cakes + cookies + sweets/ recipes

Magical Almond Cookies

Chewy Paleo Almond Cookies | Well and Full | #vegan #plantbased #recipe

I’m really excited to share these cookies with you guys because I’ve had them in my back pocket for a while, but wanted to test the recipe a few more times until I put it out into the world. Even if one little thing goes wrong in my trial runs, I don’t put the recipe out until it’s been perfected. Call me a perfectionist, but once you put something out on the internet it’s there forever. Even if you delete a post/photo, there’s a good chance someone’s already saved it somewhere else. So I never want to put out a bad recipe!  Ultimately, it comes down to trust. When people come here and see a recipe I’ve made, I want them to trust that it will come out well. No, not everyone may like my recipes. Different people like different things. But there’s a difference between not liking the way something tastes vs. an obvious error in a recipe. The first may not be avoidable. The second is. So that’s my two cents on the matter.

Chewy Paleo Almond Cookies | Well and Full | #vegan #plantbased #recipeChewy Paleo Almond Cookies | Well and Full | #vegan #plantbased #recipe

BUT I DIGRESS. These cookies are really flippin’ good. And magical. I say magical because I have no idea why they taste the way they do… they’re chewy and sweet and taste a bit like a brownie to me. But the main three ingredients are almond meal, coconut oil, and maple syrup. It’s magic, I say! These are super quick to whip up and are perfect for your vegan / gluten-free / cookie-loving friends. I hope you all love them as much as I do!!

Chewy Paleo Almond Cookies | Well and Full | #vegan #plantbased #recipe

Chewy Paleo Almond Cookies | Well and Full | #vegan #plantbased #recipe
4.89 from 17 votes
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Magical Almond Cookies

Chewy and sweet, these paleo almond cookies are completely addicting but deceptively healthy! Vegan, gluten-free, and paleo.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Calories 129 kcal

Ingredients

  • 2 Cups Almond Meal
  • 1/3 Cup Maple Syrup
  • 1 1/2 Tbs Coconut Oil melted
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Baking Soda
  • 1/8 Tsp Salt
  • 1 Tbs Water if needed

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine dry ingredients (almond meal, baking soda, salt). Mix well.
  3. In another bowl, combine wet ingredients (maple syrup, coconut oil, vanilla). Mix well.
  4. Fold wet ingredients into the dry and mix. The dough should be very sticky and difficult to stir. However, if the cookie dough is impossible to stir, add a maximum of 1 tbs of water.
  5. Line a baking sheet with parchment paper (this keeps the cookies from sticking!)
  6. To make cookies, shape dough into into little balls, about 1 inch in diameter. Using your hands, press down into flat disks.
  7. Place cookies down on baking sheet with enough space so they're not touching.
  8. Bake in the oven for 8 minutes (be careful - they can burn easily!!)
  9. Let cookies rest on the baking sheet out of the oven until they are cooled. It will be tempting, but they keep cooking for a little while they're on the baking sheet, so don't skip this step!

Recipe Notes

The final result should be a chewy, slightly undercooked cookie. Because there are no ingredients like eggs or butter, you don't to worry about the centers spoiling!

Sarah Aldrich | Photographer

P.S. No update on the work / life situation as of now. You guys have been so kind to check in with me. I hope for the meantime you will accept this photo of Ivy yawning in lieu of a life update ;)

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Another Story – The Head and The Heart

88 Comments

  • Reply
    Rebecca @ Strength and Sunshine
    October 18, 2015 at 7:54 pm

    The ooey gooey chewy centers look amazing!!!! Fabulous recipe for using almond meal! I never really cook with my nut flours, but this is great!

