These 3-Ingredient Almond Flour Cookies are super easy yet super delicious cookies made in under 30 minutes and they are egg-free and dairy-free!
I love almond flour cookies, like my Almond Flour Peanut Butter Cookies, 2-Ingredient Almond Flour Banana Cookies, or Almond Flour Sugar Cookies. Almond flour is a healthy alternative that brings an incredible flavor to cookies while keeping all the macros in check!
Ingredients and Substitutions
- Almond Flour – Use ultra-fine blanched almond flour for the best texture. Almond meal can be used but will result in a grittier texture.
- Maple Syrup – I like to use pure maple syrup. Agave nectar, coconut nectar, or monk fruit syrup can be used as alternatives.
- Soy Milk – Choose unsweetened soy milk. Almond milk or coconut milk can be substituted for different flavor profiles.
You can add the following ad-ins for different flavors.
- Salt – Use fine sea salt to enhance the overall flavor.
- Vanilla Extract – Use pure vanilla extract for the best flavor.
- Almond Extract – This intensifies the almond flavor. Use just a bit as it’s quite potent.
- Sliced Almonds – These add texture and some funky flair. Other nuts or seeds can be used for variation.
How to Make 3-Ingredient Almond Flour Cookies
This is an easy recipe to whip up with my printable recipe card further down. You can use the pictures below to see key steps.
Pour all the ingredients in a small mixing bowl and combine them into a sticky batter.
Roll the dough into 6 dough balls.
Flatten the almond flour cookie dough balls on a baking sheet lined with parchment paper and press a few sliced almonds on top.
Bake the cookies for 10-12 minutes at 350 °F (180 °C) before letting them cool down.
Expert Tips
- Measure the almond flour correctly by scooping it and leveling it into the measuring cup to ensure the right consistency.
- If the dough seems too wet, add a bit more almond flour, one tablespoon at a time.
- Slightly oil your hands when rolling the cookies to prevent sticking.
- For uniform cookies, use a small cookie scoop or tablespoon measure.
- Don’t overbake the cookies. They should be just golden around the edges. They will continue to firm up as they cool.
- For a chewier texture, add a tablespoon of coconut oil to the dough.
- Experiment with add-ins like chocolate chips, dried fruit, or spices like cinnamon or cardamom.
- These cookies freeze well. Store them in an airtight container with parchment paper between layers for up to 3 months.
More Almond Cookie Recipes
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3-Ingredient Almond Flour Cookies
Ingredients
- 1 cup Almond Flour - packed
- 3 tablespoons Maple Syrup
- 2 tablespoons Soy Milk - or almond milk or coconut milk
Optional ingredients – recommended to add flavors
- ¼ teaspoon Salt
- ½ teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 2 tablespoons Sliced Almonds - to decorate
Instructions
- Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper.
- In a mixing bowl, add all the ingredients: almond flour, maple syrup, milk of choice, and any of the optional ingredients, if used : salt, vanilla extract, and almond extract.
- Combine the ingredients with a rubber spoon until it forms a cookie dough ball.
- Roll a tablespoon of dough between your slightly oiled hands and release it on the prepared baking sheet.
- Press the cookie a little with your fingertips to flatten it and add a few sliced almonds on top to decorate.
- Repeat these steps until no more cookie dough is left, leaving a thumb of space between the cookies.
- Bake the cookies for 10-12 minutes at 350 °F (180 °C) until slightly golden and slightly hard on top.
- Let the cookies cool down on the sheet for 5 minutes, then transfer them to a cooling rack to completely cool down.
So easy to make! Really need to let it sit before enjoying but then it’s so chewy, almond flour tends to be very dry but this was great. I added some chopped almonds on top of the thumbprint cookies, it was a great texture too.
Hi, how much approximately is a Cup? Thanks!!
Use the metric button just above the ingredients to convert!
Loved it!