13 Delicious Almond Flour Cookie Recipes to Try Today

If you’re on the lookout for some tasty cookie options that won’t derail your healthy eating, almond flour is here to save the day!

Discover 13 irresistible almond flour cookie recipes that not only cater to your sweet cravings but also align with gluten-free and nutritious eating habits. Whether you’re managing dietary restrictions or simply exploring healthier baking alternatives, these recipes offer a delightful twist to traditional cookies.

As someone living overseas and navigating a health journey with type 2 diabetes, I’ve found almond flour to be a game-changer in my baking endeavors. It allows me to enjoy my favorite treats without compromising on health. Sharing these recipes is a way to connect with others on similar paths and to bring a taste of home to my family.

Classic Almond Flour Chocolate Chip Cookies

PIN IT

If you’re in the mood for a delightful treat, these classic almond flour chocolate chip cookies are a fantastic choice. They offer a soft and chewy texture, with the rich flavor of chocolate chips complementing the nuttiness of the almond flour. Plus, they’re super simple to make, which means you can whip them up any time you need a sweet snack.

The combination of almond flour and chocolate creates a delicious balance, making them a great option for anyone looking for gluten-free cookies that still deliver on taste. Whether you’re enjoying them with a glass of milk or sharing them with friends, these cookies are sure to please!

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine the almond flour, baking soda, and salt. Stir until well mixed.
3. Combine Wet Ingredients: In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the chocolate chips.
5. Scoop and Bake: Using a cookie scoop or spoon, drop dough onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden.
6. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Almond Flour Matcha Cookies

PIN IT

If you’re looking for a delightful treat that combines unique flavors, these Almond Flour Matcha Cookies might be just what you need. The earthy notes of matcha blend beautifully with the nutty taste of almond flour, creating a cookie that’s both tasty and slightly nutritious. They have a light, crispy exterior with a soft center, making them a joy to bite into.

This recipe is simple and perfect for both beginners and seasoned bakers. With just a few ingredients, you can whip up a batch in no time. They’re great for tea time or as a snack during the day, and the vibrant green color makes them visually appealing too!

Ingredients

• 1 cup almond flour
• 1 tablespoon matcha powder
• 1/2 cup coconut sugar or granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil or unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the almond flour, matcha powder, coconut sugar, baking soda, and salt until well combined.
3. In another bowl, whisk together the melted coconut oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Using a spoon, scoop out portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them apart.
6. Flatten each ball slightly with your palm or the back of a spoon.
7. Bake for 10-12 minutes, until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Soft and Chewy Almond Flour Peanut Butter Cookies

PIN IT

If you’re looking for a delightful treat that’s both easy to make and packed with flavor, these Soft and Chewy Almond Flour Peanut Butter Cookies are a great choice. With their rich peanut butter taste and tender texture, they make for a comforting snack any time of day. Plus, since almond flour is naturally gluten-free, these cookies can fit into various dietary preferences!

The best part? They’re super simple to whip up! Just mix your ingredients, shape the cookies, and let the oven do the rest. You’ll love the warm, nutty aroma that fills your kitchen while they bake. Get ready to enjoy a chewy cookie that satisfies your sweet tooth without any fuss!

Ingredients

• 1 cup almond flour
• 1/2 cup peanut butter
• 1/4 cup honey or maple syrup
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, peanut butter, honey (or maple syrup), brown sugar, egg, baking soda, vanilla extract, and salt. Mix until well combined.
3. Using a tablespoon, scoop the dough and form it into balls. Place them on the prepared baking sheet, about 2 inches apart.
4. Use a fork to gently flatten each ball, creating a crisscross pattern on top.
5. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Almond Flour Coconut Macaroons

PIN IT

Almond Flour Coconut Macaroons are delightful little treats that blend the rich flavor of almond with the tropical sweetness of coconut. These chewy cookies are a perfect snack or dessert option, especially if you’re looking for something gluten-free. They are easy to whip up, making them a great choice for both novice bakers and seasoned pros.

