Almond Meal Cookie Recipe – Detoxinista

If you’re like me, you might assume 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) tried these and immediately had to hide them because they taste so good. 

Almond Meal Cookie Ingredients

Here’s what you’ll need: 

• Almond Meal. This is ground whole almonds. 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 and helps 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. 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. 

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.