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3 Ingredient Almond Cookies Recipe

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3.9 from 20 reviews

These 3 Ingredient Almond Cookies are a simple, quick, and delicious treat made with basic pantry staples. With just almond flour, sugar, and an egg, you can whip up a batch of light, crisp cookies featuring a crackly sugar-coated surface and a soft, chewy center. Perfect for those who want a gluten-free, dairy-free dessert that’s easy enough for beginners.

  • Total Time: 23 minutes
  • Yield: 11 servings (cookies)

Ingredients

Cookie Dough

  • 1 1/2 cups (130g) superfine blanched almond flour
  • 1/2 cup (106g) granulated white sugar
  • 1 large egg

Coating

  • 2 tablespoons (26g) granulated white sugar
  • Optional: Chopped sliced almonds for decoration

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C) and line a large baking sheet with parchment paper to prevent the cookies from sticking.
  2. Make the Cookie Dough: In a large mixing bowl, whisk together the almond flour and 1/2 cup of granulated sugar until well combined. Add the egg and mix thoroughly with a spatula until no streaks of egg remain and a thick, sticky dough forms.
  3. Scoop and Shape Cookies: Using a 1.5 tablespoon cookie scoop, portion out dough onto the baking sheet. Roll each dough ball between your palms until smooth. Pour the remaining 2 tablespoons of sugar into a small bowl, then roll each dough ball lightly in the sugar to coat. This helps form a crackly surface during baking. Place coated dough balls back on the baking sheet and gently press each into a round disk about 1/2 inch thick. Space the cookies about 1 inch apart. Optionally, press chopped sliced almonds onto the tops for decoration.
  4. Bake the Cookies: Bake in the preheated oven for 13-15 minutes, until the edges are set, cookies have puffed up, and the surface appears crackly.
  5. Cool and Store: Allow the cookies to fully cool on the baking sheet to set their shape and texture. Store any leftovers in an airtight container at room temperature for a few days or freeze for longer storage.

Notes

  • Use superfine almond flour for best texture; coarser almond meal may change the cookie consistency.
  • If you don’t have superfine almond flour, you can pulse regular almond flour in a food processor to make it finer.
  • Rolling the dough balls in sugar creates a beautiful crackly surface after baking.
  • Cookies can be stored at room temperature in an airtight container for up to 3 days, or frozen for longer.
  • Optionally decorate with sliced almonds before baking for added crunch and presentation.
  • Author: ELLA
  • Prep Time: 8 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/3-ingredient-almond-cookies-recipe/