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.

Healthy Almond Cookies Recipe (Gluten-Free and Easy)

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

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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.

Notes

Cookies are fragile when hot. Let them cool fully before moving. Use superfine almond flour for best texture.

Nutrition

Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 7g
Sodium: 65mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 4g
Cholesterol: 20mg