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Soft Gluten Free Almond Cookies

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  • Author: Cosette's Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 9 minutes
  • Total Time: 14 minutes
  • Yield: 19 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: Cookies


These Soft Almond Cookies are naturally gluten free, refined sugar free and just a DELIGHT! They are soft and taste almost like a tender muffin top!


Units Scale
  • 2 heaping Tablespoons of coconut oil, melted (54 grams)*
  • 1/4 cup almond butter (76 grams)
  • 4 Tablespoons honey (78 grams)
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 whole large egg
  • 2 cups almond flour, or almond meal (189 grams)
  • 1/2 teaspoon salt - if your almond butter is unsalted
  • 3-4 ounces chopped dark chocolate (60-72%) + additional for topping
  • Flake salt, optional but highly recommended


  1. Preheat oven to 375 degrees Fahrenheit and set your oven rack to the center position. 
  2. Line a half sheet pan with parchment paper or silicone baking mat. Set aside.
  3. In a large microwave safe bowl, melt your coconut oil.
    • 2 heaping Tablespoons of coconut oil, melted  (54 grams)
  4. Add in your almond butter, honey, vanilla extract and baking soda and mix until smooth and combined.
    • 1/4 cup almond butter (76 grams)
    • 4 Tablespoons honey (78 grams)
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon baking soda 
  5. Add your egg and mix once again.
    • 1 whole large egg
  6. Add your almond flour + salt + chopped chocolate, fold in to combine and create a cohesive dough.
    • 2 cups almond flour, or almond meal (189 grams)
    • 1/2 teaspoon salt - if your almond butter is unsalted
    • 3.5 ounces chopped dark chocolate
  7. Using a cookie scoop, scoop about 2 Tablespoons worth of dough (about 35 grams) onto your prepared pan. I usually fit 8-10 leaving about 1.5-2" of space. These cookies won't spread much, but they will poof up. Top with additional chopped chocolate.
  8. Bake for 9 minutes until golden brown. Immediately top with flake salt, Maldon is my favorite. 
  9. Repeat for the remaining cookies. Enjoy warm! 


  • The coconut oil definitely is noticeable in the cookie and gives a coconut flavor - if you are sensitive to that, use an oil of your choice (canola, vegetable, grapeseed, avocado or olive oil)
  • Check your almond butter label to see if the ingredients contain salt, if they don't add salt to your batter. 
  • Add a teaspoon of cinnamon to your mix for a little extra flavor boost.
  • I HIGHLY recommend chopping your own chocolate vs chocolate chips - you'll get a much more chocolatey and gooier cookie. A dark chocolate bar is usually about 3.5oz and should be enough for your dough + topping.
  • I only bake 1 tray at a time to ensure the most even baking.