32+ Irresistible Gluten Free Almond Flour Cookie Recipes You’ll Love

If you’re someone who loves indulging in sweet treats but is mindful of gluten, you’re in for a treat!

Almond flour cookies are the perfect solution, offering a delightful texture and rich flavor without the gluten. Whether you’re following a gluten-free diet due to health reasons or simply looking for a more wholesome alternative to traditional cookies, almond flour is an excellent choice.

Not only is it low in carbs, but it’s also packed with nutrients like protein, healthy fats, and fiber. In this post, we’ve gathered over 32 gluten-free almond flour cookie recipes that are sure to satisfy your sweet tooth.

From chewy chocolate chip cookies to decadent almond butter cookies, there’s something for everyone.

So grab your mixing bowls and get ready to bake!

32+ Irresistible Gluten Free Almond Flour Cookie Recipes You’ll Love

With these 32+ gluten-free almond flour cookie recipes, you’ll never have to miss out on a delicious treat again. Whether you’re craving a classic cookie or looking to experiment with new flavors, almond flour makes baking both easy and satisfying.

These recipes are a great way to enjoy cookies that fit within your dietary needs, and they’re perfect for sharing with friends and family.

So, the next time you’re in the mood for a sweet snack, try one of these almond flour cookie recipes and enjoy the perfect bite—gluten-free and guilt-free!

Almond Flour Chocolate Chip Cookies

These gluten-free chocolate chip cookies are a crowd-pleaser, offering a rich, chewy texture and the sweet burst of chocolate in every bite. The almond flour base ensures that these cookies are soft yet perfectly crisp on the edges, making them an ideal treat for any occasion.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, and salt.
3. In another bowl, whisk the egg, melted butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Gently fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and roll into balls. Place them on the baking sheet, spacing them about 2 inches apart.
7. Flatten each dough ball slightly with your fingers or a fork.
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 them to a wire rack to cool completely.

These almond flour chocolate chip cookies are irresistibly soft and chewy with the perfect balance of sweetness and richness. The coconut sugar lends a lovely caramel flavor that complements the chocolate chips beautifully. If you enjoy a more textured cookie, you can experiment by adding a handful of chopped nuts like walnuts or pecans.

Almond Flour Lemon Cookies

These bright and refreshing almond flour lemon cookies are the perfect balance of tangy and sweet. Their delicate crumb and citrusy flavor make them ideal for a springtime treat or when you’re in need of a light dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup maple syrup
• 1/4 cup unsalted butter (melted)
• 1 large egg
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup powdered sugar (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, baking soda, and salt.
3. In another bowl, combine maple syrup, melted butter, egg, lemon zest, lemon juice, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
6. Flatten each ball slightly with the back of a spoon.
7. Bake for 10-12 minutes or until the edges begin to turn golden brown.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Once cooled, dust the cookies lightly with powdered sugar for a finishing touch.

The tanginess from the lemon zest and juice adds a burst of freshness that contrasts beautifully with the almond flour base. These cookies are light yet flavorful, and their slightly crispy edges and soft centers make them a favorite for lemon lovers. You can adjust the sweetness by adding more or less maple syrup based on your preference.

Almond Flour Snickerdoodle Cookies

These gluten-free snickerdoodle cookies are perfectly spiced with cinnamon and coated in a cinnamon-sugar mixture. The almond flour creates a deliciously soft and chewy texture, making them an irresistible treat.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 2 tbsp cinnamon (for coating)
• 2 tbsp coconut sugar (for coating)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, baking soda, cream of tartar, and salt.
3. In another bowl, cream together the softened butter, coconut sugar, egg, and vanilla extract until smooth and fluffy.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. In a small bowl, mix the cinnamon and coconut sugar for the coating.
6. Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
7. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 8-10 minutes or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour snickerdoodles are soft and chewy with just the right amount of cinnamon warmth. The cinnamon-sugar coating gives them a delightful crunch while enhancing the sweet-spicy flavor. Perfect for any season, these cookies are sure to be a hit whether enjoyed with a cup of tea or as an after-dinner treat.

Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are a rich, nutty treat that combines the goodness of peanut butter with the soft, chewy texture of almond flour. They’re simple to make, naturally gluten-free, and satisfy any peanut butter lover’s craving.

