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Freshly baked almond flour cookie recipe stacked on a white ceramic plate with a chewy golden centre visible.
Emily Hart

Almond Flour Cookie Recipe

These easy almond flour cookies are naturally gluten-free, made with simple pantry ingredients, and bake up with crisp edges and a soft, chewy centre. Perfect for a quick homemade treat with minimal effort.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 15 cookies
Course: Dessert
Cuisine: Gluten-Free
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g blanched almond flour, finely milled
  • 1 large egg, room temperature
  • 3 tbsp pure maple syrup
  • 2 tbsp coconut oil, melted and cooled
  • 1 tsp vanilla extract
  • 1 pinch fine sea salt

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • baking tray
  • baking paper

Method
 

  1. Preheat oven to 175°C (345°F, Gas Mark 4). Line a baking tray with baking paper.
    p mixing process for the almond flour cookie recipe showing wet ingredients
  2. In a medium bowl, whisk together the egg, maple syrup, melted coconut oil, and vanilla extract until fully combined.
  3. Add almond flour and a pinch of sea salt. Stir with a spatula until a soft dough forms. Fold in chocolate chips if using.
  4. Scoop tablespoon-sized portions (about 30g each), roll into balls, place 4cm apart on the tray, and gently flatten to about 1cm thickness.
  5. Bake for 11–13 minutes until the edges are golden brown. The centres should still look slightly underdone.
  6. Leave cookies on the tray for 10 minutes before transferring. Allow them to cool completely so they firm up properly.

Nutrition

Calories: 120kcalCarbohydrates: 5gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 12mgSodium: 35mgPotassium: 120mgFiber: 2gSugar: 2gVitamin A: 18IUCalcium: 55mgIron: 1mg

Notes

Use finely milled blanched almond flour for best results. Chill the dough for 15 minutes if it feels sticky. Optional add-ins include 60g dark chocolate chips or 1/2 teaspoon cinnamon. Store in an airtight container for up to 4 days or freeze baked cookies for up to 2 months.

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