Vegan 3-ingredient almond flour cookies are nutty, rich, crisp around the edges, and chewy in the middle. Like a healthy shortbread cookie, they're made with only 3 ingredients and just might be the easiest cookies you'll ever make! No eggs, refined sugar, gluten, or oil.
Why You'll Love Them
Who doesn't love an easy cookie recipe? And friends, this one is about as easy as it gets!
Prepare to fall in love with these almond flour cookies. They're buttery-tasting, crisp-yet-chewy, and lightly-sweetened. They're also:
- vegan and FREE from oil, gluten, soy, coconut, and refined sugar
- made with minimal ingredients (plus a pinch of salt)
- versatile - add extracts, citrus zest, chocolate chips, or dried coconut
- ready in 20 minutes
- and absolutely delicious!
If you're a fan of super easy cookies recipes, be sure to try these 4-ingredient Corn Flour Cookies next!
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Ingredients
- Almond Flour - I'm currently using this blanched almond flour by Nature's Eats. I haven't tested this recipe with almond meal.
- Maple Syrup - this is important for the overall texture and sweetness of the cookies, so I can't recommend any substitutions.
- Vanilla - pure vanilla extract balances the nutty flavor of the almond flour and adds lovely aroma.
- Salt - I do think these taste even better with a small amount of salt, but it's also totally fine to omit it.
See recipe card below for quantities and full recipe.
How to Make Almond Flour Cookies
As promised, these are ridiculously simple. There's no butter or oil to deal with, no baking powder or soda, and no gluten.
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The hardest part is simply scooping up twelve individual balls of dough and flattening them with a glass, which isn't hard at all. In fact, it's actually pretty fun!
- Preheat the oven to 350 degrees F (176 C), and combine all ingredients in a mixing bowl.
- Scoop up one barely rounded tablespoon of dough per cookie. Place on the cookie sheet about 2 ½ inches apart.
- Use the bottom of a glass to flatten the cookies, with a small piece of parchment paper in between to prevent sticking. Bake for 10 to 12 minutes or until the edges and bottoms are golden.
Let the cookies cool completely, then store in an airtight container.
Look at that texture! The edges are just the right amount of crispy and the centers are pleasantly chewy, reminiscent of a really good peanut butter cookie.
The cookies maintain their awesome texture overnight, too. And they're sturdy and hold together well. No crumbly cookies here!
Variations
The simple, most basic form of these cookies is probably my favorite, but if you're feelin' fancy and want to try other flavors, here are a few variations we tested:
- Pumpkin spice - add 2 ½ teaspoons pumpkin spice to the almond flour before adding the wet ingredients.
- Citrus - add a full teaspoon of fresh orange, lemon, or lime zest to the mixing bowl.
- Chocolate chip - after flattening the cookies, press chocolate chips into the tops.
RELATED: Try these other cookie recipes made with almond flour...
- Almond Flour Oat Cookies
- Healthier Vegan Pecan Sandies
- Vegan Gluten-Free Thumbprint Cookies
- Vegan Almond Flour Gingerbread Cookies
And if you love super simple cookie recipes, bake up a batch of these 4-ingredient Pecan Cookies next!
Equipment
One of the great things about this recipe is how simple it is. No need for any special equipment!
All you need are a bowl large enough to stir the cookie dough together, a standard-size baking sheet, and some parchment paper or a baking mat. A small cookie scoop comes in handy, or simply use a tablespoon.
How to Store
Once the cookies are completely cool, store in an airtight container at room temperature for 3 to 4 days or in the refrigerator for up to a week.
Almond flour cookies also freeze well. Remove from the freezer a few hours before serving.
More Ways to Use Almond Flour
I hope you love these quick and easy almond flour cookies. If you try the recipe be sure to comment below and let us know!
Recipe
Almond Flour Cookies (Vegan, 3 Ingredients!)
Equipment
- silicone baking mat - or parchment
Ingredients
- 1 ½ cups fine almond flour (170 g)
- ⅛ teaspoon fine sea salt, optional
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (176 C), and line a baking sheet with parchment or silicone mat. Tip: during testing, my Silpat mat produced better texture, a more crisp cookie, as compared to parchment paper.
- In a mixing bowl whisk together the almond flour and salt, if using. Add the maple syrup and vanilla, and stir until fully combined. The dough should look moist but still slightly crumbly and ragged.
- Scoop up one barely rounded tablespoon of dough per cookie (see photos in post for reference). Place on the cookie sheet about 2 ½ inches apart.
- Cut a small, cookie-sized square of parchment paper, and locate a flat-bottomed glass. Use the glass to flatten the cookies, with the parchment square in between to prevent sticking. The cookies should be about ¼ inch thick and 2 ½ inches in diameter. It's okay for the outer edges of the cookies to be somewhat jagged. This gives the cookies a lacy (yet rustic) look and those frilly parts get nice and crisp.
- Bake for 10 to 12 minutes or until the edges and bottoms are golden. If you suspect your oven runs hot, you may want to check on them sooner than 10 minutes. Allow the cookies to cool on the baking sheet.
Notes
- Pumpkin spice - whisk 2 ½ teaspoons pumpkin spice blend into the almond flour before adding the wet ingredients.
- Citrus - add a full teaspoon of fresh orange, lemon, or lime zest to the mixing bowl.
- Chocolate chip - after flattening the cookies, press chocolate chips into the tops.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Purvi says
Hi can I avoid vanilla extract? Do I need to replace to more maple syrup or simply just avoid it?
Lori Rasmussen says
Hi - It will be fine to omit the vanilla.
Tobi says
Can you use almond extract? I did half and half.
Jacque Entzminger says
Just the right amount to sweet and salt. I cut the recipe in half and it made eight for me. Such an easy and quick cookie and great to make in our RV. It’s a hit with our foodie traveling friends, too. I topped mine with some melted dark chocolate …yummm!
Cynthia P. Carr says
Oh my good Deliciousness 😁👏🏾👏🏾😋! Thank you for sharing your recipe! They are scrumptious. Will make these with my great-grandchildren! The flavor tastes like praline or peanut brittle! No Maple Syrup so I used cane sugar and added 2 TBS of vanilla extract. Off to the store to get maple syrup so I can make more! I love creating from almond flour the nutty taste is awesome!
T. says
Super easy and perfect when you need a little sweet treat.
Ann-Marie says
My husband and I love these easy to make cookies. Today is my 2nd time baking them. Instead of 2 teaspoons of vanilla, I used one teaspoon of almond extract and one teaspoon of vanilla extract plus some chocolate chips. We enjoyed the extra almondy flavor.
Kat says
Ok, so easy and yum!
I added 1/4 c flax, some poppy seeds, lemon zest and a1/2 tsp almond. Yum! Took about 14 minutes at 350.
Love that they are so simple! Can make these all the time with different add ins!
Thanks !😸
Maria says
Wow, so easy and so delicious! I added lemon zest to one batch, orange zest to another. Thank you!!