If you’re looking for a wholesome treat that’s as easy to whip up as it is delicious, these Almond Flour Cookies are about to become your new go-to dessert! They’re soft, perfectly chewy, and naturally gluten-free, making them ideal whether you’re baking for yourself or sharing with friends who have dietary preferences. The subtle nutty flavor of almond flour shines through, complemented by a touch of maple syrup and that irresistible hint of chocolate. Even better, the prep is a breeze and you’ll have a tray of golden, warm cookies cooling on your countertop in under half an hour.
Ingredients You’ll Need
Almond Flour Cookies come together with just a handful of pantry essentials, and each one truly pulls its weight to create texture and taste magic. Let’s dive into what you’ll need—and why these ingredients matter.
- Almond flour: The star of the show, this gives your cookies a pleasantly nutty flavor and keeps them perfectly tender.
- Coconut oil (melted): Adds rich moisture and a hint of tropical aroma while keeping the cookies dairy-free.
- Maple syrup: Naturally sweetens the cookies and lends a subtle caramel flavor without refined sugar.
- Vanilla extract: Rounds out the flavors with warmth and depth—don’t skip it!
- Salt: Just a pinch to balance sweetness and enhance all the other flavors.
- Baking soda: Gives your cookies the ideal texture—light with just the right amount of spread.
- Mini chocolate chips (optional): Bring just the right pop of chocolate in every bite without overwhelming the delicate almond taste.
How to Make Almond Flour Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C), then line a baking sheet with parchment paper. This step ensures your Almond Flour Cookies will bake evenly and release effortlessly, with zero sticky cleanup.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the almond flour, salt, and baking soda. Incorporating these dry ingredients first helps distribute the baking soda evenly, so you won’t have any pockets of bitterness and your cookies will have the perfect crumb.
Step 3: Add the Wet Ingredients
Pour in the melted coconut oil, maple syrup, and vanilla extract. Stir everything together until a soft, cohesive dough forms. The dough will be a little sticky but should hold together nicely—this is exactly what you want for tender Almond Flour Cookies!
Step 4: Fold in Chocolate Chips
Now’s the moment for a finishing touch: gently fold in the mini chocolate chips, distributing them throughout the dough for little bursts of chocolate in every cookie. If you prefer your cookies on the purist side, you can always skip the chips—or sub in cacao nibs or chopped nuts for a twist.
Step 5: Portion and Shape
Use a tablespoon or scoop to portion out the dough, rolling each bit into a ball with your hands. Place the balls on your prepared baking sheet, leaving space between for spreading. Flatten each one slightly with your fingers or the bottom of a glass; they’ll bake up with perfect, rustic edges.
Step 6: Bake to Golden Perfection
Slide that tray into the oven and bake for 10–12 minutes, or until the edges are just starting to turn golden and the centers look set. The cookies will be soft when they come out, but that’s the magic—let them rest on the hot tray for 5 minutes so they finish cooking through before you transfer them to a wire rack to cool completely.
How to Serve Almond Flour Cookies
Garnishes
Almond Flour Cookies are lovely on their own, but a light sprinkle of flaky sea salt over the warm cookies takes them over the top. If you’re feeling fancy, dip half of each cookie in melted dark chocolate and let it set for a decorative finish.
Side Dishes
These cookies pair beautifully with a steaming mug of coffee, herbal tea, or even a cold glass of almond milk for ultimate comfort. If you’re serving them at a gathering, arrange alongside a fruit platter or a scoop of dairy-free ice cream for an irresistible dessert spread.
Creative Ways to Present
Stack your Almond Flour Cookies and tie them with baker’s twine for a charming gift, or serve them as part of a gluten-free afternoon tea spread. For something extra special, use them to make mini ice cream sandwiches or crumble them over yogurt for a sweet, nutty crunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Almond Flour Cookies in an airtight container at room temperature. They’ll stay fresh and moist for up to five days—if they last that long! If you love extra softness, tuck a slice of apple into the container to keep them tender.
Freezing
For longer storage, pop the cookies in a freezer-safe bag or container. They’ll be good for up to three months—perfect for when you want to enjoy a sweet bite on demand. Simply thaw at room temperature or give them a quick warm-up in the microwave.
Reheating
To recapture that just-baked warmth, zap your Almond Flour Cookies in the microwave for 10–15 seconds, or heat them for a few minutes in a low oven. This brings back the gooey chocolate and that irresistible freshly-baked aroma.
FAQs
Can I substitute honey for maple syrup?
Absolutely! Honey works beautifully in this recipe; just expect a slightly different flavor profile with a touch more floral sweetness.
Can I make these Almond Flour Cookies nut-free?
Since almond flour is made from ground almonds, making these cookies nut-free would require an entirely different base—try sunflower seed flour for a similar texture, but be aware the flavor will change.
What can I use instead of coconut oil?
If you don’t have coconut oil on hand, avocado oil or even melted unsalted butter (if not dairy-free) will work. Each will give a slightly different richness and flavor.
Do I have to include chocolate chips?
Nope! The chocolate chips are completely optional and can be left out or replaced with your favorite add-ins, like dried cranberries, chopped pecans, or white chocolate chunks.
Why are my cookies so crumbly?
If your Almond Flour Cookies end up too crumbly, it may be due to packing in too much almond flour or not enough binding from the syrup. Try measuring the flour loosely and ensure you add all the wet ingredients as written.
Final Thoughts
There’s something so satisfying about pulling a tray of Almond Flour Cookies from the oven and sharing them warm with loved ones—especially when you know they’re both wholesome and absolutely delicious! Give this recipe a try the next time you’re craving a sweet treat, and don’t be surprised if they disappear faster than you’d expect. Happy baking!
Print
Almond Flour Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Almond Flour Cookies are a delicious gluten-free and dairy-free treat that is perfect for those looking for a healthier dessert option. Made with almond flour, coconut oil, and maple syrup, these cookies are easy to make and packed with flavor.
Ingredients
Almond Flour Cookies:
- 2 cups almond flour
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a mixing bowl, combine almond flour, salt, and baking soda.
- Add wet ingredients: Stir in the melted coconut oil, maple syrup, and vanilla extract until a dough forms.
- Add chocolate chips: Fold in the chocolate chips, if using.
- Shape and bake: Scoop out tablespoon-sized portions of dough, roll into balls, flatten slightly, and place on the baking sheet. Bake for 10–12 minutes until lightly golden.
- Cool and serve: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute honey for maple syrup or use avocado oil instead of coconut oil.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
