These Eggless Almond Cookies are buttery, nutty, slightly chewy on the edges, and soft in the center. They are simple to make and come together with just a few pantry staples. The almond flour adds a rich taste while keeping the cookies tender, and a touch of all-purpose flour helps them hold their shape beautifully.
Eggless Almond Cookies make a wonderful treat for any time of day, and are perfect with a cup of tea or coffee. Whether you're baking for your family, friends, or festive occasions, these eggless cookies will be loved by everyone.
If you want to make the cookies with only almond flour, check out this recipe for Almond Flour Chocolate Chip Cookies.
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Buttery and Soft Eggless Almond Cookies
I absolutely love cookies made with almond flour. It gives them a naturally nutty flavor and a soft, tender texture that melts in the mouth. Even though cookies are slightly thick, they stay light and buttery with every bite.
These Eggless Almond Cookies are rich yet delicate, buttery, nutty, and perfectly balanced. While almond flour is the star ingredient, a small amount of all-purpose flour helps the cookies hold their shape.
The recipe is quick, simple, and requires no chilling time-just mix, shape, and bake. You only need a few pantry staples, and you can easily customize the flavor by adding a hint of almond extract for extra nuttiness or ground cardamom for a cozy, festive touch.
To make Vegan Almond Cookies, simply substitute the butter with an equal amount of vegan butter suitable for baking. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
Why You Will Love These Cookies
- These Eggless Almond Cookies are buttery and rich, with a naturally nutty almond-flour flavor.
- The cookies have tender centers with lightly crisp, chewy edges-just the right balance of texture.
- These cookies are mainly made with almond flour, with only a little all-purpose flour.
- They are perfect for anyone avoiding eggs or looking for a simple, fail-proof cookie recipe.
- You can easily make them vegan by using dairy-free butter.
- The cookies are perfect for tea time, festive gifting, or an afternoon treat.
Ingredients and Notes
- Almond Flour: Made from finely ground blanched almonds, almond flour has a soft texture and gives these cookies their signature nutty flavor. It's finer than almond meal, resulting in tender, melt-in-the-mouth cookies.
- All-Purpose Flour: Use regular all-purpose flour for the best structure. For a gluten-free version, you can substitute it with a gluten-free all-purpose blend.
- Baking Powder: Helps the cookies rise slightly, giving them a light and soft texture.
- Salt: A pinch of salt enhances the overall flavor. Skip it if you're using salted butter.
- Butter: Use unsalted butter softened to room temperature for a rich, buttery taste. For a dairy-free or vegan option, replace it with vegan butter.
- Sugar: Light brown sugar adds a lovely caramel-like sweetness and depth of flavor. You can also use dark brown sugar or white granulated sugar, whichever you prefer.
- Vanilla: Use pure vanilla extract for the best aroma and flavor. If you like, add a few drops of almond extract to enhance the nutty taste even more.
How To Make Eggless Almond Cookies
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until well blended.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and vanilla on medium to high speed until light and fluffy.
- Reduce the mixer speed to low and add the flour mixture.
- Mix just until the dough comes together, but do not overmix.
- The dough should be soft but not sticky.
- If the dough feels dry or crumbly, add milk, one teaspoon at a time, until it reaches the right consistency.
- However, please note that I didn't need to add any milk.
- Scoop out equal portions of dough using a small cookie scoop or spoon, then roll each portion into a smooth ball.
- Arrange the dough balls on the prepared baking sheet, spacing about 2 inches apart.
- Gently press each ball to flatten slightly.
- Top the balls with sliced almonds, if you prefer.
- Bake the cookies for 13-15 minutes, until they're set and lightly golden around the edges but still soft in the center.
- The cookies will continue to firm up as they cool. For a crispier texture, bake a little longer.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Then, transfer them to a wire rack to cool completely before serving or storing.
Storing Suggestions
Due to the almond flour, these cookies will remain soft for longer and won’t dry out as quickly. They can be stored in an airtight container at room temperature for one week.
