A cookie recipe, and the why and wherefore of sweets

Triple Almond Cookies

Triple almond cookies, October 2013

Since eating according to the Whole30 guidelines this past January, I now have sweets only very seldom and refined sugar almost never. (Full disclosure: I did enjoy traditional cake and frosting on my birthday and on my grandson’s second birthday.) In spite of having been a sugarholic all my life, to my surprise I was able to break the habit. I’m experiencing health benefits, and I don’t feel deprived in the least.

But a celebration calls for something sweet to help make it festive. So in planning treats to serve at an upcoming event, I’ve been testing recipes that use just enough natural sweetener.  These chewy, delicately flavored triple almond cookies with almond flour, almond extract or flavoring, and a whole almond on top were inspired by Everyday Maven. They’re sweetened with a small amount of maple syrup and are gluten- and egg-free.

For the almonds that top each cookie, plain whole almonds are too hard in contrast to this soft, chewy cookie. Sprouted or soaked and dehydrated almonds are easy to bite into, and their light crispiness is a delightful surprise. You can purchase sprouted almonds, but they’re expensive. Alternatively, you can easily soak and dehydrate them yourself.

For the almond flavoring, I used Frontier Natural Products alcohol-free almond flavoring, but almond extract may be used.

Triple Almond Cookies
4.8 from 6 reviews
Cuisine: Dessert
Prep time:
Cook time:
Total time:
Serves: 14
  • 1 1/2 cups blanched almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda (gluten-free, if necessary)
  • 1/8 teaspoon cinnamon
  • 2 tablespoons melted coconut oil
  • 1 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract or almond flavoring
  • 1/4 cup pure maple syrup
  • 12 to 15 whole almonds; sprouted or soaked and dehydrated
  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. In a medium bowl combine almond flour, salt, baking soda, and cinnamon. Mix well, breaking up any lumps.
  3. In a small bowl, place coconut oil, vanilla, almond extract or flavoring, and maple syrup. Whisk until well combined.
  4. Add wet ingredients to dry ingredients and stir until combined.
  5. Roll level-tablespoon-sized (using a measuring spoon) portions of dough into balls and place on baking sheet. Flatten slightly with the heel of your hand and press one almond into the center of each cookie.
  6. Bake 15 to 17 minutes or until light golden brown. Allow to cool on baking sheet for a few minutes before transferring to cooling rack.
  7. Store in an airtight container. Can be frozen.
Serving size: 1 cookie. Calories: 98; Fat: 7g; Saturated fat: 2g; Carbohydrates: 6g; Sugar: 4g; Sodium: 65mg; Fiber: 1g; Protein: 2g; Cholesterol: 0mg.


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34 Responses to “A cookie recipe, and the why and wherefore of sweets”

  1. Julie says:

    Can you make these sugar free?

    Do you have a cookie recipe that is totally sugar free?

    I can’t have it natural or not!

  2. Nicole says:

    These cookies were super easy to make. They came out nice and chewy and tasted delicious!

  3. Rose Webster says:

    I made these cookies using unblanched almond flour. Recipe did not indicate whether to use blanched or unblanched. Perhaps that’s why my cookies did not ‘come out’ in the correct shape. they spread themselves out over the parchment paper. they looked like a thin wafer, but boy were they good! Maybe I’ll have better luck next time.

    • Rose, I am sorry the cookies didn’t turn out as hoped. I’ve updated the recipe to indicate blanched almond flour, but actually, either type should give you a cookie that holds its shape. If it happens again, I would suggest adding more flour until the dough is dry-to-moist and not sticky. Thanks for commenting, and I’m glad you liked the cookies in spite of their shape!

  4. Christine Bunting says:

    I’ve made several batches and given samples to three other family members. Everyone loves them. I put a small dark chocolate nugget/kiss in the middle of each, which is a perfect complement, although I love them plain. Thanks for a great recipe — just the right mix of chewy and crispy.

  5. […] 36. Triple Almond Cookies […]

  6. Brenda says:

    I made these last night for my husband and I to snack on while watching “It’s a Wonderful Life”. They were fabulous! I did replace the single almond nut in the center with almond butter. The center was beautifully chewy and outside was the perfect crunch. Sad it only makes such a small batch, however I suppose that helps oneself not pig out and keep to the sensible diet.
    Thank you!

    • Brenda, never fear to make multiple batches! I made many dozens for my husband’s retirement party in 2013. The leftovers froze well. Glad you liked the cookies, and thanks for letting me know!

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