The taste is a wonderful balance of nutty and sweet, with a satisfying texture that comes from the almond flour and shredded coconut. Plus, they’re versatile enough to dress up for special occasions or keep them simple for everyday enjoyment. Let’s dive into the recipe!

My Grammie Shirley Says:

Always taste a pinch of your almond flour before baking. If it smells off or tastes bitter, it may have gone rancid—almond flour can spoil quickly if not stored properly.

Ingredients

• 2 cups shredded coconut, unsweetened
• 1 cup almond flour
• 1/2 cup granulated sugar
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded coconut, almond flour, sugar, egg whites, vanilla extract, and salt. Stir until well mixed.
3. Using your hands or a cookie scoop, form small mounds of the mixture and place them on the prepared baking sheet, leaving space between each one.
4. Bake for 15-20 minutes, or until the edges are golden brown.
5. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Almond Flour Snickerdoodles with Cinnamon Sugar

PIN IT

Almond flour snickerdoodles bring a delightful twist to the classic cookie, blending a nutty flavor with a warm, sweet cinnamon sugar topping. These cookies are chewy on the inside with a slightly crisp exterior, making them an enjoyable treat for any occasion.

The recipe is simple and perfect for both novice bakers and seasoned pros. With just a few ingredients, you can whip up a batch in no time, satisfying your sweet tooth and impressing your friends and family!

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 2 tablespoons additional sugar for rolling

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, baking soda, and salt. Stir until well mixed.
3. In another bowl, mix melted coconut oil and granulated sugar until combined. Add the egg and vanilla extract, mixing until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. In a small bowl, combine cinnamon and the additional sugar for rolling.
6. Form the dough into small balls and roll them in the cinnamon sugar mixture before placing them on the prepared baking sheet.
7. Flatten each ball slightly with your hand and bake for 10-12 minutes until the edges are golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Crispy Almond Flour Oatmeal Cookies

PIN IT

Crispy almond flour oatmeal cookies are a delightful twist on the classic cookie. With a perfect balance of crunchy oats and nutty almond flour, these treats are sure to bring smiles to your kitchen. They have a subtly sweet flavor complemented by a chewy texture that makes each bite satisfying.

This recipe is simple enough for bakers of all levels, so whether you’re a novice or a pro, you can whip up a batch in no time. Plus, they’re versatile; feel free to add chocolate chips, nuts, or dried fruits to customize them just how you like!

Ingredients

• 1 cup almond flour
• 1 cup rolled oats
• 1/2 cup coconut sugar
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/3 cup melted coconut oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup raisins or chocolate chips (optional)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, combine almond flour, rolled oats, coconut sugar, salt, and baking soda. Stir until well blended.
3. Add Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract. Pour this mixture into the dry ingredients and mix until a dough forms. If using, fold in the raisins or chocolate chips.
4. Scoop the Dough: Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.
5. Bake: Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Chocolate Almond Flour Biscotti

PIN IT

Chocolate Almond Flour Biscotti is a delightful treat that combines the rich flavors of chocolate with the nutty goodness of almond flour. This crunchy, twice-baked cookie is perfect for dipping in coffee or tea, making it an ideal snack for any time of day.

Not only is this recipe simple to whip up, but it also offers a gluten-free option thanks to the almond flour. With just a few ingredients, you can create a batch that’s both satisfying and delicious, perfect for sharing or enjoying yourself.

Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, cocoa powder, sugar, baking powder, and salt together until well combined.
3. In another bowl, whisk the eggs and vanilla extract. Gradually add the egg mixture to the dry ingredients and stir until a dough forms.
4. Fold in the chopped almonds and chocolate chips until evenly distributed.
5. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet. Flatten it slightly.
6. Bake for 25-30 minutes, or until firm. Remove from the oven and let cool for about 15 minutes.
7. Once cooled, slice the log diagonally into 1/2-inch thick pieces. Arrange them cut-side down on the baking sheet.
8. Bake again for another 10-15 minutes, until they are dry and crisp. Let cool completely before serving.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Lemon Almond Flour Cookies with Zest

PIN IT

Lemon almond flour cookies bring a bright and refreshing twist to your baking adventures. These cookies combine the nutty flavor of almond flour with the zesty kick of fresh lemons, creating an enjoyable treat that’s both light and flavorful. Plus, they are simple to make, making them perfect for both beginners and seasoned bakers alike.

The delightful citrus aroma fills your kitchen as they bake, and each bite offers a satisfying crunch followed by a soft, chewy center. Ideal for an afternoon snack or a sweet addition to your dessert table, these cookies will surely brighten your day!

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Almond slices for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg, lemon zest, and lemon juice to the butter mixture and mix until well combined.
4. In another bowl, whisk together the almond flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until a dough forms.
5. Scoop tablespoons of dough and shape them into balls. Place them on the prepared baking sheet and flatten slightly. Press almond slices on top of each cookie.
6. Bake for 12-15 minutes until the edges are golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Almond Flour Pumpkin Spice Cookies

PIN IT

These Almond Flour Pumpkin Spice Cookies are a delightful blend of warm spices and rich pumpkin flavor that brings the essence of fall into every bite. They’re soft, chewy, and have a lovely nuttiness from the almond flour, making them a perfect treat for any autumn gathering or cozy night in.

Not only are they simple to whip up, but they also cater to those looking for gluten-free options without sacrificing flavor. The combination of cinnamon, nutmeg, and a hint of ginger will make your kitchen smell amazing as they bake!

Ingredients

• 2 cups almond flour
• 1/2 cup pumpkin puree
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, coconut sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Add pumpkin puree, maple syrup, and vanilla extract to the dry ingredients, and stir until well combined.
4. Using a tablespoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Almond Flour Raspberry Almond Cookies

PIN IT

Almond flour raspberry almond cookies offer a delightful treat that perfectly balances the nutty flavor of almonds with the tartness of fresh raspberries. These cookies are not only easy to whip up but also provide a unique twist on traditional cookie recipes. The combination of textures and tastes makes them a lovely addition to any dessert platter.

With just a few simple ingredients, you can create a batch of cookies that are both satisfying and healthy. They’re gluten-free, making them a perfect option for those with dietary restrictions. Plus, you can enjoy the scrumptious mix of sweet and tart with every bite!

Ingredients

• 2 cups almond flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1/4 cup sliced almonds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
3. In another bowl, combine almond flour, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring until just combined.
4. Gently fold in the fresh raspberries to the dough, being careful not to break them too much.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Top each cookie with a few sliced almonds.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Almond Flour Dark Chocolate Sea Salt Cookies

PIN IT

If you’re looking for a treat that balances rich chocolate flavor with a hint of salty sweetness, these almond flour dark chocolate sea salt cookies are just the ticket. They are wonderfully chewy and packed with chunks of dark chocolate, making them a delightful indulgence that’s also gluten-free.

Making these cookies is simple and quick, requiring just a few ingredients you probably already have in your pantry. The combination of almond flour and dark chocolate creates a delicious texture that pairs perfectly with a sprinkle of sea salt on top, giving each bite a burst of flavor.

Ingredients

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips
• Flaky sea salt, for topping

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Fold in the dark chocolate chips.
5. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra chocolate chips on top of each cookie and sprinkle with flaky sea salt.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Almond Flour Nut Butter Cookies

PIN IT

If you’re looking for a simple yet satisfying treat, almond flour nut butter cookies are a delightful option. They offer a chewy texture with a rich nutty flavor that can brighten up any day. Plus, these cookies are easy to whip up, making them perfect for both experienced bakers and beginners alike.

The combination of almond flour and your favorite nut butter creates a deliciously hearty cookie that’s naturally gluten-free. Whether enjoyed as an afternoon snack or a sweet addition to your dessert table, these cookies are sure to bring a smile to your face. Let’s dive into the recipe!

