Best Almond Cookies Recipe – No Flour Just Almonds

These almond cookies are incredibly simple to make using just almond meal instead of regular flour. They have a rich, nutty flavor with a perfect balance of chewy centers and slightly crisp edges.

Check out my almond cookies video recipe below to see exactly how I make these! Don’t forget to like and subscribe to my YouTube channel for more delicious and easy cookie recipes.

Why You’ll Love This Cookie Recipe

What I love most about these almond cookies is how they prove that simple recipes with only a few ingredients can create something truly special. The complex flavor and perfect texture you get from so few ingredients always surprises people.

These cookies have an amazing texture that’s different from traditional flour-based cookies. The ground almonds give them a satisfying chewiness that regular cookies often lack. Plus, they’re incredibly forgiving – I’ve made them when I was in a rush and they still turned out great.

Note: These cookies are also naturally gluten-free and dairy-free, making them perfect for people with various dietary needs.

Ingredients For Almond Cookies

For the cookie dough:

• 200g (2 cups) ground almonds/almond meal
• 100g (1/2 cup) caster sugar (fine sugar)
• 2 large egg whites
• 1/2 teaspoon almond extract
• 1 tablespoon orange zest
• 1/4 teaspoon salt

I make these cookies with this gluten-free Almond Meal Flour below (the unblanched kind). I like how the little specks of almond skin add extra flavor and make the cookies look homemade!

TAP ON IMAGE TO VIEW PRICE

Top Tip: Make your own almond meal by pulsing whole almonds in a food processor until finely ground (like coarse sand). Stop before it becomes paste-like. One cup of whole almonds yields approximately 1¼ cups almond meal.

For finishing:

• 80g (3/4 cup) almond flakes (sliced almonds)
• Powdered sugar for dusting

Note: For a holiday variation, add 1/4 teaspoon of ground cardamom or cinnamon to the dough for a warming spice note.

Almond Flour vs. Almond Meal

Almond flour and almond meal can both work in this recipe, but they’ll give you slightly different results.

Almond flour is made from blanched almonds (skins removed) and ground very finely, creating lighter-colored, more delicate cookies with a smoother texture.

Almond meal, which I’ve specified in the recipe, contains the skins and has a coarser grind, resulting in cookies with more texture, a speckled appearance, and a more pronounced almond flavor.

If using almond flour instead of meal, the cookies will bake slightly faster, so check them 2-3 minutes earlier.

You can also make your own almond meal by pulsing whole almonds in a food processor until they reach a sandy texture, stopping before they turn into butter.

Equipment Needed

• Electric mixer (hand mixer or stand mixer)
• Mixing bowl
• Measuring cups and spoons
• Kitchen scale (if measuring by weight)
• Spatula
• Baking sheet
• Parchment paper
• Wire cooling rack

Preparation Time

• Prep time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes
• Yield: 9 cookies

Step-by-Step Instructions

Before starting, make sure to preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.

Preparing the Cookie Dough

The base of these cookies comes together very quickly. We’ll start by creating a light and fluffy base with egg whites before adding our dry ingredients.

Step 1: Add 2 egg whites to a mixing bowl with 100g of caster sugar. Mix with an electric mixer on medium speed for 1-2 minutes until the mixture becomes frothy and slightly thickened.

I like to add the sugar in 2 parts because I find it mixes more evenly this way. Caster sugar works best because its finer grains dissolve quickly, but regular granulated sugar will work fine too. You’ll know the mixture is ready when it looks pale and holds a soft shape when you lift the beaters.

Step 2: Add 1/4 teaspoon of salt and 1 tablespoon of orange zest to the egg white mixture. Mix for about 5-10 seconds on low speed just to combine everything.

Top Tip: For the best flavor balance, use freshly zested orange rather than pre-packaged zest. The essential oils in fresh zest are much more potent and aromatic.

