35+ Delicious Gluten-Free Almond Cookie Recipes You Need to Try

If you’re on the hunt for the perfect gluten-free treat, you’re in for a real treat!

Almond cookies are a classic favorite that can be made in so many delightful ways, and the best part?

They’re naturally gluten-free!

Whether you’re baking for a special occasion or simply craving a sweet snack, we’ve rounded up over 35 mouthwatering almond cookie recipes that cater to a variety of tastes and textures.

From crispy and crunchy to soft and chewy, these almond-infused cookies will be a hit with anyone, gluten-free or not.

So grab your mixing bowls and get ready to bake these irresistible almond cookies.

35+ Delicious Gluten-Free Almond Cookie Recipes You Need to Try

With these 35+ gluten-free almond cookie recipes, there’s something for every taste and every occasion.

Whether you prefer your cookies crispy, chewy, or filled with a special twist, almond cookies are a versatile and delicious way to satisfy your sweet cravings without the gluten.

So go ahead, get creative, and try out a few (or all!) of these recipes.

You’ll soon have a batch of irresistible cookies that everyone will love – no gluten necessary!

Chewy Almond Flour Cookies

These chewy almond flour cookies are rich and buttery with a soft, melt-in-your-mouth texture. Perfect for those looking for a gluten-free treat with a nutty flavor, they’re also easy to make and require just a few ingredients.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well.
3. In a separate bowl, cream the softened butter and coconut sugar together until smooth and fluffy.
4. Add the egg and vanilla extract to the butter-sugar mixture and mix until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, leaving about 2 inches of space between each cookie.
7. Flatten the balls slightly with your fingers or the back of a spoon.
8. Bake for 8-10 minutes, or until the edges are golden brown.Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These chewy almond flour cookies offer a delightful, subtly sweet flavor with a satisfying texture. The combination of almond flour and coconut flour gives them the perfect balance of richness and lightness, while the coconut sugar adds a slight caramel-like sweetness. With the simplicity of the ingredients, these cookies are a great gluten-free option for anyone craving a quick and easy treat.

Almond Joy-Inspired Cookies

Inspired by the classic Almond Joy candy bar, these cookies feature a delicious combination of almonds, coconut, and chocolate. They are gluten-free, rich, and indulgent—perfect for any chocolate lover.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup coconut sugar
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened cocoa powder
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/2 cup dark chocolate chips
• 12 whole almonds (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, shredded coconut, cocoa powder, coconut sugar, baking soda, and salt. Stir well to combine.
3. In a separate bowl, whisk the egg and vanilla extract. Add the wet ingredients to the dry mixture, and then pour in the honey or maple syrup. Stir until the dough comes together.
4. Gently fold in the dark chocolate chips.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, pressing down slightly to flatten each cookie.
6. Place one whole almond on top of each cookie.
7. Bake for 10-12 minutes or until the edges are firm and golden.Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These Almond Joy-inspired cookies combine the best elements of chocolate, almond, and coconut into one delicious gluten-free bite. The dark chocolate chips add a rich, slightly bitter taste that pairs wonderfully with the sweetness of the honey and coconut. With a crunchy almond on top, each bite is a satisfying experience. These cookies are a great option for satisfying a chocolate craving while keeping things gluten-free.

Almond Biscotti

This gluten-free almond biscotti recipe gives you a traditional Italian treat that’s crispy, crunchy, and perfect for dipping into a cup of coffee or tea. Made with almond flour and almond slices, these biscotti are full of nutty flavor and texture.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup coconut sugar
• 1/2 cup sliced almonds
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, coconut sugar, vanilla extract, and almond extract.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. Fold in the sliced almonds, making sure they are evenly distributed throughout the dough.
6. Divide the dough in half and shape each portion into a log, about 1 inch thick, on the baking sheet.
7. Bake for 20-25 minutes, or until the logs are golden and firm.
8. Remove from the oven and let cool for 10 minutes.
9. Slice the logs into 1/2-inch thick pieces using a serrated knife. Place the slices back on the baking sheet and bake for an additional 10-12 minutes to crisp them up.Let the biscotti cool completely before serving.

