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    Home » Recipes » Desserts

    Vegan Almond Flour Cookies

    Published: Nov 16, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.3K shares
    JUMP TO RECIPE

    Buttery soft, vegan almond flour cookies are a salty-sweet, melt-in-your-mouth, burst of absolute deliciousness. It’s hard to believe these delightful cookies only require a few ingredients and they’re ready in under 20 minutes.

    Almond flour cookies in a stack with top one cut in half.

    This recipe was originally published in December 2019. It has been updated for content, photos, and video.

    This recipe for almond cookies will quickly become a family favourite! Add it to your list of vegan Christmas cookies, (or anytime cookies)!

    Or for an extra nutty cookie, try our almond peanut butter cookies!

    Jump to:
    • Reader Feedback:
    • Why you’ll love these
    • Ingredients + Substitutions
    • Instructions
    • Variations
    • Storage
    • Expert Tips
    • More amazing vegan cookie recipes
    • 📖 Recipe
    • FAQ

    Reader Feedback:

    ⭐⭐⭐⭐⭐ They came out great! So rich and the texture has a perfect chewy/crunchy ratio. I baked them for 15 mins and I added a ¼ teaspoon organic almond extract to make it extra almondy.😆 I didn’t change anything else, and 2 tablespoon of maple syrup was perfect! Using the fork also made the mixing super easy! I can’t wait to get more creative with this recipe! Merci!!! – Francesca

    Almond flour cookies in a stack with more surrounding them.

    Why you’ll love these

    • These vegan almond flour cookies are truly perfect. They’re soft and chewy in texture, buttery (without butter), and incredibly satisfying and delicious!
    • Plus, they are naturally grain-free and gluten-free, dairy-free, and egg-free (unlike the traditional Italian amaretti version).
    • Easy to make! Truly so simple that you can even get your little ones to help. Just a few ingredients are needed, under 20 minutes, and no stand mixer.
    • Healthier than store-bought cookies with all-natural ingredients.
    • Oil-free (yes even coconut oil) and butter-free, although you’d never guess from their fantastic texture.
    • Perfect for a small batch, but also easily double or tripled if needed.

    Ingredients + Substitutions

    Here’s everything you’ll need for our delicious vegan almond flour cookies.

    Bowls of almond flour, sugar, maple syrup, salt and baking powder.
    See recipe card for quantities.
    • Almond flour: I prefer superfine blanched almond flour. However, the recipe also works with unblanched or homemade options. I’ve tried these each way. Blanched flour produces fluffier and lighter cookies, while unblanched results in slightly darker cookies, but still 100% delicious.
      • Homemade usually turns out coarser than store-bought flour so you’ll need extra liquid to compensate. Start with 1-2 tablespoons of plant milk to help hold your batter together and increase, only if needed.
    • Sugar: My preference is unrefined coconut sugar to keep these cookies refined sugar-free. However, you may use dark brown sugar if you prefer with similar results.
    • Baking powder: Make sure your baking powder is fresh and active, or the cookies may not spread. Baking powder that has been left open for 6+ months in the pantry may start to lose its effectiveness.
    • Salt: The salt is optional, but I really love the salty/sweet flavour so I recommend including it if possible. If you’re watching your sodium intake, you may halve or omit the salt.
    • Pure maple syrup: The emphasis is on pure that has no other ingredients added. You may also use date syrup if you’d like.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Flour, sugar, baking powder and salt in mixing bowl.

    Add all the dry ingredients to a large mixing bowl and stir to combine.

    Maple syrup being poured over bowl of dry ingredients.

    Then add the maple syrup and mix very well until combined.

    NOTE: Use a fork to help combine the ingredients to get a somewhat sticky batter. If you weigh your flour using a kitchen scale and use superfine blanched almond flour, you should not need any additional liquid.

    Roll the batter into half-inch balls, or use a small cookie scoop and arrange them on your prepared baking sheet with plenty of space in between each one. Bake your vegan almond flour cookies until lightly golden around the edges, without overbaking.

