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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.
Table of Contents
- The Best and Easiest Vegan Almond Flour Cookies
- Recipe Benefits
- Ingredients for the Vegan Almond Flour Cookies
- Use Blanched Almond Flour to Make the Cookies
- How to Make 3-Ingredient Vegan Almond Flour Cookies
- Vary the Cookies in Multiple Ways
- Make Keto Almond Flour Cookies
- More Grain-Free & Vegan Almond Flour Cookies to Try
- 3-Ingredient Vegan Almond Flour Cookies (GF, Oil-Free, Keto Option) Recipe
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 (GF, 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 (104 g) 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 10 Serving 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
Delicious! I added a medium grind of coconut and some chopped dried tart cherries.
Oh, that sounds absolutely delicious, B! So glad you like the recipe 🙂
Just made these! Added my homemade vanilla paste. I think I’ll cut the sugar down a little and add some dried sour cherries. This is a GREAT RECIPE! THANK YOU!
You are so welcome, Kathy! Ooh, I love dried sour cherries so much, that’s a great addition 🙂
These were amazing! Made them once with old almond flour and they were so good I immediately got some fresh almond flour and made the whole pack for my kids gluten free teacher! Have you tried walnut flour or other nuts?
These were incredible! I tend to always have these ingredients on hand and will continue to make these indefinitely…
Thank you!!! 🙂
So very happy! I recently had to change diet for medical, so no fat, dairy, egg… all the good stuff. These didn’t seem too exciting but wow are they good! The water level is correct for me. I heated some sugar free jam, add touch Xanthum, let cool then thumb print them. Amazing! Thank you ????
I am so happy to hear that these cookies work so well for you, Laura! And a huge hooray for thumbprints (I love jam with cookies) 🙂
This recipe is flawed. 2 Tablespoons of water is not enough liquid to dough up dry ingredients. I added plain yogurt but have no idea if it will work until it’s out of the oven. I’m hopeful and look forward to tasty cookies.
Hi Johna,
I am sorry the recipe did not work as expected for you. I’ve been making the recipe for years, so I can attest it works. Did you weigh the flor or measure by cups? It sounds like you had too much flour. It’s easy to overmeasure flour (a little or a lot) when measuring by cups. Very lightly spoon the flour into a measuring cup, but for greatest accuracy, weigh the flour.
I just made these and they were so delicious. I couldn’t believe how something so good required so few ingredients. I loved how they were chewy in the middle. Will be making these often. Thanks for sharing!
Yay, so glad you like my humble cookie recipe, Lori! Enjoy every bite 🙂
Can people use Splenda white or brown sugar? What about oatmeal? ; how did you peel the almonds?
Unblanched, also called natural, uses the entire unpeeled almond including the skin. Unblanched almond flour is a brown color gives the cookies a golden brown, speckled look.
Blanched means that the almond skins have been peeled and removed. If you use this kind of flour, your cookies will be more of a white color.
Hi Guest30,
I don’t use Splenda, do you would have to give it a try to find out. No, this will not work with oats in place of almond flour.
I purchase almond flour. Both blanched almond flour and almond meal are widely available in US supermarkets (in the health food section or sometimes right in the baking aisle). You can also make your own flour or meal in a high speed blender.
Just made my second batch. This time I added 1/2 teaspoon almond extract and 3 tablespoons coconut flakes. Batter almost didn’t make it onto the cookie sheet ????. 10 cookies and like the movie, “Gone in 60 seconds”! Such an easy and quick recipe! Thanks soo much.
You are so welcome, Michel!
Thank you for sharing this recipe! I’ve made them many times with all sorts of flavor combinations. Today I was craving a fig newton and discovered that the dough rolls beautifully between parchment and with a spread of fig jam there they were. Perfect! Thanks again.
You are so welcome, Trish! I LOVE the idea of the fig newton (crazy about figs in all forms). I am going to follow your lead!