These soft, golden almond flour cookies are a wholesome treat you’ll want to make again and again. Naturally gluten-free, lightly sweetened with agave or honey, and scented with vanilla and cinnamon, they’re perfect for snack time, tea time, or anytime. Plus, they only take a few simple ingredients and one bowl!
Why You’ll Love These Cookies
If you’re looking for a naturally gluten-free, dairy-free cookie that’s still soft, sweet, and satisfying — this is it. The almond flour gives them a nutty, delicate texture, while coconut oil keeps them moist and tender. They’re sweetened with agave (or honey if you prefer) and flavored with a hint of vanilla and optional almond extract for an aromatic twist.
These cookies are perfect for anyone looking to reduce refined sugars or grain-based flours — and they’re great for sharing, too!
Ingredients You’ll Need (Makes about 14–15 cookies)
Almond Flour (1½ cups):
Naturally gluten-free and full of healthy fats, almond flour gives these cookies a soft, slightly chewy texture.
Baking Soda (¼ teaspoon):
Helps the cookies rise slightly and bake evenly.
Ground Cinnamon (⅛ teaspoon):
Adds a warm, cozy flavor that pairs beautifully with the almond.
Coconut Oil, Melted (2 tablespoons):
Provides healthy fats and keeps the cookies soft without any dairy.
Vanilla Extract (1 teaspoon):
Brings a sweet, comforting aroma and depth of flavor.
Almond Extract (¼ teaspoon, optional):
Optional but recommended for an extra almondy boost.
Agave Syrup or Honey (¼ cup):
Natural sweeteners that bind the dough and give a light, pleasant sweetness.
Whole Almonds (for topping):
Place a halved almond on top of each cookie for a rustic, pretty finish.
How to Make Almond Flour Cookies
Step 1: Prep the Oven
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the almond flour, baking soda, and cinnamon until well combined.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the melted coconut oil with the vanilla extract, optional almond extract, and agave or honey. Stir until smooth.
Step 4: Make the Dough
Slowly add the dry mixture into the wet ingredients, stirring until you get a thick, slightly sticky dough.
Step 5: Shape the Cookies
Using a spoon or small scoop, form balls of dough and place them on the prepared baking sheet. Gently flatten each cookie with damp fingers or the back of a wet spoon. Top each one with a halved almond.
Step 6: Bake
Bake for 15–20 minutes, or until the cookies are golden around the edges.
Step 7: Cool & Enjoy
Allow the cookies to cool on the pan for a few minutes, then transfer to a wire rack. Once cool, enjoy with your favorite warm drink!
Why It Works
These cookies are a great example of how simple, nourishing ingredients can still produce a soft, delicious baked good. The almond flour provides structure and richness, the coconut oil keeps them moist, and the natural sweetener makes them just sweet enough. They’re perfect for people on gluten-free, grain-free, or refined sugar–light diets.
Tips & Tools
- Cookie Scoop: Makes portioning the dough quick and easy.
- Parchment Paper: Keeps the cookies from sticking and makes clean-up a breeze.
- Coconut Oil: Make sure it’s fully melted before mixing to help blend with the sweetener.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for longer freshness.
Final Thoughts
These almond flour cookies are soft, lightly sweet, and perfect for everyday snacking or a healthier dessert option. They’re easy to make, full of flavor, and just happen to be gluten- and dairy-free. Whether you enjoy them with coffee in the morning or as a post-dinner treat, they’re sure to become a go-to in your kitchen.
Go ahead — bake a batch and share the love!