    White cookies on baking tray after baking.

    Then remove the cookies from the oven and let them cool on the pan for AT LEAST 10 minutes before handling and transferring them to a cooling rack to continue cooling.

    NOTE: If the cookies aren’t spreading in the oven by the 8-10 minute mark due to inactive baking powder, elevation, or other reasons, give them a gentle squish with the back of a spoon to help them spread.

    Variations

    This versatile cookie recipe has almost endless options!

    • Almond flour chocolate chip cookies: Add ¼ cup of mini chocolate chips to your batter.
    • Dried fruit: Add ¼ cup of raisins, dried cranberries, or other dried fruit to the cookie mixture.
    • Thumbprint cookies: Gently press the center of each cookie ball down and add fig preserves or your favourite jam to the middle before baking. (This makes them even more festive for holidays like Christmas.)
    • Vanilla: Add 1 teaspoon of pure vanilla extract to make vanilla almond cookies.
    • Nutty: Add ¼ cup of chopped pecans, almonds, walnuts, or pistachios to amp up the nutty flavours.
    • Chocolate dipped: Melt some dark chocolate chips and dip each cookie halfway into the mixture and set it down to dry. OR drizzle the melted chocolate on top.

    Storage

    While these vegan almond flour cookies taste best on the same day they’re made, they will keep at room temperature in a sealed container for 2-3 days. Or you may refrigerate them for up to 1 week.

    Alternatively, store them in a freezer-safe airtight container and freeze them for up to 6 months. Make sure they are completely cooled to room temperature before storing.

    Expert Tips

    • Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed. 
    • Use slightly wet hands to roll your cookie dough if the batter is sticking to your hands.
    • Make sure to use active baking powder in order for these cookies to spread. If you have baking powder that’s been open in the pantry for several months, it may lose its effectiveness. If the cookies are not spreading in the oven after 8-10 minutes, press them down gently with a fork or the back of a spoon.

    More amazing vegan cookie recipes

    • Cooling rack with pecan cookies on top and pecans on the side.
      Amazing Pecan Butter Cookies
    • chickpea cookies with bite taken
      Healthy Peanut Butter Chickpea Cookies
    • Hands breaking a chocolate chip cookie in half.
      Vegan Chocolate Chip Cookies [Oil Free]
    • Close up of star shaped cookie with blue icing and sprinkles on top.
      Dairy Free Shortbread Cookies

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    Almond flour cookies in a stack with top one cut in half.

    Vegan Almond Flour Cookies – Small Batch

    Buttery soft, vegan almond flour cookies are a salty-sweet, melt-in-your-mouth, burst of absolute deliciousness.
    5 from 48 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes minutes
    Cook Time: 13 minutes minutes
    Total Time: 18 minutes minutes
    Course: Breakfast, Dessert
    Cuisine: American, Canadian, Italian
    Servings: 10 Cookies
    Calories: 71kcal
    Author: Rosa

    Ingredients

    • 100 grams almond flour approx. 1 scant cup (not almond meal)
    • 1 tablespoon unrefined coconut sugar or brown sugar
    • ½ teaspoon baking powder
    • ¼ teaspoon sea salt
    • 2-3 tablespoons maple syrup start with 2 and increase if needed
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F/176°C and line a baking sheet with parchment paper.
    • Combine the almond flour, sugar, baking powder, and salt in a medium bowl. Then add 2 tablespoons of maple syrup and mix well. Use a fork to help get the syrup combined and keep mixing until you have a slightly sticky batter. If needed, add another tablespoon of maple syrup. (If you weigh the flour, 2 tablespoons should do it.)
    • Roll the batter into one-inch balls (or use a small cookie scoop) and place them onto your baking sheet, spacing them at least 2 inches apart. You should get 9-10 cookies.
    • Bake until the edges are lightly golden, approx. 13-15 minutes and remove them from the oven. Let the cookies cool for at least 10 minutes before transferring them to a wire rack to cool completely.

