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!
OMG so good my new favorite cookie. Had one with coffee this morning.
OMG! So easy, so darn good! Our new favorite, perfect to take to
Potluck.
Can I use ground almonds instead of the almond flour?
I just made these tonight for the first time and the first time I’ve ever baked with almond flour these cookies are absolutely phenomenal.
These are insane. So good. The oven hasn’t even cooled and I need to make more …
These cookies are amazing! I made them for a staff cookie bakeoff and won by a landslide!
Hi Sarah, Congratulations!! I am so happy to hear the wonderful news 🙂 Happy Baking! – Sofia
So easy to make and the cookies are delicious. Thank you.
Thank you so much! – Sofia
Fantastic recipe! I made it with only 1 tsp of almond extract because the extract that I have is quite strong. I did use my tsp though and got only 20 (larger) cookies – my mistake for not weighing out the mixture beforehand. For anyone curious, if you want 30 cookies as intended, they should be 20g each. My larger ones were 30g each (which made 20 cookies instead of 30). But it still worked just fine
sorry I meant that I used my tbsp** not tsp
Hi Silvia, Thank you so much for your kind comment. I am thrilled that you love them and love your cooking tips for others! Happy Baking – Sofia
Nothing even close to a paste
I added another egg & more extract & still just a loose crumblely mix
Not sure what happened here.. ?
I’m generally a good baker
Are you sure you used almond flour? Maybe your relative humidity is low? Are you at a higher altitude? I’ve made these loads of times, as written, and never had a problem.
Measuring almod flour is different. Spoon it lightly into the cup, don’t scoop it from the bag or container. It easily gets packed too tightly. I’ve had this problem with other almond flour recipes.
Just made my first batch.. like the other reviews say they are very simple to make and very tasty, I’m going to sandwich them with earl grey ice cream for dessert
Oh!! This sounds so yummy, thanks for letting me know. Happy Baking – Sofia
can you use lemon extract
can you use lemon extract
Absolutely! You can use your favourite extract and I wonder if you might like my Lemon Almond Cookie recipe (https://themindfulmeringue.com/lemon-almond-cookies/). Happy Baking! – Sofia
The best almond cookie ever! All my friends want the recipe!
Thank you so much for your comment, Betty!! I’m thrilled that you love this recipe. Happy Baking – Sofia
So easy to make and so delicious! Highly recommend