These gluten-free almond biscotti are perfect for anyone looking to enjoy a crispy, nutty treat with their favorite beverage. The combination of almond flour and sliced almonds gives these biscotti a lovely almond flavor that’s enhanced by the hint of vanilla and almond extract. While the initial bake gives them a soft texture, the second baking step makes them wonderfully crisp. Dunk them in coffee or tea for the full experience—these biscotti are an elegant and delicious snack.

Almond Coconut Macaroons

These almond coconut macaroons are a sweet and chewy treat that combines the richness of almonds with the natural sweetness of coconut. They are naturally gluten-free, making them a perfect option for anyone looking for a dessert that’s both delicious and dietary-friendly.

Ingredients:

• 2 cups shredded unsweetened coconut
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup slivered almonds (for topping, optional)

Instructions:

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, almond flour, and salt.
3. In a separate bowl, whisk the egg whites until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Add the honey or maple syrup and vanilla extract to the mixture and stir gently to combine.
6. Scoop tablespoon-sized portions of dough onto the baking sheet, shaping them into little mounds.
7. Optionally, top each macaroon with a few slivered almonds for extra texture.
8. Bake for 12-15 minutes, or until the macaroons are golden brown around the edges.Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These almond coconut macaroons are a delightful combination of chewy coconut and smooth almond flour, all sweetened naturally with honey or maple syrup. They’re simple to prepare and have an irresistible texture that’s both soft and slightly crunchy on the outside. With minimal ingredients and a sweet, nutty flavor, these macaroons are perfect for those following a gluten-free diet but craving something satisfying and sweet.

Almond Butter Cookies

These almond butter cookies are thick, soft, and packed with rich almond flavor. They come together in just a few minutes and require no flour at all, making them a fantastic gluten-free cookie option.

Ingredients:

• 1 cup almond butter (smooth or chunky)
• 1/4 cup coconut sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/4 cup chopped almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond butter, coconut sugar, egg, vanilla extract, baking soda, and salt until smooth.
3. If desired, fold in the chopped almonds for added crunch.
4. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet.
5. Flatten each ball slightly with a fork, creating a crisscross pattern.
6. Bake for 8-10 minutes or until the edges are lightly golden.
7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These almond butter cookies have a wonderfully soft and chewy texture, with the almond butter providing a rich, nutty flavor in every bite. The addition of coconut sugar gives them just the right amount of sweetness without being overpowering. The chopped almonds, though optional, add a nice crunch to balance the soft texture of the cookies. These almond butter cookies are a great gluten-free treat that’s sure to satisfy your cookie cravings.

Almond Flour Shortbread Cookies

These almond flour shortbread cookies are buttery, crumbly, and melt in your mouth. They’re a gluten-free version of the classic shortbread, perfect for enjoying with a cup of tea or coffee.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup unsalted butter, softened
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, coconut flour, and salt.
3. In a separate bowl, beat the softened butter and coconut sugar together until creamy.
4. Add the vanilla extract and continue to mix until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
6. Roll out the dough between two sheets of parchment paper to about 1/4 inch thick.
7. Use cookie cutters to shape the dough into your desired shapes, then transfer them to the baking sheet.
8. Bake for 8-10 minutes, or until the edges are golden brown.Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These almond flour shortbread cookies have the perfect crumbly texture, enhanced by the richness of butter and the nutty flavor of almond flour. The addition of coconut flour gives them a light and delicate texture, while the coconut sugar adds a subtle caramel sweetness. These cookies are ideal for anyone who loves traditional shortbread but wants a gluten-free version that’s equally indulgent and satisfying.

Almond Chocolate Chip Cookies

These almond chocolate chip cookies are a gluten-free twist on the classic favorite. The combination of almond flour and dark chocolate chips creates a delicious, slightly nutty cookie that’s crispy on the outside and chewy on the inside.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, beat the softened butter and coconut sugar until creamy.
4. Add the maple syrup, egg, and vanilla extract to the butter mixture, and mix until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
6. Fold in the dark chocolate chips.
7. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten each cookie slightly with the back of a spoon.
9. Bake for 10-12 minutes or until the edges are golden.Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These almond chocolate chip cookies are the perfect balance of rich chocolate and nutty almond flavor. The almond flour gives them a delightful texture, while the dark chocolate chips add a touch of indulgence. With the combination of coconut sugar and maple syrup, these cookies have a natural sweetness that perfectly complements the chocolate. These cookies are a gluten-free delight that’s sure to be loved by anyone who enjoys a classic chocolate chip treat.

