The Best Almond Cookies

Who doesn’t love a quick, homemade cookie fix? These almond cookies are my go-to when I’m craving something sweet but don’t want to spend hours in the kitchen. They’re gluten-free, naturally sweetened with maple syrup, and packed with nutty goodness! Plus, they only take 20 minutes from start to finish—perfect for when you’re short on time but still want something that tastes homemade and delicious. Let’s get baking!

Try my Maple-Coconut Raffaello Energy Balls recipe.

Why you’ll love this recipe

Super Quick: These almond cookies are ready in just 20 minutes! Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.

Simple Ingredients: No fancy stuff here—just almond meal, rice flour, and a few pantry staples you probably already have.

Naturally Sweetened: With maple syrup instead of refined sugar, these cookies are a little healthier but still deliciously sweet.

Gluten-Free: Thanks to the almond meal and rice flour, these cookies are gluten-free but still have that perfect crumbly texture.

Nutty Goodness: Almond flavor through and through—almond meal, almond extract, and those crunchy almonds on top!

Crowd Pleaser: Whether you're sharing or keeping them all to yourself (no judgment!), these cookies are guaranteed to disappear fast.

Try my Cranberry Almond Energy Bites recipe.

What you'll need to make

• Almond Meal: This is the backbone of our cookies, giving them that delightful nutty flavor and a lovely crumbly texture. Plus, it’s gluten-free, which is a win-win!
• Rice Flour: This fine flour helps balance out the almond meal, making the cookies light and airy. It’s a great gluten-free alternative that keeps everything nice and tender.
• Maple Syrup: Say goodbye to refined sugar! We’re using maple syrup to sweeten things up naturally. It adds a rich, caramel-like flavor that pairs perfectly with the almonds.
• Coconut Oil: Not only does this oil add a subtle coconut taste, but it also keeps the cookies moist and chewy. You can even use unsweetened coconut oil for a more neutral flavor.
• Almond Extract: A little splash of almond extract intensifies that nutty flavor, making these cookies absolutely irresistible. It’s like a little hug in each bite!
• Almonds: Last but not least, we top our cookies with whole almonds for that perfect crunch. They not only look pretty but also enhance the almond goodness in every bite.

With these simple yet fantastic ingredients, you’ll be on your way to cookie bliss in no time!

Try my Ginger Energy Balls recipe.

What you'll need to do

Time required: 20 minutes

1| First things first, crank up that oven to 350°F (180°C) and line a baking sheet with some parchment paper.

2| In a big ol' mixing bowl, toss in your almond meal, rice flour, baking powder, and a pinch of salt. Then, pour in the maple syrup and melted coconut oil. Stir it all up until you've got yourself a nice cookie dough.

3| Roll that dough into 8 equal-sized balls and place them on your baking sheet. Now, give each one a little press to flatten it out into cookie shapes. Pop 3 almonds on top of each cookie for a nice touch!

4| Bake those beauties for 12-14 minutes, until they’re a lovely golden brown. Once they're out of the oven, let them cool on a wire rack before diving in.

That’s it—easy and delicious!

Recipe Swaps & Creative Tweaks

Here are some fun substitutions and improvisation ideas to switch things up with these almond cookies:

Try my Silky Hazelnut Mousse recipe.

1| Swap the flour: If you don't have rice flour, you can use oat flour or all-purpose gluten-free flour. It’ll slightly change the texture, but still taste delicious!

2| Change up the sweetener: Not a fan of maple syrup? Honey or agave syrup works well too. Just keep in mind that honey will give it a slightly different flavor and texture.

3| Add some spice: Want to bring extra warmth? A dash of cinnamon, nutmeg, or even cardamom can take these cookies to the next level.

4| Mix in some chocolate: Throw in some dark chocolate chips for an extra treat. Chocolate and almonds? Yes, please!

5| Go citrusy: A bit of lemon or orange zest added to the dough will give the cookies a fresh, zesty kick.

6| Nut butter boost: Try swapping some of the coconut oil with almond butter for an extra creamy, nutty texture and flavor.

7| Seed lovers unite: Add a sprinkle of chia or flax seeds to the dough for some added crunch and a nutritional boost.

Some useful tips for success

Here are a few useful tips to help you nail these almond cookies every time:

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1| Don't overwork the dough: Once everything's mixed, stop stirring! Overworking the dough can make the cookies dense. Just combine until it's smooth.

2| Chill the dough: If the dough feels too sticky or soft, pop it in the fridge for 10-15 minutes. This makes shaping the cookies easier and helps them hold their shape while baking.

3| Press gently: When pressing down the dough balls into cookie shapes, be gentle. You want to flatten them slightly but still leave them thick enough to get that nice soft middle.

4| Watch the bake time: These cookies bake fast, so keep an eye on them! They’re done when the edges are golden—any longer and they might dry out.

5| Customize the crunch: If you prefer softer cookies, bake them on the shorter side (12 minutes). For a crunchier texture, leave them in for up to 14 minutes.

6| Cool completely: It’s tempting to dive in right away, but let the cookies cool on a wire rack. They’ll firm up as they cool and taste even better!

Some serving suggestions

Here are some fun and tasty ways to serve your almond cookies:

Try my Peaches and Cream Crumble recipe.

1| With a Cup of Tea or Coffee: These cookies are perfect for dunking in your favorite hot drink—whether it's a classic cup of coffee, a chai latte, or even a frothy cappuccino.

2| Cookie Sandwiches: Spread a little almond butter, jam, or even chocolate hazelnut spread between two cookies for a sweet sandwich treat.

3| Crumbled Over Yogurt: Crumble a cookie over a bowl of Greek yogurt or dairy-free yogurt for a crunchy, nutty twist to your breakfast or snack.

4| With Ice Cream: Serve these cookies alongside a scoop (or two) of vanilla or chocolate ice cream. For extra indulgence, make mini cookie ice cream sandwiches!

5| Dipped in Chocolate: Melt some dark chocolate and dip half of each cookie in it for a decadent touch—perfect for parties or special occasions.

6| Pack 'em for On-the-Go: These cookies make a great snack to take with you. Whether it's a hike, a picnic, or just your daily commute, they’re easy to carry and super satisfying!

7| Gift ‘Em: Wrap a batch in a cute tin or bag as a homemade gift for friends or family. Because who doesn’t love receiving freshly baked cookies?

Some storage suggestions

Here are some handy storage options to keep your almond cookies fresh:

Try my Apple Crumble Banana Bread recipe.

1| Room Temperature: Store the cookies in an airtight container at room temperature for up to 4-5 days. This will keep them nice and crispy on the outside while staying soft inside.

2| Refrigerate for Longer Freshness: If you want to keep them fresh for a bit longer, pop the cookies in the fridge in an airtight container. They’ll last up to 1 week, and you can enjoy them chilled or let them come to room temp before eating.

3| Freeze for Later: Want to make a bigger batch and save some for later? Freeze the cookies! Just place them in a freezer-safe container or zip-top bag, separating layers with parchment paper to avoid sticking. They’ll stay good for up to 3 months. To enjoy, let them thaw at room temperature or give them a quick warm-up in the oven for that fresh-baked feel.

4| Pre-make the Dough: If you’d like fresh cookies anytime, freeze the unbaked dough. Roll the dough into balls, freeze them on a baking sheet, and then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the bake time.

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And there you have it—perfect almond cookies in just 20 minutes! Whether you’re sharing them (or keeping them all to yourself, no judgment), these cookies are sure to hit the spot. The almond crunch, the hint of maple syrup—it’s a combo you’ll want to make again and again. Give these a try, and let me know how yours turn out! I’m already thinking about my next batch…

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