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.
Five minutes cooling isn’t enough in my experience. Mine broke apart transferring to the rack, so I’d wait longer next time.
Five stars! So easy. I doubled the recipe and brought some to work and people asked for the recipe immediately 😅
I followed the recipe exactly and the cookies spread way more than I expected—still tasty, just flatter. Maybe my butter was too warm? 🤷
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.
Easy and no-fuss. I used store-bought almond flour and just baked 13 minutes—perfect golden edges. The sliced almonds on top add a nice crunch.
Yes! I love cookies that don’t require a whole day of chilling. “Golden edges” is exactly what I look for—going to try the 13-minute timing.
Quick question—when you say almond flour, is it blanched or almond meal? I used the one with skins once and they didn’t look as golden… maybe I should just watch them closer next time.
Great for a tea party! I added some lemon zest for a twist and everyone loved them. Will share the recipe!
meh
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 are dangerously addictive. My whole family ate half the tray before they even cooled completely. Next time I’ll double it, no question.
Haha I believe it—those sound like they don’t stand a chance. I’m curious though: do you find 12–15 minutes gives a “golden edge” but still keeps the centers soft? I might need to try your cooling tip.
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?
Not gonna lie, 1-inch balls flattened by hand is a little vague. I ended up with uneven sizes. They were still edible, just not very cookie-like.
Yeah, “1-inch balls” can be tough—mine improved when I used a kitchen scale and just scooped the same amount each time. Also flattening with a cookie press/paper sheet helped for even thickness. Sorry yours came out uneven!
Maybe you should chill the dough before rolling? Like 20-30 min. It firms up so the balls don’t squish uneven. Mine did that once and then it was way more cookie-like.
The texture is lovely—kind of melt-in-your-mouth. I added a pinch more salt too because I like contrast with sweet. Great recipe for tea.
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!