Your go-to, any occasion cookie: my 3-ingredient almond flour cookies! They are vegan, grain-free, paleo, and have a keto option, too.
The Best and Easiest 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.
Vegan, Paleo, and Keto Almond Flour Cookies
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)
Grain-free
Gluten-free
Oil-free
Paleo-friendly
Keto (with one simple substitution)
All you need is almond flour, baking powder, and a bit of coconut sugar (or the granulated sweetener of your choice), along with a pinch of salt and a splash of water. That’s it.
Use Blanched Almond Flour to Make the Cookies
It’s very important to use blanched almond flour, not almond meal (which is more coarse, and is ground with the skins still on). The cookies will be greasy and heavy, plus they will not rise very high. I know, it 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.
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!
How to Make 3-Ingredient Vegan 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 reduce 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.
Make Keto Almond Flour Cookies
If you wish to make keto almond flour cookies, I have the solution for you: swap the coconut sugar for an equal amount of keto-friendly brown sugar substitute (use a variety that can be used measure for measure to coconut sugar or brown sugar).
Happy baking, everyone!
More Grain-Free & Vegan Almond Flour Cookies to Try
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.
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.
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.
Hi Camilla! I made these twice this morning. I bake often and use a kitchen scale, light colored pans, parchment and an oven thermometer. The first batch of dough was made with a store brand of almond flour. I used coconut sugar (27g). It came together like wet sand. The scooped dough retained its shape while baking. I took them out at the 10 minute mark and gently flattened with an offset spatula. Then I decided to read ALL the comments. I checked my baking powder - it's fresh. I opened a new bag of BRM Super-fine Almond Flour. Weighed out 112g. I added 2 TBSP water. Way to dry. Added water 1 TBSP at a time. Ended with 4 TBSP water added. Cookies still retained shape. The flavor is very good but they look nothing like your cookies. I'm going to try again and increase the water again. I was hoping you can add a picture of what your dough looks like prior to baking. Thanks.
Linda
Thursday 20th of May 2021
I weighed the flour and made these as directed. I made 12 small balls, flattened then to about 3/8” and put a few mini dark chocolate chips on top. Perfect recipe for when the Mr wants a low carb treat. Thank you for sharing the recipe.
Camilla
Wednesday 2nd of June 2021
You are very welcome, Linda!
Adrienn
Thursday 20th of May 2021
Easy, very quick recipe. Helps a lot when you have too keep diary-, egg-free, low histamine diet.
Camilla
Wednesday 2nd of June 2021
Wonderful, Adrienn!
Kristine
Monday 17th of May 2021
My husband made these as written and they were so good! It feels like too many healthy recipes out there over complicate the ingredients and the process. Thank you for providing recipes that allows you to appreciate each simple ingredient without all the fuss. Can’t wait to try more of your recipes.
Camilla
Wednesday 19th of May 2021
Thank you so much, Kristine!
Cece
Sunday 9th of May 2021
Wow!! First time making these and they were a hit. I did sub the water for cold organic coconut milk and I used Lakanto monkfruit sweetener, one row of sesame seeds, one with slivered almonds and one tow with sugar-free chocolate chips & walnuts! The BEST cookies I’ve ever made! Thanks for the recipe!
Camilla
Friday 14th of May 2021
Oh my goodness, Cece, your change-ups sound INCREDIBLE!!! I am so going to follow your example this weekend with a copycat batch :) So glad you love them!
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
Heather E.
Wednesday 26th of May 2021
Hi Camilla! I made these twice this morning. I bake often and use a kitchen scale, light colored pans, parchment and an oven thermometer. The first batch of dough was made with a store brand of almond flour. I used coconut sugar (27g). It came together like wet sand. The scooped dough retained its shape while baking. I took them out at the 10 minute mark and gently flattened with an offset spatula. Then I decided to read ALL the comments. I checked my baking powder - it's fresh. I opened a new bag of BRM Super-fine Almond Flour. Weighed out 112g. I added 2 TBSP water. Way to dry. Added water 1 TBSP at a time. Ended with 4 TBSP water added. Cookies still retained shape. The flavor is very good but they look nothing like your cookies. I'm going to try again and increase the water again. I was hoping you can add a picture of what your dough looks like prior to baking. Thanks.
Linda
Thursday 20th of May 2021
I weighed the flour and made these as directed. I made 12 small balls, flattened then to about 3/8” and put a few mini dark chocolate chips on top. Perfect recipe for when the Mr wants a low carb treat. Thank you for sharing the recipe.
Camilla
Wednesday 2nd of June 2021
You are very welcome, Linda!
Adrienn
Thursday 20th of May 2021
Easy, very quick recipe. Helps a lot when you have too keep diary-, egg-free, low histamine diet.
Camilla
Wednesday 2nd of June 2021
Wonderful, Adrienn!
Kristine
Monday 17th of May 2021
My husband made these as written and they were so good! It feels like too many healthy recipes out there over complicate the ingredients and the process. Thank you for providing recipes that allows you to appreciate each simple ingredient without all the fuss. Can’t wait to try more of your recipes.
Camilla
Wednesday 19th of May 2021
Thank you so much, Kristine!
Cece
Sunday 9th of May 2021
Wow!! First time making these and they were a hit. I did sub the water for cold organic coconut milk and I used Lakanto monkfruit sweetener, one row of sesame seeds, one with slivered almonds and one tow with sugar-free chocolate chips & walnuts! The BEST cookies I’ve ever made! Thanks for the recipe!
Camilla
Friday 14th of May 2021
Oh my goodness, Cece, your change-ups sound INCREDIBLE!!! I am so going to follow your example this weekend with a copycat batch :) So glad you love them!