If You Drop by Unexpected, These Almond Flour Cookies Are What I’ll Probably Serve
I still remember the first time I tried to make cookies with almond flour; I half-expected them to disintegrate or taste like sad little gluten-free pucks. But honestly? They turned out kind of magical—chewy edges, a gentle nutty flavor, and so forgiving that even my first batch was gone by sundown (thanks to my sister, who “only stopped by for a minute”). These cookies have become my lazy afternoon project—especially when I’m avoiding grocery shopping but suddenly want to impress someone… or just eat cookies in my pajamas (no judgment, right?).
Why I Keep Coming Back to These Cookies
I make these whenever I have people over and don’t feel like washing three bowls. My family absolutely inhales them—especially if I toss in some dark chocolate chips (which is basically always). On days when my energy slinks off to hide somewhere, I love that the batter comes together in like five minutes. My mum, who’s not even a big dessert person, claims she only eats them because “they’re healthier” (uh-huh, sure Mum), but I know she hides a secret stash at the back of the cupboard.
I used to get annoyed at how fussy some gluten-free recipes are—like, just give me something I won’t mess up, you know? That’s why I keep this recipe scribbled on a note stuck to my fridge, flour footprints and all. Sometimes I swap ingredients mid-way, sometimes my cookies are slightly lopsided, but they always seem to disappear anyway. That’s basically all I’m after (well, that and not burning them… again).
Here’s What You’ll Need (Well, More or Less)
- 2 cups almond flour (blanched is what I usually grab, but I’ve used unblanched in a pinch—makes ‘em just a little more rustic)
- 1/3 cup coconut sugar (I sometimes go half brown sugar, half coconut, especially if I’m short. My friend Lucy insists only dark brown sugar is right, but, eh…)
- 1/4 teaspoon salt (I like flaky Maldon but regular old table salt works too)
- 1/4 teaspoon baking soda
- 1 large egg (I have made these with a flax egg when we were out—worked surprisingly well, just a tad softer)
- 3 tablespoons melted coconut oil or butter (depends on the mood, and what’s left in the fridge)
- 1 teaspoon vanilla extract (mine is the giant bottle form Costco—it’s fine, really!)
- 1/3 cup chocolate chips (optional, but who are we kidding)
- Handful chopped nuts, dried cranberries, or honestly any mix-in you love
How I Throw It All Together
- Preheat your oven to 350°F (175°C). Or 180°C if you’re using a wonky oven like mine that never seems to match the dial.
- Grab a medium-ish bowl (I use my one ‘good’ mixing bowl. You’ll only need one, promise). Dump in the almond flour, sugar, salt, and baking soda. Just swirl it with your hand or a fork—I sometimes use a whisk if it’s clean, but it hardly matters.
- In goes the egg, melted coconut oil or butter, and vanilla. Stir it all up until you get a thick, kind of sticky dough. Here’s where I always sneak a taste—don’t @ me.
- Toss in whatever mix-ins you’re feeling. If you forgot to melt the butter, just cut it in cold and squish everything together; actually, I find it works better if I just melt the coconut oil after all.
- Roll the dough into balls, about the size of a ping pong ball, or use two spoons and plop them onto a baking tray lined with parchment (foil works, but clean up is a pain). Flatten them just a little—they don’t spread much.
- Bake for 9 to 12 minutes. Sometimes mine are perfect at 10, sometimes they brown a bit more—depends if the planets are aligned, I guess. The edges should be golden. If they look a little soft in the middle, that’s fine—they firm up as they cool. Don’t panic if they seem delicate coming out of the oven (I always do, but they survive).
- Let them cool for about 10 min. This is the hardest part—no lie. Grab one when they’re just cool enough to hold their shape but still a bit warm inside. Bliss.
Things I’ve Learned (Usually the Hard Way)
- Let them rest. If you try to move them when they’re hot, they will definitely break. I’m always impatient, so I’ve broken half a tray at least twice.
- Watch the mix-ins. Too much chocolate or nuts makes them crumble. The sweet spot? Enough for a little in every bite, but not so much you feel like you’re eating trail mix held together by hope.
