Healthy Almond Cookies Recipe (Gluten-Free and Easy)

This almond cookies recipe is healthy, naturally gluten-free, and so easy to make that it fits beautifully into even the busiest weekday routine. Made with almond flour, a touch of butter, and sweetened just right, these cookies are the kind of feel-good treat that satisfies your sweet tooth without the crash.

The melt-in-your-mouth kind of treat you’ll want to make on repeat. Lightly crisped on the outside, soft and tender inside, and full of that irresistible almond flavor, these almond cookies are the perfect blend of sweet, nutty, and buttery in every bite. If you love almond-forward desserts, you’ll also want to check out these buttery almond croissant cookies, my irresistible almond joy cookies, and these tropical almond coconut cookies that blend rich almond flavor with chewy coconut goodness.

In This Post

Why You’ll Love This Almond Cookies Recipe

They deliver big almond flavor with just a few simple ingredients.
The texture is a dreamy mix of soft and lightly crisped edges.
This almond cookies recipe is gluten-free thanks to almond flour.
You can make them start-to-finish in under 30 minutes.
Perfect for tea time, gifting, or enjoying with a cup of coffee.

table talk

With Liliya!

Almonds remind me of the cookies my grandmother used to make every New Year. There was something magical about their aroma filling the kitchen. I wanted to recreate that nostalgic flavor, but in a quicker, simpler way. This recipe came out of that mission—and let me tell you, it hits all the right notes. The subtle almond extract, the delicate crunch from the sliced almonds on top, and that buttery base… it feels like home.

Liliya

Ingredients Needed For Almond Cookies

Cane Sugar. Adds just the right touch of sweetness without overpowering the almond flavor. You can use white sugar if preferred, but cane sugar gives a more natural depth.
Unsalted Butter. Softened butter helps create that light, tender crumb. Be sure it’s truly softened to avoid clumps when creaming.
Large Egg. Acts as the binder and gives the cookies a little richness. Room temperature eggs mix more smoothly into the dough.
Almond Extract. A little goes a long way here! This gives the cookies their signature almond bakery-shop flavor.
Almond Flour. Not the same as almond meal. Almond flour is finely ground, giving a softer texture and naturally making the cookies gluten-free.
Salt. Just a pinch balances all the sweetness and enhances the almond notes.
Baking Powder. Provides a slight lift and keeps the cookies from getting too dense.
Sliced or Whole Almonds. These are for topping. They toast beautifully in the oven and give a nice little crunch.

How I Make Almond Cookies

(This is a quick overview of how I make almond cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

Preheat your oven. Set it to 350°F and line a baking sheet with parchment paper so nothing sticks.
Cream butter and sugar. Use a hand or stand mixer and beat until fluffy and pale—this usually takes about 2-3 minutes.
Add the egg and almond extract. Whisk again until fully combined. This is where that beautiful almond aroma starts to shine through.
Mix in the dry ingredients. Add the almond flour, baking powder, and salt. Stir gently with a spoon until the dough just comes together.
Shape and top. Scoop out 12 even balls using a cookie scoop or tablespoon. Place on the tray, gently press each down, and top with a few sliced or whole almonds.
Bake until golden. Around 15-18 minutes, just until the edges start to brown.
Cool and enjoy. Let them cool for 5 minutes on the tray, then transfer to a wire rack.

Tips For The Best Almond Cookies

Use superfine almond flour. Coarser almond meal will result in a gritty texture. For the smoothest, softest cookie, go with blanched, finely ground almond flour.

Measure flour properly. Spoon the almond flour into your measuring cup and level it off. Don’t pack it in.

Room temperature butter and egg are key. Cold ingredients won’t cream properly and can lead to dense cookies.

Watch the bake time closely. Almond flour browns faster than wheat flour, so pull them just as the edges start turning golden.

Let them cool on the tray first. Almond flour cookies are fragile while warm. Cooling helps them firm up without breaking.

Recipe Variations and Substitutions

Chocolate Chip Almond Cookies. Fold in a handful of dark or semi-sweet chocolate chips into the dough for an almond-meets-chocolate twist.
Almond Orange Cookies. Add 1 tablespoon of freshly grated orange zest to the dough for a fresh, citrusy touch.
Coconut Almond Cookies. Mix in 1/3 cup of shredded coconut for added chew and tropical flavor.
Vegan Almond Cookies. Use vegan butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to make this recipe fully plant-based.
Almond Thumbprint Cookies. Press a thumbprint into each dough ball before baking and fill with raspberry or apricot jam.
Sugar-Free Almond Cookies. Swap in monk fruit sweetener or erythritol at a 1:1 ratio for a sugar-free option.
Flour Blends. For a less delicate texture, try using half almond flour and half all-purpose flour.
Nut-Free Version. Substitute sunflower seed flour for almond flour, though the taste and color will differ slightly.
Spiced Almond Cookies. Add a pinch of cinnamon or cardamom to the dough for a warm, seasonal variation.

