3-Ingredient Vegan Almond Flour Cookies (Oil-Free, Gluten-Free, Keto Option)
There’s something quietly luxurious about this cookie recipe that asks almost nothing of you—and gives everything back. These 3-ingredient vegan almond flour cookies come together in minutes, with no mixer, no chilling, and no added oil. They are tender and crisp-chewy, subtly sweet, and unexpectedly buttery, despite being completely free of eggs, dairy, butter, and oil. They are also grain-free, gluten-free, and vegan, and with one simple substitution, they can be made keto-friendly as well. Simple, elegant, and deeply satisfying—this is the kind of recipe you will return to again and again.
Servings: 10 cookies
Equipment
Ingredients
- 1 cup blanched almond flour (not almond meal)
- 3 tablespoons coconut sugar (see notes for keto, & other, options)
- 1/2 teaspoon baking powder (certified gluten-free, as needed)
- Optional: 1/8 teaspoon fine sea salt
- 2 tablespoons water
Instructions
- Preheat the oven to 350F (180C). Line a light colored 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 just barely set at the centers.
- Remove from the oven and cool for 2 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Video
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.
- Jam Thumbprints: Maake an indentation int0 the top of each unbaked cookie mound and fill with 1/4 teaspoon of jam or preserves before baking.
- Dried Fruit Cookies: Add 1/4 cup very finely chopped dried fruit to dough.
- Sesame Almond Cookies: Add 1/4 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
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 6.1g | Protein: 2.4g | Fat: 5.6g | Saturated Fat: 0.4g | Sodium: 53.4mg | Fiber: 1.2g | Sugar: 4g