Gluten-Free Honey Almond Cookies (Print Version)

Naturally gluten-free cookies with almond flour, honey, and sliced almonds for perfect crisp-chewy texture.

# List of Ingredients:

→ Dry Ingredients

01 - 2 cups almond flour
02 - 1/2 tsp baking soda
03 - 1/4 tsp fine sea salt

→ Wet Ingredients

04 - 1/3 cup honey
05 - 1/4 cup melted coconut oil or unsalted butter
06 - 1 large egg, room temperature
07 - 1 tsp vanilla extract

→ Add-ins & Topping

08 - 1/3 cup sliced almonds, plus extra for topping
09 - 2 tbsp honey for drizzling (optional)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together almond flour, baking soda, and salt until well blended.
03 - In a separate large bowl, whisk honey, melted coconut oil, egg, and vanilla extract until smooth and emulsified.
04 - Stir dry ingredients into wet mixture, mixing until a soft dough forms. Fold in sliced almonds until evenly distributed.
05 - Scoop tablespoon-sized portions onto the prepared baking sheet, spacing 2 inches apart. Gently flatten each cookie and press extra sliced almonds on top.
06 - Bake for 10–12 minutes until edges are golden brown and centers are set.
07 - Let cookies rest on the pan for 5 minutes, then transfer to a wire rack. Drizzle with additional honey once completely cooled, if desired.

# Expert Advice:

01 -
  • The texture is absolutely perfect, crisp outside and chewy inside every single time
  • Naturally gluten-free without ever feeling like a compromise
  • One bowl, no fancy equipment, just pure simple ingredients
02 -
  • Overbaking happens so quickly with almond flour. Check them at 10 minutes even if you think they need more time.
  • The dough will feel softer and stickier than traditional cookie dough, this is completely normal.
  • Room temperature ingredients make an enormous difference in how smoothly everything comes together.
03 -
  • Measure your almond flour by weight if possible. Too much flour makes these dry and crumbly instead of chewy.
  • If your honey has crystallized, warm it gently in the microwave for 10 seconds before measuring.

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