Eggless Almond Cookies also freeze well. They can be stored in a freezer-safe container or bag for up to two months.
Baking Tips For Eggless Almond Cookies
Measurements: For perfect cookies, use a kitchen scale to measure the ingredients accurately. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife. Slight variations can affect the texture of the cookies.
Butter: Butter should be softened to room temperature to help create the right cookie texture. If the butter is too cold, the dough won't mix evenly; if it's too soft, the cookies may spread too much while baking.
Almond Flour: Use finely ground blanched almond flour, not almond meal. Almond flour keeps the cookies lighter, while almond meal can make the cookies grainy and heavier.
Dough: Don't overmix; mix until everything comes together. Overmixing can make the cookies dense instead of soft and crumbly. The dough should be soft, but if it’s sticky and hard to roll into balls, chill it for 15-20 minutes.
Baking: For soft, tender cookies, bake for 13-15 minutes. If you prefer crispier cookies, bake them for an extra 2-3 minutes.
Make Vegan: This recipe can be easily adapted to make vegan almond cookies. Use vegan butter, which is best suited for baking rather than spreading. I have tried it personally, and they came out as good as the cookies with dairy butter.
More Eggless Cookies
Eggless Almond Cookies
Ingredients
- ½ cup (114g) unsalted butter, softened
- ½ cup (100g) light or dark brown sugar (or granulated sugar)
- 1 teaspoon vanilla extract
- 1½ cups (150g) almond flour
- ½ cup (60g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Sliced almonds for topping
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until well blended.1½ cups (150g) almond flour, ½ cup (60g) all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and vanilla on medium to high speed until light and fluffy.½ cup (114g) unsalted butter, softened, ½ cup (100g) light or dark brown sugar, 1 teaspoon vanilla extract
- Reduce the mixer speed to low and add the flour mixture. Mix just until the dough comes together, but do not overmix. The dough should be soft but not sticky.
- If the dough feels dry or crumbly, add milk one teaspoon at a time until it reaches the right consistency. (I didn't need to add any milk.)
- Scoop out equal portions of dough using a small cookie scoop or spoon, then roll each portion into a smooth ball.
- Arrange the dough balls on the prepared baking sheet, spacing about 2 inches apart. Gently press each ball to flatten slightly. Top the balls with sliced almonds, if you prefer.
- Bake the cookies for 13-15 minutes, until they're set and lightly golden around the edges but still soft in the center. The cookies will continue to firm up as they cool. For a crispier texture, bake a little longer.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before serving or storing.
Storing Suggestions
- Due to the almond flour, these cookies will remain soft for longer and won't dry out as quickly. They can be stored in an airtight container at room temperature for one week.
- Eggless Almond Cookies also freeze well. They can be stored in a freezer-safe container or bag for up to two months.
Notes
- Measurements: For perfect cookies, use a kitchen scale to measure the ingredients accurately. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife. Slight variations can affect the texture of the cookies.
- Butter: Butter should be softened to room temperature to help create the right cookie texture. If the butter is too cold, the dough won’t mix evenly; if it’s too soft, the cookies may spread too much while baking.
- Almond Flour: Use finely ground blanched almond flour, not almond meal. Almond flour keeps the cookies lighter, while almond meal can make the cookies grainy and heavier.
- Dough: Don’t overmix; mix until everything comes together. Overmixing can make the cookies dense instead of soft and crumbly. The dough should be soft, but if it’s sticky and hard to roll into balls, chill it for 15-20 minutes.
- Baking: For soft, tender cookies, bake for 13-15 minutes. If you prefer crispier cookies, bake them for an extra 2-3 minutes.
- Make Vegan: This recipe can be easily adapted to make vegan almond cookies. Use vegan butter, which is best suited for baking rather than spreading. I have tried it personally, and they came out as good as the cookies with dairy butter.
Thanks for coming! Let me know what you think.