Almond Cookies

4.89

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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!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.89 from 44 votes

Almond Cookies

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.
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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies, Dessert
Cuisine: American
Keyword: almond cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating




33 Comments

  1. Can you provide more details with regards to the measurement of a cup of flour. Do you have a weight for it when using a scale. If you do not use a scale, how do you measure the volume. Do you spoon it in and level the top or do you pack it in like brown sugar. Thank you!

    1. Hi Adobe! This is a great question. Typically, I measure it by spooning the almond flour into the measuring cup and leveling it off. I haven’t weighed the almond flour for this recipe, but next time I make these cookies, I will. 1 cup of almond flour should be around 96 grams. Hope that helps and you enjoy these cookies!

  2. 5 stars
    These were real good.
    Very soft while warm but a few minutes in the fridge and they firmed right up. I was told by several people that these are better than the ones from the Chinese restaurants.
    I will make these again.

    1. YUM! I am excited to hear that these are a hit for everyone, Nikki. Thanks so much for giving this recipe a try and for coming back and sharing your review + star rating, I really appreciate it!

  3. 1 star
    This recipe should have the amount of salt and baking powder cut to 1/2 the recommended. The salt and powder overwhelmed the almond flavor and the cookies inedible! Very disappointed!

    1. So sorry these didn’t turn out for you, Patricia. I haven’t ever had that issue with these cookies. What type of salt did you use? Did you change anything about the recipe?

  4. 5 stars
    These cookies are really good! My husband doesn’t like chocolate OR peanutbutter (my usual go-tos) so I was looking for something different and he was a fan! Will definitely be making again.

    1. YAY! I am so glad you gave these a try and you are both loving these, Rebecca. Thank you for sharing your reivew + star rating, I appreciate it!

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