Storing / Freezing Almond Cookies

Once the cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

To freeze baked cookies: lay them out on a baking sheet and freeze until solid (about 1 hour). Then transfer to a zip-top freezer bag, label, and store for up to 2 months. You can thaw them on the counter or pop them in a warm oven for 3-5 minutes to refresh.

To freeze unbaked dough: Scoop dough balls onto a tray, freeze until solid, and store in a zip-top bag. Bake straight from frozen, adding 2-3 extra minutes to the bake time.

How to Grab Almond Cookies for Work and School

These almond cookies make the perfect on-the-go snack or midday pick-me-up. Here’s how I pack them to keep them fresh and mess-free:

Use a sturdy container. I like to use small, reusable snack containers with tight-fitting lids. It keeps the cookies from getting crushed in your bag.

Layer with parchment. If you’re stacking multiple cookies, place a piece of parchment paper in between to keep them from sticking.

Pair with fruit or tea bags. Toss in a mandarin orange, apple slices, or a couple of your favorite tea bags for a cozy little lunchbox treat.

Freeze a batch for the week. I freeze a few cookies in individual snack bags so I can grab one as I’m running out the door. By the time lunch rolls around, it’s perfectly thawed and ready.

FAQs About Almond Cookies

Can I use regular flour instead of almond flour?

Not in this recipe. Almond flour has a very different texture and fat content than all-purpose flour. Substituting would require adjusting the fat and moisture levels.

Do I have to use almond extract?

Yes, for the signature almond cookie flavor. Without it, the cookies will taste more like basic butter cookies. If you don’t have it, pure vanilla extract can be used, but it’ll change the profile.

Can I make these cookies vegan?

Yes! Just use plant-based butter and a flax egg as described in the variation section. The texture will be slightly softer but still delicious.

Are almond cookies gluten-free?

Yes, as long as you use certified gluten-free almond flour and double-check your baking powder brand.

How can I make my cookies crispier?

Bake them a few minutes longer and let them cool completely uncovered. The extra time in the oven will firm up the edges.

Why did my almond cookies fall apart?

Almond flour cookies can be fragile when warm. Let them cool completely on the tray before moving. If they’re still too crumbly, try reducing the baking time slightly next time.

More Delicious Treats Ideas

Cozy Maple Pecan Oat Cookies

Blueberry Muffin Oat Cookies

Chocolate Hazelnut Oat Biscotti

Irresistible Maple Pecan Oat Biscotti

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Almond Cookies Recipe

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Author: Liliya
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

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Description

These healthy almond cookies are naturally gluten-free, perfectly sweet, and made with wholesome almond flour. They’re soft, buttery, and ideal for snacking, gifting, or packing in lunchboxes.

Ingredients

Units Scale

1/2 cup cane sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon almond extract
2 cups superfine blanched almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Sliced or whole almonds, for topping (about 2 tablespoons)

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Instructions

Preheat your oven. Set your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies won’t stick and cleanup stays easy.
Cream the butter and sugar. In a medium mixing bowl, use a hand mixer (or stand mixer with paddle attachment) to cream together 1/2 cup softened unsalted butter and 1/2 cup cane sugar. Beat for 2-3 minutes, until light, pale, and fluffy. This step helps create air in the dough for a tender cookie.
Add egg and almond extract. Crack in 1 large egg and pour in 1 teaspoon almond extract. Beat again for 30 seconds until everything is combined and smooth. The dough should smell fragrant already!
Add dry ingredients. Stir in 2 cups almond flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Use a spatula or spoon to gently fold everything together until you have a soft, slightly sticky dough. Don’t overmix—just stir until no dry patches remain.
Portion and shape. Use a cookie scoop or tablespoon to scoop out 12 even portions of dough. Roll each into a ball between your palms and place them on your prepared baking sheet, spaced about 2 inches apart.
Flatten and decorate. Gently press each cookie down with your fingers or the bottom of a glass to slightly flatten. Top each with sliced almonds or one whole almond pressed into the center.
Bake. Bake the cookies in your preheated oven for 15 to 18 minutes, or until the edges are lightly golden. The centers may look soft—that’s okay!
Cool. Let cookies cool on the baking sheet for 5-10 minutes. Then transfer them carefully to a wire rack to cool completely. Almond flour cookies are delicate when warm, so don’t rush this step.