Now you have two great options to enjoy your cookies, a gluten-free version and an almond-flour version. Almond flour gives cookies a naturally crisp texture with a warm, nutty flavor. If you love cookies that are slightly crunchy on the outside and soft inside, you’ll especially enjoy baking with almond flour.
Just remember: almond-flour cookies don’t spread much while baking, so make sure to gently flatten the dough balls with your hand or the bottom of a glass before they go into the oven.
And if you’re looking for even more gluten-free variety without sacrificing flavor, explore my collection of 10 Gluten-Free Cookie Recipes, each one crafted for great taste, great texture, and guaranteed crowd-pleasing results.
1. Classic Gluten Free Almond Flour Butter Cookies
Prep & Cook Time: 10 min prep | 10 min bake | Easy
These are crisp, and beginner-friendly. If you want a classic flour cookie without the wheat, this is my go-to. You can also add a sprinkle of sugar or crushed nuts for a little twist.
Ingredients
1 cup blanched almond flour
3 tbsp unsalted butter, softened
3 tbsp powdered sugar
½ tsp pure vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix butter and sugar in a medium bowl until creamy. Stir in vanilla.
Add almond flour and salt, mixing until a smooth dough forms.
Shape the cookies: Roll small balls (~1 inch) and flatten slightly with your fingers or a fork.
Bake for 8–10 minutes, until edges are lightly golden.
Cool on the sheet for 5 minutes before transferring to a wire rack.
Tips & Variations
Add chocolate chips: Stir in 2–3 tbsp of mini chocolate chips to make classic chocolate chips gluten free cookies.
Make them festive: Press a whole almond on top of each cookie before baking.
Storage: Keep in an airtight container at room temperature for up to 5 days.
These cookies are simple, crisp on the outside, and melt-in-your-mouth tender inside exactly what I look for in almond meal cookies or Italian almond flour cookies. They’re perfect with a cup of tea or as a quick snack when you want something sweet but wholesome.
2. Almond Flour Shortbread Cookies (Vegan & Gluten-Free)
Prep & Cook Time: 15 min prep | 12 min bake | Easy
These cookies are crumbly, and melt in your mouth but here’s the twist: they’re completely vegan and naturally gluten free. I love these for tea time or when I need a little sweet pick-me-up that’s still light.
Ingredients
- 1 ½ cups almond flour
- 3 tbsp coconut oil, softened
- 3 tbsp maple syrup or agave nectar
- ½ tsp pure vanilla extract
- Pinch of salt
- Optional: 2 tbsp powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a bowl, combine softened coconut oil, maple syrup, and vanilla until smooth.
- Add almond flour and salt and stir until a dough forms. It will be soft but manageable.
- Shape cookies: Roll into small balls (~1 inch) and gently flatten into discs.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Cool completely on the tray for 5 minutes, then transfer to a wire rack.
- Optional: Dust lightly with powdered sugar once cooled.
Tips & Variations
- Add zest: A little orange or lemon zest brightens the flavor beautifully.
- Make mini cookies: Perfect for portion control or party platters.
- Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
These almond flour cookies are so versatile. I often keep a batch on hand for quick snacks, and the fact that they’re naturally gluten free makes them even better. The coconut oil keeps them soft and slightly chewy, which is my favorite texture for a shortbread-style cookie.
3. Chocolate Chip Almond Flour Cookies
Prep & Cook Time: 10 min prep | 12–14 min bake | Easy
If you’re a chocolate lover like me, this recipe is everything. Soft, chewy, and full of chocolate chips, these cookies are a perfect almond flour cookie that’s naturally gluten free and so easy to whip up.
Ingredients
- 2 cups almond flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted (or unsalted butter, softened)
- ¼ cup maple syrup or honey
- 1 tsp pure vanilla extract
- ½ cup dark chocolate chips (gluten free)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, combine almond flour, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk together melted coconut oil, maple syrup, and vanilla.
- Combine wet and dry: Pour wet mixture into the almond flour mixture and stir until a sticky dough forms.
- Fold in chocolate chips until evenly distributed.
- Shape cookies: Scoop 1–2 tbsp of dough and form into balls. Place on the baking sheet, leaving space between each cookie.
- Bake for 12–14 minutes until edges are lightly golden. The centers may look slightly soft that’s perfect!
- Cool completely on a wire rack before enjoying.
Tips & Variations
- Add nuts: Chopped almonds or walnuts make the cookies extra crunchy and nutty.
- Double chocolate: Stir in 2 tbsp cocoa powder for rich, chocolatey gluten free cookie recipes with almond flour and cocoa.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze dough balls for future baking.
