Can I use almond meal instead of almond flour?

Yes, you can, but with caution. Almond meal is coarser and includes the almond skin, which gives a denser texture. For delicate or smooth cookies, almond flour (finely ground from blanched almonds) is a better choice. If your recipe calls for almond flour specifically, swapping it with almond meal might change the texture and appearance of your cookies.

How do I make almond cookies crispy instead of chewy?

To achieve a crispier texture, use a higher baking temperature (around 375°F), spread your dough thinner, and extend baking time slightly. Reducing moisture-rich ingredients like eggs or butter and using white sugar instead of brown sugar also helps make the cookies snappier.

Are almond cookies healthy for daily snacks?

They can be! Almonds are packed with healthy fats, fiber, and protein, making almond cookies a better choice than many traditional treats—especially if they’re low in sugar or use natural sweeteners. Just watch the portion size and balance them with other whole foods in your day.

Can I freeze almond cookie dough for later use?

Absolutely. Scoop the dough into balls and freeze them on a tray. Once solid, transfer to a ziplock bag. They’ll last 2–3 months. When ready to bake, no need to thaw—just bake straight from the freezer and add 1–2 minutes to the baking time.

What's the best egg substitute for vegan almond cookies?

The most common vegan egg substitutes include flax eggs (1 tbsp ground flaxseed + 3 tbsp water), chia eggs, or unsweetened applesauce. For almond cookies, flax eggs work particularly well and help maintain that chewy texture without changing the flavor.

Why did my almond cookies turn out flat?

Flat cookies can happen when the dough is too warm, you’ve used too much butter, or you skipped chilling the dough. Try refrigerating the dough for 30–60 minutes before baking, and always measure your flour and butter accurately.

Almond Cookies Recipes – The Best 9 You’ll Love Baking

Name: Soft & Chewy Almond Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 2 cups almond flour; ½ cup granulated sugar (or coconut sugar); 2 egg whites; 1 tsp almond extract; ½ tsp vanilla extract (optional); Pinch of salt; Sliced almonds for garnish (optional)

Description

These soft and chewy almond cookies are naturally gluten-free, quick to make, and packed with nutty flavor. Perfect for everyday snacking or holiday baking!

Ingredients

Scale

2 cups almond flour
½ cup granulated sugar (or coconut sugar)
2 egg whites
1 tsp almond extract
½ tsp vanilla extract (optional)
Pinch of salt
Sliced almonds for garnish (optional)

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix almond flour, sugar, and a pinch of salt.
In a separate bowl, lightly beat the egg whites until foamy (no need for stiff peaks).
Add the egg whites and almond extract (and vanilla, if using) to the dry ingredients. Stir until a sticky dough forms.
Scoop dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Gently flatten each ball and press a few sliced almonds on top, if desired.
Bake for 12–14 minutes, or until edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For chewier cookies, slightly underbake and let them set while cooling.
You can substitute honey or maple syrup for sugar, adjusting the dry mix slightly.
Store in an airtight container for up to 5 days or freeze for 3 months.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baked
Cuisine: American

Keywords: almond cookies recipes, soft almond cookies, chewy almond cookies, almond flour cookies, gluten-free almond cookies, easy almond cookies, dairy-free cookies, holiday almond cookies