3 Ingredient Almond Cookies | The EASIEST Cookies to Make
These 3 Ingredient Almond Cookies are seriously the easiest cookies to make. We´re talking just 3 ingredients, no special equipment and no tricky techniques. But the best part, is that these cookies come together in under 30 minutes.
These almond cookies are the perfect treat during the holiday season, next to a cup of coffee, tea or even hot chocolate for the kiddos. But let me tell you, with the simplicty of making these cookies, they´re the perfect treat for any time of the year.
To make this recipe, I used Spanish marcona almonds. But you can use any type of almonds you like. Either way, when you add the almonds into the food processor, just go between 20 to 30 seconds. You want the almonds to be finely chopped, almost powder like. If you over process them, the natural oils will come out and you will end up with almond butter.
TIPS & TRICKS to Make this Recipe: It took me between 9 to 10 minutes to bake the cookies with the bake and broil option (bottom + top heat). If your oven doesn´t do both functions at the same time, just bake them for a couple minutes longer, making sure to flip the cookies towards the end so they evenly crisp.
Key Ingredients & Cookware I used in this Recipe:
SPANISH MARCONA ALMONDS
POWDERED SUGAR
GLASS MIXING BOWLS
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Watch the Video Below on How to Make these 3 Ingredient Almond Cookies
3 Ingredient Almond Cookies
Ingredients
- 2 cups blanched Spanish marcona almonds 260 grams
- 1 cup powdered sugar 120 grams
- 1 cage-free organic egg
EXTRAS
- 2 tbsp powdered sugar 15 grams
Instructions
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Add the almonds into a food processor and run on a low speed for 20 to 30 seconds, or until the almonds are finely chopped, almost powder like
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Transfer the almond mixture into a large bowl, add in 1 cup powdered sugar and mix together
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Crack 1 egg at room temperature into a bowl and separate the yolk from the egg white. transfer the yolk into another bowl, whisk the egg whites for about 15 seconds and then the egg yolk
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Add the whisked egg whites into the bowl with the almonds & sugar and mix together, once you end up with a crumbly texture, get in there with your hands and push down on the mixture and fold it together, continue to do this until you end up with a smooth compact paste, then shape into a ball
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Grab a spoonful of the mixture and shape into the form of a cookie, I used a chicken nugget design, making sure the thickness is about 1/4 inch (.625 cm) thick, as you finish each cookie, transfer into a baking tray lined with parchment paper, making sure they´re all in a single layer and evenly spaced out
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Then cut 3 slits on each cookie, not too deep, and brush the whisked egg yolk over the cookies
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Add into a preheated oven, bake + broil (bottom + top heat) option 200 C - 390 F
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After 9 to 10 minutes remove the cookies from the oven and let them rest for a couple of minutes, then sprinke with powdered sugar on top and serve, enjoy!
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i developed a dreadful allergy to milk proteins (whey and any animal milk) a few years ago, i am no cook and am always searching for GOOD recipes to learn and enjoy! thank you for allowing printing too! and for offering dairy free recipes that are simple!! and GOOD.
Appreciate the comment! Much love 🙂
I just made the cookies this morning after coming across the video on YouTube last night. I am so pleased with the results! The cookies were light and crunchy with just the right amount of chew. I have tried recipes using almond flour with horrible results. This recipe made up for them all. Thank you sir!
So happy to hear that! Thanks for the comment 🙂 Much love
I successfully made these using 120-140 grams of dates (processed to a paste in a food processor) instead of sugar and a psyllium husk “egg” instead of the egg (1/2 tsp of psyllium powder and 2 oz water). I ended up needing to add about 2 more ounces of water to account for the way psyllium powder absorbs moisture. They turned out great! A nice treat for my grain free, dairy free, sugar free, egg free diet.
Happy to hear that! Thanks for the comment 🙂 Much love
Made this recipe. Used regular almonds, weighed ingredients. Easy Peasy. Used wet hands to form round cookies. Will make again. Have seen this recipe so many times and have finally made them. My food processor did not make fine flour after 60 seconds and the cookies turned out ok. I stopped blending because I did not want almond butter.
Happy to hear that! Much love 🙂
Oooh my, these were absolutely delicious!! Thank you for sharing this recipe. It was quick, easy and fool proof 😉
So happy to hear that! Much love 🙂
Good recipe as I’m gluten free I’m always looking for good tasting recipe thanks
So happy to hear that! Much love 🙂
obviously i’m in good company here as we have all loved these gems.
i choose to put some toppings on before the bake: sesame seeds, slivered almonds and cacao nibs. they look charming.
i used almond flour.
such an easy recipe.
and i love your video.
thank you, albert.
