These 3-ingredient vegan almond flour cookies are nutty, rich, crisp around the edges, and chewy in the middle. They're shockingly easy to make and so delicious! No egg, dairy, flour, gluten, oil, or refined-sugar, think of them like a healthier take on shortbread.
Why You'll Love This Recipe
Everyone loves an easy cookie recipe, right? And friends, these 3-ingredient almond flour cookies are as easy as it gets! Prepare to fall in love. Seriously! Just check out the reviews.
They're buttery-tasting, crisp-yet-chewy, and lightly-sweetened with maple syrup. Plus, they're:
- vegan and made without oil, gluten, grains, soy, coconut, or refined sugar
- customizable with additions like extracts, citrus zest, chocolate chips, flaked coconut, etc.
- ready in 20 minutes
- and absolutely delicious!
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More almond flour cookie recipes:
- PB2 Almond Flour Cookies
- Almond Flour Oat Cookies
- Vegan Pecan Sandies
- Easy Black Cocoa Cookies
- Healthy Thumbprints
- Almond Flour Gingerbread Cookies
Craving even more super easy cookie recipes? Bake up a batch of my Pecan Cookies or Corn Flour Cookies next!
The 3 Main Ingredients
- Almond Flour - I'm currently using this blanched almond flour by Nature's Eats. I haven't tested the recipe yet with almond meal.
- Maple Syrup - this is important for the overall texture and sweetness of the cookies. Agave nectar is a good substitute.
- Vanilla - pure vanilla extract balances the nutty flavor of the almond flour and adds lovely aroma. Some readers have also reported that almond extract tastes great.
- Salt - I do think these taste even better with a pinch of salt, but it's also fine to omit it.
Find the amounts and full step-by-step instructions in the recipe card below.
How to Make Almond Flour Cookies
As promised, these are absurdly simple. The hardest part of this recipe is just 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 (175°C), and combine all ingredients in a mixing bowl. Stir and mix thoroughly until the mixture looks uniform and sandy.
- 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 light golden brown.
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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, fragile cookies here!
Additions
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 I tested:
- Pumpkin spice - whisk 2 ½ teaspoons pumpkin spice with 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 chips - after flattening the cookies, press chocolate chips into the tops.
- Sliced almonds - pressed into the tops of the cookies, this fancies up their appearance and adds great texture.
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, but a regular tablespoon works, too.
How to Store and Freeze
Once the cookies are completely cool, store in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
The cookies also freeze well. Remove from the freezer a few hours before serving. After storing they will soften a bit. Just pop them in the oven or air fryer for a few minutes to bring back the crispy edges.
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
- 1½ cups fine almond flour (170 g) - see Notes
- 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 find a flat-bottomed glass. Use the glass to flatten the cookies, with the parchment square in between to prevent sticking. Press down firmly. 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 look 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.
Maggie says
Wonderful cookies. They even have a better texture (for me) the next day. Kind of a dense chewiness. And the flavor is great. Very versatile one can add different flavors to the basic recipe.
Thanks for this. So good and so easy. Sent some home with a friend. Her husband likes them too.
Cathie says
These are REALLY good cookies! I ate most of them right away and took the remaining 4 to share with friends. They LOVED them too! They were in disbelief that there are so few ingredients.
I weighed the almond flour to help ensure the cookie isn't too soft. Surprisingly, my measurement by the cup was 30g short of the 170g - so glad I decided to weigh. I added 1.75 tsp Ceylon cinnamon, 1/4ish tsp ground ginger, 1/4ish tsp allspice. I reduced the liquid vanilla to 3/4 tsp and added about 3/4 tsp of vanilla powder (more intense taste). I also pressed a wee bit of coconut onto the tops of some of the cookies. My friends all thought they were gingerbread cookies. Thanks for the great recipe! I am adding this to my "tried, tested and true" book.
sarah says
I was very excited to see this recipe as I am always looking for ways to use my almond pulp from making almond milk in my miomat. I used your recipe but substituted 1/2 cup of pulp for1/2 cup of the almond flour. I also added the pumpkin pie spice as suggested. The cookies have just the right amount of sweetness for my liking. They are a tad bit too soft and delicate. Not sure if that is because of the pulp or needing more baking time. My pulp was fresh, so not dried, but most of the moisture was pressed out.
Cathy C says
This is a great recipe. Easy and works as advertised. I added a few tsp of fenugreek powder to give an even more maple flavour. Thanks Lori.
sylvia puca says
Great recipe I used honey instead, came out well really tasty
DJ says
Love the simple recipe and no white sugar! I had to extend cooking time 6 more minutes. I live 7000 above sea level. Great taste for just 3 ingredients!! Thank you!
Theron says
I’ve made these cookies literally hundreds of times in every possible variation including some of my own. BEST COOKIE RECIPE EVER!
Ludo says
Wow! Those are really good, as good as gluten cookies, now that I have to do gluten-free 😔 this is gonna be my go-to-recipe 🙌🏾
Since I didn't have any vanilla extract, I used 2tsp cinnamon spice and 1/2tsp nutmeg (I just didn't know how much to measure for the nutmeg spice).
I also overcooked them a bit (14 or 15 min) so they became crunchier, I don't mind but I think the leaser the crunch the better. I have never made cookies before so at 12 minutes I wasn't sure if they are done or not, but now I know they were 😅
Thank you for tis simple yet amazing recipe
Odi says
I never comment on recipes, but one is actually amazing! It is so easy to make and the flavour is delicious. Thank you!
Michelle says
These were ANAZING!
Manisha says
I am normally not one to comment, but this is legitimately the BEST cookies I've ever made! I can't believe this is just a three ingredient recipe - goes to show that delicious doesn't necessarily mean complex. I will forever be grateful to you for sharing this with us so generously! The husband is sold on this recipe as well! 🥰
Sharon says
just made them - great! Quick and easy, my husband is going to love them. (please Lord give me the willpower to not eat all of them before he gets here, lol.