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.
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!!
Magical Almond Cookies
Ingredients
- 2 Cups Store-Bought 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
- Preheat oven to 350 degrees F.
- In a bowl, combine dry ingredients (almond meal, baking soda, salt). Mix well.
- In another bowl, combine wet ingredients (maple syrup, coconut oil, vanilla). Mix well.
- 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.
- Line a baking sheet with parchment paper (this keeps the cookies from sticking!)
- To make cookies, shape dough into into little balls, about 1 inch in diameter. Using your hands, press down into flat disks.
- Place cookies down on baking sheet with enough space so they're not touching.
- Bake in the oven for 8-10 minutes (be careful - they can burn easily!!)
- Let cookies rest on the baking sheet out of the oven until they are cooled COMPLETELY. It will be tempting, but they keep cooking for a little while they're on the baking sheet, so don't skip this step!
Notes
- For this recipe, use store-bought 100% dry almond meal. DO NOT use almond meal from making almond milk unless it is 100% dry and moisture-free. If you use homemade almond meal that is not completely dry, the excess water content prevents the cookies from holding together.
- 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!
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 ;)
159 Comments
Rebecca @ Strength and Sunshine
October 18, 2015 at 7:54 pmThe ooey gooey chewy centers look amazing!!!! Fabulous recipe for using almond meal! I never really cook with my nut flours, but this is great!
Sarah
October 18, 2015 at 9:34 pmThanks girl!! :D
Jackline Sassine
August 12, 2018 at 11:22 pmYum. 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. 🍪
Sarah
August 13, 2018 at 10:32 amI’m so glad you liked them, Jackline!! Thanks so much for leaving a note :)
Kaylee
October 18, 2015 at 11:38 pmMUST. TRY. NOW. Loving your song of the day, btw.
& total gmta moment–just posted a similar recipe today!
Have a great week Sarah! :)
Sarah
October 19, 2015 at 8:20 amI just looked at your cookies! Great minds DO think alike!! ;) Hope you have a great week too!! :D
Irene
April 10, 2019 at 2:59 pmWorked even better than I expected! The second time around I added a little extra syrup and coconut oil and I think they come out even better. And I added almond extract to bring out the almond flavor!
Sarah
April 11, 2019 at 8:40 amHi Irene, I’m so glad to hear you liked the recipe! I love the sound of almond extract in these cookies :) Thanks so much for leaving a review!
Sonia Ferguson
January 1, 2020 at 1:09 amCan I use rice syrup in place of maple syrup.
Sarah
January 1, 2020 at 3:51 pmHi Sonia, I’ve never worked with rice syrup before so I’m not sure if it would work for this recipe. If it’s a similar consistently and sweetness level as maple syrup, it might be worth a try! :)
Jess
July 11, 2019 at 2:07 amWow! Best cookies ever! Hard not them all at once. 😃
Sarah
July 14, 2019 at 1:02 pmI’m so glad you liked the cookies, Jess! Thanks so much for leaving a review! :)
Catherine
July 24, 2019 at 2:07 pmStill loving these. You NEED to try the almond extract next time you make them (see my post from January 5, 2019!).
Because they’re so addictive and I live alone, I started making single serving cookies in these tiny iron skillets I have and popping them into the toaster oven to bake. All about moderation!
Sarah
July 26, 2019 at 1:57 pmI will definitely try them out with almond extract, I love marzipan and almond-y desserts so this would be a win for me! Thanks so much for leaving this review :)
Sylvie | Roamingtaste
October 19, 2015 at 6:04 amThese 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.
Sarah
October 19, 2015 at 8:19 amThanks Sylvie :D
Abby @ The Frosted Vegan
October 19, 2015 at 8:27 amWHOA. 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 :)
Sarah
October 19, 2015 at 11:33 amI know, right?! I didn’t realize almond meal could pack so much of a punch ;)
Alex Caspero MA,RD (@delishknowledge)
October 19, 2015 at 9:20 amI love how easy these cookies are! Gorgeous photos, I’ll be trying this one soon!
Sarah
October 19, 2015 at 11:33 amThanks Alex!!! :D
Leslie @ flora foodie
October 19, 2015 at 9:59 amOh 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. :)
Sarah
October 19, 2015 at 11:34 amLet me know how they turn out!! :)
Katrina @ Warm Vanilla Sugar
October 19, 2015 at 11:07 amI 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.