Almond Pecan Cookies

These almond pecan cookies are a delightful combination of crunchy pecans and smooth almond flour, making them a perfect gluten-free snack for nut lovers. The addition of vanilla and a hint of cinnamon enhances their flavor, making them the ideal treat to enjoy any time of day.

Ingredients:

• 2 cups almond flour
• 1/2 cup chopped pecans
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1/4 teaspoon baking soda

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, baking soda, cinnamon, and salt.
3. In a separate bowl, cream the softened butter and coconut sugar until smooth.
4. Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
6. Fold in the chopped pecans.
7. Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the baking sheet.
8. Flatten each cookie slightly with the back of a spoon.
9. Bake for 10-12 minutes or until the edges are golden brown.Let the cookies cool for a few minutes before transferring to a wire rack.

These almond pecan cookies are rich, nutty, and full of flavor. The combination of almond flour and pecans creates a satisfying crunch, while the touch of cinnamon adds a warm, comforting note. The coconut sugar and butter lend the cookies a rich sweetness that enhances the natural flavors of the nuts. These cookies are a great choice for anyone looking for a gluten-free, nut-filled treat that’s both delicious and satisfying.

Almond Chia Seed Cookies

These almond chia seed cookies are a nutritious and delicious gluten-free treat that incorporates the benefits of chia seeds with the rich flavor of almond flour. They are packed with healthy fats, fiber, and protein, making them a perfect snack for any time of day.

Ingredients:

• 2 cups almond flour
• 1/4 cup chia seeds
• 1/4 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, chia seeds, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, coconut sugar, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
6. Flatten each ball with the back of a spoon.
7. Bake for 10-12 minutes or until the cookies are golden brown around the edges.Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These almond chia seed cookies are not only gluten-free but also packed with nutrients. Chia seeds add a slight crunch while offering a dose of omega-3 fatty acids, fiber, and protein. The almond flour gives the cookies a rich, nutty flavor and a satisfying texture. They’re a great snack for anyone looking to enjoy a healthy and wholesome treat.

Almond Date Cookies

These almond date cookies are naturally sweetened with dates, making them a healthier alternative to traditional cookies. With their chewy texture and rich almond flavor, they’re a great gluten-free treat for anyone who loves the combination of dates and nuts.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup pitted dates, finely chopped
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gently fold in the chopped dates.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon.
8. Bake for 8-10 minutes or until the cookies are golden brown.Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These almond date cookies are sweetened naturally with dates, which provide a rich, caramel-like flavor and a chewy texture. The almond flour keeps the cookies gluten-free while adding a nutty depth of flavor. They are a great option for those who prefer cookies without refined sugars but still crave a sweet treat.

Almond Lemon Cookies

These almond lemon cookies offer a refreshing burst of citrus paired with the nutty flavor of almond flour. With a light and crispy texture, they’re the perfect gluten-free option for anyone who loves a combination of sweet and tart flavors.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup lemon juice (freshly squeezed)
• 1 teaspoon lemon zest
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, cream the softened butter and add the egg, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
6. Flatten each ball slightly with the back of a spoon.
7. Bake for 8-10 minutes or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These almond lemon cookies are a delightful balance of nutty and tangy flavors. The almond flour provides a smooth, rich base, while the lemon juice and zest give them a refreshing citrus kick. These cookies are a great option for anyone craving a light, gluten-free treat with a bit of zest.

Almond Pumpkin Spice Cookies

These almond pumpkin spice cookies are the perfect gluten-free fall treat, with the warm, cozy flavors of pumpkin spice and the richness of almond flour. They’re soft, moist, and full of flavor, making them a great way to enjoy the season’s best spices.

