Easy Almond Cookies | Recipes | Cook For Your Life

Easy Almond Cookies

Rated 4.1 out of 5
4.1 out of 5 stars (based on 35 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 3 ingredients

These deliciously addictive cookies come together with just 3 ingredients. Make sure not to overcook them — they will be very pale and shouldn’t brown.


  • 3 cups almond flour, or 12 ounces blanched almonds, chopped
  • 1½ cups superfine or powdered sugar (see Chef Tips)
  • 2 egg whites
Missing an Ingredient?
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Nutrition Facts


275 cals


19 g

Saturated Fat

1 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

12 g


22 g


16 g


4 g


8 g


15 mg


  1. Preheat the oven to 325 degrees.
  2. In a food processor combine the almond flour or chopped almonds with ½ cup of the sugar. Transfer to a large bowl.
  3. In a separate bowl, beat egg whites with an electric mixer until they form soft peaks. Gradually add the remaining sugar, beating all the while until you have a glossy, thick, creamy consistency.
  4. Fold the egg whites into the almond-sugar mixture. The dough will be sticky and stiff. Scoop out 1 tablespoon of dough and with wet hands, roll into 1-inch wide balls. Flatten slightly and put on a parchment-lined baking sheet.
  5. Bake for 12 to 15 minutes. The tops will be white and cracked, with a little browning on the undersides only. Remove from oven and let cool slightly on baking trays, then transfer to a wire rack. Store in an airtight container.

Chef Tips

To make superfine and powdered sugar with regular granulated sugar: Process it in a food processor or coffee grinder with a metal blade. Just process a little more sugar than needed on high speed, for 1-2 minutes, depending on the desired consistency. Tap the top of the processor to let the sugar settle, then process for another 10-20 seconds. That’s it!

These cookies come out better baked on a parchment-paper-lined cookie sheet rather than on one with a silicone baking mat.

Processing the sugar and the almonds together will prevent the almonds from turning into a paste and keep them mealy.

To stabilize the egg whites, add a pinch of cream of tartar before you start beating them. This will stop them from separating if the equipment is not perfectly dry or completely grease-free.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society