Hey y’all! If you’re craving a cookie that’s chewy in the middle, lightly crisp at the edges, and bursting with buttery, nutty flavor, these Almond Flour Cookies are your new favorite bake. They’re perfect for weeknight treats, lunchbox surprises, or a cozy cookie swap—quick to make, gluten-free, and irresistibly delicious. Let’s get cooking!
Why You’ll Love These Almond Flour Cookies
- Gluten-free and naturally nutty, these cookies deliver big flavor with a tender, chewy bite.
- Quick and easy: mixed in one bowl and baked in just 10–12 minutes.
- Versatile dough works with chocolate chips, citrus zest, or spice add-ins.
- Made with pantry staples and simple steps—great for beginner bakers.
- They freeze beautifully, so you can bake fresh Almond Flour Cookies anytime.
Almond Flour Cookies at a Glance
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: about 25 minutes (not including optional chill)
- Yield: about 20 cookies (using a 1.5-tablespoon scoop)
- Oven Temperature: 350°F (175°C)
Almond Flour Cookies Ingredients
- 2 1/2 cups (250 g) blanched super-fine almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- Optional: 1/2 cup (85 g) dark chocolate chips or chunks
- Optional: 1/3 cup (35 g) sliced almonds for extra crunch
How to Make Almond Flour Cookies
Step 1: Prep the pans and oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. If your kitchen is warm, plan on chilling the dough for 10 minutes later for thicker Almond Flour Cookies.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together almond flour, baking soda, and salt until well combined and lump-free.
Step 3: Whisk the wet ingredients
In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until glossy and smooth, about 30 seconds. Whisk in the egg and vanilla until fully incorporated.
Step 4: Bring the dough together
Pour the dry ingredients into the wet and stir with a spatula until a soft, cohesive dough forms. Fold in chocolate chips and/or sliced almonds, if using. If the dough feels very soft, chill for 10 minutes for easier scooping.
Step 5: Portion and shape
Use a 1.5-tablespoon cookie scoop to portion dough onto the prepared sheets, spacing about 2 inches apart. Gently press each mound to about 1/2-inch thick to encourage even spreading.
Step 6: Bake
Bake one sheet at a time for 10–12 minutes, rotating halfway, until the edges are lightly golden and the centers look just set. Almond Flour Cookies can over-brown quickly, so check at 10 minutes.
Step 7: Cool
Let cookies cool on the sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Enjoy warm, or let them cool for the chewiest texture.
Notes for Perfect Almond Cookies
- Use super-fine blanched almond flour for the best tender texture. Learn more in this helpful guide from King Arthur Baking: What Is Almond Flour?
- These cookies are done when the edges are golden but centers still look a touch soft—carryover heat finishes the bake.
- For extra-crispy edges, flatten the dough slightly thinner and add 1–2 minutes to the bake time.
Flavor Variations
- Lemon-Cardamom: Add 1 teaspoon finely grated lemon zest and 1/4 teaspoon ground cardamom to the dry ingredients; drizzle cooled cookies with a quick lemon glaze if you like.
- Chocolate Chunk + Sea Salt: Use 3/4 cup chocolate chunks and finish warm cookies with a pinch of flaky sea salt.
- Vegan Almond Flour Cookies: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (rest 5 minutes), and use coconut oil; bake 11–13 minutes.
Required Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk and silicone spatula
- Measuring cups/spoons or, better, a digital kitchen scale
- 2 rimmed baking sheets
- Parchment paper
- 1.5-tablespoon cookie scoop (optional but helpful)
- Wire cooling rack
Storage & Make-Ahead for Almond Flour Cookies
- Room Temperature: Store in an airtight container for 4–5 days. Slip in a small piece of bread to keep them soft.
- Refrigerator: Up to 1 week for maximum chew and freshness.
- Freezer (Baked): Freeze in a zip-top bag up to 3 months; thaw at room temp or warm 2–3 minutes at 300°F (150°C).
- Freezer (Dough Balls): Freeze scooped dough up to 3 months; bake from frozen at 350°F (175°C) for 12–14 minutes.
Serving Ideas
- Pair Almond Flour Cookies with hot coffee, chai, or a cold glass of milk.
- Turn two cookies into an ice cream sandwich with vanilla or salted caramel.
- Serve alongside fresh berries and Greek yogurt for a sweet snack plate.
Pro Tips for Almond Flour Cookies
- Weigh your almond flour for accuracy; too much flour makes dry cookies. A scale is the most reliable tool.
- Use an oven thermometer and rotate the pan halfway—almond flour browns fast and hot spots can overcook edges. For more on why, check out Serious Eats’ cookie science: Cookie Science.
- Room-temp egg + cooled melted butter give a shiny, cohesive dough that bakes into evenly chewy cookies.
Almond Flour Cookies FAQ
Can I use almond meal instead of almond flour?
Yes, but expect a slightly coarser, more rustic texture and darker color. For the most tender Almond Flour Cookies, blanched super-fine almond flour is best (learn more here: Almond Flour Nutrition).
How do I make these dairy-free?
Use refined coconut oil or plant-based butter in place of butter and ensure your chocolate is dairy-free. Chilling the dough 10 minutes helps the cookies hold their shape.
Can I reduce the sugar?
You can reduce total sugar by up to 25% with good results; if the dough seems crumbly, add 1–2 teaspoons milk or almond milk to help it bind before scooping.