Sarah
October 19, 2015 at 11:35 amThat makes me so happy to hear, Katrina!! I really want to keep up the good standard :)
Lauren Gaskill | Making Life Sweet
October 19, 2015 at 11:35 amCookies that taste like a brownie and are GF? Count me in! Pinning!
Sarah
October 19, 2015 at 2:17 pmThanks girl!! ;)
Alena
October 19, 2015 at 8:10 pmI 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 :)
Sarah
October 19, 2015 at 8:13 pmAwesome!! Let me know how they turn out!! :D
Tessa | Salted Plains
October 19, 2015 at 8:42 pmI 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.
Sarah
October 19, 2015 at 8:55 pmAww thanks girl :D
Trisha
October 20, 2015 at 11:24 amOh well these look amazing!
Sarah
October 20, 2015 at 1:20 pmThanks Trisha!! :D
Dani @ Dani California Cooks
October 20, 2015 at 2:41 pmI’ve made a similar cookie, but it had eggs and chocolate chips in it. I would LOVE to try this version!
Sarah
October 20, 2015 at 3:30 pmYou should!! :D It’s super easy and quick to bake!
Kristine | Kristine's Kitchen
October 21, 2015 at 1:01 amThese cookies look so soft and chewy! I’m intrigued at the ingredient list and want to give these a try. They do sound magical! :)
Sarah
October 21, 2015 at 10:10 amThanks Kristine!! :D
Laura
October 31, 2015 at 11:02 amAbsolutely delicious! Super easy and tasty! I’ll make them again and again!
Sarah
October 31, 2015 at 12:20 pmI’m so glad to hear you liked them Laura!! Thanks so much for stopping by :D
Gingerbread People + 64 cookies and candies that make perfect edible gifts | Food Nouveau
December 23, 2015 at 3:12 am[…] Magical Almond Cookies […]
Sharon
February 10, 2016 at 10:06 pmHi! 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!!
Sarah
February 11, 2016 at 1:17 pm1/3 cup maple syrup! :)
robin m
December 14, 2018 at 9:40 amHI, the same thing is coming up on my computer. No amount for Almond Meal. How much? Making these as soon as i know :)
Sarah
December 14, 2018 at 3:56 pmHi Robin, I’m sorry to hear that the amount isn’t showing up for you! The recipe calls for 2 cups almonds meal :)
Dee
January 9, 2019 at 11:48 pmHi,
I’m looking for a way to recycle some almond meal used in making almond milk at home. Do you suggest I wait until the almond meal dries before using in this recipe?
Sarah
January 10, 2019 at 3:22 pmHi Dee! I would absolutely recommend that the almond meal dry completely before making this recipe. I made these cookies with store-bought almond meal, so I can’t vouch to how it will work with homemade meal. However, multiple readers have made this recipe with homemade meal and reported back with positive results, so I hope it works out well for you too :)
Jenn
March 28, 2016 at 4:34 pmSo 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!
Sarah
March 28, 2016 at 4:41 pmThank 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
Hayley
May 8, 2016 at 11:32 amI’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.
Sarah
May 8, 2016 at 12:20 pmIt’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
Hayley
May 8, 2016 at 8:07 pmThanks! 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! :)
Sarah
May 9, 2016 at 9:30 amAwesome!! Thanks for leaving a note Hayley!! :D
Snippett
December 12, 2017 at 1:44 amI 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 amHi 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.
Katie
May 10, 2016 at 8:54 pmHello! My daughter is intolerant of coconut (and I’m nursing, so I am too ;)), have you tried olive oil instead of coconut oil?
Sarah
May 10, 2016 at 9:05 pmI’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!! :)
Leena
April 16, 2017 at 10:12 pmThese 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.
Sarah
April 17, 2017 at 9:12 amI’m so glad you liked the cookies, and thanks for the feedback, Leena!! :)
Sara Logan
October 27, 2017 at 1:00 pmoh 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.
Sarah
October 28, 2017 at 12:18 pmHey 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!! :)
elisa
December 9, 2017 at 12:26 pmwe are snowed in without maple syrup. what do you suggest we substitute? we have everything else on hand, and no allergies. thanks!
Sarah
December 9, 2017 at 2:11 pmHi 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!
