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Almond Flour Cookies are the soft, buttery, melt-in-your-mouth treat I make when I want something that feels fancy but takes almost no effort, right alongside our homemade ladyfinger cookies. Made with just seven simple ingredients and naturally gluten free, they bake up tender every single time.
Dusted in powdered sugar like little snowballs, these cookies disappear off the plate faster than I can dust them.
Almond Flour Cookies Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 14 minutes
- ⏳ Total Time: 24 minutes
- 🍽️ Serving: 25 cookies
- ⚡ Calories: 125kcal
- 🌶️ Flavor Profile: Sweet, nutty, and buttery with a soft, tender crumb
- ✋ Difficulty: Easy, on par with our homemade ladyfinger cookies
Quick Answer
Stir almond flour and brown sugar together, then mix in eggs, almond extract, and vanilla until a soft dough forms. Fold in sliced almonds, roll the dough into balls, and gently press them onto lined sheet trays. Bake at 350 degrees for 12 to 14 minutes, cool completely, and dust generously with powdered sugar for tender, gluten free Almond Flour Cookies.
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Why This Recipe Works
Click to see the technique science
- No flour needed. Almond flour gives these cookies all their structure, so they are naturally gluten free without any special swaps.
- Brown sugar keeps them soft. The molasses in brown sugar locks in moisture for a tender, melt-in-your-mouth crumb.
- Double extract for big flavor. Almond and vanilla extract together give these a rich, bakery-style taste in every bite.
- Pressing helps them spread. A gentle press on each dough ball helps the cookies bake up evenly instead of staying domed.
- Cooling sets the texture. These are delicate warm, so letting them cool fully on the tray is the secret to cookies that hold together.
Why You’ll Love This Recipe
- They are naturally gluten free, so everyone at the table can enjoy them, just like our maple bacon cookies.
- Just seven simple ingredients and one bowl, with no chilling or rolling out required.
- That soft, snowball-style powdered sugar finish makes them feel special for the holidays or any day.
- It is the kind of no fuss win that pairs beautifully with our no bake almond joy cookies on a busy week.
- It earns a spot in the rotation right next to our lemon poppyseed bars.
- It is the kind of no fuss win that pairs beautifully with our sprinkle cookies recipe on a busy week.
Key Ingredients
Just seven simple ingredients come together for these tender Almond Flour Cookies. Here is what each one does.
- Almond Flour: Finely ground blanched almonds give these cookies their soft, melt-in-your-mouth texture and naturally gluten free base. Almond meal works too for a slightly heartier bite.
- Light Brown Sugar: Brown sugar adds moisture and a gentle caramel note that keeps the cookies soft and chewy instead of dry.
- Eggs: Two eggs bind the dough together and give it just enough structure to hold its shape without any flour.
- Almond and Vanilla Extract: A double hit of extract layers in that bakery-style almond flavor, much like the warm flavor in our
- chocolate shortbread bites
- .
- Sliced Almonds and Powdered Sugar: Sliced almonds fold in for crunch, and a generous dusting of powdered sugar gives them that classic snowball-cookie finish.
See recipe card for exact quantities.
Variations and Substitutions
These Almond Flour Cookies are easy to customize. Here are a few ways to switch them up.
- Add a 1/2 teaspoon of lemon or orange zest to the dough for a bright, citrusy twist.
- Press a whole almond or a thumbprint of jam into the center before baking for a pretty finish.
- Dip half of each cooled cookie in melted chocolate, similar to our Christmas sandwich cookies.
- Swap the powdered sugar dusting for a simple glaze if you love a sweeter cookie, like the ones on our soft Easter sugar cookies.
- For another spin on this idea, try our cream cheese cookies: simple and delicious next time.
- In the mood for something different? Our raspberry thumbprint cookies scratches a similar itch.
- For another spin on this idea, try our burnt almond torte cake next time.
How to Make Almond Flour Cookies
- Preheat the oven to 350 degrees and line baking sheets with parchment paper. Place the almond flour and brown sugar in the bowl of a stand mixer and stir to combine.
