Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free &amp; vegan, plus, they can be made keto-friendly with 1 substitution.

3-Ingredient Almond Flour Cookies {Vegan, Oil-Free, Keto Option}

coconut sugar (see notes for keto, & other, options)

baking powder

fine sea salt

water

Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.

In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.

Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.

Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

These are very good. I was not sure they would hold together while 4eading this recipe but they really did. They are not even crumbly. I love them! Very surprised!

I’ve made these twice so far; I only used 2 instead of 3 tbsp of erythritol (I’d never used anything but sugar in baking and I was afraid of a hard-core stomach-ache, since I had no idea how the fake sugar would affect me.)  Because of that ‘sugar’ adjustment they definitely stayed in a ball shape and were pretty dry and didn’t have a lot flavor. I wanted to keep the measurement to 2 tbsp, of the erythritol, so I added about 3/4 tsp of almond extract to boost the flavor on my next batch, and that solved the flavor issue 100%, but still with the ball shape, so I flattened them 3 or 4 minutes into cooking (not pretty since the edges were dry, but at least they weren’t balls anymore). I do LOVE these little cookies and will keep making them with the extract and the reduced amount of sugar substitute; these snacks help me feel like I’m not missing out if I want something tasty.  My next batch will have less almond flour (probably should have adjusted that FIRST since I took away a full tbsp of the ‘sugar!”) to see if I can’t get these bad boys to flatten on their own. I definitely recommend the almond extract if you love almond-type things - it really enhances the flavor when I use less of the sugar substitute - so much!  Thank you for posting this recipe - I’ll be trying the coconut flour snickerdoodles next!

Thanks so much for this recipe! My poor husband had a rough day and had the worst late night craving. Luckily I had a fresh bag of almond flour and was able to whip this up so fast. I added a handful of chia seeds to the dough. He was very satisfied!

Wow these cookies came out incredible! It’s crazy how delicious they are considering how simple the recipe is! I made some chia seed berry jam and created thumbprint cookies. Tasty! I also subbed the coconut sugar for maple syrup and omitted the salt. Awesome!

After an early morning, very cold, dog walk, we both wanted freshly baked cookies.  Your recipe fit the bill.  Quick and easy and satisfying.   
Thank you for this recipe and all that you do
Diane

These were a perfect recipe for a rainy night when I wanted a treat, but didn’t want to go to the grocery store. I had everything on hand already. I made the sesame almond variation with brown sugar instead of coconut sugar. They were very good, but next time I definitely plan on adding vanilla extract. I think that will be delicious!

My kids and I had made these cookies for Santa we added lemon extract to them they turned out amazing thank you for the recipe

Delicious! I substituted the sugar for honey. Kinda played with the amount to get a nice consistency. Maybe 1/4 cup.  Pressed the fork in like peanut butter cookies for some art! Thanks for the recipe!!!?

I literally made these in under a minute! 
I added vanilla extract....
They are delish!

I make these as a thumbprint cookie with either raspberry or fig jam. They have become my go to for potlucks and bake sales and just anytime I'm not sure if there will be vegans or celiacs. It's so nice to have a quick, easy, yummy dessert most people can enjoy. Thank you for the recipe!

Yum! I added cardamom, ginger, and cinnamon. Crazy good. Next time I’m trying lemon. 💗

This recipe is amazing.  I added 1 teaspoon of vanilla extract and used milk instead of water.  Also, I used brown sugar as that is all I had here.  Oh and I added some ground up walnuts.  These cookies came out scrumptious! Not overly sweet and I couldn't believe how buttery they were, considering that the recipe didn't call for any added oil.  It's a perfect recipe for people like me as I'm currently no Betty Crocker.  Thank you so much for sharing this wonderful, simple recipe.