Drora Shalev
January 9, 2018 at 12:08 amGreat cookies, I made crescent shape and dipped them in warm melted dark chocolate- amazing! Thanks
Sarah
January 9, 2018 at 11:53 amThat sounds amazing, Drora! I’m so glad you liked the cookies :)
Mel R
February 11, 2018 at 5:20 pmYummm!!
I just made them. Super easy and delicious 😋
Sarah
February 11, 2018 at 7:08 pmI’m so glad you liked them, Mel! Thanks for leaving a note :)
Anna May
February 17, 2018 at 12:49 pmHi. 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
Sarah
February 17, 2018 at 7:27 pmHi 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!
Lauren
February 28, 2018 at 7:19 amThese 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!
Sarah
February 28, 2018 at 1:56 pmI’m so glad you liked these cookies, Lauren!! Thanks for leaving a note :)
Kayla
March 10, 2018 at 12:34 pmLOVE 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!!!
Sarah
March 10, 2018 at 1:49 pmHi 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!
Michelle
March 26, 2018 at 4:15 pmI 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.
Sarah
March 27, 2018 at 1:10 pmHi Michelle, I’m so glad to hear you liked the recipe!! Thanks so much for leaving a note :)
kim
April 1, 2018 at 2:24 pmI 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!
Sarah
April 1, 2018 at 4:55 pmHi 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!! :)
kim
April 2, 2018 at 12:26 pmHi 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
Sarah
April 2, 2018 at 10:10 pmHi 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!!
kim
April 3, 2018 at 12:45 pmHi 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!!
Mary
April 4, 2018 at 7:09 pmI 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!
Sarah
April 5, 2018 at 4:04 pmHi 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! :)
Kelly
May 23, 2018 at 11:17 pmOmg! 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🤪
Sarah
May 24, 2018 at 12:37 pmOoh cinnamon sounds like a great addition! I’m so glad to hear you liked the cookies, Kelly :)
Susan
July 19, 2018 at 7:38 pmsorry 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
Sarah
July 21, 2018 at 11:33 amNo 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 :)
Jo
September 6, 2018 at 5:08 amReally yummy. I added a small handful of chopped walnuts and same of currants. Delicious!
Sarah
September 6, 2018 at 11:28 amWalnuts and currants sound like a great addition to these cookies! Thanks so much for leaving a note :)
Stacy
September 14, 2018 at 4:47 pmI can’t gave honey, maple syrup, sugar, agave….can I use stevia or liquid stevia? If so, one-to-one replacement?
Thanks
Sarah
September 15, 2018 at 3:38 pmHi! 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!
Danielle
September 28, 2018 at 1:09 amWhattttttt absolute perfection!!!!!!!!! Sooo sooo yummy !!!!!!!!! I just made these (didn’t have maple syrup so used honey and added cinnamon ) and they are AMAZING
Sarah
September 28, 2018 at 8:46 amHi Danielle, I’m so glad to hear you liked these cookies!! The addition of cinnamon sounds delicious :)
Sarah Farrell
December 2, 2018 at 3:49 pmWow, 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.
Sarah
December 3, 2018 at 8:57 amI’m so glad you liked the cookies! I’ll have to try them with cocoa powder myself :)
Gerry
December 5, 2018 at 4:21 pmHello,
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 ;-)
Sarah
December 5, 2018 at 7:16 pmHi! 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 :)
R.H.
December 13, 2018 at 1:25 pmThese cookies were so good! I thought they tasted like brownies too
Sarah
December 13, 2018 at 3:13 pmRight!! Very brownie-esque ;) I’m so glad you liked the recipe!!
Pamela
December 14, 2018 at 10:07 amYum! Love em!
Sarah
December 14, 2018 at 3:56 pmI’m so glad you like the cookies! Thanks for leaving a note :)
Patricia Duggan
December 31, 2018 at 3:09 pmSO delicious!!! Added a couple tablespoons of semi sweet chocolate chips. YUM!
Sarah
January 1, 2019 at 6:10 pmI’m so glad you liked these cookies Patricia!! Thank you for leaving a note :)
Catherine
January 5, 2019 at 12:58 pmI had some almond meal in my freezer that has been there for awhile, so I wanted to use it up. I Googled recipes – general recipes – and this one popped up. It so happened I always have those ingredients on hand, so I whipped up a batch in no time. Incredibly easy, INSANELY delicious! My addition was 2 small drops of almond extract. Remember toasted almond ice cream bars – that had sort of a crumb coating over them? Yeah. Sent insanely delicious right over the edge for me!
