Almond Cookies

0 from 0 votes

Dec 19, 2025

This post may contain affiliate links. See my disclosure policy.

These Almond Cookies are ready in 30 minutes and are packed with sweet almond flavor. Easy, one bowl recipe, and perfect with your favorite latte!

Why You’ll Love This Recipe

These almond cookies are easy to make with just a few simple ingredients, no dough chilling and barely any cooling time, perfect when the holidays are hectic and time is short.

They’re reminiscent of Italian Amaretti cookies, but less chewy since they’re naturally sweetened with just 1/3 cup maple syrup instead of a full cup of sugar. Because of that, you’ll want to store them ventilated so they stay soft without getting soggy.

Almond cookies with almond flour are naturally gluten-free and perfect for everyone, look delicate and elegant on a Christmas cookie platter, and pair beautifully with a cozy caffe latte.

Ingredients for Almond Cookies

Almond flour, egg, maple syrup, vanilla, baking soda, salt, almond extract, sliced almonds, powdered sugar.

Almond flour: Finely ground almond flour gives these gluten-free cookies a soft, crumbly texture and rich almond flavor. Store-bought or homemade works. Almond meal will make them slightly darker and grainier.
Egg: For binding the ingredients together.
Maple syrup: As a sweetener. Honey works too.
Vanilla extract: I like to use pure vanilla extract, not imitation.
Almond extract: A little adds a big boost of nutty, almond flavor.
Baking soda: Helps the cookies rise and gives them a light, tender texture.
Salt: To enhance the almond flavor.
Sliced almonds: For a nice crunch and a pretty finishing touch. You can leave them off or use chopped hazelnuts, pecans or pistachios instead.
Powdered sugar: I like to sprinkle a little on top for extra sweetness and a festive, homemade touch.

How to Make Almond Cookies

Preheat your oven to 350 F and line a large baking sheet with parchment paper.

Mix wet ingredients: In a large bowl, whisk together the egg, maple syrup, vanilla, almond extract, baking soda, and salt.
Add almond flour: Fold in the almond flour with a spatula until a soft cookie dough forms.
Shape the cookies: Scoop the dough into small balls, place them on the baking sheet, and gently press into little discs. Top each cookie with a few sliced almonds.
Bake and finish: Bake for about 12 minutes, until the edges just start to look golden brown. Let them cool for 10 minutes, then transfer to a platter and dust with powdered sugar. Enjoy!

Tips for Best Results

Tips and tricks for this almond cookie recipe.

Use a scoop: It keeps them all the same size so they bake evenly.
If dough is too sticky: You can add a few tablespoons of almond flour.
Cookies don’t spread: I got 18 small cookies from this batch. You can bake in batches if needed to avoid overcrowding and ensure they cook evenly.
Don’t overbake: They should be just starting to brown at the edges. Overbaking will make them lose their soft texture.
Let cookies cool: They’re soft and fragile when warm, so keep them on the tray until they’ve fully set.

Three almond cookies served with caffe latte.

Variations

Chocolate drizzle: Drizzle melted dark or white chocolate on top once cooled.
Citrus twist: Add a little lemon or orange zest to the dough for a bright flavor.
Spiced: Mix in a pinch of cinnamon, cardamom, or nutmeg for a warm, cozy touch.
Whole almond topping: Press a whole almond into the center of each cookie before baking.
Jam-filled: Make a small indentation in the center before baking and fill with your favorite jam.
Simple glaze: Mix powdered sugar with a little milk or almond milk and a splash of vanilla, then drizzle over cooled cookies for a sweet, shiny finish.