OK:  this recipe is amazing.  I added 1 teaspoon of vanilla extract and used milk instead of water.  Also, I used brown sugar as that is all I had here.  Oh and I added some ground up walnuts.  These cookies came out scrumptious! Not overly sweet and I couldn't believe how buttery they were, considering that the recipe didn't call for any added oil.  It's a perfect recipe for people like me as I'm currently no Betty Crocker.  Thank you so much for sharing this wonderful, simple recipe.

WOW. I wasn’t expecting much when I read the ingredient list, but it really blew my mind away. These cookies are buttery and chewy as promised, and they hold together very nicely! Such a good sweet for my husband and I during COVID-19 quarantine.

I just made these and I loved them so much!! I’ve had gluten and dairy restrictions my entire life so these were awesome to find. I added a little bit of vanilla extract and cinnamon and it really elevated the flavor.

I made these today. I forgot the salt but they were still yummy. I was only able to get 6 cookies not 10, not sure why, but they are only for me. I added chocolate chips to mine...Yum

I’ve made these twice in one week! I was lucky enough to have the three ingredients! They taste great and I’m hooked now!

Hi Camilla,

This recipe is too good. I made 2 batches today and both came out really well.For extra flavor I made one with rose water and one batch with cardamom. Thank you so much for the recipe :).

I've tried many almond flour cookie recipes and this one hits the spot.  Mine didn't spread either so I will put more water next time.  They are delicious nonetheless! I'm making a second batch with cinnamon as I type this 👍🏻

Love this recipe!  It is now our go to for chocolate chip cookies.   With the stress eating that my hubby is doing, I’m happy to provide a healthier cookie.  He has a dairy allergy and problems with his blood sugar.  I was happy that I didn’t have to make substitutions, as they don’t always turn out correct.  I used Swerve.  He stated that by having these, he doesn’t miss cookies.  (Which happened with other “healthy cookie” recipes.). Oh, I added dark Enjoy Life Chips as they are allergy friendly. I also made these with regular brown sugar for myself. ( I can’t tolerate sugar substitutes. ) Delish as well.  Plus, it’s easy to find almond flour, even when other baking supplies are low stock.

These are so delicious! I added 1/2 teaspoon of cardamom and used orange juice instead of water for an orange cardamom flavor. I used a bit less sugar because of the OJ. I can't wait to experiment with other variations!

These turned out great.  I love the simplicity. I just happened to have keto friendly chocolate chips in the cupboard so used those.  I was skeptical that two tablespoons of water was going to blend well enough but it worked out very well.  After I balled the dough I didn’t try to flatten them because it didn’t specify. I ended up with little balls with a soft center and they were perfect.

I made these today, and they were fine, certainly easy enough, if not great. My issue is, why do you call them 3 Ingredient Cookies when they obviously have five ingredients? Would it be so hard to call them 5 Ingredient Cookies, or just Easy to Bake Cookies?

WOW WOW WOW. I was doubtful, there must be a catch. Nope these are awesome. I used monkfruit sweetener and added one extra tablespoon of water.

Hi Camilla, 
thank you so much for your wonderful recipes. can i ask one thing: my cookies have  bitter aftertaste. Anything i can do? I'm using (defatted) sukrin almond flour. I'm new to baking with almond flour, so maybe i'm just not used to the taste. 
Many thanks!

I was in search for yummy gluten-free, dairy-free cookie recipe because my brother in law had those limitations. This recipe was perfect but I was skeptical about the ingredients. And they turned out AWESOME. I played with flavors and added 1/4tsp almond extracr for an almond cookie,. Then for orange cranberry flavor, I added 1/3 c cranberries as recommended, and added 1/4tsp orange zest.:) so excited to try other variants using this recipe as a base. Thank you for this!❤️

I don't understand the 2 TBSP water?? How would that ever work? I added 1/4 cup almond milk and about 2 TBS water. At that liquid quantity I was able to actually roll cookie balls with my hands.