Step 3: Add 1/2 teaspoon of almond extract and 200g of ground almonds (almond meal). Use a spatula to fold in the almond meal until it’s fully mixed with the egg white mixture.

The dough will become thick and somewhat sticky. Make sure to scrape the bottom and sides of the bowl as you fold to get everything evenly combined.

Note: If your dough seems too wet, you can add an additional tablespoon of almond meal. The consistency should be sticky but moldable.

Shaping the Cookies

Now, let’s shape our cookies and add texture with almond flakes.

Step 4: Drizzle a bit of oil on your hands (any neutral oil works) and then roll the dough into balls about the size of a golf ball.

The oil prevents the sticky dough from clinging to your fingers, making it much easier to shape the cookies. This recipe should make about 9 good-sized cookies.

Step 5: Gently roll each dough ball in almond flakes to coat the outside. Press the flakes lightly into the dough so they stick well.

Step 6: Place each cookie on the prepared baking sheet, leaving about 2 inches between them.

Top Tip: If your almond flakes aren’t sticking well, you can lightly press the dough ball with your palm to make the surface a bit tacky before rolling in the flakes.

Baking and Finishing

The final stage transforms our dough into beautiful almond meal cookies with the perfect texture.

Step 7: Bake in the preheated oven at 170°C (340°F) for about 20 minutes until your kitchen smells amazing and the edges of the cookies and almond flakes are a bit golden brown.

The cookies themselves should still be soft in the middle when you take them out of the oven. They will firm up as they cool, but will maintain that perfect chewy center.

Keep an eye on them during the last few minutes as the almond flakes can quickly go from perfectly toasted to overdone.

Step 8: Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Once cooled, dust lightly with powdered sugar for an elegant finish.

Related Recipe: If you like this almond meal cookie recipe, check out my traditional Nankhatai shortbread recipe, topped with roasted almonds – it uses regular flour but has that same wonderful nutty flavor that goes so well with a cup of tea or coffee.

Storage and Make-Ahead Tips

These almond cookies store beautifully, making them perfect for preparing ahead of time.

• Store in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• The dough can be refrigerated for up to 24 hours before baking. Let it come to room temperature for about 15 minutes before shaping.

Common Questions and Troubleshooting

Can I use almond flour instead of almond meal?
Yes, you can use almond flour, though the texture may be slightly different. Almond flour is typically made from blanched almonds (skins removed) and is more finely ground than almond meal. Your cookies might be a bit lighter in color and texture.

Why did my cookies spread too much?
If your cookies spread too much during baking, your egg white mixture might not have been whipped enough. Make sure it’s frothy and slightly thickened before adding the other ingredients.

Can I add chocolate chips or dried fruit?
Absolutely! Fold in about 1/3 cup of mini chocolate chips, chopped dried cherries, or cranberries along with the almond meal for a delicious variation.

Did You Know? Almond meal cookies like these are popular in many Mediterranean countries, especially in Italy and Spain, where they’re often served with coffee or dessert wine.

Variations to Try

I’ve experimented with several variations of this almond cookies recipe over time:

Lemon Almond Cookies

Replace the orange zest with lemon zest and add 1/2 teaspoon of lemon extract instead of almond extract for a bright, citrusy cookie.

Chocolate Dipped

After the cookies have completely cooled, dip half of each cookie in melted dark or milk chocolate and place on parchment paper until the chocolate sets.

Spiced Almond Cookies

Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the dough for a warming, spiced version perfect for fall and winter.

More Cookie Recipes You’ll Love

Here are some other cookie recipes on my YouTube channel you might love:

• Soft and Chewy Peanut Butter Cookies – Just 3 Ingredients (perfect for busy weeknights!)
• Buttery Tutti Frutti Cookies (Karachi Biscuits) – These colorful treats are always a hit
• The BEST Coconut Cookies Recipe for Beginners – super easy and so tropical

Have you tried making almond cookies before? Let me know if you have any questions about this recipe, or leave a comment about how yours turned out. I love hearing your baking stories!