Ingredients:

• 1 cup almond flour
• 1 cup natural peanut butter
• 1/4 cup coconut sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, baking soda, and salt.
3. In another bowl, mix together peanut butter, coconut sugar, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. If desired, fold in chocolate chips for an extra indulgence.
6. Roll the dough into 1-inch balls and place them on the baking sheet. Flatten each ball slightly with a fork, creating a crisscross pattern.
7. Bake for 8-10 minutes, until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These peanut butter cookies are irresistibly soft, with a slightly crispy edge and that signature peanut butter flavor. The almond flour provides a nice balance to the richness of the peanut butter, and the addition of chocolate chips makes them even more delicious. For a twist, try using almond butter or cashew butter in place of peanut butter.

Almond Flour Coconut Macaroons

These coconut macaroons are chewy, sweet, and lightly toasted on the outside, while remaining soft and coconut-packed on the inside. The almond flour adds a subtle nutty flavor that complements the coconut perfectly.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup honey or maple syrup
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together shredded coconut, almond flour, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form.
4. Gently fold the egg whites into the coconut-almond flour mixture.
5. Add honey or maple syrup and vanilla extract and stir until everything is well combined.
6. Scoop tablespoon-sized portions of the mixture and form into small mounds on the baking sheet.
7. Bake for 12-15 minutes or until the macaroons are golden brown on the edges.
8. If using chocolate, melt the chocolate chips and drizzle over the cooled macaroons for an extra indulgence.

These coconut macaroons have a wonderful chewy texture, and the almond flour gives them an extra layer of flavor. The sweetness from the honey or maple syrup is perfectly balanced by the coconut’s natural flavor. For chocolate lovers, the drizzle of dark chocolate takes them to the next level. These macaroons are perfect for any coconut fan or as a light dessert.

Almond Flour Gingerbread Cookies

These almond flour gingerbread cookies are wonderfully spiced, fragrant, and just the right amount of sweet. The deep flavors of ginger, cinnamon, and nutmeg make them a perfect treat for the holidays or any cozy occasion.

Ingredients:

• 2 cups almond flour
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/4 cup molasses
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 1 tsp vanilla extract

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 almond flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, combine molasses, coconut sugar, melted butter, egg, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Roll the dough between two pieces of parchment paper to about 1/4 inch thick.
6. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
7. Bake for 8-10 minutes or until the edges are firm and golden.
8. Allow the cookies to cool completely on a wire rack before decorating if desired.

These gingerbread cookies are bursting with warm, aromatic spices, and their almond flour base gives them a soft, slightly crumbly texture. The molasses adds a deep richness that complements the spices, making these cookies perfect for the holiday season or anytime you want a cozy, flavorful treat.

Almond Flour Raspberry Thumbprint Cookies

These raspberry thumbprint cookies are a beautiful combination of almond flour’s rich flavor and sweet raspberry jam. Their delicate crumb and jam center create a delightful bite that’s perfect for an afternoon snack or a special treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup raspberry jam

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, coconut sugar, baking soda, and salt.
3. In another bowl, cream together the softened butter, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Roll the dough into 1-inch balls and place them on the baking sheet.
6. Use your thumb to create an indentation in the center of each cookie.
7. Fill the indentation with a small spoonful of raspberry jam.
8. Bake for 8-10 minutes, or until the edges are golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

The combination of almond flour and raspberry jam creates a sweet, tart, and nutty cookie with every bite. The soft, chewy texture of the cookie contrasts nicely with the gooey jam center, making these thumbprint cookies an irresistible treat. You can also try other fruit preserves, like apricot or strawberry, for a different twist.

Almond Flour Cinnamon Roll Cookies

These cinnamon roll cookies are a decadent gluten-free dessert that combines the flavors of a classic cinnamon roll in a bite-sized cookie. Soft and chewy with a sweet cinnamon-sugar filling, these cookies are perfect for a special breakfast or dessert.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• 1/4 cup coconut flour (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond flour, coconut sugar, cinnamon, and salt.
3. In another bowl, cream together the softened butter, egg, vanilla extract, and maple syrup until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Roll the dough into a log and slice into 1/2-inch thick rounds.
6. Roll each round in coconut flour to give a nice finish.
7. Place the slices on the prepared baking sheet and bake for 10-12 minutes, or until golden brown.
8. Allow the cookies to cool before serving.

These almond flour cinnamon roll cookies offer the warm, comforting flavors of cinnamon rolls but in a convenient, gluten-free cookie form. Their sweet, slightly crispy exterior and soft interior make them an excellent treat for anyone who loves cinnamon-flavored desserts.