    • Reply
      Sarah
      October 18, 2015 at 9:34 pm

      Thanks girl!! :D

    • Reply
      Jackline Sassine
      August 12, 2018 at 11:22 pm

      Yum. Just made these and will definitely make again. I cooked for a little longer than 8 minutes though (about 12 minutes) and they were perfect. 🍪

      • Reply
        Sarah
        August 13, 2018 at 10:32 am

        I’m so glad you liked them, Jackline!! Thanks so much for leaving a note :)

  • Reply
    Kaylee
    October 18, 2015 at 11:38 pm

    MUST. TRY. NOW. Loving your song of the day, btw.
    & total gmta moment–just posted a similar recipe today!

    Have a great week Sarah! :)

    • Reply
      Sarah
      October 19, 2015 at 8:20 am

      I just looked at your cookies! Great minds DO think alike!! ;) Hope you have a great week too!! :D

  • Reply
    Sylvie | Roamingtaste
    October 19, 2015 at 6:04 am

    These look amazing and with such simple ingredients! Also good for you for changing your life up, its best to follow your heart and complacence has no place in such matters. Good luck.

    • Reply
      Sarah
      October 19, 2015 at 8:19 am

      Thanks Sylvie :D

  • Reply
    Abby @ The Frosted Vegan
    October 19, 2015 at 8:27 am

    WHOA. Those centers are really drawing me into these! I can’t believe it’s almond meal and a few other things, soooo I think these need to me made ASAP in my house :)

    • Reply
      Sarah
      October 19, 2015 at 11:33 am

      I know, right?! I didn’t realize almond meal could pack so much of a punch ;)

  • Reply
    Alex Caspero MA,RD (@delishknowledge)
    October 19, 2015 at 9:20 am

    I love how easy these cookies are! Gorgeous photos, I’ll be trying this one soon!

    • Reply
      Sarah
      October 19, 2015 at 11:33 am

      Thanks Alex!!! :D

  • Reply
    Leslie @ flora foodie
    October 19, 2015 at 9:59 am

    Oh my goodness, that gooey middle kills me! I can’t believe you got that beautiful gooey middle without an obscene amount of oil. Cannot WAIT to try these. :)

    • Reply
      Sarah
      October 19, 2015 at 11:34 am

      Let me know how they turn out!! :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 19, 2015 at 11:07 am

    I appreciate your perfectionism! I’ve never made a bad recipe from this blog and am SO pumped to try this magical recipe! These cookies look awesome.

    • Reply
      Sarah
      October 19, 2015 at 11:35 am

      That makes me so happy to hear, Katrina!! I really want to keep up the good standard :)

  • Reply
    Lauren Gaskill | Making Life Sweet
    October 19, 2015 at 11:35 am

    Cookies that taste like a brownie and are GF? Count me in! Pinning!

    • Reply
      Sarah
      October 19, 2015 at 2:17 pm

      Thanks girl!! ;)

  • Reply
    Alena
    October 19, 2015 at 8:10 pm

    I love the simplicity of these- yet they look soo delicious! I have all of the ingredients in my pantry so, looks like I know what I’m making for dessert this week :)

    • Reply
      Sarah
      October 19, 2015 at 8:13 pm

      Awesome!! Let me know how they turn out!! :D

  • Reply
    Tessa | Salted Plains
    October 19, 2015 at 8:42 pm

    I know what you mean about the perfectionist thing – I feel I get in my own way sometimes but I rather it be just right than not quite!

    I cannot wait to try these cookies! They sound pretty magical to me.

    • Reply
      Sarah
      October 19, 2015 at 8:55 pm

      Aww thanks girl :D

  • Reply
    Trisha
    October 20, 2015 at 11:24 am

    Oh well these look amazing!

    • Reply
      Sarah
      October 20, 2015 at 1:20 pm

      Thanks Trisha!! :D

  • Reply
    Dani @ Dani California Cooks
    October 20, 2015 at 2:41 pm

    I’ve made a similar cookie, but it had eggs and chocolate chips in it. I would LOVE to try this version!

    • Reply
      Sarah
      October 20, 2015 at 3:30 pm

      You should!! :D It’s super easy and quick to bake!

