Almond Flour Cookies
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Naturally grain-free and gluten-free, these Almond Flour Cookies are soft, chewy and packed with flavor from the almond flour and almond extract!
In the mood for delectable cookies? You’re in the right place! Try out my family-favorite Pumpkin Molasses Cookies, Flourless Peanut Butter Cookies (naturally gluten-free!), Shortbread Cookies, or Chocolate Crinkle Cookies.
Why This Recipe Works
Cookie Perfection: These almond flour cookies are everything you need in a cookie: crispy around the edges with a soft and moist center. These are a take on classic chocolate chip cookies but made with almond flour instead of wheat flour for a naturally gluten-free option!
Healthy(ish): Almond flour is a great option when making gluten-free cookies. Gluten-free baking is a little trickier to get right, but this almond flour cookies recipe is guaranteed to be a success! These cookies are a healthier option since almond flour has more nutritional value than regular flour. Almond flour is rich in vitamin E and magnesium and is higher in fiber and protein than wheat flour!
Ingredients
- Butter: Melted butter is best for this recipe to ensure soft and buttery cookies! If you can get your hands on some, European butter is going to result in a better tasting cookie, since it has a higher butterfat content.
- Brown Sugar: Brown sugar adds sweetness and also has a slight caramel flavor which brings a depth of flavor to these almond flour cookies!
- Egg: Egg adds structure and helps the cookies rise a bit in the oven.
- Almond Extract: For extra almond flavor!
- Almond Flour: Almond flour is naturally gluten-free and lends a soft and chewy texture to these cookies. Plus, almond flour is a lot healthier for you than regular flour since it is just ground up almonds!
- Baking Soda: Some baking soda will help the cookies rise and keep their shape in the oven!
- Salt: A little bit of salt in the cookie dough helps to balance all of the flavors. You can use any kind of salt here.
- Chocolate: You can choose between chopped dark chocolate or semi-sweet chocolate chips!
- Flaky Sea Salt: A sprinkle of flaky sea salt on top of the cookies will add a crunchy texture and balance out the sweetness of these cookies. Don’t use table salt for this, you’ll want to use a course kosher salt or flaky sea salt.
Here’s How to Make It
- Preheat & Prep: Preheat the oven to 350 and line two large baking sheets with baking parchment.
- Cream the Butter: In a large bowl, meat together the melted butter and brown sugar until smooth. Beat in the egg, followed by the almond extract.
- Add Flour & Chocolate: Adding 1/2 cup at a time, stir in the almond flour until completely combined. Stir in the chopped chocolate or chocolate chips.
- For Thin Chewy Cookies: Using a medium cookie scoop, divide the dough into 12, evenly spaced between the two cookie trays. Bake for 12 minutes until flattened and golden. The moment they come out of the oven, sprinkle them with sea salt. Leave them to cool on the tray for 5 minutes before transferring to a wire rack to cool.
- For Thick Soft Cookies: Chill the dough for 20 minutes. Roll the cookie dough into 12 1 1/2 inch balls and spread them out across the prepared trays. Sprinkle with sea salt and bake for 12 minutes until golden. Leave them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- For thick almond flour cookies, you will want to make sure to chill the dough! That way, the cookies won’t spread out too much and remain thick and soft.
- Don’t over bake them! After baking for 12 minutes, the cookies should be about done. Keep in mind that they will cook a little bit more after coming out of the oven on the baking sheet and while cooling.
- Use vanilla extract in a pinch! If you don’t have almond extract or prefer less of a pronounced almond flavor, you can use vanilla extract instead.
FAQs
Almond flour is made of peeled and blanched almonds and almond meal is made of raw and unpeeled almonds. It is best to use almond flour in this recipe for a soft and chewy texture!
I wouldn’t recommend using almond flour as a substitute for regular flour (or vice versa) in most cookie recipes. The ratio of flour to other ingredients isn’t the same, so it isn’t a 1 to 1 replacement flour.
These cookies are best eaten on the day they’re made but will keep overnight in an airtight container at room temperature.
More Gluten Free Desserts
- Gluten Free Cinnamon Rolls – so soft, so gooey!
- Gluten Free Pumpkin Bread – for breakfast? Dessert? You decide!
- Gluten Free (Almond Flour) Banana Bread – My family loves it when I throw chocolate chips in the batter!
- Gluten Free Brownies – these fudgy brownies cannot be beat.
More Cookie Recipes to Try
- Soft Lemon Cookies – sweet, tangy, and did I mention soft?
- Pumpkin Chocolate Chip Cookies – a cozy classic that you just can’t resist!
- Cake Batter Chocolate Chip Cookies – the perfect mash up.
- Peanut Butter Cookies – the ultimate melt in your mouth cookie!
- Browned Butter Chocolate Chip Cookies – a delicious nutty flavored twist.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Almond Flour Cookies
Ingredients
- ⅓ cup melted butter
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon almond or vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped dark chocolate (for chewy cookies), semi-sweet chocolate chips (for soft cookies)
- flaky sea salt
Instructions
- Preheat the oven to 350 and line two large baking sheets with baking parchment.
- In a large bowl, beat together the melted butter and brown sugar until smooth. Beat in the egg, followed by the almond extract. In a medium bowl whisk together almond flour, salt, and baking soda.
- Adding 1/2 cup at a time, stir the dry ingredients into the wet ingredients until completely combined. Stir in the chopped chocolate or chocolate chips.
- For thin chewy cookies: Using a medium cookie scoop, divide the dough into 12, evenly spaced between the two prepared trays. Bake for 12 minutes until flattened and golden. The moment they come out the oven, sprinkle them with sea salt. Leave them to cool on the tray for 5 minutes before transferring to a wire rack to cool.
- For thick soft cookies: Chill the dough for 20 minutes. Roll the cookie dough into 12 1 1/2 inch balls and spread them out across the prepared trays. Sprinkle with sea salt and bake for 12 minutes until golden. Leave them to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use the jam with no.seeds?
That is optional – I use my mother’s homemade jam and it has some seeds and I don’t mind them. But you can definitely grab seedless jam for these cookies!
this cookies tastes nice with warm milk.
These were so goOd- thank you! Fyi you are missing a small step (coMbining the wet and dry ingredients).
These are delicious! I recommend you try them
they sound yummy!