Name: Easy 3 Ingredient Almond Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2 cups Almond Flour - blanched, finely ground (not almond meal); 1/3 cup Granulated Sugar - white sugar preferred; 1 large Egg - room temperature preferred

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Stir almond flour with sugar and an egg, shape into rounds, and bake until golden. These naturally gluten-free almond cookies need no butter, no wheat flour, no complicated technique. Just three ingredients and 15 minutes between you and delicate, nutty cookies with crispy edges and tender centers that melt on your tongue.

Quick Summary

These almond flour cookies prove simple ingredients create sophisticated results. Finely ground almonds provide structure and intense nutty flavor, sugar adds sweetness and helps with browning, and a single egg binds everything into tender cookies. Perfect for gluten-free needs, low-carb diets, or when you want something that tastes refined without the fuss.

Why This Recipe Works

Almond flour provides both structure and flavor — replacing wheat flour while adding rich, nutty taste and natural oils for tender texture
Minimal sugar keeps focus on almond flavor — just enough sweetness without overwhelming the delicate nuttiness
Single egg creates perfect binding — providing moisture and structure without making cookies cakey or dense
No butter needed — almond flour’s natural oils create rich, melt-in-your-mouth texture

Ingredients Notes

Almond Flour — Use blanched almond flour, not almond meal. Almond flour is finely ground from blanched almonds and creates smooth, delicate cookies. Almond meal includes skins and is coarser, making grainier cookies. Bob’s Red Mill and other major brands work well. Store almond flour in the freezer to prevent rancidity.

Granulated Sugar — White sugar creates the cleanest almond flavor. You can substitute coconut sugar for deeper caramel notes, but cookies will be darker and less delicate-looking. Powdered sugar makes cookies more tender but they spread more during baking.

Egg — One large egg at room temperature mixes most smoothly into almond flour. Cold eggs work but require more stirring. The egg provides just enough moisture to bind without making the dough wet or sticky.

How to Make Almond Cookies

Mix the Dough

Whisk the almond flour and sugar together in a medium bowl until evenly combined with no sugar clumps visible. Crack in the egg and stir with a fork or spatula until a thick, slightly crumbly dough forms. The mixture will look dry at first but will come together as you mix. If it seems too dry after 1 minute of stirring, the dough is ready — it should hold together when pressed but not feel wet.

Shape the Cookies

Scoop tablespoon-sized portions and roll between your palms into smooth balls. The warmth of your hands helps the natural oils in the almond flour make the dough more pliable. Place balls on your baking sheet about 2 inches apart. These cookies spread slightly but hold their shape well.

Gently flatten each ball with your palm or the bottom of a glass to about 1/4 inch thick. Thinner cookies become crispy; thicker ones stay soft in the center. Press a single whole almond into the center of each cookie if desired for classic almond cookie presentation.

Bake Until Golden

The edges will turn golden brown first while centers stay lighter. Watch for the entire surface to lose its raw, wet sheen and take on a matte, baked appearance. The bottoms should be golden brown but not dark. These cookies continue firming as they cool, so pull them when they still feel slightly soft in the very center.

Let them rest on the hot baking sheet for 5 minutes. They’re fragile when warm and will break if moved too soon.

Pro Tip

Add 1/2 teaspoon almond extract to the dough for intensified almond flavor. You can also roll the dough balls in sliced almonds before flattening for extra crunch and visual appeal. Press the sliced almonds gently so they stick to the surface.

Expert Tips

Visual doneness check: Look for golden-brown edges and a matte surface across the entire cookie. If centers still look shiny or wet, they need more time. The bottoms should be golden but not dark brown.

Prevent spreading: Chill shaped dough balls for 15 minutes before baking if you want thicker cookies with less spread. The cold dough holds its shape better in the oven.

Measure almond flour correctly: Spoon almond flour into your measuring cup and level it off. Don’t pack it down or scoop directly from the bag, which compresses the flour and gives you too much.

Room temperature matters: Let the egg sit at room temperature for 20 minutes before mixing. Cold eggs make the almond flour clump and require more mixing, which can make cookies tough.

Storage & Freezing

Room temperature: Store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking. They stay tender if sealed properly and away from humidity.

Refrigerator: Store in a sealed container for up to 1 week. Bring to room temperature before eating for best texture and flavor, about 15 minutes.

Freezer: Freeze baked cookies in a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes. You can also freeze unbaked dough balls on a tray, then transfer to a bag once solid. Bake from frozen, adding 1-2 minutes to bake time.

FAQ

Are these actually gluten-free? Yes, almond flour is naturally gluten-free. Make sure your almond flour wasn’t processed in a facility that also processes wheat if you have celiac disease or severe gluten sensitivity.

Why are my cookies crumbly and falling apart? Not enough egg or overmixing made the dough dry. Make sure you’re using one large egg and mixing just until combined. The dough should hold together when pressed even if it looks slightly crumbly.

Can I reduce the sugar? You can reduce sugar to 1/4 cup for less sweet cookies, but they won’t brown as nicely and the texture will be drier. Don’t go below 1/4 cup or cookies won’t hold together well.

Can I use almond meal instead of almond flour? Almond meal works but creates grainier, denser cookies with visible brown flecks from the almond skins. The texture won’t be as delicate, but the flavor is still good.

How do I make these dairy-free? These cookies are already dairy-free since they contain no butter or milk. They’re perfect for dairy-free and gluten-free diets simultaneously.