There’s no denying that regular cookies make the perfect sweet treat – but baking them from scratch requires time and likely a trip to the supermarket once you’ve realised you’re missing an ingredient (or two). So, I decided to create a simple cookie recipe that requires minimal ingredients, still tastes amazing, and contains no egg or gluten. After a lot of trial and error, I’m happy to finally share with you these perfected 3-Ingredient Gluten-Free Almond Flour Cookies.
The only three ingredients you’ll need are: almond flour, coconut oil, and honey (maple syrup is an easy vegan substitute). And did I mention they only need 10 minutes in the oven?
Their texture is satisfyingly thin, chewy, and delicate – the outer edges are slightly crispy, while the middle is soft and tender. So to those who exclusively like thick, Levain Bakery-style cookies, these may not be your cup of tea.
Jump to Recipe
Why you’ll love these cookies
- Three ingredients required: That’s it, I promise.
- Gluten-free and egg-free recipe: These are the perfect gift for anyone with a gluten intolerance, since almond flour is naturally gluten-free.
- Can easily be made vegan: There are no eggs, milk, or butter in this recipe. Just swap out the honey for maple syrup in a 1:1 ratio!
- Easily customizable: These truly taste great with just three ingredients, but feel free to add anything from a pinch of salt, a few drops of vanilla, or a dash of cinnamon to really make them your own.
- No dough-resting required: Most cookie doughs need some time in the fridge before baking, but you can pop these in the oven immediately.
Ingredients you’ll need
- Almond flour. This is made by grinding peeled almonds into a fine powder and is NOT the same as almond meal. Almond meal might work in this recipe, though it hasn’t been tested.
- Honey. A pantry staple sweetener that can be substituted with maple syrup.
- Coconut oil. Make sure it’s melted!
Tips for success
- Be sure to press the dough all the way down before baking to get a thin, chewy cookie.
- Once the cookies are nearing the 7-minute baking mark, keep a close eye on them and take them out as soon as the edges are golden-brown. These cookies are thin, so they can burn quickly!
- For the best cookie texture, allow these to cool slightly on the tray before popping them into the fridge (or the freezer for quicker results) until they’ve firmed up completely.
- If you don’t finish them all, these cookies are best stored in the fridge to retain their chewy and firm consistency.
How to make these 3-ingredient cookies
- Preheat the oven to 175 °C and line a baking sheet.
- Mix melted coconut oil and honey. Then, add the almond flour and mix until a soft dough forms.
- Scoop around half a tablespoon of dough for each cookie onto the prepared baking sheet, pressing each piece of dough all the way down into a flat circle. The more you press the cookie down before baking, the thinner it’ll turn out once baked.
- Bake for around 7-10 minutes, or until the edges are golden-brown.
- Cool slightly on the baking sheet before transferring into the fridge or freezer to firm up completely.
- Enjoy!
FAQs
Do I need to press the dough down before baking?
Yes, these cookies will spread a little while baking, but pressing them into a flat circle is the key to achieving thin cookies.
Are these cookies vegan?
The original recipe uses honey, but to make these cookies vegan-friendly, you can swap the honey for maple syrup in a 1:1 ratio.
Can I make these cookies less chewy?
You can get a softer texture by not pressing the dough down as much and baking the cookies for slightly less time.
How do I store these cookies?
To maintain the best texture, store your cookies in an airtight container in the fridge for up to 5 days.
More minimal ingredient recipes you might like
These 2-ingredient peanut butter cookies – with a texture that literally melts in your mouth and a rich peanutty flavour.
2-ingredient spinach wraps – these wraps are gluten-free/keto-friendly and take less than 10 minutes to make.
These 5-ingredient matcha dessert balls – they’re nutritious, energising, and make the perfect sweet treat.
3-Ingredient Gluten-Free Almond Flour Cookies (No Egg)
Ingredients
Method
- Preheat oven to 175 °C and line a baking sheet with baking paper.
- Mix together melted coconut oil and honey. Then, add the almond flour and mix until a soft dough forms.
- Scoop around half a tablespoon of dough at a time onto prepared baking sheet, pressing each piece of dough all the way down into a flat circle.*
- Bake for around 7-10 minutes, or until the edges are golden-brown.
- Cool slightly on the baking sheet before transferring into the fridge or freezer to firm up completely.
- Enjoy!
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