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Irresistible 3-ingredient vegan almond flour cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free & vegan, plus, they can be made keto-friendly with 1 substitution.

The Best and Easiest Vegan Almond Flour Cookies
These are the cookies I want, and I am pretty certain you will want them, too.
Because they are perfect.
And ridiculously easy. The dough takes roughly 1 minute to prepare (that’s averaging up) with the help of nothing more than a medium-size bowl and a spoon.
The texture? Tender and crisp-chewy, similar to a macaron, but more substantial. The sweetness? Spot on (not too much, nor too little). And buttery? Very buttery, in fact, despite having no butter, or added oil of any kind.
These cookies are not ersatz, health-food imposters. Anything but that. Serve them to gourmet friends, traditionalist cookie aficionados, children (big and small), significant others, friends, neighbors, health-conscious acquaintances, and co-workers.
They will love them.

Recipe Benefits
All of that, and I have not mentioned several key features that makes these cookies all the more extraordinary. They are:
- Made with just 3 ingredients (not counting water & salt)
- Vegan (dairy -free & egg-free)
- Oil-free
- Grain-free
- Gluten-free
- Paleo-friendly
- Keto (with one simple substitution)
Ingredients for the Vegan Almond Flour Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
To make these cookies you will need:
- Finely ground almond flour
- Baking powder
- Coconut sugar (or the granulated sweetener of your choice; I have keto options below)
You will also need a small amount of regular water. I highly recommend adding a small amount of salt, too, but it is up to you.
Use Blanched Almond Flour to Make the Cookies
It’s very important to use finely ground almond flour (I used blanched almond flour), not almond meal (which is more coarsely ground, and is ground with the skins still on).
The cookies will be greasy and heavy when made with almond meal. I know, almond flour is a little bit pricey, but it is 100% worth it for these cookies. In addition, 1 cup of flour yields 10 generous-sized cookies, which is pretty frugal in the long run.
How to Make 3-Ingredient Vegan Almond Flour Cookies
Note that the complete directions are also in the recipe card below.
- Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour).
- Add the water and stir until blended.
- Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches (5 cm) apart.
- Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Vary the Cookies in Multiple Ways
Here’s another reason to love these cookies: versatility. With one basic recipe, you have a wealth of cookie options at the ready, depending on what flavorings (e.g., vanilla and other extracts, spices, citrus zest) and/or stir-ins (e.g., chocolate chips or chunks, dried fruit, nuts, seeds) you want to incorporate.
You can even make jam thumbprints or use the dough as the base (in an 8-inch or 9-inch square baking pan) for bar cookies. Pretty neat!

Make Keto Almond Flour Cookies
Making these cookies keto-friendly is a snap. Simply replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve). Done! This reduces the carbohydrates to 2.5 grams per cookies (sugars 0.4 grams).

I specifically scaled this recipe small (10 cookies at a time) for anytime (now!) cookie baking, but the recipe can be doubled, tripled or quadrupled without a problem, in case you need to serve a crowd.
Happy baking everyone!
More Grain-Free & Vegan Almond Flour Cookies to Try
- 4-Ingredient Coconut Flour Cookies
- Almond Flour Graham Crackers
- 3-Ingredient Banana Almond Flour Cookies
- 4-Ingredient Chocolate Almond Flour Cookies
- 3-Ingredient Almond Flour Shortbread Cookies
- Pumpkin Almond Flour Cookies
- Sweet Potato Almond Flour Cookies
- 3-Ingredient Fresh Apple Almond Flour Cookies
3-Ingredient Vegan Almond Flour Cookies {Vegan, Oil-Free, Keto Option}

Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free & vegan, plus, they can be made keto-friendly with 1 substitution.
Ingredients
- 1 cup blanched almond flour (not almond meal)
- 3 tablespoons (36 g) coconut sugar (see notes for keto, & other, options)
- 1/2 teaspoon (2.4 g) baking powder
- Optional: 1/8 teaspoon fine sea salt
- 2 tablespoons (30 mL) water
Instructions
- Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
- Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Notes
Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to months.
Tip: I strongly recommend weighing the almond flour for best results. If using cups to measure, be sure to very lightly spoon the almond flour when measuring (do not scoop up the flour or tamp into the cup).
Sugar Options: An equal amount of brown sugar (light or dark) can be used in place of the coconut sugar.
Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar replacement (e.g., Sukrin Gold, Swerve). Keto Version Macros per Cookie: Calories: 64; Carbs: 2.5 g; Sugars: 0.4 g.
Variations: Chocolate Chip Cookies: Add 1/4 cup miniature semisweet chocolate chips to dough.
Thumbprints: Maake an indentation int the top of each unbaked cookie mound and fill with 1/4 teaspoon of jam or preserves before baking.
Dried Fruit Cookies: Add 1/3 cup very finely chopped dried fruit to dough.
Sesame Almond Cookies: Add 1/8 teaspoon almond extract to dough.Sprinkle tops of cookie dough with sesame seeds before baking.
Toasted Almond Cookies: Add 1/4 teaspoon almond extract and 1/3 cup toasted sliced almond, coarsely crushed, to dough.
Nutrition Information
Yield
10Serving Size
1 cookieAmount Per Serving Calories 78Total Fat 5.6gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 53.4mgCarbohydrates 6.1gFiber 1.2gSugar 4gProtein 2.4g
Iggy
Saturday 21st of January 2023
Yummy! All these few-ingredients recipes on your website are amazing! I wanted to make something sweet, simple and with a sensible amount of calories per serving: these cookies were it! I tried adding a dash of cinnamon, cloves and nutmeg (1/8 tsp mixed together in total) for added winter warmth ;D I also used guara almond flour (it's the only organic almond flour I can find locally) and I think it behaved quite well, the cookies taste almondy, but I'll definitely try again with blanched almond flour. Thank you for sharing!
Camilla
Wednesday 25th of January 2023
Iggy, thank you SO MUCH for your enthusiasm and kind comments regarding my recipes! It means a lot 🥰. But mostly I am happy that you are trying liking them!
Thao
Tuesday 17th of January 2023
Thank you for the recipe! I followed the recipe and measured 112g of almond flour. It seemed a bit more than a cup. Later I googled grams to 1 cup (almond flour) and came across 96 grams. Should this recipe be 112 or 96 grams of almond flour?
Jayda
Thursday 24th of November 2022
Can u ues pure Pumpkin And if so do you do it as thumpints in the middle or do you added in the whole recipe?
Camilla
Monday 28th of November 2022
Hi Joyce! I have a pumpkin almond flour cookie that stemmed from this one. I have not made thumbprints with it, but I am sure that you could do that. Here is the link: https://www.powerhungry.com/2018/10/pumpkin-almond-flour-cookies-vegan-grainfree/
Gillian
Sunday 20th of November 2022
They came out great, thanks.
Camilla
Monday 28th of November 2022
Wonderful, Gillian!
Mrs.A
Friday 18th of November 2022
I used pecan flour. I added a chopped date, unsweetened coconut flakes and flaxseeds, ground. And I topped with sesame seeds. I was going for "Mediterranean". I added more water and had to squish the dough together but they baked flat and held their shape. I like these and I like the recipe as a base for a myriad of varieties of a cookie without eggs, gluten, or butter. Thank you!