Very easy to do and what a delight!  They were GONE within 5 minutes of taking them out. I used brown sugar instead of coconut (same ratio). I ran out of baking powder so I used baking soda (same ratio). I doubt that I was supposed to do that but they came out delicious. Since I was using a toaster oven, I baked them for 7 minutes, keeping an eye on them. As soon as they started turning golden I took it out. It was crusty on the outside and smooshy in the inside. I inhaled them all. They’re that good! Thanks for the recipe :D

This recipe is the best!  It's super delicious and healthy.  I followed the recipe as instructed, and added 1/4 cup of chocolate chip and 1 teaspoon of vanilla extract.  The cookies were amazing! I love that it is crunchy outside and soft inside.  Next time I will add some chopped walnuts just to try it.  I will definitely make this again very soon.  Thanks for sharing this recipe!

These came out AMAZING!!!! I made the cherry jam thumbprint variation and can't wait to make them again!!! Thank you for sharing! These will absolutely be a go to recipe for me 🤓❤️

Miracle cookies OMG!!! These are fantastic!! I halved the recipe and added cinnamon, almond extract, and I added some monk fruit sweetener and a little salt.  YOU ARE BRILLIANT!!!

Hi there,
I just pulled these out of the oven and they taste great, but the insides are soft and don’t really seem baked. The outsides are perfect and the bottoms are brown- any longer than the  15 minutes I baked them and the bottoms would burn. Are they supposed to be chewy in the middle? I made each cookie more like a tablespoon size than a teaspoon. 
But as I said, the flavor’s great- I used grapefruit and lemon zest in some, dried cherries and and apricots in some, and marmalade in a few (I discovered I was out of jam).

OMG Amazing!!!!  I tweaked it a bit added brown sugar and honey,4 tbs of brown sugar 2 tablespoons of honey and about a teaspoon of ground ginger... made a few with a morelli cherry thumbprint too!  Nice tiny treat! Next time all honey, and adding tumeric.  And maybe I'll remember the baking powder!!! Super easy, and so adaptable to whatever you're feeling that day and whatever you have hanging around. Thanks!!! Such a great sweet treat! ooxx

These were awesome! I added chocolate chunks. They came out like a cross between a chocolate chip cookie and a macaroon (with almond instead of coconut).  I just made this to use up my almond flour that's taking up space in my tiny cabinet, but I didn't really expect them to be so good. Thank you!

This recipe really saved me while I was on a strict food plan. I left out the baking powder &amp; just mixed almond flour, brown sugar, &amp; water &amp; ate the cookie dough a little at a time but it gave me a little something to pull through a crazy amount of vegetables mostly. Thank you for this delicious recipe!

Thank you so much for sharing this recipe,it is incredibly simple yet genius,i was searching for vegan dessert recipes for my vegan friend who happens also to have sweet tooth.
This recipe is marvelous 
I followed it exactly and made it thumb print with raspberry jam,some of the jam sneaked in to the cookies,so it necame crunchy from the outside and incredibly soft and sweet from the inside yummy 
I wonder can i replace water with coconut milk and add shredded coconut.
Thank you so much again

So delicious! I ended up adding the 1/4 teaspoon almond extract to the original plain dough to get more of that almond flavor. I used my scale to measure properly, and it did make 10 cookies. Very well written recipe! My husband said they were the best almond flavored cookies he had ever had. I ate half the batch and he ate the other half! Have you considered adding egg whites to the recipe to amp up the protein? Definitely keeping this recipe!

Should the brown sugar be packed into the measuring spoons?

My kids love them and so do I. They are perfect every time.

I weighed the almond flour by gently pouring it into the mixing bowl that sat on the scale, and subbed brown sugar for the coconut flour. My scooped cookies did not change shape at all when they baked. The texture of the raw dough was not wet, but moist enough to stick together nicely. Maybe the addition of vanilla would have provided just enough added liquid to help them flatten and spread. Have only tasted one so far. Looking forward to eating some more.

