Cookies recipe

Crispy Almond Flour Cookies Recipe (Gluten Free & Vegan)

Several years ago, this recipe for gluten-free, vegan, thin and crispy almond flour cookies was shared with us by Jennifer Cinquepalmi. She loves this treat so much, it’s pictured on the cover of her book, Deliciously gluten-free. Her book isn’t completely dairy-free, but it does have plenty of non-dairy options, including breads, entrees, and sweet treats, like these cookies. Instead of butter or margarine, she uses olive oil to give these tea cookies the perfect delicate taste and texture. We originally posted this recipe when he launched his book, but today we’re giving it a big update.

Thin and Crispy Vegan Gluten-Free Almond Flour Cookies Recipe - Delicate and Delicious!

Special Dietary Notes: Crispy Almond Flour Cookies

By ingredients, this recipe is dairy-free/dairy-free, egg-free, gluten-free, peanut-free, vegan, plant-based, and vegetarian.

Crispy Almond Flour Cookies (Gluten Free, Vegan)


Type of recipe: Dessert

Kitchen: American

  • 1½ cups powdered sugar
  • ¾ cup almond flour or almond flour
  • ¾ cup sorghum flour
  • 6 tablespoons + 1 teaspoon olive oil
  • 7 teaspoons of water (2 tablespoons + 1 teaspoon)
  1. Preheat your oven to 350°F and line 11 x 17 inch cookie sheets with parchment paper.
  2. In a medium bowl, whisk together powdered sugar, almond flour, sorghum flour, oil and water. Do not let the dough “rest” because it will dry out. Do not freeze or refrigerate the dough.
  3. Drop the dough, by teaspoon, onto your prepared cookie sheets, 12 cookies per sheet.
  4. Bake cookies for 12 minutes.
  5. Let the cookies cool completely before removing them from the baking sheets.

Portion: 1 cookie calories: 64 Fat: 3.9g Saturated fat: .5g Carbohydrates: 7.8g Sugar: 6.8g Sodium: 0mg Fiber: .2g Protein: .3g


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