Honestly, these cookies are my little guilty pleasure. The combination of almond flour and chocolate chips makes them tender and chewy, yet slightly crisp on the edges. Perfect for dunking in coffee or milk!
4. Crispy Almond Flour Cookies
Prep & Cook Time: 10 min prep | 15 min bake | Easy
These cookies are thin, crunchy, and satisfy that craving for something crisp without using wheat flour. They’re simple, and perfect if you want a lighter almond flour cookie that still feels indulgent.
Ingredients
- 1 ½ cups almond flour
- 3 tbsp coconut sugar or brown sugar
- 3 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- Pinch of salt
- Optional: 2 tbsp sliced almonds for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, combine almond flour, coconut sugar, and salt.
- Add wet ingredients: Stir in melted butter and vanilla until a soft dough forms.
- Shape cookies: Roll small balls (~1 inch) and flatten them thin with your fingers or a fork.
- Add almond topping (optional): Press a few almond slices on top of each cookie.
- Bake for 12–15 minutes until edges are golden and cookies are crisp.
- Cool completely on a wire rack they’ll crisp up even more as they cool.
Tips & Variations
- Add cinnamon: Sprinkle a tiny bit of cinnamon for a warm, cozy flavor.
- Make them chocolate dipped: Dip half of the cooled cookie in melted chocolate for a sweet twist.
- Storage: Store in an airtight container at room temperature for up to 7 days.
I personally love these cookies with my afternoon tea or coffee. They have that satisfying snap you want from a cookie, and the almond flour keeps them rich and naturally gluten free. I often make a batch on weekends they disappear faster than I expect!
5. Soft Chewy Almond Butter Cookies
Prep & Cook Time: 10 min prep | 12 min bake | Easy
These cookies are soft, chewy, and full of almond flavor perfect for when you want something indulgent but still naturally gluten free. I love that they’re made with almond butter, which gives them a rich, taste that melts in your mouth.
Ingredients
- 1 cup almond butter (smooth or crunchy)
- ½ cup coconut sugar or brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- ½ tsp baking soda
- Pinch of salt
- Optional: ¼ cup chocolate chips (gluten free)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a bowl, combine almond butter, sugar, egg, and vanilla until smooth and creamy.
- Add dry ingredients: Stir in baking soda and salt until fully incorporated.
- Optional chocolate: Fold in chocolate chips if using.
- Shape cookies: Scoop 1–2 tbsp of dough and form balls. Place on the baking sheet and flatten slightly with a fork.
- Bake for 10–12 minutes. The edges may look firm while centers are soft that’s perfect.
- Cool completely on a wire rack before eating.
Tips & Variations
- Nutty crunch: Sprinkle a few chopped almonds on top before baking.
- Add cinnamon: ½ tsp cinnamon adds a warm, cozy flavor.
- Storage: Store in an airtight container at room temperature for 5 days, or freeze dough balls for later.
I always keep a batch of these on hand for quick snacks or dessert. The almond butter makes them soft and chewy, and adding chocolate chips is my little indulgence. Honestly, they’re so easy to make that I often double the batch!
6. Italian Almond Flour Cookies (Crispy & Light)
Prep & Cook Time: 15 min prep | 12–15 min bake | Easy
These cookies are inspired by traditional Italian almond biscotti but softer and easier to make at home. They’re lightly sweet, crispy on the edges, and perfect with coffee or tea. I love keeping these in my cookie jar because they stay fresh for days and are naturally gluten free.
Ingredients
- 2 cups almond flour
- ½ cup sugar or coconut sugar
- 1 large egg
- 1 tsp almond extract
- ½ tsp vanilla extract
- Pinch of salt
- Optional: 2 tbsp sliced almonds for topping
- Optional: Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a bowl, whisk together egg, almond extract, vanilla, and sugar until smooth.
- Add almond flour and salt: Stir until a soft dough forms.
- Shape cookies: Scoop small amounts of dough (1–2 tbsp) and form into oval or round shapes. Flatten slightly.
- Optional topping: Press a few sliced almonds on top of each cookie.
- Bake for 12–15 minutes until lightly golden on the edges.
- Cool completely on a wire rack. Optional: dust with powdered sugar before serving.
Tips & Variations
- Add chocolate drizzle: Melt some dark chocolate and drizzle on cooled cookies for an extra touch.
- Almond flavor boost: Toast almond flour lightly before using to intensify the almond flavor.
- Storage: Store in an airtight container for up to 7 days.
