Looking for a delicious and easy-to-make gluten-free cookie? Try these delightfully crunchy almond cookies made with almond flour!
It’s that time of year again, its cookie time! The holidays give me just the excuse I need to hole up in my kitchen and indulge in some baking and cookie making so hopefully you’ll join me as I make some crunchy almond cookies this week.
Although there’s clearly no shortage of delicious cookie recipes floating around the web this time of year, I’d like to call your attention for a moment to these crisp and crunchy almond cookies that make an excellent addition to the holiday cookie tin. Perfect for family gatherings, cookie exchanges, gifting or just everyday snacking, they’re easy to make and keep their crunch.
Flecked with toasted bits of almonds these gluten-free almond cookies are crisp through and through, with a melt in your mouth quality after the initial crunch. Dunked in a cup of tea or packaged up in a tin for giving they keep well for a long time making them ideal for the season. Light and not too sweet, they make a perfect end to a meal or accompaniment to an afternoon cup of tea. They’re also easy enough to make with kids who will enjoy rolling and flattening the cookies. Best of all you hardly need anything to make them.
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Butter – Use either regular butter or palm shortening for a vegan version.
- Maple Syrup – We are using maple syrup as the sweetener for these cookies.
- Almond Extract – A hint of almond extract gives these almond cookies great flavor but you can also use vanilla if you’d prefer.
- Almond Flour – Use a blanched almond flour, not almond meal for these cookies.
- Tapioca Flour – Tapioca flour gives these cookies their light, airy and crunchy texture.
- Baking Soda – Baking soda keeps these cookies crisp.
- Sliced Almonds – Finley chopped sliced almonds are for rolling the cookies in before baking.
How to Make Crunchy Almond Cookies:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The dough comes together quickly in the food processor, just add all the ingredients except for the chopped almonds and pulse until a dough forms.
- Chill the dough for a few minutes until its firm enough to handle, then roll the dough into 12 balls.
- Roll the balls in the finely chopped almonds, coating them on all sides and place them on a parchment-lined baking sheet.
- Gently flatten the balls into disks and bake until lightly golden around the edges.
Let cool completely and enjoy!
- Use palm shortening instead of butter for a vegan version.
- Use vanilla extract or lemon extract instead of almond.
- Roll the cookies in colored sprinkles instead for a more festive look!
Crisp and crunchy gluten-free almond cookies that are light as air.
- 3 Tablespoons/45g butter
- 3 Tablespoons/45g maple syrup
- ½ teaspoon almond or vanilla extract
- ¾ cup/84g almond flour
- ½ cup/60g tapioca flour
- ¼ teaspoon baking soda
- ½ cup/60g sliced almonds
- Preheat the oven to 325°F.
- Line two baking sheets with parchment paper and set aside.
- Place all the ingredients except for the sliced almonds into the bowl of a food processor and pulse until a dough forms, scraping down the sides as necessary.
- Chill dough for 10-15 minutes or until easy to handle.
- Roll dough into 24 1-inch balls.
- Finely chop sliced almonds and roll dough balls in crushed almonds. Evenly space balls onto prepared sheet pans. With a lightly greased hand gently flatten each ball into a disc.
- Place sheet pans in oven and bake for 15-17 minutes until the cookies are lightly golden around the edges.
- Let cookies cool completely on sheet pan. Cookies will harden as they cool.
- Store at room temperature in an airtight container.
Use vegan butter for a vegan version.
Use vanilla extract or lemon extract instead of almond extract.
Roll cookies in sugar or sprinkles instead of almonds.
Store in an airtight container at room temperature.
Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Paleo, Refined Sugar-Free
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Amount Per Serving: Calories: 100Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 50mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.