  • Reply
    Kristine | Kristine's Kitchen
    October 21, 2015 at 1:01 am

    These cookies look so soft and chewy! I’m intrigued at the ingredient list and want to give these a try. They do sound magical! :)

    • Reply
      Sarah
      October 21, 2015 at 10:10 am

      Thanks Kristine!! :D

  • Reply
    Laura
    October 31, 2015 at 11:02 am

    Absolutely delicious! Super easy and tasty! I’ll make them again and again!

    • Reply
      Sarah
      October 31, 2015 at 12:20 pm

      I’m so glad to hear you liked them Laura!! Thanks so much for stopping by :D

  • Reply
    Gingerbread People + 64 cookies and candies that make perfect edible gifts | Food Nouveau
    December 23, 2015 at 3:12 am

    […] Magical Almond Cookies […]

  • Reply
    Sharon
    February 10, 2016 at 10:06 pm

    Hi! For some reason the amount of maple syrup is coming up weirdly on my computer. How much maple syrup does this recipe call for? Thanks!!

    • Reply
      Sarah
      February 11, 2016 at 1:17 pm

      1/3 cup maple syrup! :)

      • Reply
        robin m
        December 14, 2018 at 9:40 am

        HI, the same thing is coming up on my computer. No amount for Almond Meal. How much? Making these as soon as i know :)

        • Reply
          Sarah
          December 14, 2018 at 3:56 pm

          Hi Robin, I’m sorry to hear that the amount isn’t showing up for you! The recipe calls for 2 cups almonds meal :)

  • Reply
    Jenn
    March 28, 2016 at 4:34 pm

    So I make these every week. Every. Week. They last about a day in my family. And tons of guests have marveled at them. They are my go to cookie, especially because I always have the ingredients on hand and they take about 10 minutes to make. My question is: do you know how many calories are in one cookie? Even an estimate would be fine, I’m asking merely for curiosity’s sake and not due to strict calorie counting.

    Thanks so much for the recipe!

    • Reply
      Sarah
      March 28, 2016 at 4:41 pm

      Thank you so much for leaving a note, Jenn, it made my day!! I’m so thrilled that you love these cookies :) I went on MyFitnessPal and used the recipe calculator to approximate the nutrition. The result – these cookies have about 129 calories per cookie. Thanks again for your sweet comment! :D

  • Reply
    Hayley
    May 8, 2016 at 11:32 am

    I’m not sure if I’m doing something wrong but they’re turning out very dry for me. The mixture is dry and the cookies are dry. Could it be because I’m using almond flour instead of meal? I tried adding more syrup and some water but it was still very dry.

    • Reply
      Sarah
      May 8, 2016 at 12:20 pm

      It’s probably the almond flour… it’s much more absorptive than almond meal, which would explain why the cookies are dry. Look for a courser almond meal that has the little brown flecks in it, which means it’s made from whole ground almonds. It can get confusing though because a lot of brands use the words meal and flour interchangeably. But I used this brand to make the cookies so this should work!! :D

      • Reply
        Hayley
        May 8, 2016 at 8:07 pm

        Thanks! I had made my own almond flour from making almond milk. I’ll try meal next time. In my third attempt I added a flax egg and that seemed to do the trick! :)

        • Reply
          Sarah
          May 9, 2016 at 9:30 am

          Awesome!! Thanks for leaving a note Hayley!! :D

        • Reply
          Snippett
          December 12, 2017 at 1:44 am

          I think I ran into the same thing – used my own almond flour, I have so much from making homemade almond milk and am looking for ways to use it. Dry mix and dry bleh cookies.

          • Sarah
            December 12, 2017 at 9:59 am

            Hi Snippett, I’m sorry to hear you ran into troubles :( Using flour will definitely result in a drier cookie, which is why the recipe calls for almond meal.

  • Reply
    Katie
    May 10, 2016 at 8:54 pm

    Hello! My daughter is intolerant of coconut (and I’m nursing, so I am too ;)), have you tried olive oil instead of coconut oil?

