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
- 325 grams (~3 1/4 cups) Almond Flour unbleached, fine ground
- 1 1/4 cup Granulated Sugar unrefined, cane sugar
- 2 Eggs large, room temperature
- 3 tsp Natural Almond Extract
- 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!
These little cookies are delicious!! I made them for an afternoon tea. I used the Costco brand of almond flour, substituted powdered sugar for granulated sugar (that’s what I had on hand), and added lemon zest. We thoroughly enjoyed these.
Made these exactly like recipe only didn’t dust with powdered sugar. They are quick, easy and delicious! Everybody loves them!
You’re 💯 right! These cookies are perfect! Everyone, young and old, enjoyed them!
These cookies were a hit! Super moist and yummy. I had to watch the cookies pretty closely they were done around 12 minutes for me. I’m adding them to my rotation of sweets from now on
These are so so good! As someone with multiple allergies/dietary restrictions, I really appreciate how simple this recipe is!
I’m not on a gluten-free diet, but I tried these cookies last week and have already made them two more times. I’m addicted! If you like marzipan, you will love these cookies. The first time I made them I found the sweetness and the almond extract flavor a bit overpowering (more like marzipan candy than a cookie, which isn’t necessarily a bad thing, just not what I was expecting). I cut the sugar nearly in half (to 3/4 cup) and the extract by 1/3 (to 2 tablespoons) and they are perfect for me now. However, when I made that change, the cookies didn’t flatten out as they baked. I don’t mind them being little balls of delight, but if you want to cut the sugar and have them come out flat like other cookies, you might want to flatten them a bit before you bake them. Whether or not you reduce the sugar and/or the extract, these are fantastic! I’m so happy I found this recipe.
^ thank you for this!
I too cut back the sugar but to 1 cup. Still pretty sweet so I’ll probably try 3/4 cut next time.. I cut the almond extract to 1 tsp. (You said Tbsp so hopefully that was an error.) I also added 1/2 tsp of baking powder and used a 2 Tbsp cookie scoop and got 20 cookies that I slightly flattened and pushed into a dish of chocolate chips. Cooked them for 15 minutes and they were perfectly chewy and tasty. This is certainly a keeper considering how fast and easy it is.
Delicious and super simple!!
Thank you so much, Dana! I really appreciate your comment and am so happy you like my chewy almond cookies 🙂 – Sofia
These were the perfect treat! Really quick and simple to make but really delicious!
Thank you for your kind comment, Lucia! So happy you loved these cookies as much as I do! Have a wonderful rest of your weekend – Sofia
Love these cookies. I added a pinch of each ginger powder, cloves, allspice and approximately 1/2 teaspoon of cardamom and cinnamon. They were very good
Hi Bubu, That sounds delicious! I’m so happy you love these cookies. Happy Baking – Sofia
Just made these, they are lovely and delicious! Chewy, moist and with a slight crisp on the outside. They are much too sweet for my liking, though, hence the 4 stars. I wish I cut the sugar down by half or 3/4. Thankfully I only made half a batch. Will definitely make again but will cut down the sugar next time. Thank you!
I brought these to a Chinese new year dinner party and they were a hit! I made them cane sugar free by using monk fruit super fine, added a bit of squeezed orange ! So easy, so delicious and even healthier than some.
Hi can u use fake sugar
Tasted these today at a friend’s house and they were delicious!! The perfect cookie for Passover.
Hi there, I haven’t made these cookies yet but they look delicious. Can I use honey maple syrup instead of sugar?
Hi Rhina, I haven’t tried this recipe with honey or maple syrup but I imagine that it would work well with a few slight adjustments. Both Honey and maple syrup have a higher water content than granulated sugar so you may need to add more almond flour to reach the same texture as shown in the recipe. If you give this a try, I would love to hear how it goes! Happy Baking – Sofia
Absolutely delicious!! I made them for a springtime event at my daughter’s school, and made both a lavender-blueberry and lemon-mango cream cheese icing to go on them. They look like cute little Easter eggs and are absolutely delicious. Chewy, slightly caramelized on the outside with the perfect texture. Fantastic recipe and so easy!
First of all, I can’t bake to save my life. I’m not a “follow the recipe” type person, so that’s probably why… lol But this recipe changed the game for me!
It was super easy and uncomplicated to follow the recipe and it didn’t require a degree in baking for it to turn out decadent! lol
My Daughter and I made these together as a “mommy & daughter activity” for fun, not expecting much, and I we absolutely LOVED them!
They are delicious and super healthy! They last a long time in my pantry, I’ve stored them in a ziplock sealed bag and/or container .
FYI – they are great as travel munchies too!
They have absolutely helped with me with cravings along my weight loss journey and my kids LOVE them too!
*The only thing I did differently is cut the sugar amount.
Ex: I made the “3x quantity” recipe (x2) but I only put 1 cup of sugar raw sugar for the whole thing.
So just to make that make sense, I made double, the largest quantity recipe, and only 1 cup of raw sugar for the entire batch.
That made me 32 (very) large cookies 😀
Hope this comment helps someone out there 🙂
Maria & Mia xoxo