These satisfying and healthy almond flour cookies are so ridiculously easy to make, rich, crisp on the edges, irresistibly chewy in the middle, and like a healthy shortbread cookie. And with only 3 ingredients they just might be the easiest cookies you'll ever make! No refined sugar, eggs, oil or gluten.
Who doesn't love an easy cookie recipe? And friends, this one is about as easy as it gets!
You're going to LOVE these buttery, crisp-yet-chewy, lightly-sweetened almond flour cookies. They're:
- 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 flaked coconut (yum!)
- ready in 20 minutes
- and absolutely delicious
Jump to:
Ingredients
- Almond Flour - currently I'm 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.
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, 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 tested ideas:
- 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.
Related: You might also like these colorful Almond Flour Thumbprint Cookies and these new Almond Flour Vegan Pecan Sandies!
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
If you try these quick and easy almond flour cookies I would love to hear from you. Please rate the recipe and comment below to let us know!
📖 Recipe
Easy Almond Flour Cookies (Vegan)
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. We calculate this information using the online calculator cronometer.com.
Kathy
Made them and they did not brown or get crispy at the edges baked for 16 minutes and even checked my oven temperature. Will try 1 more time. If they turn out better next time I will retract my comments. But don't want to waste my almond flour or real maple syrup. I'm sad, I wanted to love these.
Lori
Kathy, sorry they didn't turn out for you this first time. If you didn't add anything liquid or increase the maple syrup it sounds to me like the oven temp or possibly the pan? Sounds like you already tested the oven temperature to make sure it's not running low. Any chance you live at elevation? Otherwise I'm really not sure what happened. Hopefully that next batch is the charm!
Andy
Lori, I really like the simplicity of the recipe, but I'm puzzled that there aren't any eggs/flax eggs and baking powder/soda. I've tried a couple of recipes that included a flax egg, and baking powder + baking soda, and the cookies came out really good. If these two ingredients aren't necessary, why do most recipes include them? Does the absence of these ingredients in your recipe mean the cookies won't rise and will be flat?
Lori
Hi Andy,
Yes, I've found leaveners just don't make as much of a difference in a base of 100% almond flour (compared to grain flours), and we loved the texture so much I decided to go with simplicity.
You can see from the first photo that even without any baking powder or soda the cookies puff up ever so slightly in the centers. You don't need a flax egg because the almond flour binds naturally and the maple syrup provides moisture. Give 'em a try and let us know!
Andy
Lori, I made both these and the pecan sandies. I stuck 2-3 chocolate chips on top of each. My family tasting panel preferred the pecan sandies because they had better flavor, were slightly chewy but also crispy. The almond flour ones had less flavor and came out hard and dense maybe because I made them about 1/8" thick. I'll stick to making the pecan sandies. If I can make a suggestion, it's very useful to have the weight in grams for every ingredient if possible. Also, it's great that your recipes don't include artery clogging coconut oil.
Kelly
These are really quite delicious - they sort of remind me of Pecan Sandies shortbread cookies (next time I will throw some crushed pecans in the mix)!
Lori
I thought the same thing and created some pecan sandies based off of this recipe! Here you go: https://myquietkitchen.com/almond-flour-pecan-sandies/
So glad you enjoyed the cookies, Kelly!
Laurie Mcdaniel
Just made these with lemon zezt. Yummy!!! My challenge is I am at 7500 ft so cooking is still off. ( middle too gooey)I tried 15 min @ 375 and better..any suggestions?
Lori
Hi Laurie, you could also press them just a tad thinner. Hopefully combining that with the increased oven temp should do it!
Marie
I made these tonight, so easy!! I used molasses just because I had it and wanted to use it. I also mistakenly used 1 tspn of almond extract with 2nd tspn of vanilla extract. couldn't discern an almondy flavor nor vanilla but the actual flavor was pretty good with a slight molasses flavor. I easily got 16 oreo sized cookies. next time I will definitely use maple syrup and maybe plop some dried cherries or cranberries on top. I also baked on parchment paper with zero issues removing them. thanks for an easy tasty cookie recipe 🙂
Melinda Carley-Diehl
Wow!! I can't believe these are good but they really are! Thank you!!
Carol Murphy
I just made these and they are delicious.! Thank you. I just went back into the recipe and I see that you've added raw pecans?
Lori
Oh shoot, that’s a technical error. Thank you so much for bringing it to my attention! The pecans are part of a new recipe. Correcting it now. Thanks so much and I'm so glad you enjoyed the cookies!
Cathy
These are surprisingly delicious. Easy to make. I like your glass and parchment paper way of flattening them. Works very well. Thank you for this delightful recipe.
Gail Vasilnek
I made these cookies with 1/2 c. almond flour and 1 T. of coconut oil and maple syrup. It made three cookies and they were delicious, a perfect afternoon snack. I'll watch them better the next time as they got a little extra crispy around the edges.
KIM
Just made these! Thank you for a quick cookie recipe with minimal ingredients. I made some original, cinnamon on top, and pumpkin spice.