Almond Cookies With Almond Meal: Simple and Delicious

These Almond Cookies With Almond Meal are a simple, kid-friendly almond cookie recipe that comes together fast with simple ingredients and bakes in minutes!

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They have a delicious flavor, a lightly golden brown edge, and a soft center that feels like a great treat without a lot of fuss.

What makes this basic recipe special is that it uses almond meal as the main ingredient, plus a small amount of tsp of almond extract and vanilla extract to boost the almond flavor without making it taste too intense.

I’m Jason, and this is the kind of cookie I love adding to my cookie repertoire because it’s easy, dependable, and the whole family gets in on it.

Maddie likes helping roll the cookie dough into dough balls, and Lizzie is always ready for the powdered sugar job. That part is fun, but fair warning, you might want to keep a little bit of distance when the dusting starts.

My kids think powdered sugar is meant for cookies and each other, haha!

These gluten-free almond cookies are a great option when you want a type of cookies that feels special but doesn’t require fancy equipment.

You can use a stand mixer with a paddle attachment, and the dough forms quickly. Then you press the tops gently, bake until the tops are no longer glossy, and let them cool completely on the baking sheet for best results.

Next time you need a quick dessert for the whole family, this one is an easy win!

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE almond cookies with almond meal:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHY DOES ALMOND MEAL WORK SO WELL IN THIS COOKIE?
• HOW DOES THE ALMOND EXTRACT ENHANCE THE FLAVOR?
• WHY DO THEY NEED TO REST AND COOL ON THE PAN?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• JASON’S TIPS AND TRICKS:
• Almond Cookies With Almond Meal: Simple and Delicious

1. Mixing almond meal and brown sugar first helps distribute the sweetener evenly through the ground nuts before the wet ingredients go in.
2. Using a stand mixer with the paddle attachment helps bring the cookie dough together smoothly, and scraping the sides as needed keeps the texture consistent.
3. Cooling completely on the baking sheet helps the cookies set, so they keep the right texture before you dust with powdered sugar.

• almond meal
• light brown sugar
• large eggs
• almond extract
• vanilla extract
• sliced almonds
• powdered sugar

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1. Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
2. Place the almond meal and brown sugar in the body of a stand mixer with the paddle attachment. Stir to combine.
3. Add the eggs, almond extract, and vanilla, stir to combine until a dough forms, scrape the sides as needed.
4. Stir in the sliced almonds.
5. Roll the dough into 1.5 tablespoon-sized dough balls.
6. Place on the sheet tray about 2 inches apart.
7. Use your hands to gently press down the tops.
8. Bake for 12-14 minutes until the tops are no longer glossy and they are lightly golden around the edges.
9. Allow to cool completely on the sheet tray.
10. Generously dust with powdered sugar, serve.

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WHY DOES ALMOND MEAL WORK SO WELL IN THIS COOKIE?

Almond meal is made from ground almonds, so it brings a rich, nutty base that works like both flavor and structure. Since it is the main ingredient, you get almond flour cookies that taste like real almonds without needing purpose flour or wheat flour.

It also makes these gluten-free almond cookies feel naturally hearty and satisfying.

HOW DOES THE ALMOND EXTRACT ENHANCE THE FLAVOR?

A small amount of almond extract adds a concentrated almond aroma that boosts the cookie without taking over. In this recipe, it is paired with vanilla extract, which helps round out the flavor so it tastes balanced.

If you have ever had Italian almond cookies, this is that same idea, just in a simpler home-style version.

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WHY DO THEY NEED TO REST AND COOL ON THE PAN?

These cookies finish setting as they cool. Keeping them on the baking sheet while they cool helps them hold together and keeps the final texture right. If you move them too soon, they can break more easily, especially while they are still warm.

ANY ADDITIONS?

With cookies like these, you could go in all kinds of directions!

• Fold in chocolate chips for a classic twist
• Mix in small pieces of dark chocolate
• Stir in lemon zest for a brighter flavor
• Try orange zest for a warm citrus note
• Drizzle maple syrup on the plate for serving
• Press a few whole almonds on top before baking
• Sprinkle coconut sugar over the tops before baking
• Swap in chopped pistachios for a pistachio cookies vibe
• Finish the dough with a tiny pinch of salt for balance
• Top with extra sliced almonds for more crunch

ANY SUBSTITUTIONS?

Last week we made these and actually tried some with coconut sugar. Always good to try something new.

• Use store-bought almond meal if you do not have your own almond meal
• Swap light brown sugar for coconut sugar
• Replace sliced almonds with chopped whole almonds
• Use a hand mixer if you do not have a stand mixer
• Replace almond extract with a little more vanilla extract for a milder almond flavor
• Skip the powdered sugar dusting if you prefer less sweetness

ROOM TEMPERATURE: Store the cookies in an airtight container once they are fully cooled. Keep them in a dry spot so the powdered sugar stays nice on top.

REFRIGERATOR: You can store them in an airtight container in the refrigerator if you prefer. Let them sit at room temperature for a couple of minutes before serving for the best texture.

FREEZER: Freeze the cookies in an airtight container. For best results, place parchment paper between layers so they do not stick together. Let them thaw at room temperature before dusting with fresh powdered sugar.

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These Almond Cookies With Almond Meal are a great treat when you want delicious cookies with simple ingredients and a big almond flavor! My favorite way to serve them is with a warm drink and an extra light dusting of powdered sugar right before eating.

Learn more about the author, Jason Decker, on our ABOUT ME page!