These super light and moist, Dairy-Free and Gluten-Free 3 Ingredients Almond Cookies are so quick and easy to make, you will want to have one with your coffee every single day!
This recipe was updated in April 2021.
Why we love this recipe
Almond Meal is one of my favourite ingredient to bake with, whether it is to make a Gluten-Free recipe, for Passover or simply because it tastes delicious. It makes any baked good super light and moist, just like my Pear Almond Cake or my Almond Orange Cake.
This recipe was inspired by one of my Aunt's Passover Recipe, but trust me - you will want to eat it all year round. On top of being delicious, it must be one of the easiest recipe ever. It does not require any mixer or fancy utensil and will be ready to be enjoyed in less than 30 minutes.
When I say they are quick and easy to make, I really mean... 3 ingredients only! For this recipe, you will need 3 ingredients only.
- Icing Sugar: or Powdered / Confectioner's Sugar. Make sure it is sifted as this type of sugar tends to get lumps when stored.
- Almond Meal: I have tried this recipe with Almond Flour and it works as well; it will just change the texture very slightly.
- Eggs: medium size and at room temperature
I used some Raw Almond to finish the cookies but that is completely optional.
You can also choose to customise or add more ingredients if you want. You can for example add Vanilla Extract or Almond Extract to the dough for more flavours, or even some Lemon Zest.
I also love to drizzle them (or dip them) with some melted Dark Chocolate. As always, it is completely up to you and the recipe works great on its own!
How to make these Almond Biscuits
These cookies are seriously SO easy and quick to make. Simply get a bowl and a whisk (or a spatula if preferred) and you are set to go.
- Preheat your oven on 180'C/350'F.
- Photo 1: Place the Almond Meal in a large mixing bowl and Sift in the Icing Sugar.
- Photo 2: Mix together until combined.
- In a separate bowl, whisk the Eggs.
- Photo 3: Pour the Eggs over the Dry Ingredients.
- Photo 4: mix until you get a thick, slightly wet dough. It will be slightly sticky, it's normal.
- Using a small Ice Cream Scoop, pick up some dough and roll it in your hands to create small balls. The ice cream scoop is optional but helps to create evenly sized cookies.
- Photo 5: Place the Cookie Balls on a flat tray lined with baking paper or a baking mat.
- Slightly flatten each almond cookies with your fingers
- Photo 6: (Optional) place a Raw Almond in the middle of each Cookies.
- Bake for about 15 minutes or until slightly golden, then leave to cool down completely on a cooling rack.
You should get almond cookies that are lightly crispy on the outside but extremely light, chewy and moist on the inside!
Yes, I have tried this recipe with both forms of ground almond and they all work. You will get more texture with the Almond Meal and a softer crumb with Almond Flour.
They should be kept at room temperature in an air-tight container. To keep them moist for longer, place a sheet of paper towel under and over the cookies.
They will stay fresh for up to 3 days... but they usually don't last that long!
I don't recommend freezing these cookies.
More Cookies Recipes
- Easy Coconut Macaroons
- Triple Chocolate Tahini Cookies (Vegan)
- Double Chocolate Shortbread Cookie Sandwich (Vegan)
- Almond Tahini Cookies (Vegan)
- Peanut Butter Energy Balls
- Lemon Poppy Seed Shortbread Cookies
- Sable Breton Cookies
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3 Ingredients Almond Cookies
- 350 gr (3 1/2 cup) Almond Meal - or Almond Flour
- 100 gr (1 cup) Icing Sugar
- 3 Eggs
- 30 Raw Almonds - Optional
- Preheat your oven on 180'C/350'F and line a flat baking tray with baking paper.
- Place the Almond Meal in a large mixing bowl and sift in the Icing Sugar. Mix together.
- Whisk the Eggs in a separate bowl then add them to the dry ingredients.
- Mix all the ingredients together using a whisk or a spatula until you get a thick, slightly sticky paste.
- With a small Ice Cream Scoop, pick up small chunks of dough and roll them between your hands to create small balls. Place them on the baking tray then slightly flatten them with your fingers (see note 1).
- Optional: place a raw almond in the middle of each cookie.
- Bake for about 15 minutes or until slightly golden. Place on a cooling rack to cool down completely.
- Using the Ice Cream Scoop is optional but helps to create evenly sized cookies. If the dough seems to be too sticky or wet to create a ball, mix in a little bit more Almond Meal.