These Italian almond flour cookies are a little piece of tradition in every bite. I love the balance of crisp edges and tender centers, and the almond extract gives them that unmistakable nutty aroma. Perfect for gifting or a cozy afternoon treat.
7. Cocoa Almond Flour Cookies
Prep & Cook Time: 10 min prep | 12–14 min bake | Easy
If you’re craving chocolate but still want something naturally gluten free, these cocoa almond flour cookies are your dream. Soft, chewy, and deeply chocolatey, they’re my go-to when I need a quick sweet fix.
Ingredients
- 2 cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil or unsalted butter, melted
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ¼–½ cup chocolate chips (gluten free)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, combine melted coconut oil, maple syrup, and vanilla extract.
- Combine wet and dry: Stir the wet mixture into the almond flour mixture until a dough forms.
- Fold in chocolate chips for extra indulgence.
- Shape cookies: Scoop dough (1–2 tbsp each) onto the baking sheet and flatten slightly.
- Bake for 12–14 minutes until edges are firm and cookies are set.
- Cool completely on a wire rack before enjoying.
Tips & Variations
- Double chocolate: Add 2 tbsp cocoa powder for an even richer flavor.
- Nutty crunch: Fold in chopped almonds for texture.
- Storage: Keep in an airtight container for 5–6 days or freeze dough for later.
Honestly, these cookies are dangerously addictive. The almond flour keeps them tender, while the cocoa and chocolate chips give you that perfect chocolate hit. I often make a batch on weekends and hide a few so I don’t eat them all at once!
8. Lemon Almond Flour Cookies
Prep & Cook Time: 10 min prep | 12–14 min bake | Easy
These almond flour cookies are light, slightly crisp on the edges, and bursting with lemon flavor. I love them when I want a cookie that’s fresh and not too sweet perfect with afternoon tea or coffee. The almond flour gives a tender, naturally gluten free base that pairs beautifully with lemon zest.
Ingredients
- 2 cups almond flour
- ¼ cup coconut sugar or granulated sugar
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a bowl, whisk together egg, melted butter, lemon juice, lemon zest, and vanilla extract.
- Add dry ingredients: Stir in almond flour, sugar, and salt until a soft dough forms.
- Shape cookies: Scoop 1–2 tbsp dough per cookie and place on the baking sheet. Flatten slightly with your fingers or a fork.
- Bake for 12–14 minutes, until edges are lightly golden.
- Cool completely on a wire rack. Optional: dust with powdered sugar for a sweet, pretty finish.
Tips & Variations
- Extra lemony: Add a bit more zest for a stronger citrus flavor.
- Drizzle glaze: Mix ¼ cup powdered sugar with 1 tsp lemon juice and drizzle over cooled cookies for a fancy touch.
- Storage: Keep in an airtight container for up to 5 days.
These lemon almond flour cookies are one of my favorites for spring baking. They’re simple, naturally gluten free, and make your kitchen smell amazing!
9. Crispy Almond Flour Cookies with Cinnamon Sugar
Prep & Cook Time: 10 min prep | 12–15 min bake | Easy
If you’re a fan of crispy almond flour cookies, this recipe is for you. Lightly sweet, with a warm cinnamon flavor, they’re perfect with a cup of tea or coffee. I love that they’re naturally gluten free and satisfy that crunchy cookie craving without any flour.
Ingredients
- 2 cups almond flour
- ¼ cup coconut sugar
- ¼ tsp baking soda
- ¼ tsp salt
- 1 large egg
- 3 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1–2 tbsp extra sugar + ½ tsp cinnamon for rolling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, combine almond flour, sugar, baking soda, salt, and cinnamon.
- Mix wet ingredients: In another bowl, whisk together egg, melted butter, and vanilla extract.
- Combine: Stir wet ingredients into dry until a smooth dough forms.
- Prepare cinnamon sugar: Mix extra sugar with ½ tsp cinnamon in a small bowl.
- Shape cookies: Roll dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture. Flatten slightly on the baking sheet.
- Bake for 12–15 minutes, until edges are golden and crisp.
- Cool completely on a wire rack they get crispier as they cool.
Tips & Variations
- Extra crispy: Bake 1–2 minutes longer, but watch closely to avoid burning.
- Add-ins: Sprinkle in ¼ cup chopped pecans or walnuts for texture.
- Storage: Keep in an airtight container for 5–6 days.
I love these crispy almond flour cookies because they have that satisfying crunch without being dry or hard. The cinnamon sugar coating gives them a little holiday magic any time of year. Honestly, I often make a double batch they vanish fast in my house!