    • Reply
      Sarah
      May 10, 2016 at 9:05 pm

      I’m not sure if the coconut oil can be replaced with anything, because of its unique property of being solid at room temperature. I haven’t tried making the recipe with olive oil, but if you try it please let me know if it works!! :)

  • Reply
    Leena
    April 16, 2017 at 10:12 pm

    These were so good. We just recently learned my son has an egg sensitivity and the whole family loved these!!! Only thing I would change is the one inch diameter balls. Our cookie turned our way better flattened.

    • Reply
      Sarah
      April 17, 2017 at 9:12 am

      I’m so glad you liked the cookies, and thanks for the feedback, Leena!! :)

  • Reply
    Sara Logan
    October 27, 2017 at 1:00 pm

    oh no. these are wonderful. I should have followed directions and made them smaller… also, I want to eat all of them. I used honey, and I think I’ll stick with maple syrup next time, as they are cloyingly sweet, but I can’t stop eating them.

    • Reply
      Sarah
      October 28, 2017 at 12:18 pm

      Hey Sara!! I’m so glad you liked the cookies :) Maple syrup will definitely give a different texture and sweetness to the cookies. If you try them with the maple syrup, please let me know how you like them!! :)

  • Reply
    elisa
    December 9, 2017 at 12:26 pm

    we are snowed in without maple syrup. what do you suggest we substitute? we have everything else on hand, and no allergies. thanks!

    • Reply
      Sarah
      December 9, 2017 at 2:11 pm

      Hi Elisa! Hope you’re enjoying the snow day :) If you don’t have maple syrup, I’d try the same amount of agave syrup or pancake syrup. If you don’t have that, I’d try 1/4 cup honey thinned with 4 teaspoons water. So take your honey and water into a small bowl and whisk them vigorously until they’re fully incorporated, and the honey is “thinner” than it was before. Then use that in the recipe :) My only comment is that honey will give the cookies a different taste than maple syrup… I hope you’ll try them again with maple to see the difference! :) Best of luck, please let me know how it goes!

  • Reply
    Drora Shalev
    January 9, 2018 at 12:08 am

    Great cookies, I made crescent shape and dipped them in warm melted dark chocolate- amazing! Thanks

    • Reply
      Sarah
      January 9, 2018 at 11:53 am

      That sounds amazing, Drora! I’m so glad you liked the cookies :)

  • Reply
    Mel R
    February 11, 2018 at 5:20 pm

    Yummm!!
    I just made them. Super easy and delicious 😋

    • Reply
      Sarah
      February 11, 2018 at 7:08 pm

      I’m so glad you liked them, Mel! Thanks for leaving a note :)

  • Reply
    Anna May
    February 17, 2018 at 12:49 pm

    Hi. I am on a very healthy diet and trying now to be eggless! I have made similar to these but with eggs so cant wait to try them out Sarah. Just wondering could i make them in advance, so refrigerate the dough and make tomorrow?
    Having family over for afternoon tea and want something I can eat too!:) Will let you know how they go
    Thanks x

    • Reply
      Sarah
      February 17, 2018 at 7:27 pm

      Hi Anna! I’ve never tested this recipe by refrigerating the dough beforehand… I’d imagine you’d have to increase the cooking time by a minute or so to compensate. The best results will definitely be from making the dough right before you bake the cookies!

  • Reply
    Lauren
    February 28, 2018 at 7:19 am

    These cookies are delicious! When I gave one to my boyfriend (who can be quite picky when it comes to healthier options) his eyes lit up instantly! I was hoping to make some almond horns but wanted something vegan and I stumbled upon your recipe… I’m SO glad I did! Just the right chewy texture, these cookies are sure to be in my baking rotation. Thank you for coming up with this recipe and sharing it, Sarah!