Almond Flour Pumpkin Spice Cookies

These pumpkin spice cookies are perfect for fall, with the warm, spiced flavors of pumpkin pie. Almond flour gives them a tender, soft texture, while the pumpkin adds moisture and a subtle sweetness that’s balanced by the warming spices.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/4 tsp 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 almond flour, coconut sugar, pumpkin pie spice, baking soda, and salt.
3. In another bowl, mix together pumpkin puree, softened butter, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the cookies are firm and golden brown on the edges.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These almond flour pumpkin spice cookies are soft, moist, and perfectly spiced, with the pumpkin adding a rich flavor that makes them feel extra cozy. Whether you’re in the mood for something to enjoy with a cup of tea or need a festive treat for the fall season, these cookies will hit the spot.

Almond Flour Dark Chocolate Brownie Cookies

If you love brownies and cookies, these dark chocolate brownie cookies will be your new favorite. They have a fudgy texture, rich chocolate flavor, and a slight crispiness on the edges.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 cup coconut sugar
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 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 almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk the coconut sugar, melted butter, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the dark chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each dough ball slightly with your fingers.
8. Bake for 8-10 minutes, or until the cookies are set around the edges but still soft in the center.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These dark chocolate brownie cookies offer the best of both worlds—fudgy like a brownie but shaped like a cookie. The rich chocolate flavor and chewy texture make them perfect for any chocolate lover. You can even top them with a drizzle of melted chocolate for an extra indulgence!

Almond Flour Salted Caramel Cookies

These almond flour salted caramel cookies have a perfect balance of sweet and salty, with a rich caramel flavor. The almond flour base provides a light texture, while the sea salt on top adds a delightful contrast to the sweetness.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup unsalted butter (melted)
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• Sea salt flakes (for topping)

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 almond flour, baking soda, and salt.
3. In another bowl, combine coconut sugar, melted butter, maple syrup, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet.
6. Flatten each dough ball slightly with your fingers.
7. Sprinkle a few sea salt flakes on top of each cookie.
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 to cool completely.

The salted caramel flavor in these cookies is mouthwatering, with the perfect combination of sweet, savory, and nutty from the almond flour. The sea salt flakes on top add an extra layer of flavor that elevates these cookies to a whole new level. They’re the perfect treat for those who love the contrast of salty and sweet.

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Almond Flour Oatmeal Raisin Cookies

These almond flour oatmeal raisin cookies offer the comforting flavors of a classic oatmeal cookie, with the nutty richness of almond flour. They’re soft, chewy, and loaded with raisins and a hint of cinnamon.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup gluten-free oats
• 1/2 cup coconut sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, oats, cinnamon, baking soda, and salt.
3. In another bowl, cream together the softened butter, coconut sugar, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the raisins.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the cookies are golden brown on the edges.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These oatmeal raisin cookies are chewy and full of flavor, with the added richness of almond flour and a slight crunch from the oats. The raisins provide bursts of sweetness that balance the warm cinnamon spice. Perfect for breakfast or as an afternoon snack!

Almond Flour Cherry Almond Cookies

These almond flour cherry almond cookies are a delightful combination of tart cherries and crunchy almonds. The almond flour creates a soft base that lets the fruit and nuts shine through in every bite.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chopped dried cherries
• 1/2 cup chopped almonds

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 almond flour, baking soda, and salt.
3. In another bowl, cream together the softened butter, coconut sugar, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the dried cherries and chopped almonds.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with your fingers.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These cherry almond cookies are packed with a chewy texture and crunchy almonds that contrast beautifully with the tart cherries. The almond flour provides a mild nutty flavor that complements the fruit and nuts, making these cookies a delightful treat for any occasion.

Almond Flour Chocolate Mint Cookies

These almond flour chocolate mint cookies are rich, indulgent, and perfect for chocolate lovers who also enjoy a fresh minty twist. The combination of dark chocolate and mint is both refreshing and decadent.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 tsp peppermint extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 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 almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine coconut sugar, melted butter, eggs, and peppermint extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the dark chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with your fingers.
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 chocolate mint cookies are a delightful treat with a fresh mint flavor and rich, fudgy chocolate base. The almond flour adds a soft texture, while the peppermint extract gives them a cool, refreshing finish. These are perfect for mint lovers or anyone who wants a decadent treat with a touch of freshness!