Sarah
January 5, 2019 at 6:08 pmOoh almond extract sounds delicious in these cookies, I’ll have to try that myself! Thanks so much for leaving a note, I’m so glad to hear you liked the cookies!!
JB
January 6, 2019 at 7:53 pmI am obsessed with these! I made them using Almond flour, about 1 and 1/3 cups
They are the perfect treat!
Sarah
January 6, 2019 at 9:13 pmI’m so glad you liked the cookies! Thanks so much for leaving a note :)
Eugenia
January 27, 2019 at 7:12 pmAwesome cookies! So quick and easy! I literally made them while cooking two other dishes at the same time. The taste reminds me of macarons (without the suspiciously bright colours made from who knows what!). Will definitely make again and experiment with a variety of flavours suggested in comments (cinnamon, lemon zest, cocoa powder, etc.) It’s a find. Thank you, Sarah!
Sarah
January 28, 2019 at 10:18 amHi Eugenia, I’m so glad to hear you liked these cookies! They remind me of macarons too :) Thanks so much for leaving note!
Brianna Rettig
January 28, 2019 at 4:12 pmHave you ever tried this with a date paste in place of the maple syrup?
Sarah
January 29, 2019 at 4:08 pmHi Brianna, I have not tried this with date paste! I don’t think it would work in this recipe because it has a very different consistency than maple syrup.
Kathy
February 2, 2019 at 6:52 pmJust made a batch after trying to find a cookie recipe using almond meal that i had in my cupboard . These are sooo good. May try with cinnamon or half dipped in dark chocolate next time as definitely will be a next time!
Sarah
February 3, 2019 at 8:14 amHi Kathy, I’m so glad to hear you liked this cookie recipe! Thank you for leaving me a review, I really appreciate it :)
Mrs. B
March 20, 2019 at 5:02 pmThese cookies are delicious!!! I would rate them a 10 if I could! I had some almond meal I did not know what to do with and trusty Google brought me to this recipe. At first bite, I knew these were meant for me (shhh… I ate seven of them in one day) They are great as is, but next time I think I may mix in a chopped nut and some shredded coconut. Thank you for sharing this recipe and introducing me to my new fave cookie! Oh, and they were very simple to make.
Sarah
March 20, 2019 at 5:51 pmI’m so glad to hear you liked these cookies!! These would be super tasty with some coconut for sure ;) Thanks so much for leaving a review, I really appreciate it!
Meg Mert
March 24, 2019 at 10:11 pmDid not harden, left them in double the time and still came out shapeless and crumbling
Sarah
March 25, 2019 at 9:54 amHi Meg, I’m so sorry to hear these cookies didn’t work out for you. Can you possibly provide any more detail about what happened? I was curious if you used leftover almond pulp from making almond milk, because that would explain why they didn’t harden.
Lizanne D'souza
April 13, 2019 at 9:38 amAwesome is the first word when I make and taste the cookies. I read the recipe and thought let me try it. It was so good and delicious. Hubby too loved it. Thanks for the lovely recipe dear😊
Sarah
April 15, 2019 at 8:24 amI’m so glad to hear you liked the recipe, Lizanne!! Thank you for leaving a review, I really appreciate it :)
Lizanne D'souza
April 15, 2019 at 8:43 amUr welcome! Im soon gonna make another batch to distribute among friends. The first batch i made got over too quickly 😋
Sarah
April 15, 2019 at 9:10 amI hope you friends like the cookies too :)
Lizanne D'souza
April 15, 2019 at 9:28 amYes they surely will as they seen the picture of the cookies and have asked to try it😊
pat
April 22, 2019 at 4:45 pmmine are blobs of goo
Sarah
April 23, 2019 at 9:54 amHi Pat, I’m so sorry to hear that the recipe didn’t work out for you! I know that every oven is different, so I wonder if an increased baking time would help.
Hannah Ghasri
May 4, 2019 at 7:46 pmThese cookies are so delicious and beautifully simple! I made them for my family, and my father absolutely loved them (he said they are the best cookies he has ever had) and they remind him of home, so that made my heart happy. I added walnuts and coconut for the second batch, so yummy. I love love the recipes on your blog!