I did not see this coming. I just had some almond flour and didn't know what to do with it but to 'cook' for 4 minutes and get these heavenly tasty cookies is all that I didn't know I needed!
I've replaced the sugar/honey with zero calories granulated sweetener and made 2 batches, one with almond essence and one with orange essence. Absolutely delicious! Thank you so much!
For the Europeans:
112 g blanched almond flour
45g granulated zero calories sweetener
2g baking powder
a pinch of fine sea salt
30 ml water
orange/almond essence
69 kcal for one cookie. It can get to 75-80kcal depending on the toppings.

Just wanted to let you know that my favorite new add-in is 2 tablespoons of unsweetened cocoa.  I like to combine it with 1/4 cup chopped pecans, a tablespoon or two of coconut flakes or shredded coconut (unsweetened), and 1/4 cup oatmeal.  It makes a wonderful chocolate cookie.  I sometimes have to add an extra tablespoon of water to accommodate the extra ingredients.    I make two batches of cookies a week, one chocolate and one regular.  My next add-in trial will be flax, chia, and hemp seeds.  Ten star recipe!

These were great!  So quick and easy, even with trying a few mix-ins.  The cookies were also eaten fast.  Thank you for this.  Offically a fan!

Excellent recipe!  I make something similar to use with low carb cheesecake.  Since I am doing a more plant based diet, no dairy.  
I added in a bit of nutritional yeast for the buttery flavor and used 1TBSP of stevia.  Figuring they wouldn’t spread, I marked them with a fork (like peanut butter cookies) and they did great!

Then I spread the following recipe on the backs and made sandwich cookies.  Perfect for a sweet dessert for a low carb, vegan dinner!  https://acleanbake.com/chocolate-sunflower-seed-butter-sugar-free/

These cookies are heavenly and sooo chewy and still so easy to make. Thanks so much for sharing. I was wondering if it would be possible to reduce the sugar to 2 tablespoons without losing out too much on the texture? Thank you again for sharing!

Couldn't find my old comment but yum..still making..I DO flatten out a lil w fork like oh cookies so cookies thru n flip over n rotate tray halfway also..is yummy w walnuts too or sprinkle of sea salt before baking 😋

This are amazing! The best almond cookies I’ve ever had!
I used brown sugar instead of coconut sugar, and also added some raisins. Everyone loved them!!

These came out beautifully. I wanted to add a Middle Eastern flair to these cookies so I swapped 1 tablespoon of plain water with  rose water, added 1/4 teaspoon almond extract and slivered almonds, and replaced the 3 tablespoons of coconut sugar with maple syrup. I also added 1/4 teaspoon of cardamom! The batter was wetter due to the maple syrup so I just added a little more almond flour and it came out great!

Just the recipe I  have been looking for FOREVER!!! I made 1 batch..  Ate them ALL!! Felt bad I didn't have any for the kids... So I made a 3x batch. Lol. I also added 1/4 teaspoon of almond extract. I used regular white sugar also. I am not on any diets or vegan.... But ever since I had these portugese almond cookies when I was a kid, I have been looking for this same taste and texture! THANK YOU A MILLION!! I have tried other recipes that were much more complicated with almond paste etc... Nothing! This is dead nut the same chewy not too sweet perfection! 🥰

Great recipe, thank you!

FYI my favourite combo so far is thumbprint using dark brown sugar and I replaced the 2 tbsp. water with 2 tbsp beaten whole egg. I also added 1/4 tsp. almond extracts and 1/2 tsp. vanilla extract. I baked them for 14 minutes, turning the tray 180 degrees halfway through.

They came out fantastic. Golden around the edges, moist inside and gently crispy around the edges. Very soft but didn't fall apart. The egg helps keep them together more. Not vegan but still keto and gluten free!

3-ingredient almond flour cookies {vegan, oil-free, keto option}

Prep Time: 5 minutes

Cook Time: 16 minutes

Total: 21 minutes

Servings: 10

Author : Camilla

Ingredients

Instructions

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