Chewy Almond Cookies {Gluten-free}
Simple. Delicate. Stress-free. These Chewy Almond Cookies are an adaptation of the most delicious almond cookie recipe shared with me by my mother. Recipes like these are so good they are passed down for generations and leave everyone who tries them craving more. You are sure to be amazed at how delicious this 4 ingredient, oil-free, and naturally gluten-free, almond cookie recipe is! Why not give them a try today?!
Can I use almond meal instead of almond flour?
Almond meal is typically a coarser almond powder that contains almond skins. Almond flour is most commonly used for baking and is made from blanched, peeled, almonds that have been very finely ground. For this hearty almond cookie recipe, both almond meal and almond flour will work great!
Are almond cookies gluten-free?
Yes they are! One of my favourite things about these cookies is that they are naturally, gluten-free and delicious! They are soft, chewy, and can be made in 5 minutes, with one bowl!
Can I make this recipe plant-based?
Yes! You can substitute regular, large eggs, with flax eggs (ground flax seeds + water) for a purely plant-based recipe.
Sofia’s Baking Tip: Flax Eggs
1 Flax egg (plant based egg substitute) = 1 tbsp Flax meal + 3 tbsp water (cold or warm)
Let sit for 5 minutes then its ready to use!
How should I store these cookies?
These cookies can be stored in an air-tight container at room temperature for 4-6 days or up to 6 months in the freezer. Allow cookies to thaw for 30 min to 1 hour at room temperature if eating from the freezer.
To make these cookies you will need:
- Almond Flour – finely ground, unbleached almond flour
- Sugar – granulated sugar (unprocessed cane sugar, refined sugar, or coconut sugar)
- Eggs – large, room temperature (note: leave these out at room temperature, prior to preparing these cookies, if possible!)
- Almond Extract – natural almond extract (anywhere between 2-3 tsp of almond extra based on your extract potency and your desired almond flavour!)
- Salt *just a pinch!
Equipment:
Let’s make my Chewy Almond Cookies!
Preheat oven to 350F (325F convection bake). Line 1-2 baking trays with parchment and set aside.
In a large bowl, mix together eggs, sugar, and almond extract.
Add almond flour, a pinch of salt, and mix together with a spoon or spatula.
Form into 1 tbsp dough mounds, roll into balls, and place on a baking sheet, 1-2″ apart.
Decorate with a few sliced almonds.
Bake for 15-17 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool on baking sheet.
Dust with powdered sugar and store in an airtight container at room temperature for 3-5 days or in the freezer for up to 6 months.
Enjoy!
Also check out:
Almond Croissants
Honey Sesame Cookies
Chocolate Peanut Butter Cookies
Chewy Almond Cookies
Ingredients
- 3 1/4 cups (~325g per batch) Almond Flour unbleached, fine ground
- 1 1/4 cup Granulated Sugar unrefined, cane sugar (can be reduced by up to 1/2, to your taste)
- 2 Eggs large, room temperature
- 3 tsp Natural Almond Extract or to your taste
- a pinch of salt
Instructions
- Preheat oven to 350F (325F convection bake). Line 1-2 baking trays with parchment and set aside .
- In a large bowl, mix together eggs, sugar, and almond extract.
- Add almond flour, a pinch of salt, and mix together with a spoon or spatula.
- Form into 1 tbsp dough mounds, roll into balls, and place on a baking sheet, 1-2" apart.
- Decorate with a few sliced almonds.
- Bake for 15-17 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool on baking sheet.
- Dust with powdered sugar and store in an airtight container at room temperature for 3-5 days or in the freezer for up to 6 months.
- Enjoy!
Delicious and so easy! I cut the recipe in half because of a shortage of almond flour and the batter was finished before the oven was preheated.
Just made these. Quite good. Based on other reviews I used a little more than half the sugar and I still found them very sweet! Can’t imagine making them with the full amount of sugar per the recipe. Will try again with less than half.
Hi Marie, Thank you for your comment and trying my recipe! While I have not tried to make them with that level of sugar reduction, I am so happy to hear that it can be made successfully with it! Happy Baking – Sofia
Easy and tasty! I did a half batch and did 8 tbsp of sugar instead of 10. Did not sprinkle with sugar. Would next time maybe do 7 tbsps and perhaps add a little lemon zest. It was very sweet and could maybe use something to balance the sweetness, and would flatten a bit. The fastest batch of cookies I have ever made! Thank you’!!
Hi there, thank you so much for your comment! I’m happy to hear you liked them and that the recipe worked well with less sugar. Happy Baking! – Sofia
Thank-you for this recipe! I was looking for a gluten free cookie recipe and this was so easy. Very few ingredients and everything I already had in my kitchen. The soft chew texture and the taste was awesome.
Hi! Can I substitute the almond extract with vanilla? If yes, how much?
Hi there, absolutely! The almond extra is purely to your taste and other flavour extracts like vanilla and citrus can add new, delicious, dimension of flavour. Wishing you all the best on your baking journeys! – Sofia
Amazing cookies for almond lovers!
Thank you so much for your kind comment Denine! Happy Baking – Sofia
The temperature at 350 degrees was too high. The cookies all burned on the bottom when I checked them before the time was up. The cookies were burnt on the bottom and not done. Next time I will lower the temperature to 320-325
This recipe was so easy and SUCH a hit. My husband who doesn’t care too much for almond flavour LOVED it and asked me to make it again! Thank you, Sofia!
Thank you so much for the lovely message, Bianca! I’m so happy to hear that you and your husband loved my Chewy Almond cookies! – Sofia
I made the cookies with one half the sugar and theyvwere still sweet enough! I have been searching for healthy recipes for cookies and I was nicely surprised how chewy these almond cookies are without any butter or fat in the recipe. Delicious. I will make these again.
What a kind message, thank you! I am so happy that these cookies worked out well for you with half the sugar! Thanks for giving it a try and wishing you all the best with your future baking! – Sofia
I made these but substituted the sugar for monk fruit and omg it was amazing!! My dad couldn’t even tell that there was no real sugar!!
Hi there, thanks for your message! I am so happy to hear that this recipe works well with Monk fruit! What a treat and so helpful for other readers to know! Thanks again for letting us know – Sofia
Sophia, these cookies are so easy to make and super delicious!
Thank you!❤️
Hi Kathy, Thank you so much for your lovely message! It is truly my pleasure and I am so happy you loved my Chewy Almond Cookies! Happy Baking – Sofia
can i refrigerate the batter overnight and cook tomorrow? I realize that i don’t hv sliced almonds!
Hi Kim, I haven’t tried refrigerating this recipe overnight but I imagine it would still work well. I would just recommend taking it out of the fridge ~30min to 1h before baking to make sure it is closer to room temperature. If the dough is still as pliable from the fridge as it was today when you made it, I suspect you could still bake it right away. A colder dough is likely to maintain its shape more, with even less spread. Wishing you all the best and please let me know how it goes! – Sofia
Does this recipe use the metric or imperial measuring system? I can’t work out which it is going by 3 and one-quarter cups equalling 325g. Thanks!
Hi Tegan, Thank you so much for your comment! You’re right – I should have put the imperial measurements all first (ie. 3 1/4 cups almond flour) so that when you convert to metric everything is more consistent. I have made this change to the recipe! Thanks again for pointing this out and happy baking! – Sofia