Triple Almond Cookies (Grain Free)

Heather Dessinger

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triple almond cookies

Like my grain free chocolate chip cookies, these gluten free almond butter cookies are a delicious treat.

Gluten Free Almond Butter Cookies

These gluten free almond butter cookies are similar to the traditional peanut butter cookie recipe with the criss-cross fork marks on the top. Except they’re made with almond butter instead of peanut butter, and almond and coconut flour instead of conventional wheat flour.

And because the recipe already uses almond two ways, I figured why not use almond extract and make it three! I personally love the flavor of almond extract, but if you’re not a fan, just leave it out and double the amount of vanilla extract instead (another favorite flavor!).

Shaping these cookies is a great job opportunity for little helpers to lend a hand in the kitchen. First, roll the dough into one inch balls and place them about 2 inches apart on a baking sheet. Then use the back of a fork and press the tines into the cookies in an X shape to make the classic cross hatch design.

And that’s all there is to it! Pop them in the oven for 12 minutes and make sure to let them sit on the baking sheet for a couple minutes after coming out of the oven before moving them to a wire rack. This will give them a chance firm up a little so they don’t crumble.

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Triple Almond Cookies Recipe

These almond butter cookies are a gluten and peanut free version of the traditional criss-cross topped peanut butter version.
Course Dessert
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 38 cookies
Calories 60kcal
Author Heather Dessinger



  • Preheat the oven to 350°F.
  • In a mixing bowl, combine the butter or coconut oil and sugar and beat until fluffy and light colored.
  • Beat in the almond butter, egg, vanilla and almond extracts, and salt.
  • Stir in the almond and coconut flours.
  • Form the dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
  • Use the back of a fork to press down the cookies in a cross-hatch pattern.
  • Place in the preheated oven and bake for 12 minutes.
  • Let the cookies cool for 3 minutes before removing to a wire rack to finish cooling.


If you are not a fan of the flavor of almond extract, feel free to omit it and just double the amount of vanilla extract.


Serving: 1cookie | Calories: 60kcal | Carbohydrates: 6.4g | Protein: 0.9g | Fat: 3.6g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 0mg | Fiber: 1.4g | Sugar: 4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

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35 thoughts on “Triple Almond Cookies (Grain Free)”

  1. Oldest daughter made a similar version of these from Food Network over the past week – 1 c peanut butter, 1 c sugar (we just used organic cane since we were taking them to the masses), 1 egg, 1 t vanilla and sea salt to sprinkle. Super easy and a huge success! I look forward to trying this version as a healthier alternative :).

  2. Will try these. I did the almond berry triangle scones you posted 2 days ago. Very good. Love your grain free recipes almost as much as I love you dear mommypotamus 🙂

  3. I am not sure what I did wrong. I followed the recipe to a tee. The dough was crumbly. After the cookies baked, they were crumbly. I know that some cookies age better than others. I certainly hope this is the case with these. They are so dry right now that only a glass of milk would help and I am allergic to dairy. Did you try cutting the coconut flour to 1/4 cup? Any insight would help because the flavor is good.

  4. These look fabulous! I’m always on the lookout for healthier and lightly sweetened cookies. These look to be just my style. Thanks! I will definitely be trying these soon.

  5. I pinned these for the dehydrator give-a-way too. They sound yummy! I had trouble entering the URL from pinning the dehydrator, lol- but I pinned it 3 times! Woo-hoo…sharing is caring…lol Some how my fb account goes to my daughters Pinterest account, it’s crazy & other times it works. (she uses my iPad when she visits) So I just did it through my Pinterest app. They’ve changed the darn app again too, I couldn’t even find the ‘show me my pin’ to get the URL. Oh well! It’s my birthday so here’s hoping!

  6. I pinned this for the dehydrator give away. My daughter loves cookies and I am always on the look out for cookies that aren’t full of junk. These look yummy!

  7. Any chance someone took the time to figure out the Carbs on these? Starting MAD Diet with my 4yr old & need to figure carbs for everything?

  8. Is there any sub for the coconut flour? coconut flour in everything is making me CRAZY because my body doesn’t like it AT ALL. I’m not grain-free, just trying to bring in some variety and reduce my total grain consumption – maybe a little sprouted oat flour? I’ve wasted SO much money on ingredients trying to reverse-engineer recipes and throwing away messes, almond flour is expensive!

  9. Mari Morgan – Unfortunately coconut flour is a bit tricky to substitute. It absorbs a lot more liquid than most flours so it’s usually used in much smaller amounts than typically called for.

    • It is not. Only raw honey is GAPS legal. Try adding a little bit, add a tiny bit more coconut flour if the dough is too moist.

  10. Miracle of miracles, I actually have all these ingredients in my cupboard… Might try making these today! Thank u for the recipe!

  11. This sounds like a great recipe but a little complicated/expensive. You can achieve something similar using only the almond butter, sweetener and an egg. Sounds crazy but it works! I would suggest half honey half whichever sugar you prefer or use all sugar. No flour needed at all! Scoop onto lined cookie sheet and flatten with fork bake at 350 for 8-10 minutes and let cool on your cookie sheet for 5 minutes before moving to cooling rack. When you first put everything in the bowl it will look like it will be runny but just mix with your hand mixer a minute or two and it stiffens up. I’m sure you could add in some of the other ingredients listed if you want to. I only say this because all those specialty flours are very expensive (for me) and not part of my budget so even though I would like to I don’t buy them.

    • Grain free always equals gluten free, but gluten free does not always equal grain free. Many gluten free recipes include rice flour, oat flour, etc. which are grains.