    Video

    Notes

    Weigh your flour for the best results. Scooping into a measuring cup can compact the flour and you may end up with more than needed. 
    Use slightly wet hands to roll your cookie dough if the batter is sticking to your hands.
    Make sure to use active baking powder in order for these cookies to spread. If you have baking powder that’s been open in the pantry for several months, it may lose its effectiveness. If the cookies are not spreading in the oven after 8-10 minutes, press them down gently with the back of a spoon.
    Cookies keep covered at room temperature for 2-3 days, refrigerated for up to 1 week, or freeze airtight for up to 6 months.
    Blanched almond flour will produce cookies that are slightly fluffier and lighter in colour. Unblanched almond flour cookies will be slightly darker in colour, but still delicious.
    You may grind your own almonds in a powerful blender to make flour if you don’t have any on hand. However, if your flour is coarse, you will need extra liquid to make up for it. Add 1-2 tablespoons of water or milk until the batter is sticky and holds when rolling into balls.
    I like these cookies salty/sweet but if you’re watching your sodium intake, you may reduce from ¼ teaspoon to ⅛ teaspoon of salt, if preferred.

    Nutrition

    Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Sodium: 82mg | Potassium: 9mg | Fiber: 1g | Sugar: 4g | Calcium: 37mg | Iron: 0.4mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

    FAQ

    Can I use almond flour instead of regular flour for cookies?

    Almond flour is moister than wheat flour and doesn’t bind the same way that wheat does. So in many instances, a 1:1 swap doesn’t work. You may need to add a little extra almond flour and/or a binding agent, depending on the other ingredients already included in the cookies.

    Why do my almond flour cookies fall apart?

    Since almond flour does not have gluten (a binding agent found in wheat flour), it can be trickier to work with. This is why it’s important to always follow a quality-tested recipe. Weigh your flour with a kitchen scale to prevent using too much of it. Scooping from a bag can result in too much flour being used, making your cookies crumbly.

    Does almond flour bake differently?

    Almond flour goods tend to bake a little faster compared to wheat flour. So make sure to follow the recipe, and be careful not to overbake goods with almond flour.

    1.3K shares

    Reader Interactions

    Comments

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    1. Marian

      May 23, 2023 at 7:05 pm

      5 stars
      These are absolutely delicious! Will be making again and again. Followed recipe exactly and they came out just as described. Chewy, salty and sweet. Shared with friends and enjoyed by all.

      Reply
      • Rosa

        May 24, 2023 at 12:03 pm

        So glad everyone enjoyed these, Marian!

        Reply
    2. Sarah

      March 17, 2023 at 3:39 pm

      5 stars
      I LOVE THESE COOKIES! Wow just wow 🤩 it’s hard to believe that so few ingredients can make something this good. Thanks so much. Will be on repeat for sure.

      Reply
      • Rosa

        March 18, 2023 at 4:11 pm

        Aww so glad to hear that Sarah. Thanks so much for the kind review. 🙂

        Reply
    3. Kim

      March 16, 2023 at 4:46 pm

      Was disappointed with the results. Wanted to like it. Also, my cookies were also much darker than the ones shown. With the coconut sugar, I don’t know how the ones pictured turned out so light.

      Reply
      • Rosa

        March 18, 2023 at 4:10 pm

        Sorry to hear you didn’t enjoy them. They do indeed come out light since it’s a small amount of coconut sugar and far more almond flour. Was something mismeasured perhaps? Too much maple syrup added possibly? We also have a video you might find helpful if you decide to try again. 🙂

        Reply
    4. Nancy

      January 20, 2023 at 3:58 pm

      5 stars
      Love these – I just made them and can’t stop eating them – whoops! They are chewy-gooey good. I followed the recipe (so fast and easy) but just added 1/2 tsp. of vanilla extract and a few sprinkles of cinnamon. I like the small batch size and the healthful ingredients. I’ll be making these again, that’s for sure! YUM!!!!