Ingredients:

• 2 cups almond flour
• 1/4 cup pumpkin puree
• 1/4 cup coconut sugar
• 1 large egg
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, baking soda, salt, and pumpkin pie spice.
3. In a separate bowl, whisk together the pumpkin puree, coconut sugar, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, spacing them about 2 inches apart.
6. Flatten each cookie slightly with the back of a spoon.
7. Bake for 10-12 minutes or until the edges are golden.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These almond pumpkin spice cookies are a perfect gluten-free treat for autumn. The almond flour gives them a soft, slightly crumbly texture, while the pumpkin puree adds moisture and a subtle sweetness. The pumpkin pie spice brings out the warm flavors of cinnamon, nutmeg, and cloves, making these cookies a comforting and delicious snack for the season.

Almond Ginger Cookies

These almond ginger cookies are a bold, flavorful gluten-free treat with a perfect balance of sweet and spicy. The combination of almond flour and fresh ginger creates a warm, aromatic flavor profile that’s sure to satisfy any cookie craving.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, baking soda, salt, and ground ginger.
3. In a separate bowl, cream the softened butter and coconut sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
7. Flatten each ball slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These almond ginger cookies have a unique and flavorful kick thanks to the fresh ginger, paired with the nutty richness of almond flour. The coconut sugar gives them a mild sweetness that balances perfectly with the spiciness of the ginger. These cookies are a great option for anyone looking for a gluten-free treat with a bit of heat and warmth.

Almond Cinnamon Swirl Cookies

These almond cinnamon swirl cookies combine the nutty richness of almond flour with the warm, comforting flavor of cinnamon. The swirl of cinnamon sugar creates a beautiful, sweet finish, making these cookies an indulgent yet gluten-free treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, baking soda, salt, and cinnamon.
3. In a separate bowl, cream the softened butter and coconut sugar until smooth and fluffy.
4. Add the egg and vanilla extract, mixing until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. In a small bowl, mix the remaining cinnamon and coconut sugar.
7. Roll out the dough between two sheets of parchment paper to about 1/4 inch thick. Sprinkle the cinnamon-sugar mixture evenly over the dough.
8. Roll the dough into a log and slice into 1/2-inch thick pieces.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These almond cinnamon swirl cookies are the perfect balance of sweetness and spice. The almond flour provides a soft, rich base, while the cinnamon sugar swirl adds an aromatic, slightly crunchy finish. These cookies are an excellent choice for anyone looking for a gluten-free, indulgent treat with a comforting, warm flavor.

Almond Raspberry Thumbprint Cookies

These almond raspberry thumbprint cookies are a delightful combination of sweet raspberry jam and the nutty richness of almond flour. The cookies are gluten-free, making them a perfect treat for those who are gluten-sensitive but still want to enjoy a classic dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/4 cup raspberry jam (or any other jam of your choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, cream the softened butter and vanilla extract together until smooth.
4. Add the egg and continue mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
7. Use your thumb to create a small indentation in the center of each cookie.
8. Fill each indentation with a teaspoon of raspberry jam.
9. Bake for 10-12 minutes or until the edges are golden brown.Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These almond raspberry thumbprint cookies have the perfect balance of sweetness from the raspberry jam and the rich, nutty flavor from the almond flour. The soft, slightly chewy texture pairs beautifully with the smooth, fruity jam. These cookies are a lovely gluten-free option for anyone who enjoys a fruity, indulgent treat.

Almond Mocha Cookies

These almond mocha cookies are a flavorful combination of rich coffee, smooth chocolate, and nutty almond flour. Perfect for coffee lovers, they offer a slight caffeine kick along with the satisfying crunch and flavor of almonds.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon instant coffee granules
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, dissolve the instant coffee granules in 1 tablespoon of hot water.
3. In a medium bowl, combine the almond flour, cocoa powder, baking soda, and salt.
4. In a separate bowl, cream the softened butter and coconut sugar until smooth.
5. Add the egg, vanilla extract, and dissolved coffee mixture to the butter and sugar, mixing until well combined.
6. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
7. If desired, fold in the dark chocolate chips for an extra indulgent touch.
8. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet.
9. Flatten each ball slightly with the back of a spoon.
10. Bake for 10-12 minutes, or until the edges are firm and slightly golden.Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These almond mocha cookies are a perfect treat for anyone who enjoys the bold flavors of coffee and chocolate. The almond flour creates a rich, nutty base, while the cocoa powder and instant coffee offer a deep, mocha flavor. The optional dark chocolate chips make these cookies even more indulgent. These gluten-free cookies are a delightful pick-me-up for coffee lovers.

