Almond Flour Cookies {5 Ingredients}

My almond flour cookies are thick, soft, chewy, naturally grain-free, and refined sugar-free. They require no chill time and are ready in 15 minutes.

Love almond flour recipes? Try my almond flour pancakes, almond flour banana bread, almond flour cake, and almond flour muffins next.

Using grain-free flour in cookies can be very tricky. While traditional white flour or wholewheat flour are safe choices, others can be pretty hit-and-miss. My simple almond flour cookie recipe is a winner, and it tastes like any good cookie!

Why I love this recipe

• 5 Ingredients. And you don’t need any eggs or milk to make them.
• Perfect texture. They are thick and chewy, have a slightly soft center, and have gorgeous crisp edges.
• Quick and easy. There is no chilling required, and they take less than 15 minutes to make.
• Diet-friendly. These cookies are vegan, gluten-free, AND paleo!

Ingredients needed

• Almond flour. You must use blanched almond flour, not almond meal. Almond meal tends to yield heavy and dense cookies and will be darker in color.
• Baking powder. Gives the cookies some rise.  
• Butter. Either butter or vegan butter can be used. You must measure your butter in a melted/softened state. If you use vegan butter, be sure to use one from a stick, as other kinds contain added water that can affect the texture of the cookies. 
• Maple syrup. Gives the cookies the necessary sweetness without being overpowering. You can also use agave nectar or honey (although I find honey to be a little too overpowering, so be wary!).
• Vanilla extract. A must for any good cookie recipe! 
• Chocolate chips. Optional but highly recommended! I like to use a mix of semi-sweet chocolate chips and dark chocolate chips. If you opt for vegan butter, use vegan chocolate chips.

How to make cookies with almond flour

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Mix together the almond flour and baking powder. Next, add the softened butter, maple syrup, and vanilla extract and mix until combined. Gently fold through your chocolate chips, reserving a few to top the cookies with.

Step 2- Shape. Form 6 large or 12 small balls of dough and place on a lined baking sheet. Press each ball of cookie dough into a thick cookie shape.

Step 3- Bake for 12-15 minutes, or until the edges start to brown. Remove the cookies from the oven and allow them to cool completely on the pan. 

Arman’s recipe tips

• While your butter must be melted/softened, it should also be at room temperature. Using warm butter will start the melting process of the chocolate chips, resulting in marbled cookies and burnt edges. 
• These cookies do not spread, so shape them the size and thickness that you want. 
• Do not overbake the cookies, as they continue to cook as they cool down. 
• Be sure to check on the cookies at the 12-minute mark and continue to monitor them until done. They can go from golden to dark brown in a short amount of time. 
• Use another syrup. Some readers have tried replacing the maple syrup with sugar-free syrup. I haven’t tried this myself, so I cannot vouch for its outcome. 
• Shape appropriately. I made 6 large cookies (as pictured). For smaller cookies, make 12 balls of dough. 

Storage instructions

To store: Place the cookies in an airtight container for up to 1 week. Store them in the refrigerator if you’d like them to keep longer. 

To freeze: Put your cookies in a ziplock bag and store them in the freezer for up to 6 months. 

Frequently asked questions

More almond flour desserts

Originally published October 2020, updated and republished November 2024