If you’re looking for a simple cookie that delivers big on flavor, almond cookies are the answer. They’re naturally gluten-free, have just a handful of ingredients, and come together in under 30 minutes. Crisp on the edges with a chewy middle, these cookies strike the perfect balance of texture and taste.
The star of this recipe is almond flour, finely ground almonds that give the cookies their signature nutty flavor and soft bite. Paired with a touch of sugar, egg whites for structure, and almond extract to amplify the flavor, you end up with a cookie that’s both delicate and satisfying.
You don’t need fancy tools or mixers to whip up a batch. Just mix everything in one bowl, shape into small rounds, and top each cookie with a whole almond for a little crunch and visual appeal. A quick bake in the oven, and your kitchen will be filled with the warm, sweet aroma of toasted almonds.
These almond cookies are great with a cup of tea or coffee, and they store well too, making them ideal for gifting or preparing ahead for parties or holidays. You can also get creative, dip the edges in melted chocolate, roll them in slivered almonds, or add a hint of orange zest to the dough for a citrusy twist.
Another bonus? These cookies are naturally gluten-free and can easily be made dairy-free, making them perfect for a variety of dietary needs. And despite their short ingredient list, they taste like something you’d find in a bakery.
Whether you’re craving something sweet but not too sugary, need a quick treat for guests, or want a cookie that feels a little more refined, almond cookies are a go-to you’ll want to keep in rotation. They’re simple, elegant, and always a crowd-pleaser, proving once again that less really can be more.
Ingredients
- 2 cups almond flour
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 tsp almond extract
- 1/2 cup unsalted butter softened
- 1/2 cup sliced almonds for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the almond flour, powdered sugar, and salt.
- Add the almond extract and softened butter to the bowl. Mix until well combined and a dough forms.
- Line a baking sheet with parchment paper. Roll the dough into 1-inch balls and place them on the baking sheet.
- Gently press down on each ball with the palm of your hand to flatten slightly.
- Top each cookie with a few sliced almonds.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your delicious almond cookies!
These are so good, my kids devoured them! Love the almond flavor!
Super easy and the dough smelled amazing while mixing. Mine needed the full 15 minutes for browning, but otherwise exactly like the description.
Not bad, but 1-inch balls feel like a lot of work lol. I made smaller ones and baked closer to 10 minutes. Turned out better that way.
Why almond? Pecans are way better! Just saying…
Too much sugar for my taste. Next time, I’ll use less for sure.
These are dangerously good. I made a batch and they disappeared fast. Next time I’ll double it—my family asked for seconds before they cooled 😂
😂 Same here—these are the kind of cookies that vanish the second they hit the cooling rack. Double batch is always the move!
Easy recipe, but my dough was a little dry at first. I added a tiny splash of milk and it came together. Still super tasty!
I don’t know, mine came out kinda crumbly. Maybe I did something wrong? What am I missing?
These came out super buttery and the almond flavor is exactly right. I baked mine closer to 13 minutes and the edges were perfect—will make again!
Yes!! 13 minutes sounds spot-on—mine always hover at the edge of “perfect” and “oops too brown.” The almond flour + extract combo really does that strong, classic almond flavor. Glad you nailed it!
I’m skeptical about almond flour cookies staying tender, but these actually came out nice. The edges browned fast, so I pulled them at 12 minutes and it was perfect.
350°F is kinda low for cookies, no? Mine took the full 15 and still weren’t “golden” really. Taste was nice though, just didn’t look like the picture in my head lol.
Pretty good! I used a slightly bigger scoop (closer to 1.5 inches) and baked closer to 15-17 minutes, but they still turned out nice. Next time I’ll flatten them a touch more so they bake evenly.
Nice! I’ve noticed almond flour cookies can be super sensitive to size—so bumping the bake time makes sense. Flattening more is a great tip too. 😊
Huh, I baked mine at 350 too but mine stayed kinda pale at 12 min. Maybe I didn’t flatten enough? Gonna try 15-17 next time I guess. Thanks!
Idk i think 12-15 min is too vague 😅 I pulled them at 13 and they were underdone in the middle, but the next batch at 15 was better.
I don’t like almonds but my friend made these and I ate two. They were okay.
Soo easy to make! I made these for my kids and they devoured them in minutes! Thank you for this recipe.
I don’t know about almond extract. Chocolate is better. ??
These turned out so buttery and fragrant—almond extract is doing all the heavy lifting. I chilled the dough for 20 minutes and they kept their shape way better.
Love the simple ingredients. Almond flour cookies usually turn out a bit dry for me, but this one held together great. Will make again for sure.
Kinda bland for me. I used store almond extract and it tasted a little artificial. If you’re sensitive to almond flavor, you might want to use less.
Totally hear you—almond extract can taste pretty artificial depending on the brand. I’ve had better results using a higher-quality extract (or even a touch of vanilla to round it out). Also, next time try reducing the almond extract slightly and baking a tiny test cookie first to dial in the flavor.
1 tsp almond extract seems too much? It’s kind of overpowering for me. Also I didn’t have powdered sugar so I used regular sugar—still okay but not the same texture.