Sarah
May 5, 2019 at 1:38 pmHi Hannah, I am so glad to hear that you and your family liked the recipe!! Hearing a review like this makes my day :) Thank you so much for leaving a note!
Madison
May 30, 2019 at 10:23 pmHi Sarah. :-) I made these for the cast/crew of Charlie & The Chocolate Factory in Sydney. (had to satisfy GF, Vegan, DF, Paleo, etc.) Perfect! They devoured them in seconds!!! I’ve just made them again this morning (for my house only this time) and they turned out looking even better than my first batch. I left them in a little longer (about 10-11 mins) instead of the suggested 8 in your recipe. Ovens vary, of course. ;-) Delicious! Yummy! Truly scrumptious! Thanks heaps for sharing this! xx Mad
Sarah
May 31, 2019 at 10:46 amHi Madison, I’m so thrilled to hear you liked this recipe! It’s super cool that you made it for your cast, I used to do musical theater in high school so I love that!! :) Thanks so much for leaving a review!
Cat
June 20, 2019 at 2:17 pmSarah, can we turn this delicious cookie to a ginger snap?
Sarah
June 21, 2019 at 2:27 pmI’m not super familiar with baking modifications, but I don’t see why you couldn’t add some ginger and other spices to make it a gingersnap! :) If you try it, please let me know how it goes!!
Sunny
June 24, 2019 at 8:27 pmHi Sarah, The cookies were amazing. But I didn’t have baking soda. I rolled em’ into lil’ balls and they didn’t flatten. COOKIE BALLS?
Does the baking soda have anything to do with the flattening of the cookie?
Thanks, Sunny.
Sarah
June 25, 2019 at 7:11 pmHi Sunny, I’m so sorry to hear the cookies didn’t flatten for you! I’m not the most proficient baker, so I’m not sure why that happened. Did you change anything else about the recipe? (I.e. use homemade almond pulp instead of almond meal?) Also, was the coconut oil melted prior to mixing it with the rest of the dough? Any details you can provide will help me troubleshoot :)
Summer
June 26, 2019 at 10:13 amHi Sarah, I’m Summer, I’m Sunny’s sister, and I am the baker in my family. The reason I used the name “sunny” Is because my computer crashed so I had to use my brother’s computer. Anyways, I used the “Trader Joe’s Just Almond Meal.” Which is a baking and breading meal.
https://www.wickedspatula.com/23-paleo-items-you-have-to-buy-at-trader-joes/ It’s #10 on this list.
Um, so yes my mom did help me melt the coconut oil until it was a clear liquid. I did use honey instead of maple syrup. And I left out Baking Soda ’cause i don’t have any. But my WHOLE FAMILY loves the recipe, especially my mom and brother who have allergies to gluten. I make a big batch, put it in the fridge and my mom sneaks and eats like, HALF of the raw dough lol.
Please tell me if baking soda is a necessity
~Thanks, Summer~
Summer
June 26, 2019 at 10:17 amAlso, when i made the cookies yesterday, I forgot to preheat the oven so my parents put it in the oven for more time. The dough was burnt but still underbaked
Sarah
June 26, 2019 at 1:36 pmHi Summer, thank you for providing this feedback! Honey will definitely change the consistency of these cookies because it is much thicker than maple syrup. Also, putting the cookies in an oven that has not been pre-heated will also affect how the cookies spread. Please let me know if you try making the recipe as directed, I’d love to know what you think :)
Conscientious cooking (I) – Everything is Connected
July 8, 2019 at 9:44 pm[…] meal cookie (Almost Magical Cookies recipe) I only made one quarter of a nut milk recipe with a yield of 1 cup of fresh cashew milk and was […]
dana
September 16, 2019 at 11:21 pmhello…what are the carbs on these cookies???? KETO friendly?
Sarah
September 18, 2019 at 8:43 amHi Dana, I don’t know much about the keto diet so I’m not 100% sure, but I don’t think maple syrup is keto so unfortunately these cookies would not be keto.
Gina
October 31, 2019 at 10:05 pmSo utterly confused 🤷♀️ I used real Almond Meal left over from homemade Almond Milk. What almond meal are referring too? My cookies fell apart and would hold shape at all.
