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!
thank you so much! this is such a wonderful recipe, full of deliciousness, and also pretty easy to make! by the way, thanks for telling me that vanilla extract also works well, because it does!
So easy and delicious. I used pine nuts to decorate. This recipe will be in my Passover recipe box from now on.
Great recipe. Everyone I’ve tested them on loved them and asked for the recipe
Easy to mix up in one bowl by hand
My 2nd batch I used 3/4 cup sugar and still great
Thanks this a keeper
These are truly my favorite cookies for wowing people. They can’t believe how tasty a cookie can be. Has anyone ever tried baking a sugar free version?
I’m going to try it
Very easy to make and so delicious. Made a batch for a gathering and everyone asked for the recipe. Making another batch right now and will reduce the sugar to 1 cup. Definitely a keeper!
These were pure perfection! So easy and so delicious. Thank you!
Absolutely delicious and SO easy to make – love them!
Hi Lauren, Thank you so much for your kind comment! I’m happy you liked my Chewy Almond Cookies. Happy Baking! – Sofia
Great cookies. I used 1/2 plus 1Tbls sugar. I’d like to know the nutritional values.
My friends , all of them, live this cookie. Can’t wait to make others on this site
I made these cookies today. I reduced the sugar by 1/4 cup. They are moist and delicious. I will definitely add these to my “make again” cookie list
my cookies did not flatten out stayed round?
I am floored by how delicious these are. I’ve tried several recipes, most with 9+ ingredients that don’t hold a candle to these. I am never making another almond cookie again. These are that good! Let them sit on the sheet until cool for the best flavor and texture. I promise the wait is worth it. Also, I will bake at 325 or only bake for 13 minutes next time; my oven runs a bit hot and these were a tad too dark.
Quick, easy and delicious! My kind of cookie, and the presentation, with the sliced almonds and confectionary powder make them a hit at gatherings!
I love the recipe as we are on repeat now. My kids like the cookies. I used Vanilla extract instead almond extract and less sugar. It’s so yummy. Thank you for sharing your recipe.
Too sweet and not done in the middle.