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!
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!
I want to make these! They look and sound amazing! I am wondering if you mentioned how many cookies you usually get per batch. Thank you.. <3
Hi Valerie, I’m so happy you would like to make these cookies! They are certainly one of my favourites! This recipe typically makes about 30 small cookies. Happy Baking! – Sofia
It was good, very sweet but it was chewy and you can definitely taste the almond flavor. Lol definitely a repeat
I made this, it came out so awesome was so delicious and chewy , even after a few days, definitely a keeper for me!
I’m so happy you liked these almond cookies Nadia!! Thanks for trying them and letting me know how it went! – Sofia
Excellent Cookie, I have been looking for a almond cookie recipe that did not need almond paste to be chewy and good , thank heaven I have finally found it.
Thank you so much for your delicious recipe.
Hi Dawn, Thank you so much for giving this almond cookie recipe a try and for your kind message! I’m thrilled you love them as much as I do! Happy Baking – Sofia
Love these cookies I added finely chopped dried apricots
To half the batch and after 5 minutes flattened them in the oven.
Came out great and the apricots and almond taste great. I am thinking of making it into a bar and spreading apricot jam between the layers. It is sold in Switzerland as cookies with criscross patern on the tops.
Hi Wilma, I’m so happy you loved these cookies. The addition of dried apricots sounds delicious and forming it into a layered bar sounds fabulous. Wishing you all the success with your baking and thanks so much for trying my recipe!- Sofia
How many carbs per cookie
OMG….these cookies are absolutely addicting! We have a friend who is GF, so I’m always searching for recipes to make as we have them for dinner once a month.
I made these yesterday and can’t stop reaching for another one. I didn’t even bother with the powdered sugar. They are just delicious. I served them with Trader Joe’s pumpkin ice cream. Big hit with everyone. Thank you and I will now check out your website for more yummy things to make.
Tip…Costco has large bags of almond flour and it’s so much cheaper than buying the smaller bags in the grocery store.
I have also found almond flour at a much lower price at Aldi.
What is the macros on this recipe?
Yum! I love all things almond and I just made these. I let one cool for about 5 minutes then just put powdered sugar on that one to taste it very fast. Very easy and I was surprised thinking I had to take out butter this morning to soften but then realized there’s none in them! I got a little lazy with the last few cookies and just pressed them into some slivered almonds. They are REALLY good. I would swear there was almond paste in them if I didn’t know better.
I loved your cookie recipe!! However, I have 2 issues. The Prep Time was much longer than 5 mins. And 340 grams of flour did not equal 3-1/4 cups. I kept to the 3-1/4 cups of flour or the dough would have been much dryer. Otherwise, great recipe and I will make it again!!
Quick, easy, delicious and definately will be making this many more times
I loved these cookies! I didn’t want to stop eating them. I am curious what your thoughts are on swapping out the sugar with honey or maple syrup?
Just checked mine, they smell wonder the only thing I neglected to grease the cookie sheet, how stupid of me.
We just made these and they are chewy, yummy and amazing. I accidentally put 3 eggs in and they are still good! Only thing we did different was flatten them out a little before baking.
Hi Nicole, Thanks for your message and I’m so happy you liked this recipe! It’s great to know that this recipe turns out with 3 eggs too and what a great touch to flatten the tops – Sofia
Win win win!!!!!! Delicious, easy, this recipe is a keeper!!!
Hi Raquel, Thanks for the message, I’m so happy you love this recipe!! – Sofia
THIS IS LITERALLY THE BEST COOKIE RECIPE, SO DELICIOUS!
Hi Anissa, Thank you for your kind comment – I am so happy you like them!! – Sofia
Awesome recipe!
Thank you so much! – Sofia