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.
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!
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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
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.
- 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.)
Add all the dry ingredients to a large mixing bowl and stir to combine.
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.
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
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Buon appetito
Rosa
📖 Recipe
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
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
Nutrition
FAQ
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.
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.
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.
Marian says
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.
Rosa says
So glad everyone enjoyed these, Marian!
Sarah says
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.
Rosa says
Aww so glad to hear that Sarah. Thanks so much for the kind review. 🙂
Kim says
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.
Rosa says
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. 🙂
Nancy says
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!!!!
Rosa says
So happy you enjoyed them, Nancy. Thanks so much for taking the time to leave a review. 🙂
Pat says
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!
Rosa says
So glad you enjoyed Pat!
Stacey says
Perfectly simple & delicious! I made mine thumb prints with strawberry perserves. They are a perfect combo of salty & sweet. I will make again soon!
Rosa says
So happy you enjoyed these almond flour cookies, Stacey. Thanks for sharing your process with us. 🙂
ZenFreya says
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!
Rosa says
Thrilled you enjoyed the cookies!
Susan says
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!
Rosa says
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. 🙂
Pat says
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!
Elaine Falzon says
Can this be done in an air fryer please?
Rosa says
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. 🙂
Priya says
Is there a substitute for maple syrup? Thanks
Rosa says
Hi Priya, any liquid sweetener would be fine. Enjoy.
Robert Barbarino says
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 .
Rosa says
Thrilled you enjoyed Robert! Thanks very much for sharing your process with us. 🙂