These almond cookies are soft and chewy. They only need 3 ingredients and don’t require any wheat flour, dairy, butter or oil. The cookies take only a few minutes to prepare. The cookies store well and can be made ahead of time.
A stack of four almond cookies

These almond cookies have a delicious soft and chewy texture. I love that they only take a few minutes to make and you don’t even need a mixer. The cookies also maintain their soft and chewy texture for a few days, so this cookie is great to make ahead for an event or for gifting.

Ingredients

  • Almond flour
  • Sugar
  • Egg

Almond flour: Make sure to use superfine almond flour which mimics the texture of flour better. If you use regular almond flour or almond meal, the cookies will be more gritty and won’t have the same chewy texture.

Sugar: The cookies are sweetened with regular granulated sugar. The cookies are also coated in the sugar before baking, which gives them a crackly surface.

Egg: Egg is used as a binding agent and helps the cookies have a chewy texture.

I also garnished the surface of the cookies with chopped almonds, but that is completely optional. The cookies still look cute without them.

How to Make Almond Cookies

  • The almond flour, sugar and egg are mixed together until the almond flour is fully incorporated. The dough should be thick and sticky.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough. Roll into a ball and place onto your prepared baking sheet. Repeat with the remaining dough.
  • Lightly coat the balls in the remaining sugar. Place the balls back onto the prepared baking sheet and press down on the balls lightly so they become thick round disks, about 1/2 inch thick. If desired, you can press a few chopped almonds or almond slivers onto the surface of each cookie for garnish.
  • Bake the cookies for about 13 minutes or until set. Allow the cookies to fully cool before removing them from the baking sheet.

Almond cookies topped with almond slivers

Texture

The cookies have a soft and chewy texture. The cookies are sweet but not super sweet.
An almond cookie with a bite taken from it

Expert Tips

  • You can double or triple the recipe if serving for an event.
  • You can garnish the surface of the cookies with chopped almond, almond slivers or a single whole almond. You also don’t need to garnish them at all.
  • It may seem at first that you don’t have enough liquid for the almond flour, but as you continue to mix, the almond flour will slowly be incorporated.

Almond cookies on a white plate

More Almond Recipes

Recipe Save - Raptive

Envelope icon

WANT TO SAVE THIS RECIPE?

Enter your email and we'll send it straight to your inbox!

Plus, you’ll get great new recipes from us every week!

I’d like to receive more tips & recipes from Kirbie's Cravings.

4.82 from 11 votes

3 Ingredient Almond Cookies

These almond cookies are soft and chewy. They need just 3 ingredients and don't require any wheat flour, butter or oil. The cookie dough takes just a few minutes to prepare and no mixer is needed. The cookies store well and can be made ahead of time for an event.
Servings: 11 cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 1 1/2 cups (130g) superfine blanched almond flour, see note for measuring
  • 1/2 cup (106g) granulated white sugar, plus an additional 2 tbsp (26g) for rolling the cookie dough balls
  • 1 large egg

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • In a large mixing bowl, add almond flour and 1/2 cup sugar. Whisk until evenly combined. Then add in the egg. Mix with a spatula until the egg is fully incorporated and no egg streaks remain. At first, it may seem like you don’t have enough liquid, but as you continue to mix, all of the almond flour should be incorporated. You should have a thick, sticky dough.
  • Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. Add the remaining 2 tbsp sugar to a small bowl. Lightly roll and coat each ball in the sugar. This coating allows them to develop a crackly surface as they bake. Place the coated balls back onto the prepared baking sheet and press down lightly on each one to form a thick round disk, about 1/2 inch thick. Space the cookies so they have about 1 inch space between each one. If desired, press some chopped sliced almonds onto each cookie for decoration. This is completely optional.
  • Bake cookies for about 13-15 minutes or until the cookies are done. When the cookies are done, the edges should be set and they should be puffed up and have a crackly surface. Let the cookies fully cool on the baking sheet before removing.
  • Store any uneaten cookies in an airtight container for a few days at room temperature or for longer in the freezer.

Notes

  • Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.
  • For the optional decoration on top, I roughly chopped up some sliced almonds. If you are adding almonds on top, make sure to gently press them into the surface.
  • Estimated nutrition is calculated with 1/2 tbsp of rolling sugar because not all of it ends up on the cookies. Estimated nutrition does not include any optional decoration.
Serving: 1cookie, Calories: 117kcal, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 1g, Sugar: 10g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!