      Reply
      • Rosa

        January 21, 2023 at 9:53 am

        So happy you enjoyed them, Nancy. Thanks so much for taking the time to leave a review. 🙂

        Reply
    5. Pat

      December 23, 2022 at 3:55 pm

      5 stars
      I only had 1 TBSP of maple syrup. I took a gamble, and used it plus 2 TBSP sugar free orange marmalade, and added 1/4 cups finely chopped nuts. I baked them as the recipe called for, and got 14 delicious cookies!

      Reply
      • Rosa

        December 24, 2022 at 8:42 am

        So glad you enjoyed Pat!

        Reply
    6. Stacey

      December 18, 2022 at 4:25 pm

      5 stars
      Perfectly simple & delicious! I made mine thumb prints with strawberry perserves. They are a perfect combo of salty & sweet. I will make again soon!

      Reply
      • Rosa

        December 19, 2022 at 9:12 am

        So happy you enjoyed these almond flour cookies, Stacey. Thanks for sharing your process with us. 🙂

        Reply
    7. ZenFreya

      December 14, 2022 at 11:06 pm

      Very quick and simple to make! Made a double batch. Added a half teaspoon of almond extract for stronger flavor. Loved the texture, sweetness was on point. Next time will use half the salt; for us salt flavor overpowered the delicate almond, even with added extract.
      Scooping wasn’t going easy, stuck to the scooper. I scooped out the dough onto the parchment covered pan, folded the parchment, rolled out the dough to a rectangle and cut into neat squares with my pizza cutter. Made 30 cookies. Can see these becoming a family favorite!

      Reply
      • Rosa

        December 15, 2022 at 9:35 am

        Thrilled you enjoyed the cookies!

        Reply
    8. Susan

      December 07, 2022 at 9:48 am

      Hi, Rosa, I would like to make these for a gluten free friend and since she’s a fan of almond flavored anything, would a tsp of almond extract be good to tryin these delicious looking cookies?

      Thanks!

      Reply
      • Rosa

        December 07, 2022 at 10:13 am

        Hi Susan, a full teaspoon might be a lot because it’s a small-batch cookie recipe, but I’d try 1/4-1/2 teaspoon. 🙂

        Reply
        • Pat

          December 23, 2022 at 3:48 pm

          5 stars
          I only had 1 TBSP of maple syrup. I took a gamble, and used it plus 2 TBSP sugar free orange marmalade, and added 1/4 cups finely chopped nuts. I baked them as the recipe called for, and got 14 delicious cookies!

          Reply
    9. Elaine Falzon

      July 16, 2022 at 10:23 am

      Can this be done in an air fryer please?

      Reply
      • Rosa

        July 18, 2022 at 8:36 am

        I have not tried these in the air fryer, but I have this air fryer cookie recipe that’s also made with almond flour if you’d like to try instead. 🙂

        Reply
        • Priya

          November 30, 2022 at 1:45 pm

          Is there a substitute for maple syrup? Thanks

          Reply
          • Rosa

            November 30, 2022 at 3:14 pm

            Hi Priya, any liquid sweetener would be fine. Enjoy.

            Reply
    10. Robert Barbarino

      March 06, 2022 at 10:55 am

      5 stars
      Very happy ..followed recipe to the T..& weighed flour as suggested .rolled in 1tsp balls . this made 12 . baked for 16 min on parchment paper . I thought they needed a bit more as no ring around , Let cool completely . Thank You so much these were Fantastic . oh I added 1/4 cp of golden raisins also . Ill be making these again . the raisins baked in fine . maybe that’s why I needed the xtra min .

      Reply
      • Rosa

        March 07, 2022 at 8:30 am

        Thrilled you enjoyed Robert! Thanks very much for sharing your process with us. 🙂

        Reply
    « Older Comments

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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