Looking for an easy snack recipe? These gluten free almond flour cookies are one of the simplest snacks to make. Perfect for when you want something sweet but still want something healthy (and only have a few ingredients!).
Unlike many cookie recipes, these ones only have three main ingredients: almond flour (ground almonds), maple syrup and coconut oil, they come together quickly with no complicated steps or fancy kitchen equipment.
They have a soft, slightly chewy texture in the middle with more of a crunch on the outside. I like them just like this or you can make them a bit more indulgent by dipping them in dark chocolate or topping them with a few almonds before baking.
Naturally gluten free, dairy free and vegan, these almond cookies are a brilliant option to keep on hand for afternoon snacks or whenever you fancy something sweet but healthier.
Nutrition highlights:
✅ Rich in healthy fats: almonds and coconut oil provide fats that help keep you fuller for longer.
✅ Source of vitamin E: almonds naturally provide vitamin E, an important antioxidant that helps protect cells.
✅ Lower in refined ingredients: naturally sweetened with maple syrup rather than refined sugar.
✅ Gluten free and dairy free: ideal for those avoiding gluten, dairy or eggs.
Why you should make these almond cookies!
These 3 ingredient almond cookies are perfect when you want a quick bake without needing lots of ingredients. They’re naturally sweet, easy to make, and a great alternative to traditional cookies made with refined flour and sugar – in fact, I prefer them!
Because almond flour is made from finely ground almonds it makes these cookies gluten free naturally. It also adds protein, fibre and healthy fats, which you get less of in regular flours.
They’re also incredibly versatile. Keep them plain for a simple everyday snack, dip them in dark chocolate for something more indulgent, or press a few almonds on top before baking for a bit of added crunch.
What’s the difference between almond flour and ground almonds?
Almond flour and ground almonds are very similar, and both are made from finely ground almonds. But there is a slight difference:
Almond flour is usually made from blanched almonds with the skins removed, giving it a finer, lighter texture that works particularly well in baking.
Ground almonds (sometimes called almond meal) are often made with the skins left on, so they can be slightly coarser and darker in colour. Nutritionally, they’re very similar and both provide healthy fats, fibre, protein, and vitamin E.
For this almond flour cookie recipe, either will work well, although almond flour may give you a slightly softer, smoother texture.
What ingredients do you need for these gluten free almond flour cookies?
- Almond Flour
- Maple syrup
- Coconut oil
Optional extras:
Dark chocolate (for dipping)
Flaked or chopped almonds (for topping)
What are some of the nutritional benefits of the main ingredients?
Almond Flour (Ground Almonds)
Made from finely ground almonds, almond flour is naturally gluten free and provides healthy unsaturated fats, some protein as well as fibre, magnesium and vitamin E. It has a much higher nutritional value than just using plain flour (or even regular gluten free flour).
Maple Syrup
One of my favourites, although you could use any liquid sweetener for these cookies. Maple syrup is refined sugar free and helps bind the cookies together.. It also contains small amounts of minerals such as manganese and zinc.
Coconut Oil
Like butter it’s a saturated fat, however it’s a great alternative to butter for dairy free and vegan baking. It’s also a less processed option than many baking fats and margarines.
Storage and Shelf Life
These almond flour cookies can be stored in an airtight container at room temperature for 3–4 days, although I think they are at their best in the first 2 days.
They also freeze well for up to 2 months. Simply defrost at room temperature before eating
Recipe Tips:
Texture: If the mixture is too dry, add 1-2 tsp more maple or oil. If the dough feels too soft, chill it for 10–15 minutes before shaping. Almond flour can vary slightly in absorbency.
Melt the coconut oil before using: it’s easier to pour and it’s easier to measure!
Don’t overbake: These cookies should still feel slightly soft when they come out of the oven. They will firm up a bit as they cool.
Topping: Press a few flaked or chopped almonds on top before baking for extra crunch.
Related Recipes
If you enjoyed this almond cookie recipe, check out my other almond flour recipe here:
Gluten Free Almond Flour Cookies
Equipment
Ingredients
- 1½ cups almond flour (150g)
- 3 tbsp maple syrup
- 3 tbsp melted coconut oil
Optional:
- 2 tbsp flaked or chopped almonds for topping
- 50 g dark chocolate melted (for dipping)
Instructions
- Preheat the oven to 180C/350F (160C fan oven). Line a baking tray with baking paper.
- Add the almond flour, maple syrup and melted coconut oil to a medium bowl. Mix well until a soft dough forms.
- Scoop out tablespoon-sized portions and gently shape into balls, then flatten slightly into a cookie shape on the tray. They don't need to be very flat, just slightly.
- If using, press a few chopped almonds on top.
- Bake for 10–12 minutes, until lightly golden around the edges. Leave to cool completely on the tray, they will firm up as they cool.
Notes
- Store in an airtight container for 3-4 days.
- Freeze for up to 2 months and defrost before serving.
- Almond flour and ground almonds work the same here, just make sure they are finely ground for the best texture.
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