- Don’t overbake. They go from golden to a little burnt surprisingly fast. Once, I took a phone call and came back to almond charcoal cookies. They, um, weren’t popular.
If You Want To Tinker (Some Ideas, Some Fails)
- Swapped coconut oil for olive oil once—it kind of worked, but the taste was odd. Not my favourite.
- Added orange zest and chopped pistachios—total winner, especially at Christmas. Looks fancy, too.
- Tried white chocolate and dried blueberries—it was a bit sweet for me, but my neighbour loved it, so who’s to say?
- Doubled the vanilla by accident. Actually, it made the cookies taste like pudding. Not bad at all.
Honestly, As Long As You Have a Bowl, You’re Set
I say you need a baking sheet, but honestly if you have a pizza tray or even the bottom of a roasting pan, they’ll bake fine. I once made these entirely in a saucepan when I couldn’t find my mixing bowl—nothing exploded, so go ahead. A silicone spatula makes mixing easier, but your hand is a perfectly good tool (just wash up first!).
How I Store Them (Or Try To)
Airtight container, room temp, maybe 3 days. But let’s be real—mine are usually gone by the second afternoon, sometimes before they even make it off the cooling rack. If you want to freeze them, I suggest wrapping individually, but I’ve only managed to freeze two, ever. If you find yourself with leftovers, congrats on your self-control!
Serving Ideas—What We Do
I like these best with strong coffee or dunked into a mug of tea (builder’s, please). My niece crumbles them over Greek yogurt with berries for breakfast, which is kind of genius. For a cozy dessert, sometimes I sandwich two warm cookies with a scoop of vanilla ice cream—don’t tell anyone, but it’s better than most cakes I’ve tried. If you’re feeling particularly wild, a drizzle of tahini over the top is odd but somehow amazing.
Lessons from My Cookie Blunders (So You Don’t Have To Repeat Them)
- I once tried to “save time” and crank the oven hotter. Big mistake. All the outer bits cooked way too fast; middles were raw. Just don’t.
- If the dough seems too dry, add another spoon of coconut oil or even a splash of milk—it’s a pretty forgiving recipe.
- Too much sugar makes them spread and brown too quickly (get that caramelized lace at the edges, which isn’t awful, but still).
FAQ—Answering Your Actual Questions
- Do these really taste like regular cookies? I get this all the time—honestly, they’re a bit different. But the almond flavor is subtle, and the texture’s just as satisfying. Even my cousin, who’s suspicious of all non-wheat things, is hooked now.
- Is almond meal OK instead of almond flour? It works. The cookies are just slightly denser. I’ve done it when that’s all I had, and nobody seemed to notice (or maybe they were being polite!).
- Can I make this recipe vegan? Yep, just swap in a flax egg (1 Tbsp ground flax + 3 Tbsp water, let it sit). It’s a smidge softer but holds together.
- Where do you buy almond flour? Lately I’ve been getting mine here at Bob’s Red Mill. Occasionally, I grab a bargain at Costco; I hear Aldi has great prices too.
- Can I double this recipe? Oh, mate, I do this all the time. Just use a bigger bowl, and maybe give it a minute or two more in the oven.
Unrelated but kind of funny—last time I baked these, my dog sneaked a warm cookie off the counter and somehow didn’t leave a single crumb. He’s still not sorry (I checked). Anyway, hope you love these as much as we do. Happy baking! If you want to geek out about almond flour, Minimalist Baker has a great guide I’ve skimmed when I was curious about other flours, but I always come back to these cookies.
Ingredients
- 2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (optional)
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, mix together the almond flour, coconut sugar, baking soda, and salt.
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3Add the melted butter, egg, and vanilla extract to the dry ingredients. Stir until a dough forms.
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4Fold in the dark chocolate chips, if using.
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5Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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6Bake for 10-12 minutes or until the cookies are set and golden around the edges. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
120 caloriescal
Protein:
3gg
Fat:
9gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
8gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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