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.
Why almond? Pecans are way better! Just saying…
Too much sugar for my taste. Next time, I’ll use less for sure.
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!
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.
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. ??
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.
WOW! Best cookies ever!!!
I followed it pretty closely, but my cookies spread more than expected even though I used softened butter. Still tasty though—just flatter than I wanted.
Great for a tea party! I added some lemon zest for a twist and everyone loved them. Will share the recipe!
Mine were a bit dry even though I followed the times. Maybe I packed the almond flour too tightly? Still tasted good, just not as tender.
These almond cookies are way too sweet for me. I guess I’m just not a fan of powdered sugar. 😕
I find them sweet too, but maybe you can reduce the powdered sugar next time? 😊
350°F seems high for cookies this size? Mine got golden too fast on the edges, before the middle looked set. I’d bake a few minutes less next time.
These cookies were a hit at the party! So buttery and delicious. Will definitely make again.
I’m glad to hear that! These cookies are super easy and taste amazing! What did your guests think?
Delicious! 🤤 I added some chocolate chips and they turned out bomb!
Yum cookies!! Do they have to be almond flour? Can I use just regular flour too?
These came out so buttery and fragrant! I used a little extra almond extract because I’m weak for almond flavor, and it was perfect. Great with coffee.
Cookies came out burnt! 😠 I must’ve left them in too long. Sadface.
Oh no! I’ve done that before too. Maybe try setting a timer next time? I hope your next batch turns out better! 👍
These cookies are amazing! Perfectly crunchy on the outside and soft on the inside. I used a bit of vanilla extract too, yum! Will definitely make again.
They sound good, but I’m not sure about almond flour. Can it really taste good? I usually stick to regular flour.
I totally agree! These cookies are the best! I love the crunchiness too. Did you try adding chocolate chips? That makes them even better!
Pretty good, but my dough felt a little dry even after mixing. I ended up adding a tiny splash of milk (like 1 tsp) and it worked. Still tasty!
They’re good, but 1/2 cup sliced almonds on top felt like not enough crunch. Next time I’ll press more on and maybe toast them first.
Totally agree—half a cup can disappear fast once the cookies spread. Toasting the almonds first sounds like a great upgrade too.
I thought the almonds were plenty, but I guess everyone’s craving different crunch. Pressing them in more would probably help. Mine came out fine though.
These cookies were amazing! They melted in my mouth! Definitely making them again.
These came out super fragrant and buttery. I baked mine at 350 like it says and the edges turned golden right on time—12 minutes was perfect for me.
I found them too sweet. Maybe cut down on the powdered sugar next time.
I actually thought they were perfect sweet! But I guess everyone has their own taste. Maybe try less sugar next time if you prefer that? 🍪
Too sweet?! Nah, I loved them just the way they are. Just gotta enjoy the dessert part, right?
Wow these are good! Almond extract is doing the heavy lifting. I added the sliced almonds and they toasted nicely. Great with coffee.
Easy recipe, but I think using real almonds instead of sliced would be better.
These turned out super buttery and the almond flavor is spot on. I chilled the dough for 20 minutes and they didn’t spread much—perfect little cookies.
Not sure why everyone loves these so much. They were kinda bland for my taste. I added chocolate chips but it didn’t help much.
10/10 would make again!!! Also I didn’t have parchment so I greased the sheet and it still worked. Yum.
Shouldn’t there be an egg in here??
They taste AMAZING. Like bakery cookies. Will make again!
Not convinced by 1-inch balls—mine came out weirdly flat? Also I accidentally used salted butter and adjusted nothing, so… yeah, too salty for me.
Not sure about the almond flour amount. I mean, 2 cups is a lot… dough was crumbly at first, so I added a tiny bit more butter and it worked.
I followed the recipe and they didn’t spread much, which is fine, but they were a bit crumbly for my taste. Maybe I pressed too lightly?
That crumbly texture can happen if the butter wasn’t quite soft (or got too warm), or if the dough is a little dry. Did you measure the almond flour by weight, and did you cream/mix until it really formed? I’d also try chilling the dough 20-30 min before rolling—usually helps with cohesion.
Interesting—mine never spread either, but they weren’t crumbly. I think your pressing might be fine; could be you baked them a touch too long. 12 minutes is usually best since almond flour dries fast. Also make sure you cool fully on the rack—warm cookies can feel like they’ll crumble.
Wow these are addictive. I used slightly more almond extract than called for and now they taste like a fancy bakery cookie. 10/10.