These almond flour cookies are light, soft, and airy cookies that are naturally gluten-free and grain-free. Ready in minutes, these delicate yet decadent cookies are a treat you can feel good about eating.
Almond Flour Cookies
Almond flour cookies that are as light as air! If you love soft and cakey cookies, these almond flour chocolate chip cookies are exactly what you’ve been looking for.
The first time I tried these cookies, I knew they were special. Our family friend, Biju aunty, who is an incredible cook and baker, made these cookies for us and I just couldn’t believe how good they were! They were rich, buttery, soft, and delicate – a nice change from a crispy chewy cookie (though those are also delicious!).
Biju aunty sent me her recipe, and ever since, I’ve made it so many times, baking and sharing cookies with friends and neighbors. Everyone who has tried this cookie has loved it! One friend even took a plate of cookies to share with her co-workers, and they all loved the recipe too!
This is the perfect quick cookie recipe. One that’s sure to be a hit with everyone who tries it.
“Absolutely loved these cookies – I’m not a baker at all so this was a very approachable cookie to make. Great texture and just the right amount of sweetness.”
Teresa
Almond Flour Cookie Ingredients:
- Almond Flour: make sure to use blanched almond flour, not almond meal. I typically buy almond flour from Costco but you can find it on amazon as well.
- Butter or Ghee: both work, but if you want a paleo cookie, you can use ghee.
- Sweetener: you can use sugar or coconut sugar in this recipe.
- Baking Powder AND Baking Soda: the combination is what makes this an airy and light cookie. The baking powder helps to create lift, not chew – if you skip the baking powder, you will end up with a denser cookie (still delicious, but I prefer using both in this recipe).
- Eggs
- Vanilla Extract
- Chocolate Chips: use chocolate and/or white chocolate chips!
- Flaky Sea Salt: a must! Sprinkle some flaky salt on top of each cookie – the combination of sweet and salty is divine.
How to make cookies with almond flour
Easy! Mix the dry ingredients together. Then mix the wet ingredients together, and add the dry and gently combine. Use a cookie scoop tomove the batter from the bowl onto asilicone mator parchment-lined baking sheet.
Place the cookies 2-inches apart (they won’t spread very much) and bake!
Almond Flour Cookie Variations
Feel free to play around with additions to make these cookies your own! My 4-year-old thought these cookies were lacking sprinkles, and I have to say, sprinkles do make everything taste better and look prettier too!
You can also try mixing in different nuts, chocolate candies, raisins or other dried fruit.
Tips when making almond flour cookies
- Check on the cookies after about 10 minutes in the oven. All ovens can vary – mine takes closer to 12 minutes before the cookies look slightly browned.
- The cookies will continue to firm up as they cool down. Be patient! Don’t eat hot cookies – they’ll fall apart and burn your tongue (ask me how I know 😂).
- Use a cookie scoop! This is key when working with almond flour cookies due to the soft dough.
How to Store almond flour cookies
You can store these cookies in an air-tight container for about a week, or move them to the fridge for a couple weeks.
To freeze these cookies, place them in a freezer bag or glass container and store for several months. Take them out, thaw, and enjoy.
More Almond Flour Recipes to Try:
- Soft Paleo Pumpkin Cookies
- Chocolate Mug Cake
- Almond Fudge
- Cinnamon Coffee Cake
- Paleo Chocolate Cake
Almond Flour Cookies
Almond Flour Cookies
5 from 9 reviews
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Servings 36 cookies (3 dozen)
Course Dessert
Ingredients
Dry Ingredients
- 3 cups almond flour 336 grams
- 1 ¼ cup chocolate chips
- ½ cup sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 eggs room temp
- ½ cup softened ghee or butter
- 2 teaspoons vanilla extract
- Optional topping: flaky salt
Instructions
Preheat the oven to 350 F.
Add all of the dry ingredients to a bowl and mix well.
Add the wet ingredients to a mixing bowl and mix by hand (or use a hand-mixer) until combined. If you have a stand mixer, you can add the wet ingredients to the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed for 2 to 3 minutes.
Pour the dry ingredients into the wet ingredients and gently combine with a spatula.
Use a small cookie scoop to move the batter from the bowl and onto a silicone mat or parchment-lined baking sheet, and place the cookies 2 inches apart. (The dough will be slightly wetter than other doughs, so gently handle it with your fingertips if needed).
Bake at 350F for 10 to 12 minutes or until slightly browned. Let the cookies cool completely, they are delicate when you remove them from the oven but will firm up as they cool. Be patient! 🙂
Notes
If you are using ghee and it has hardened, microwave it slightly before using.
If the butter and the eggs don’t mix completely, that’s okay – it happens sometimes – the cookies will still turn out great!
Nutrition
Serving: 1cookieCalories: 111kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 100mgPotassium: 5mgFiber: 1gSugar: 5gVitamin A: 92IUCalcium: 28mgIron: 1mg
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