If you ask me, almond flour cookies are a game-changer for anyone watching their gluten intake.
These soft, chewy cookies are made with wholesome almond flour and coconut sugar, giving them a naturally sweet taste that’ll satisfy your cookie cravings. The combo creates a treat that’s not only good for you but actually tastes like a real cookie.
The dough comes together quickly with just a handful of simple ingredients you might already have in your pantry. Plus, they’re the kind of cookies that make your kitchen smell amazing while they bake.
They’re perfect for afternoon snacks, lunch boxes, or those times when you want something sweet without the guilt that comes with traditional sugar cookies.
Why You’ll Love These Almond Flour Cookies
- Gluten-free friendly – Made with almond flour instead of regular wheat flour, these cookies are perfect for anyone avoiding gluten or looking for grain-free alternatives.
- Quick preparation – With just 30 minutes from start to finish, you can satisfy your cookie craving without spending hours in the kitchen.
- Simple ingredients – You only need 8 basic ingredients that are easy to find in most grocery stores or might already be in your pantry.
- Healthier alternative – Using coconut sugar and almond flour makes these cookies lower in refined sugar and higher in protein than traditional cookies, while still tasting delicious.
What Kind of Almond Flour Should I Use?
For these cookies, blanched almond flour is definitely the way to go – and that’s different from almond meal, which is more coarse and includes the skins. Blanched almond flour is made from almonds that have had their skins removed and then ground into a fine powder, which gives baked goods a smoother texture and lighter color. You’ll want to look for brands that specifically say “fine” or “super-fine” on the package, as this will give you the best cookie texture. Just make sure to give your flour a quick stir before measuring, as it can get packed down in storage, and avoid using natural almond meal as a substitute since it will make your cookies more dense and grainy.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for these cookies:
- Almond flour: Since this is the main flour in these cookies, stick with another nut flour like cashew flour to maintain the right texture. Regular flour won’t work here as it behaves very differently in gluten-free recipes.
- Coconut sugar: You can swap this with brown sugar in equal amounts. Maple sugar also works great, though it might make the cookies slightly more expensive to make.
- Butter: For dairy-free cookies, use coconut oil or vegan butter in the same amount. Just make sure they’re at room temperature before using.
- Dark chocolate chips: Feel free to use any chocolate chips you like – milk, semi-sweet, or even white chocolate work fine. You could also chop up your favorite chocolate bar instead.
- Egg: For a vegan version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Just note that the texture might be slightly different.
Watch Out for These Mistakes While Baking
The trickiest part of making almond flour cookies is getting the right texture – these cookies can become too crumbly if you pack the almond flour too tightly when measuring, so remember to spoon it into your measuring cup and level it off gently with a knife. Since almond flour behaves differently from regular flour, avoid overbaking these cookies – they should be removed from the oven when the edges are just starting to turn golden brown, as they’ll continue to firm up while cooling on the baking sheet. To prevent the cookies from spreading too much, make sure your butter is softened but not melted, and don’t skip chilling the dough for at least 30 minutes before baking. For the best results, let these cookies cool completely on the baking sheet – trying to move them while they’re still warm can cause them to break apart since they’re more delicate than traditional wheat flour cookies.
What to Serve With Almond Flour Cookies?
These cookies are perfect for pairing with your favorite hot or cold drinks! A cold glass of almond milk or regular milk makes these cookies even better, especially since they’re made with almond flour. For a cozy afternoon treat, serve them alongside a hot cup of coffee, tea, or even hot chocolate – the dark chocolate chips in the cookies taste amazing with any of these warm beverages. If you’re putting together a dessert spread, these cookies work great on a plate with some fresh berries or a scoop of vanilla ice cream for those who want to make them into ice cream sandwiches.
Storage Instructions
Keep Fresh: These almond flour cookies stay good at room temperature for up to 5 days when kept in an airtight container. I like to place a piece of bread in the container with them – it helps keep them nice and soft! Just make sure they’re completely cool before storing to maintain their texture.
Freeze: Want to save some for later? These cookies freeze really well for up to 3 months. Place them in a freezer-safe container with parchment paper between layers to prevent sticking. You can even freeze the raw cookie dough balls – just add an extra minute to the baking time when you’re ready to bake them!
Thaw: When you’re craving a cookie, just pull them out of the freezer and let them sit at room temperature for about 30 minutes. If you want that fresh-baked cookie experience, pop them in the microwave for 10-15 seconds – the chocolate chips get all melty again!
| Preparation Time | 10-15 minutes |
| Cooking Time | 18-24 minutes |
| Total Time | 28-39 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 15-20 g
- Fat: 80-90 g
- Carbohydrates: 100-110 g
Ingredients
- 1/3 cup softened butter
- 3/4 cup coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 cups almond flour, blanched
- 3/4 cup dark chocolate chips
Step 1: Prepare the Baking Equipment
Preheat your oven to 350ºF.
Line a large baking sheet with parchment paper.
This recipe yields 24 cookies, so you’ll either need to bake in 2 batches on one pan or use two pans to bake them all at once.
Step 2: Make the Butter and Sugar Mixture
In a large bowl, combine the butter and coconut sugar.
Mix these ingredients well until they are fully integrated and creamy.
Step 3: Add Wet Ingredients
To the butter and sugar mixture, add in the egg and vanilla extract.
Mix again until the egg and vanilla are well incorporated into the mixture, creating a smooth batter.
Step 4: Combine Dry Ingredients and Form Batter
Add salt, baking soda, and almond flour to the bowl.
Stir all the ingredients together until a thick batter forms.
Make sure that everything is well combined and that no dry patches remain.
Step 5: Add Chocolate Chips and Shape Cookies
Fold in the chocolate chips gently to distribute them evenly throughout the batter.
Use a tablespoon or a 1-ounce cookie scoop to portion out the dough.
Drop the dough onto the lined baking sheet, leaving space between each cookie to allow for spreading.
Step 6: Bake and Cool the Cookies
Bake the cookies in the preheated oven at 350ºF for 9 to 12 minutes, until you see the cookies spread and the edges look lightly golden.
Let the cookies cool on the pan for at least 10 to 15 minutes before enjoying them warm, which allows them to firm up a bit.
They are at their crispiest at room temperature the same day.
Step 7: Storing the Cookies
If you need to store the cookies, do not keep them at room temperature as they will soften over time.
Place them in an airtight container and store them in the refrigerator for up to a week or in the freezer for up to 3 months.
They maintain a crispy texture even when cold!