- Add the eggs, almond extract, and vanilla. Mix until a soft dough forms, scraping the sides of the bowl as needed.
- Stir in the sliced almonds until they are evenly distributed throughout the dough.
- Roll the dough into 1.5 tablespoon balls, place them about 2 inches apart on the sheet trays, and gently press down the tops with your hand.
- Bake for 12 to 14 minutes, until the tops are no longer glossy and the edges are lightly golden. Let the cookies cool completely on the tray so they set up.
- Generously dust the cooled cookies with powdered sugar, then serve.
Recipe Tips & Tricks
- Measure the almond flour correctly. Spoon it into your measuring cup and level it off so the dough is not too dry.
- Do not skip the parchment. Almond flour cookies are delicate, and parchment keeps them from sticking or tearing.
- Press each ball gently. A light press helps them bake evenly into that classic round cookie shape.
- Watch them closely. Pull them when the tops just lose their shine; they firm up as they cool.
- Let them cool completely. They are fragile warm but set into tender, sturdy cookies once cooled.
- Dust right before serving. Powdered sugar can soak in over time, so a fresh dusting looks best.
- Double up for gatherings. Serve it alongside our almond cookies and watch both disappear.
- Make it a full spread. Our simple almond cookies rounds out the table.
Serving Ideas and Suggestions
Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze them undusted for up to 3 months and add the powdered sugar after thawing.
Almond Flour Cookies FAQs
Yes! Almond flour is naturally gluten free, so as long as your other ingredients like the extracts and powdered sugar are certified gluten free, these cookies are a great option for a gluten free diet.
Absolutely. Almond meal is a little coarser and made from almonds with their skins on, so the cookies will have a slightly heartier texture and speckled look, but they work beautifully.
Almond flour cookies are very delicate when warm. The most important step is letting them cool completely on the baking sheet before moving them, which gives them time to set up and hold together.
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the undusted cookies for up to 3 months and dust with fresh powdered sugar after they thaw.
Yes. You can mix the dough and refrigerate it covered for up to 2 days. Let it sit at room temperature for a few minutes so it is easy to roll, then bake as directed.
The sliced almonds add a lovely crunch and extra almond flavor, but you can leave them out if you prefer a smoother cookie. The recipe works either way.
Still filling out the menu? Readers love pairing this one with our Easter cookie bars, cookies and cream blossom cookies, cookies and cream cookies, and chocolate covered peanut butter pretzels.
Easy Almond Flour Cookies
Ingredients
- 3 cups almond meal
- 1 cup light brown sugar packed
- 2 large eggs
- 1/4 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1/2 cup sliced almonds
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- Place the almond meal and brown sugar in the body of a stand mixer with the paddle attachment. Stir to combine.3 cups almond meal, 1 cup light brown sugar
- Add the eggs, almond extract, and vanilla, stir to combine until a dough forms, scrape the sides as needed.2 large eggs, 1/4 teaspoon almond extract, 1/4 teaspoon vanilla extract
- Stir in the sliced almonds.1/2 cup sliced almonds
- Roll the dough into 1.5 tablespoon-sized dough balls.
- Place on the sheet tray about 2 inches apart.
- Use your hands to gently press down the tops.
- Bake for 12-14 minutes until the tops are no longer glossy and they are lightly golden around the edges.
- Allow to cool completely on the sheet tray.
- Generously dust with powdered sugar, serve.powdered sugar for dusting
Notes
- Use room temperature eggs so the dough mixes more evenly.
- Scrape the sides of the bowl as you mix so the cookie dough forms evenly.
- Roll similar-sized dough balls so the first batch bakes evenly.
- Press the tops gently so the cookies bake up with an even shape.
- Bake until the tops are not glossy and the edges are lightly golden brown, then stop. Overbaking dries them out.
- Dust with powdered sugar after they are fully cooled. Also, keep an eye on the kids, because they will try to dust each other too.
Nutrition
Love This Recipe?
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These look and taste amazing – Thanks for the recipe!