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!
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.
I followed it exactly and they came out dry. Maybe my almond flour was older? The dough was a little crumbly, so I had to press really hard.
That sounds like a texture issue more than the recipe—old almond flour can definitely go dry or get a bit wonky. I’ve also had crumbly dough when the butter wasn’t truly soft (like, room temp) or if it was mixed too little. Next time, try adding 1 tsp of milk/cream or even more butter to bring it together before rolling—then flatten gently so they don’t overbake.
These cookies were amazing! They melted in my mouth! Definitely making them again.
Mine spread more than expected. I used slightly warmer butter than “softened” I guess. Flavor is good though—would try chilling the dough next time.
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.
The texture is weirdly dry. I followed it exactly and weighed the flour. Could my powdered sugar be the problem? I don’t know, but I wouldn’t make again.
These turned out so buttery and nutty! I added a tiny pinch more salt and the flavor really popped. The dough was easy to work with too.
These turned out so buttery and fragrant—almond extract is definitely the star. I baked mine closer to 13 minutes and the edges were perfectly golden.
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.
1 inch balls?? Mine were more like 2 inches because I eyeballed it lol. Still worked, but I had to bake closer to 17 minutes. Flavor is awesome, though.
I substituted almond flour with regular flour (oops) and it still worked? Like, they were more sandy cookies than almond. Wouldn’t do that again.
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.
Pretty good, but mine browned a little too fast at 12 minutes. I’d suggest starting checking at 10. Texture is tender though and not overly sweet.
Good to know—thanks! I’ll try pulling mine around 10 minutes next time. Do you think your oven runs hot, or were the cookies maybe flatter than 1-inch balls?
These are dangerously good. I ate three before they even cooled 😅. Sweet, nutty, and the edges are just right.
Haha same here—those edges really make it. I also love that they’re sweet but not too heavy.
I don’t know… 12-15 minutes feels too short for almond flour cookies. I pulled mine at 13 and the centers were a bit soft. The taste was great, but I’d bump the bake time next round.
10/10 would make again!!! Also I didn’t have parchment so I greased the sheet and it still worked. Yum.
Umm… 1-inch balls? My dough was crumbly and wouldn’t roll at first. I had to warm the butter a bit more. Once I fixed that, they were fine.
Shouldn’t there be an egg in here??
I followed the steps exactly, but they came out kinda dry. Maybe I overbaked them—12-15 minutes feels like a wide range. Flavor is good though.
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.
Pretty good, but mine spread a bit more than I expected. I flattened them and still got thinner cookies. Flavor is solid though—would make again with slightly cooler butter.
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.
Not bad, but way too sweet for me. Next time I’ll cut the powdered sugar in half. Also, almond extract is strong—start with less if you’re sensitive.
I like sweet cookies, so I’d keep the sugar as-is, but yeah almond extract can be intense. I use like 1/2 tsp sometimes, works better for me.
Totally agree—the powdered sugar can make them pretty cloying. Cutting it in half sounds like the sweet spot.
Mine spread a little more than I expected. Also I accidentally forgot to add the salt at first (whoops), so I corrected it halfway through—maybe that’s why the flavor was off. Still ate them though 😅
Wow these are addictive. I used slightly more almond extract than called for and now they taste like a fancy bakery cookie. 10/10.
Pretty solid cookie base. Mine spread a little more than I expected, so next time I’ll chill the dough for 20 minutes. Still delicious with the sliced almonds.
Wow these are dangerously good. The edges browning at 12 minutes was perfect—don’t overbake or they get too crunchy.
Meh. Kinda bland. Almond extract smell was nice but not enough sweetness for my taste.
Um, can you really bake cookies with just almond flour? I thought you needed regular flour!
I don’t usually use almond flour, but wow these are good. Crisp edges, soft center. The powdered sugar makes them look fancy too.
I used coconut flour instead of almond flour by mistake. Didn’t turn out great, but they still tasted okay. Maybe I’ll try it again with the right flour.
I’m skeptical about 1-inch balls—mine were more like 1.5 inches and they spread unevenly. Still tasted good though, just not as pretty.
I’m not sure about 1-inch balls—mine spread more than expected. Still tasted great though, like marzipan vibes. Maybe butter was too soft.
I only had almond meal, not flour, but it worked anyway. Not as delicate as I thought, but still delicious with coffee.
These came out buttery and fragrant—exactly the kind of cookie I wanted. The almond extract really shows up, and the sliced almonds add the perfect crunch. Will definitely make again.
Totally agree—those sliced almonds make the texture so much better. I might swap in a little extra almond extract next time for an even stronger flavor. Thanks for confirming they turn out great!
These came out super buttery and fragrant. I was worried about the dough being too crumbly, but it pulled together nicely after mixing. Love the almond flavor—def making again!
My dough felt crumbly at first—maybe because my butter was too soft? I added a tiny bit of extra butter and it came together. Not a dealbreaker.
Okay but… “let cool on the baking sheet for 5 minutes” is not enough if your kitchen is warm. I moved them too early and they cracked a little. Next time I’ll wait longer.
These turned out so buttery and fragrant. The almond extract really shines—my kitchen smelled amazing. I might add a tiny pinch more salt next time, but great recipe!
So glad yours turned out buttery! I love that almond extract aroma too—it’s the best part. A tiny pinch more salt sounds like a good tweak; these can taste a little sweet without it.
Mine were good but I think 12 minutes was too long for my oven—edges got dark fast 😅. Also I used regular flour once (oops) and it didn’t come together. Your salt idea might help though!
Not bad, but I’m not convinced about 1-inch balls—seems too small. Next time I’ll make them bigger so they’re less crunchy. Also parchment paper helps a lot.
Easy recipe, love that it’s no-fuss. I baked mine closer to 12 minutes because my oven runs hot, and the edges browned just right.
I tried them but mine never really turned into dough, like it was more crumbly. I might’ve used margarine instead of butter? Still tasted good though.
Yes!! I love that these are no-fuss. I also do like ~12 minutes—once the edges go golden it’s perfect in my oven too.
The almond extract smell is GREAT while baking. However, I found them kind of dry after they cooled. Next time I’ll try adding a tiny splash of vanilla or reducing bake time.
My dough didn’t really form like in step 3. I thought I messed up, but after mixing longer it came together. Cookies still tasted great!
Not bad! I love nuts. But I wish there was a bit more structure—mine cracked when I tried to move them right away. Cooling longer helped.