    • Reply
      Sarah
      February 28, 2018 at 1:56 pm

      I’m so glad you liked these cookies, Lauren!! Thanks for leaving a note :)

  • Reply
    Kayla
    March 10, 2018 at 12:34 pm

    LOVE THESE COOKIES. Recently turned vegan and I love them so much. Even my family who is non vegan love them and I’m going to try to put chocolate chips and cinnamon in them next time!!!

    • Reply
      Sarah
      March 10, 2018 at 1:49 pm

      Hi Kayla, I’m so glad you like the cookies!! I bet they’ll be delicious with chocolate chips ;) Thank you so much for leaving a review!

  • Reply
    Michelle
    March 26, 2018 at 4:15 pm

    I brought these to a vegan brunch this weekend and they were awesome! So easy and yummy, I will definitely keep making these for my family as a go to recipe.

    • Reply
      Sarah
      March 27, 2018 at 1:10 pm

      Hi Michelle, I’m so glad to hear you liked the recipe!! Thanks so much for leaving a note :)

  • Reply
    kim
    April 1, 2018 at 2:24 pm

    I made these using the squeezed dry pulp leftover from making almond milk from almond flour. The flavor is so good I was eating the uncooked batter. My only problem was that no longer how long I baked them they kept the consistency of the dough. They are still yummy but really fragile. Can you suggest a way I could get them to turn out more like a cooked cookie than a disk of dough? Egg? (maybe you don’t use eggs) Also, if you have suggestions for using up almond pulp from almond milk they would be much appreciated! Thank you so much for sharing your recipes!

    • Reply
      Sarah
      April 1, 2018 at 4:55 pm

      Hi Kim! I tested these recipes exclusive with store-bought almond meal, so I can’t guarantee how they’d turn out with homemade pulp. I think using homemade can be tricky because it still retains water (more so than store-bought), so it will change the consistency of the cookies. Also could you possibly further describe what you mean by cooked cookie shape? I’m not sure what you mean :) The final form of the cookies should be disk-shaped, they’re not the type of cookies that are easily formed into other shapes. In any case, I really would recommend trying the recipe with store-bought almond meal to see the difference!! :)

      • Reply
        kim
        April 2, 2018 at 12:26 pm

        Hi Sarah, Thank you for getting back to me. You are right about the difference of almond pulp vs meal. I’m just trying to figure out how to use up the mountains of pulp I have been accumulating in my freezer from making almond milk, and thought you might have suggestions on what I could add to crisp up these cookies despite the water content. What I meant by “cooked cookie” is that my cookies remained much like the uncooked dough. The flatter I made the disks, the better the result. I will continue to experiment with your recipe as the basic, as the flavor is amazing! Thanks again! Kim

        • Reply
          Sarah
          April 2, 2018 at 10:10 pm

          Hi Kim, thanks for explaining this to me! I wonder if you could possibly toast the almond pulp in the oven to dry it out. I feel like that might make the cookies more true to their intended texture, and would be deliciously nutty too! :) Please let me know if you try this out, I’d love to hear how it goes!!

  • Reply
    kim
    April 3, 2018 at 12:45 pm

    Hi Sarah, that’s a good idea I’ll give it a try and let you know if I find something that works. I forgot to mention that I added lemon zest to 1/2 the batch that I made and really liked that variation too. I’m sure the possibilities are endless and will continue to experiment with your recipe. Thanks again!!

  • Reply
    Mary
    April 4, 2018 at 7:09 pm

    I just made these cookies and my whole family LOVED them! I love pecans so I’m wondering, would it work/be tasty to substitute some or all of the almond flour with pecan flour (ground up pecans)? Any thoughts. Thanks all!