Sarah
November 1, 2019 at 2:44 pmHi Gina, I’m so sorry this happened! Unless your homemade almond meal was completely dried after using it to make almond milk, the excess water content is what caused the cookies to fall apart. This recipe is meant to be made using 100% dry almond meal (I’ve updated the recipe to be more clear about this!). Trader Joe’s has a great almond meal that I recommend!
Gina
November 1, 2019 at 4:33 pmHi, thanks for the reply. It was completely dry. Baked at 200 for 3 hours to ensure it was dried out. Then stored for about 3-4 days prior to attempting to bake cookies. They still tasted delicious just didn’t hold shape. I check out the Trader Joe’s meal. Thx!
Sarah
November 3, 2019 at 8:04 amHi Gina, that’s so weird! Again, I’m really sorry that happened!
Edgar
November 5, 2019 at 4:44 pmHi Sarah, I wonder whether I can substitute the coconut oil with something else? The recipe looks great, and as a budding bake I’d like to try it, without the coconut oil if possible
Sarah
November 6, 2019 at 8:04 amHi Edgar, thanks for reaching out! I would not recommend trying these cookies without coconut oil. Coconut oil is a unique plant-based oil that has a specific saturated fat content that helps these cookies hold their shape. I don’t think using a different oil would work, I’m sorry!
Lorraine Kehoe
November 26, 2019 at 5:11 pmHi love these cookies altho mine didn’t look as nice as yours. I would like to know if you think these could be frozen at all.
Sarah
November 27, 2019 at 8:26 amHi Lorraine, I’m glad you like the cookies! I think the cookies could be frozen for up to a month, but I’m not sure the texture would be too great after thawing. Let me know how it works out!
Noory
November 28, 2019 at 7:38 amLovely Recipe. I used 1/2 a cup of coconut flour and 1 1/2 cup of Almond flour and it turned out super moist and delicious. The coconut also added a bit of additional flavour.
Sarah
December 1, 2019 at 2:34 pmI love that idea! :) Thanks so much for leaving a review!
Jackie
December 22, 2019 at 12:06 amMy whole family loves these!!
Do you know how long they last or best way to store them? Planning on making them for presents
Thanks!
Sarah
December 26, 2019 at 11:03 amI’m so glad you like the cookies! However I’m not sure these would be the best to give for presents, they can get a little soft when stored. They would last about 3-4 days in an airtight container. Hope this helps!
lou
March 31, 2020 at 9:46 amHey, these look delicious, unfortunately i just made these but they didn’t hold together, any advice on what i did wrong to make the dough stick together more.
Thanks!
Sarah
April 2, 2020 at 9:50 amHey Lou! I’m sorry these didn’t work out for you! Did you make any substitutions in the recipe? Did you use homemade almond flour? Any information you can give would be helpful! :)
Carol
September 21, 2020 at 11:04 amThese worked amazingly well. I used them as the cookie in a number cookie cake for my sister’s 50th. The cookie held its shape very well and was delicious.
Sarah
September 27, 2020 at 9:01 pmThat’s awesome! I’m so glad they worked out for you :)
Michelle
January 10, 2021 at 4:50 amThese are amazing! Thank you! My 13 year old son decided for the new year to give up processed food and processed sugar so I’ve been searching for some lovely treats & stumbled on your page. The whole family smashed these. I’ll be making these again & look at some of your other recipes
Sarah
January 14, 2021 at 12:16 pmI’m so glad you and your family liked these cookies! Thanks for leaving a review!
Pamela
May 2, 2021 at 6:18 pmSpot on and delicious. I added a tablespoon of rose water with an almond on top. The client loved them. Your notes about the meal are very helpful. Thank you!
Sarah
May 8, 2021 at 2:38 pmSo glad you liked the recipe! :)
Parlee Suzanne Teague
June 24, 2021 at 2:44 pmThis is a great one. And here’s a riff: for a friend that can’t eat almonds, I made it with cashew flour and they came out just as great. I add almond flavoring along with the vanilla, cause I LOVE almonds. Thanks!
Sarah
June 29, 2021 at 6:03 pmOhhh that’s such an interesting idea! Did you make your own cashew flour, or did you buy it?
Jan’s Vegan Recipes
June 27, 2021 at 8:26 pmThese came out so good!!! Thank you for such wonderful recipe!
Sarah
June 30, 2021 at 10:49 amI’m so glad you liked them! :)