Almond Cookies

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These almond cookies are made with almond flour, almond extract and topped with sliced almonds. They’re buttery, soft and melt in your mouth delicious. Gluten-free + grain-free.

Say hello to your new favorite holiday cookie: almond cookies! I got the inspiration for these cookies from the traditional Chinese almond cookies that are typically prepared for the Chinese New Year. They are made to resemble a coin to symbolize good luck and fortune in the year to come.

These almond cookies are a must-make during your holiday baking and would make for a great addition to your Christmas cookie platter. They’re buttery, soft and melt-in-your-mouth delicious. Plus, they’re not overly sweet and only require 8 simple ingredients that you probably already have in your kitchen!

Gluten-free and grain-free almond cookies on a plate.

Why You’ll Love These Cookies

  • They’re buttery, melt-in-your-mouth delicious and jam-packed with almond flavor!
  • Made with almond flour so are gluten-free + grain-free.
  • You only need 8 simple ingredients.
  • They’re not overly sweet and are perfect paired with a cup of tea or coffee.
Almond cookies arranged in columns.

Baking With Almond Flour

Almond flour is amazing for baking and super nutrient-rich, which is why I use it in a ton of my recipes! One thing to note is that you can’t simply swap almond flour for all-purpose flour at a 1:1 ratio. Almond flour is essentially just ground almond, which has totally different consistency (and fat/protein level) than traditional flour.

Almond Flour vs. Almond Meal

When it comes to almond flour and almond meal they are not the same thing. Almond flour is made from blanched almonds that are finely ground. And it is typically the preferred ingredient in baked goods for the lighter texture. Almond meal is whole almonds that are less finely ground so the meal is coarser and has a darker color. Almond meal works well in heartier recipes or recipes where the texture of flour doesn’t matter as much, like my almond flour crackers.

Ingredients measured out to make Almond Cookies: almond flour, butter, egg, cane sugar, baking powder, almond extract and almonds.

Ingredients Needed

  • cane sugar – we’re creaming the sugar and butter together which results in a light and soft cookie. Cane sugar works best for this recipe, but coconut sugar will work as well. Just note that the cookies will be a darker color if you use coconut sugar.
  • unsalted butter – adds a creamy richness to these cookies. Make sure you’re using softened butter for the best results!
  • egg – for binding all the ingredients together. I haven’t tried it, but I bet a flax egg would work as a substitute.
  • almond extract – enhances the flavor and gives these cookies a rich, nutty flavor.
  • almond flour – gives the cookies a moist and dense texture that’s extra chewy. I used Bob’s Red Mill super fine almond flour, which is blanched almond flour meaning the skin has been removed from the nut prior to grinding into a powder. The end result is lighter flour which is great for baked goods.
  • salt – brings all the flavors together.
  • baking powder – helps the cookies rise and become fluffy.
  • almonds – whole or sliced almonds will work as a topping.
Collage of four photos showing the process to make Almond Cookies: from making the patter, to baking the cookies.

How to Make

Start by preheating the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes) with a hand mixer or stand mixer. Add the egg and almond extract and whisk again to combine. Add the almond flour, baking powder and salt to the wet ingredients and mix together using a spoon or spatula.

Scoop the cookie dough using a cookie scoop or Tablespoon and roll into 12 evenly sized balls. Top with sliced or whole almonds and press down slightly. Bake for 15-18 minutes until edges are slightly browned. Once finished, let the cookies cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Serve and enjoy with your favorite additions, like a cup of coffee!

A stack of almond cookies on a small plate.

How to Store Almond Cookies

Let these almond flour cookies cool completely before storing them and store them in an airtight sealed container at room temperature for 3-4 days or in the fridge for up to a week. You could also freeze them for up to 3 months. When you’re ready to eat them, let them thaw in the fridge overnight or at room temperature for an hour or so.

Grain-free and gluten-free almond cookies on a plate.

More Almond Flour Recipes to Try

Be sure to check out all of the almond flour recipes as well as the full collection of cookie recipes on EBF!