So happy to hear that! Much love 🙂
Does this work with a sweetner like erythritol? I don’t use sugar in anything.
I have not tried it myself, but others have tried it and it works 🙂 much love
Hi, Sam! I forgot to ask this: what I have on hand are unsalted dry toasted slivered almonds. Will these work or must they be blanched? Thanks!
Would love to make these but am wondering if they keep well for a few days in an airtight container or, if I make a larger batch, do they freeze at all well?
They will hold for up to 7 days in an airtight container, and yes, they freeze well for up 3 months 🙂 much love
Made these for Valentine’s Day – rolled out dough & cut out with heart shape cookie cutter. After baking, I brushed the cookies with a little amaretto, rolled the edges in red decorating sugar, then lightly sprinkled the tops with confectioner’s sugar. Absolutely delicious!! Great recipe!! This will replace sugar cookies and spritz cookies as my all-purpose go-to decorated cookie recipe!! Love all your shows! Thank you & Happy Valentine’s Day 😘
That sounds fantastic!!! Much love 🙂
I have almond flour, and am wondering what the cup measurement is for the flour you made from the almonds. I would really love to make these cookies!
Start off with the same amount, and if it looks to wet, just add in a bit more almond flour 🙂 much love
These are fantastic!
My wife and I try a lot of YouTube recipes and most of them are a little disappointing but these little guys are far better than we expected we’ve made them twice in a week just to see if we just fluke out with the first batch but the 2nd turned even better.
Thanks
So happy to hear that! Thanks for the comment 🙂 much love
I just made these and they were great! My family can’t eat eggs but I used aquafaba as a replacement and it worked perfect. Can’t believe they are so easy but taste so good. I also melted some dark chocolate over a few of them. Will definitely made again.
Thanks so much for the recipe!
So happy to hear that!! Much love 🙂
great recipe. tried several recipes and they are all great. thank you. bye
So happy to hear that! Much love 🙂
For a vegan recipe what can replace the eggs with?
You can use aquafaba 🙂 much love
I haven’t tried them yet because I like to print off. I’m not finding a Print icon.
Link to Print recipe under the image on the recipe card 🙂 much love
Thank you so much am going to make them tonight, I love Spanish desserts!!
Hope you enjoy! Much love 🙂
Any non egg options?
Hello Albert,
I love this recipe! I made a couple of small tweaks, though. I used almond flour (measuring it out to 260 by weight) and used a *convection* setting on my oven, lowered the heat by 25° Fahrenheit, and made most of them round. They were all *delicious*! The long ones, like yours, were crunchy. The round ones turned out chewy in the middle. I love, too, that they are gluten-free. My husband could not stop eating them. I probably shouldn’t make them again unless to give them away! Thank you. This is a home run.
So happy to hear that! Much love 🙂
Wouldn’t a little almond extract be a good addition?
If you would like to add some you can 🙂 much love
I made these cookies Keto by just replacing the confectioners sugar with confectioners erythritol, and they came out excellent.
SO happy to hear that!! Much love 🙂
OMG! I just made a batch. So easy! I finished watching your video only half an hour ago and am eating them already. Talking about instant gratification!!! I used almond flour so it came together even faster. I don’t have a simultaneous bake/broil oven setting so I broiled them on a higher rack toward the end. They smelled so amazing coming out of the oven and browned beautifully. These cookies are crispy on the outside and soft on the inside. I’m sure that if I used fresh whole almonds, they’d be even better. I did add a few pinches of salt and 1/4 tsp of almond extract. Thanks a million for sharing this recipe. I will add it to my try and true collection. PS-…you have a great voice! So calming!!! PSS- thanks for showing the ingredients in weight so I don’t have to mess with measuring cups.
So happy to hear that!!! much love 🙂
How to bake + broil. . .??? Two separate settings on my electric oven. HELP!
If your oven can´t do both functions at the same time, just bake the cookies for the same amount of time and then swap to the broil option for 1 to 3 minutes 🙂 much love
Can I use almond flour in place of the ground almonds? If so, how much?
Really like your show!
Yes you can, try using 2 cups almond flour, if the mixture is to dry, add in some water 🙂 much love
These look so darn good! Can’t wait to try them!
Much love 🙂
Love all of your recipes! So glad to find recipes that or low in sodium, nutritious & delicious. Have family in Spain and loved everything I ate while visiting.
Thank you for sharing these delicious recipes.
Thanks for the comment! Much love 🙂