Sometimes the best cookies are the simplest ones. These almond cookies need only a handful of pantry ingredients and one mixing bowl. They’re soft and chewy, they’re vegan and gluten-free, and they’re a good pick when you want a treat without a long shopping list.
The dough is mixed by hand, rolled into balls, and flattened with a glass. A few slivered almonds on top finish them off. The recipe makes 8 cookies, so it’s a good size for a small batch, and the whole thing takes about 23 minutes from start to finish.
Recipe Card
- Prep time: not specified
- Cook time: 12 to 14 minutes
- Total time: 23 minutes
- Yield: 8 cookies
- Storage: Up to 3 days at room temperature or in the fridge
Ingredients
- 1 cup almond meal
- 1 cup white rice flour
- 1/2 tsp baking powder
- 1/3 cup maple syrup
- 3 tbsp melted coconut oil
- A pinch of salt
- Optional: 1 tsp almond extract
- Slivered almonds, for topping (the amount isn’t specified)
Before You Start
Melt the coconut oil. The recipe uses it melted, so have it ready before you start mixing.
Decide on almond extract. It’s optional. If you like a stronger almond flavor, add 1 teaspoon. The recipe doesn’t say when to add it, so stir it in along with the maple syrup and coconut oil.
Line your baking tray. You’ll need a tray lined with baking paper.
Set aside your almonds. A few slivered almonds go on top of each cookie before baking.
How to Make Gluten-Free Almond Cookies
Part 1: Make the Dough
- Heat the oven and line the tray. Preheat the oven to 350°F. Line a baking tray with baking paper.
- Mix the dry ingredients. In a large mixing bowl, stir together the almond meal, rice flour, baking powder, and salt.
- Add the wet ingredients. Pour in the maple syrup and melted coconut oil. Stir to combine. If you’re using almond extract, add it now.
- Work the dough. Use a wooden spatula or your hands to mix and press the dough until everything is combined. Hands work well here. The dough should feel dry and crumbly, but it should hold together when you press a bit between two fingers.
Part 2: Shape the Cookies
- Portion the dough. Take a spoonful of dough about the size of a golf ball. Roll it into a ball.
- Place on the tray. Set the ball on the lined tray. Leave about an inch of space between each one.
- Flatten. Press down on the top of each ball with your hand, or with the flat bottom of a measuring cup or glass. Because these cookies don’t spread much in the oven, the shape you make now is the shape you’ll get.
- Repeat. Keep going until all the dough is used.
- Add the almonds. Place a few slivered almonds on top of each cookie and press them in gently.
Part 3: Bake and Cool
- Bake. Bake for 12 to 14 minutes. The cookies are done when the edges are just slightly golden brown and the tops look dry.
- Rest on the tray. Take them out of the oven and let them cool on the baking sheet for 10 minutes.
- Finish cooling. Move the cookies to a cooling rack and let them cool completely before serving.
Tips and Variations
Check the dough texture. It should be dry and crumbly, but hold together when pressed. That’s how it’s supposed to look.
Use your hands. The recipe says you can massage the dough with your hands to bring it together. This helps all the ingredients blend evenly.
Flatten the balls. The cookies won’t spread much in the oven. Pressing them down with a hand, glass, or measuring cup gives them their final shape.
Press the almonds in gently. This helps them stay on top while baking.
Want crispier cookies? These cookies are soft and chewy by default. For a crispier cookie, bake them a few minutes longer.
Let them cool on the tray. Ten minutes on the baking sheet lets them set before you move them.
Add almond extract if you like. The recipe lists 1 teaspoon as optional, for an extra almond taste.
Make ahead and freeze. The raw cookie dough and the baked cookies can both be frozen for up to 6 weeks.
Serving Suggestions
The recipe doesn’t list specific pairings. Let the cookies cool completely on the rack before serving. They keep for up to 3 days in an airtight container, either on the counter or in the fridge, so they’re easy to make ahead. If you want a stash for later, you can freeze them.
You might like: Marshmallow Hot Cocoa Cookies
Final Thoughts
These almond cookies prove that a short ingredient list can still make a satisfying cookie. They’re quick to mix, simple to shape, and they work for anyone who needs a vegan or gluten-free treat. Bake a small batch, enjoy them while they’re soft, and save a few for later.