on the turnout, I gotta say I have a good feeling about when I stay faithful to the actual recipe.
If you're curious, I did pecan flour + orange extract (in place of almond), coconut oil, flax egg, and just in case added some xanthan gum.
Can't wait to try the original!
I dont like almond flavored cakes/cookies etc, but as a healthier alternative for my husband I came here. lol and...
Hold up!!!!! I left out the almond extract and THESE COOKIES ARE THE BOMB!!!!!!!
He said they were his top 5 favorite cookies :)
Def make these ya'll!!! Bookmark this page at the very least to come back later and try this recipe.
Can't wait to make these again and experiment with different flavors (I'm thinking an orange extract w/cinamon)
I just love trying new recipes and finding an amazing one like this! I will have this at hand when going to an event where some may have celiac disease or just want to take a great easy cookie.
I'll be trying many recipes on this site.
thank you
These turned out great! We substituted brown Purecane brown sugar substitute. And rolled in white Purecane sugar substitute. They are so good and sugar free!
Thanks for a wonderful recipe.
Not dairy free. Butter is dairy !!
If you read the post it indicates that we use vegan butter in this recipe.
These taste fantastic And everyone loved them. The only thing is mine came out much darker after 11 minutes. I tried two different times and still came out dark and very little cracking on top.
These are dangerously delicious & so easy to make. I've been having trouble with all purpose flour cookies spreading even though I always weigh ingredients, and these spread beautifully. Hard not to gobble down the whole batch. We are not gluten free but had almond flour to use up. Yum!
Thank you so much for the review Cindy!
I made these to serve with summer fruits and cream for a gluten-free friend who's coming to lunch tomorrow. We just sampled a couple with our tea. There is some doubt whether there will be any left for her tomorrow... ;~)
Easy and delicious! I'll be making these again for sure!!
I was just told by my 22 year old son that these were one of the best cookies he's ever eaten and he's eaten a lot of cookies in his life 😊
Truly the best compliment ever! Thank you Suzie!
OMGOSH!!! These are delicious! I have been experimenting with different Amaretti / Almond cookie recipes, but they have all been too dry and crispy. These are so nice and soft, chewy just like you promised! Instead of vanilla extract, I replaced it with Amaretto. That plus the almond extract was AMAZING! Thank you so much! What would you recommend for making a light chocolate variation in the actual batter? Not externally-
Hi Katie, Thank you for the review! Now I have to make a batch with amaretto ASAP! For a chocolate version, I haven't had the chance to test it, but I would recommend reducing the almond meal by 2 tablespoons and adding 2-4 tablespoons of cocoa powder. You may have to experiment a bit to get the right level of chocolate flavor. Let me know how it goes!
An amazing biscuit!! I'll add it to my fav GF recipes to make for visitors. Always try to have something GF in the freezer.
Delicious and easy!
I was happily surprised at how good these were, mainly because I seldom bake with almond flower and wasn’t sure how the texture would be. I loved the almond brown sugar flavor and soft texture and will make them again when I want to make a simple and flavorful almond flour shortbread type cookie. Thanks for sharing your recipe!
Delicious! I did a 1/2 brown sugar and 1/2 granulated monkfruit to cut back on sugar and they came out superb. Love the chewy soft texture. This recipe is a keeper. Thank you!
These are so good!!! Made them for friends who need GF and for those who do not - and equally loved. I did have to let my dough rest in the fridge for about 15 minutes for better shaping. Other than that, followed the recipe exactly. Thanks!!
I had to make a few modifications based on intolerances and ingredients I had on hand and these still turned out great! I subbed coconut oil for butter, a flax egg for the egg, and coconut sugar for the brown sugar. My daughter wanted sprinkles, so I rolled them in sprinkles before baking. I'm sure the recipe as written is even better but I was really pleased that they turned out so well for as many ingredients I subbed out. Thank you!
Excellent, easy and delicious recipe!!! Thank you!😊
Has anyone swapped the butter for coconut oil? I'm curious if they will still be great.