Almond Apricot Cookies

These almond apricot cookies are a light and flavorful gluten-free treat that combines the nutty taste of almonds with the sweet, slightly tangy flavor of dried apricots. The result is a chewy, satisfying cookie that’s perfect for a snack or dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup dried apricots, finely chopped
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, cream the softened butter and coconut sugar until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, mixing until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Gently fold in the chopped dried apricots.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
8. Flatten each ball slightly with the back of a spoon.
9. Bake for 10-12 minutes or until golden brown around the edges.Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These almond apricot cookies have a chewy texture thanks to the dried apricots, and the almond flour gives them a rich, nutty flavor. The coconut sugar adds just the right amount of sweetness, while the apricots bring a fruity touch. These gluten-free cookies are a great option for anyone who enjoys the combination of nuts and fruit in their treats.

Almond Banana Cookies

These almond banana cookies are a healthy, naturally sweetened option for anyone looking for a gluten-free treat. With the natural sweetness of ripe bananas and the richness of almond flour, these cookies are soft and flavorful.

Ingredients:

• 2 cups almond flour
• 1 ripe banana, mashed
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, cinnamon, and salt.
3. In a separate bowl, cream the softened butter and coconut sugar until smooth.
4. Add the mashed banana, egg, and vanilla extract to the butter mixture, mixing until fully combined.
5. Gradually add the dry ingredients to the wet mixture and stir until the dough forms.
6. If desired, fold in the dark chocolate chips.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
8. Flatten each ball slightly with the back of a spoon.
9. Bake for 10-12 minutes or until the edges are golden brown.Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These almond banana cookies are soft, chewy, and naturally sweetened by the ripe banana. The almond flour gives them a rich texture, while the cinnamon adds a warm, comforting flavor. The optional dark chocolate chips add an extra layer of indulgence. These cookies are a great option for anyone looking for a gluten-free snack that’s both healthy and delicious.

Almond Cranberry Cookies

These almond cranberry cookies are a perfect gluten-free treat with a balance of tart cranberries and the rich, nutty flavor of almond flour. They are a wonderful option for the holiday season or any time you’re craving a fruity, nutty cookie.

Ingredients:

• 2 cups almond flour
• 1/2 cup dried cranberries, chopped
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, cream the softened butter and coconut sugar together until smooth.
4. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients and stir until a dough forms.
6. Gently fold in the chopped dried cranberries.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet, spacing them about 2 inches apart.
8. Flatten each ball slightly with the back of a spoon.
9. Bake for 10-12 minutes or until the edges are golden.Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These almond cranberry cookies have a wonderful balance of tart and sweet flavors, with the chewy cranberries complementing the rich almond flour. The coconut sugar adds a subtle sweetness, while the butter gives the cookies a smooth, rich texture. These cookies are a great gluten-free option for anyone who loves a combination of fruity and nutty flavors in their treats.

Almond Apple Cinnamon Cookies

These almond apple cinnamon cookies are a comforting, gluten-free treat perfect for fall or anytime you want a warm, sweet snack. The combination of fresh apples, cinnamon, and almond flour creates a chewy, flavorful cookie.

Ingredients:

• 2 cups almond flour
• 1/2 cup diced apple (peeled)
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, ground cinnamon, and salt.
3. In a separate bowl, cream the softened butter and coconut sugar together until light and fluffy.
4. Add the egg and vanilla extract, mixing until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
6. Gently fold in the diced apples.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet.
8. Flatten each ball slightly with the back of a spoon.
9. Bake for 10-12 minutes or until golden brown around the edges.Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These almond apple cinnamon cookies are soft, chewy, and full of comforting flavors. The diced apples add natural sweetness and moisture to the cookies, while the almond flour provides a rich, nutty base. The cinnamon adds warmth and depth to the flavor profile, making these cookies perfect for a cozy treat.

Note: More recipes are coming soon