I love almond flour cookies, like my Almond Flour Peanut Butter Cookies, 2-Ingredient Almond Flour Banana Cookies, or Almond Flour Sugar Cookies. Almond flour is a healthy alternative that brings an incredible flavor to cookies while keeping all the macros in check!
Ingredients and Substitutions
Almond Flour – Use ultra-fine blanched almond flour for the best texture. Almond meal can be used but will result in a grittier texture. Maple Syrup – I like to use pure maple syrup. Agave nectar, coconut nectar, or monk fruit syrup can be used as alternatives. Soy Milk – Choose unsweetened soy milk. Almond milk or coconut milk can be substituted for different flavor profiles.
You can add the following ad-ins for different flavors.
Salt – Use fine sea salt to enhance the overall flavor. Vanilla Extract – Use pure vanilla extract for the best flavor. Almond Extract – This intensifies the almond flavor. Use just a bit as it’s quite potent. Sliced Almonds – These add texture and some funky flair. Other nuts or seeds can be used for variation.
How to Make 3-Ingredient Almond Flour Cookies
This is an easy recipe to whip up with my printable recipe card further down. You can use the pictures below to see key steps.
Expert Tips
Measure the almond flour correctly by scooping it and leveling it into the measuring cup to ensure the right consistency. If the dough seems too wet, add a bit more almond flour, one tablespoon at a time. Slightly oil your hands when rolling the cookies to prevent sticking. For uniform cookies, use a small cookie scoop or tablespoon measure. Don’t overbake the cookies. They should be just golden around the edges. They will continue to firm up as they cool. For a chewier texture, add a tablespoon of coconut oil to the dough. Experiment with add-ins like chocolate chips, dried fruit, or spices like cinnamon or cardamom. These cookies freeze well. Store them in an airtight container with parchment paper between layers for up to 3 months.
More Almond Cookie Recipes