Almond Flour Lemon Poppy Seed Cookies

These almond flour lemon poppy seed cookies are light, tangy, and packed with the refreshing flavors of lemon zest and poppy seeds. The almond flour creates a delicate texture that perfectly complements the bright citrus notes.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp poppy seeds
• 1/2 tsp baking soda
• 1/4 tsp salt

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 almond flour, baking soda, and salt.
3. In another bowl, cream together the softened butter, coconut sugar, egg, vanilla extract, lemon zest, and lemon juice until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the poppy seeds.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 8-10 minutes, or until the cookies are lightly golden around the edges.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These lemon poppy seed cookies are a zesty treat with a perfect balance of citrusy brightness and nutty almond flour flavor. The addition of poppy seeds adds a delightful crunch, making them a refreshing snack or a light dessert. They’re perfect for summer or whenever you need a burst of flavor!

Almond Flour Chocolate Coconut Cookies

These almond flour chocolate coconut cookies are a dreamy combination of chocolate and coconut flavors, with a hint of almond flour that adds richness and tenderness. The coconut gives them a chewy texture, while the dark chocolate chips add indulgence.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 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, combine almond flour, shredded coconut, and salt.
3. In another bowl, whisk together the coconut sugar, melted butter, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the dark chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 8-10 minutes, or until the cookies are golden brown on the edges.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These chocolate coconut cookies are rich and chewy, with the perfect balance of chocolate, coconut, and almond flavors. The dark chocolate chips melt into the cookies for an indulgent experience, while the coconut adds texture. These cookies are great for anyone who loves coconut or chocolate-based desserts!

Almond Flour Cranberry Orange Cookies

These almond flour cranberry orange cookies are bursting with flavor, featuring tart cranberries and a refreshing hint of orange. The almond flour provides a tender, crumbly texture that complements the bright citrus and tangy berries.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1 tbsp fresh orange juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine almond flour, baking soda, and salt.
3. In another bowl, cream together the softened butter, coconut sugar, egg, vanilla extract, orange zest, and orange juice until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the dried cranberries.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

These cranberry orange cookies are a perfect balance of sweet, tart, and citrusy flavors. The almond flour base creates a melt-in-your-mouth texture that pairs perfectly with the fruity cranberries and refreshing orange. They’re a delightful holiday cookie or a bright treat for any time of year.

Almond Flour Apple Cinnamon Cookies

These almond flour apple cinnamon cookies are warm and comforting, with the perfect combination of cinnamon-spiced apple chunks and nutty almond flour. The almond flour makes them tender, while the apple chunks add a sweet and juicy bite.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (softened)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup peeled and diced apple (about 1 small apple)
• 1/4 tsp baking soda

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 almond flour, cinnamon, baking soda, and salt.
3. In another bowl, cream together the softened butter, coconut sugar, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the diced apple.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 10-12 minutes, or until the cookies are golden brown and set around the edges.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These apple cinnamon cookies are perfect for autumn, with warm spices and tender bites of apple. The almond flour adds a lovely richness that pairs beautifully with the cinnamon and apple. These cookies are a fantastic way to enjoy the flavors of the season in a gluten-free treat!

Almond Flour Mocha Cookies

For coffee and chocolate lovers, these almond flour mocha cookies deliver the perfect balance of deep coffee flavor, rich cocoa, and a chewy texture. They’re a great pick-me-up for any time of day.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (melted)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp instant coffee granules (or espresso powder)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 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 almond flour, cocoa powder, baking soda, salt, and instant coffee granules.
3. In another bowl, cream together the coconut sugar, melted butter, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the dark chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with the back of a spoon.
8. Bake for 8-10 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 mocha cookies are rich, decadent, and full of coffee flavor, with a deep chocolatey base that is balanced by the coffee’s boldness. The almond flour keeps them soft and chewy, making these cookies an ideal treat for anyone who loves the combination of chocolate and coffee.

Almond Flour S’mores Cookies

These almond flour s’mores cookies bring all the classic flavors of the campfire favorite to a cookie form. With the crispy, gooey marshmallow, chocolate chunks, and almond flour base, they’re a nostalgic, gluten-free treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 1/2 cup mini marshmallows
• 1/2 cup graham cracker crumbs (gluten-free)

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 almond flour, graham cracker crumbs, baking soda, and salt.
3. In another bowl, cream together the melted butter, coconut sugar, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the mini chocolate chips and mini marshmallows.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten each dough ball slightly with your fingers.
8. Bake for 8-10 minutes, or until the cookies are lightly golden around the edges.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These s’mores cookies are a deliciously gooey treat with the comforting flavors of chocolate, marshmallow, and graham cracker. The almond flour gives them a rich base, while the marshmallows and chocolate add that iconic s’mores experience. Perfect for a camping-themed snack or any chocolate lover!

Note: More recipes are coming soon