Almond Cookies

5 from 10 votes
These almond cookies are made with almond flour, almond extract and topped with sliced almonds. They're buttery, soft and melt in your mouth delicious. Gluten-free + grain-free.
Gluten-free and grain-free almond cookies on a plate.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • ½ cup cane sugar
  • 6 Tablespoons unsalted butter, softened
  • 1 large egg
  • 1 teaspoon almond extract
  • 2 cups almond flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • Sliced or whole almonds, for topping

Instructions
 

  • Preheat oven to 350ºF and line a baking sheet with parchment paper.
  • In a large bowl, cream butter and sugar together until light and fluffy (about 2-3 minutes) with a hand mixer or standing mixer. Add egg and almond extract and whisk again until combined.
    Cookie dough in a bowl with an egg added to it.
  • Add almond flour, baking powder and salt to wet ingredients and stir using a spoon until just combined.
    Almond flour, baking soda and salt added to dough mixture.
  • Scoop the dough into 12 even balls using a cookie scoop or Tablespoon. Top with almonds and press down slightly.
    Almond cookie dough shaped into 12 balls on a parchment lined baking sheet topped with almond slivers.
  • Bake for 15-18 minutes until edges are slightly browned.
    Twelve almond cookies on a baking sheet lined with parchment paper.
  • Let cookies cool for about 5 minutes on baking sheet before transferring to a wire rack to cool completely.

Nutrition

Serving: 1 cookie Calories: 234kcal Carbohydrates: 13g Protein: 8g Fat: 17g Saturated Fat: 4g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Cholesterol: 91mg Sodium: 120mg Potassium: 188mg Fiber: 3g Sugar: 10g
Course: Cookies, Dessert
Cuisine: American
Keyword: almond cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    19 comments
    1. Sara
      December 22, 2022 AT 11:55 pm

      5 stars
      These are SO easy and delicious! We didn’t have almonds so I used pine nuts and they were scrumptiously pignoli-like 🙂

      1. Brittany Mullins
        December 23, 2022 AT 11:30 am

        Ah I love the idea of using pine nuts, so glad these cookies are a hit, Sara. Thanks so much for sharing your review & star rating I so appreciate it!

    2. Lynda
      December 19, 2022 AT 8:30 am

      5 stars
      Easy to make and SO delicious!

      1. Brittany Mullins
        December 19, 2022 AT 11:38 pm

        Yay! So glad you loved these cookies, Lynda. Thanks for making this recipe and for coming back to leave a review. I so appreciate it!

    3. Leigh
      December 19, 2022 AT 8:09 am

      5 stars
      These were great! Super easy recipe. I did sub the sugar for stevia for my Type 1 mother-in-law and she liked them, too.

      1. Michelle Sharpe
        December 28, 2022 AT 11:24 am

        Did you use the same amount of stevia as sugar?

      2. Brittany Mullins
        December 19, 2022 AT 11:38 pm

        Yay! So glad these cookies were a hit. Thanks for making them and for coming back to leave a review, Leigh. I so appreciate it!

    4. Alyce
      December 9, 2022 AT 3:52 pm

      5 stars
      This is now my most favourite cookie recipe ever!!! An absolute go to. I did also add some vanilla extract, used rapadura sugar instead, and added some dessicated coconut on-top. They’re perfect! Thank you so much for sharing 🥳

      1. Brittany Mullins
        December 12, 2022 AT 3:15 pm

        YUM! I am excited to hear that you are loving this recipe, Alyce. Thank you for sharing your review + star rating, I truly appreciate it.

    5. Maria
      December 5, 2022 AT 5:53 am

      5 stars
      What a lovely recipe! I’m so going to do it for Christmas 🙂

      1. Bonnie Peterson
        December 7, 2022 AT 6:19 pm

        The ingredients list baking powder, however the directions indicate baking soda. Just wondering which is correct. Thank you.

        1. Brittany Mullins
          December 8, 2022 AT 1:13 pm

          Ah thanks for catching that, Bonnie. I just updated the recipe, but it should be baking powder. I hope you enjoy these cookies.

      2. Brittany Mullins
        December 5, 2022 AT 3:21 pm

        Yay! I hope you enjoy this recipe, Maria!

Parchment paper lined with protein balls.

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