Ingredients

• 1 cup almond flour
• 1/2 cup nut butter (peanut, almond, or cashew)
• 1/4 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, nut butter, honey or maple syrup, vanilla extract, baking soda, and salt. Mix until a dough forms.
3. If you want to include chocolate chips, fold them into the dough now.
4. Using a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Flatten each ball slightly with the back of a fork or your palm.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Almond Flour Ginger Molasses Cookies

PIN IT

Almond Flour Ginger Molasses Cookies bring a delightful twist to the classic cookie recipe. These cookies are spiced with ginger and molasses, creating a warm and cozy flavor that’s perfect for any occasion. They are not only gluten-free but also easy to whip up, making them a great choice for both novice and experienced bakers.

The combination of almond flour gives these cookies a rich nuttiness while ensuring they remain soft and chewy. Topped with a dusting of powdered sugar, they’re as pleasing to the eye as they are to the palate. These cookies are a lovely treat for the holiday season or simply enjoyed with a cup of tea any day of the year!

Ingredients

• 2 cups almond flour
• 1/2 cup brown sugar, packed
• 1/4 cup molasses
• 1/4 cup unsweetened applesauce
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 cup powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together almond flour, brown sugar, ginger, cinnamon, baking soda, cloves, and salt until combined.
3. Add molasses and applesauce to the dry ingredients. Stir until a dough forms.
4. Using a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them apart.
5. Press down lightly on each ball to flatten slightly. Bake for 10-12 minutes, or until the edges are set.
6. Remove from the oven and let cool for a few minutes before transferring to a wire rack. Once cooled, dust with powdered sugar before serving.

Estimated Nutritional Information (Per Serving)

• Calories: 150 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 15mg
• Sodium: 50mg
• Total Carbohydrates: 8g
• Dietary Fiber: 2g
• Sugars: 5g
• Protein: 4g

Disclaimer: Nutritional information is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.

Expert Tips!

Almond Flour: Ensure it’s finely ground and blanched for optimal texture.
Sweeteners: Consider using natural sweeteners like honey or maple syrup for a healthier alternative. (You might start with a small batch because some artificial sweeteners can give a bitter taste!)
Binders: In gluten-free baking, ingredients like eggs or flaxseed meal can help bind the dough effectively.

My Grammie Shirley Says:

Always toast your almond flour lightly in a dry skillet for a few minutes before using it in cookies. It brings out a deep, nutty flavor that makes your cookies smell like a warm Sunday afternoon in the kitchen.

Storage Tips:

Store almond flour cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry spot away from direct sunlight to maintain their texture.

For longer storage, arrange the cookies in a single layer on a baking sheet and freeze until solid (about 1 hour). Then transfer to a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh for up to 3 months.

To enjoy again, let the cookies thaw at room temperature for 15–20 minutes. For that fresh-baked feel, warm them in a 300°F oven for 3–5 minutes.

Pro Tips & FAQ

Q1: Can I use almond meal instead of almond flour in these recipes?

A: Yes, almond meal can be used as a substitute for almond flour; however, it may result in a denser texture and a slightly different flavor due to the presence of almond skins.

Q2: How do I prevent almond flour cookies from becoming too dry?

A: To maintain moisture, avoid overbaking and consider adding ingredients like applesauce or yogurt to the dough. Also, ensure accurate measurement of almond flour, as too much can lead to dryness.

Q3: Are these almond flour cookie recipes suitable for diabetics?

A: Many almond flour cookie recipes have a lower glycemic index compared to traditional cookies. However, it’s essential to monitor the sugar content and consult with a healthcare provider to ensure they fit within your dietary needs.

If you like these recipes, check out some of our other recipes!

Almond Flour Banana Bread Recipes
Almond Flour Crackers You Will Love
8 Delicious Almond Flour Tortilla Recipes to Try Today