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If you’re like me, you might have assumed that you can swap almond meal for almond flour in a recipe. However, the results aren’t the same!
Compared to blanched almond flour, almond meal makes cookies softer and moister… so I decided to do a little experimenting. It took a few batches, but the resulting almond meal cookies are some of the best I’ve ever tasted.
I’m sharing my favorite version below, along with a variation if you need it. My trusty taste-testers (my neighbors and kids) tried these, and then immediately had to hide them because they tasted so good.
⭐⭐⭐⭐⭐ Featured Review
“These taste just like a chewy brownie! The whole family loved them! These cookies will definitely be added to our cookie collection.” -Christine
Almond Meal Cookie Ingredients
Here’s what you’ll need:
- Almond Meal. This is made from ground whole almonds. (It is not the same as the pulp leftover from making almond milk!) Unlike almond flour, almond meal is made from almonds that were ground with their skins on, so you should see brown flecks in the flour.
- Coconut Sugar. This is the granulated sugar we keep in our pantry, because it has a slightly lower glycemic index compared to white sugar. However, you can also substitute this for another granulated sugar.
- Butter. I always use salted butter for cookies because I love the added flavor boost. For a dairy-free cookie recipe, substitute your favorite vegan butter. Since we’re using almond meal, which already contains healthy fats, you won’t need as much butter as traditional cookies call for.
- Egg. The egg helps bind the cookies and adds structure to them. I wouldn’t recommend using a flax egg as a swap, but a store-bought egg substitute might work. (Such as Bob’s Red Mill.)
- Baking soda. This acts as a leavener, helping cookies spread. If you prefer to use baking powder, you’ll see that the cookies won’t spread out as much on the pan.
- Salt. Since we’re using salted butter, I only use a 1/4 teaspoon of fine sea salt. If you’re using unsalted butter, consider adding an extra pinch of salt. The salt helps the sweetness pop!
- Cacao powder. Because almond meal doesn’t firm up like traditional flour, we’re adding this to help with structure. It’s like a flour substitute, but with added chocolate flavor. If you don’t keep cacao powder on hand, cocoa powder should work similarly.
- Chocolate Chips. Use any chocolate chips you love. Or, a chopped chocolate bar also works well!
How to Make Almond Meal Cookies
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. This recipe makes 18 cookies, so you’ll need to use two pans or bake these in two separate batches.
Melt the butter, then add it to a large mixing bowl along with the coconut sugar, egg, and vanilla extract. Stir well, breaking up any clumps of sugar that you see.
Step 2:
Next, add the almond meal, cacao powder, baking soda, and salt. Stir again until the batter looks relatively uniform. (See the variation in the recipe card below if you prefer a non-chocolate version.)
Fold in the chocolate chips for a double chocolate cookie.
Step 3:
Use a cookie scoop or a tablespoon to scoop the dough onto the parchment-lined pan. I can fit 12 cookies on a half-sheet-sized pan.
Bake at 350°F for 10 minutes, or until the cookies have spread and a slightly cracked top has formed. They will not necessarily feel firm at this point.
Remove them from the oven and let them cool completely on the pan.
Storage and Serving Tips
The cookies will firm up when cool, but they will still have a slightly soft center. (Almost like a brownie, yum!) If you prefer firmer cookies, transfer them to the fridge to firm up even more.
They taste excellent when chilled, and this is how we prefer to serve them.
Leftover cookies can be stored in an airtight container in the fridge for up to 2 weeks. Or freeze them for 3-6 months.
Chocolate Almond Meal Cookies
Ingredients
- ¼ cup salted butter , melted
- ¾ cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups almond meal
- ⅓ cup cacao powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. You'll need to prepare two pans if you want to bake these all at the same time; alternatively, you can bake them in two batches. (You'll get 18 cookies total.)
- In a large bowl, add the melted butter, coconut sugar, egg, and vanilla extract. Stir well, breaking up any lumps you see. Then add in the almond meal, cacao powder, baking soda, and salt. Stir well, then fold in the chocolate chips.
- Use a tablespoon or cookie scoop to drop the dough onto the parchment-lined pan. Leave 2 inches of space between each cookie to allow for spreading. Bake at 350ºF for 10 minutes, or until the cookies look crinkled on top and have spread.
- The cookies will be very soft when you remove them from the oven, so let them cool entirely on the pan before attempting to remove them. You can use a sturdy spatula to transfer them to a wire rack after 20 minutes of cooling, if you like. Transfer the cooled cookies to the fridge to firm up even more. We enjoy serving them chilled, straight from the refrigerator.
Notes
Nutrition
More Recipes to Try
If you try these cookies, please leave a comment and star rating below to let me know how you like them.
These are delicious! Like a perfectly chewy brownie. I will definitely have these in regular rotation.