    • Reply
      Sarah
      April 5, 2018 at 4:04 pm

      Hi Mary, I’m so glad to hear you liked the recipe! :) In regards to pecan flour, I can’t imagine it’d be that much different than almond flour. However I will say to make sure the ground pecans are more or less the same consistency as the almond flour… if the pieces are too big, the flour won’t bind. Hope this helps! :)

  • Reply
    Kelly
    May 23, 2018 at 11:17 pm

    Omg! I made these and added cinnamon-so good! It’s humid here, so my cookies were probably more soft and chewy than most peoples, but I’m ok with that😊 My only issue is that I wanted to keep eating them and had to make myself stop🤪

    • Reply
      Sarah
      May 24, 2018 at 12:37 pm

      Ooh cinnamon sounds like a great addition! I’m so glad to hear you liked the cookies, Kelly :)

  • Reply
    Susan
    July 19, 2018 at 7:38 pm

    sorry basic question…when I think of almond meal I don’t think of almond flour. I think of something that is still slightly damp from making almond milk. So which do I use almond meal or almond flour (dried)? Thank You

    • Reply
      Sarah
      July 21, 2018 at 11:33 am

      No this is actually a great question! For this recipe I used dried, store-bought almond meal. I think using almond pulp from making almond milk will result in a soggy cookie. I hope this helps! Please let me know if you have any other questions :)

  • Reply
    Jo
    September 6, 2018 at 5:08 am

    Really yummy. I added a small handful of chopped walnuts and same of currants. Delicious!

    • Reply
      Sarah
      September 6, 2018 at 11:28 am

      Walnuts and currants sound like a great addition to these cookies! Thanks so much for leaving a note :)

  • Reply
    Stacy
    September 14, 2018 at 4:47 pm

    I can’t gave honey, maple syrup, sugar, agave….can I use stevia or liquid stevia? If so, one-to-one replacement?

    Thanks

    • Reply
      Sarah
      September 15, 2018 at 3:38 pm

      Hi! I’ve never tried this recipe with stevia, so I’m not sure if that will work. I’ve never actually worked with stevia before so I don’t know what the ratio would be :( I’m sorry I can’t be more help!

  • Reply
    Danielle
    September 28, 2018 at 1:09 am

    Whattttttt absolute perfection!!!!!!!!! Sooo sooo yummy !!!!!!!!! I just made these (didn’t have maple syrup so used honey and added cinnamon ) and they are AMAZING

    • Reply
      Sarah
      September 28, 2018 at 8:46 am

      Hi Danielle, I’m so glad to hear you liked these cookies!! The addition of cinnamon sounds delicious :)

  • Reply
    Sarah Farrell
    December 2, 2018 at 3:49 pm

    Wow, these are good. Thank you! I just made them again and added about a teaspoon of cocoa powder. Yummy. I did have to add the extra water after that though.

    • Reply
      Sarah
      December 3, 2018 at 8:57 am

      I’m so glad you liked the cookies! I’ll have to try them with cocoa powder myself :)

  • Reply
    Gerry
    December 5, 2018 at 4:21 pm

    Hello,
    What’s the yield on these please? I need to make cookies for a cookie swap and the hostess is gluten free plus I already have all these ingredients so win-win! Just want to see if making one recipe will be enough. Planning to add some chocolate chips and I like the idea of cocoa powder and some cinnamon others have suggested maybe a bit of crushed walnut. Although, since it’s the first time making, I should probably stick to original recipe ;-)

    • Reply
      Sarah
      December 5, 2018 at 7:16 pm

      Hi! I actually haven’t made these cookies in a little while so I can’t remember exactly how many they yield! It’s 12 or under for sure, so if you’re going to a cookie swap I would make 2-3 batches :) I’m sorry I couldn’t be more help! I hope you like the recipe :)

  • Reply
    R.H.
    December 13, 2018 at 1:25 pm

    These cookies were so good! I thought they tasted like brownies too

    • Reply
      Sarah
      December 13, 2018 at 3:13 pm

      Right!! Very brownie-esque ;) I’m so glad you liked the recipe!!

  • Reply
    Pamela
    December 14, 2018 at 10:07 am

    Yum! Love em!

    • Reply
      Sarah
      December 14, 2018 at 3:56 pm

      I’m so glad you like the cookies! Thanks for leaving a note :)

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