Almond flour is the perfect healthy flour to use in gluten-free baking! Here are the best almond flour recipes, from cookies to waffles.
Almond flour has become a popular healthy flour to use in gluten free baking! What is it? Almond flour is essentially finely ground almonds. It makes a delightfully chewy chocolate chip cookie and a crispy, crunchy quiche crust. While it can’t be swapped for all-purpose flour as a one-for-one substitute, combined with other ingredients it makes for a lovely texture that’s nutrient dense and protein packed. Alex and I love making almond flour recipes: here we’ve rounded up our favorites and a little more about this tasty flour!
Almond flour vs almond meal: what’s the difference?
Good question! Both are made from ground almonds. Almond flour is made from blanched almonds (almonds with their skins removed) and is ground very finely. Almond meal contains the skins, making it brown in color instead of off-white, and has a coarser grind than almond flour.
In many recipes you can use the almond flour and almond meal interchangeably. But to get the right texture, some recipes absolutely need the almond meal since it’s fluffier! The chocolate chip skillet cookie below really needs almond flour: if it’s made with almond meal it’s much too dense. However, the chocolate almond cake below can be made with either one! The bottom line: Make sure to follow exactly what the recipe specifies, especially for items that need a fluffy texture like cookies and waffles.
Can you make almond flour at home?
You can! However, unlike oat flour which is very easy to make at home, almond flour is harder because you need blanched almonds and you need to get the almonds to a very fine texture. Therefore, we tend to buy almond flour at the store; these days it’s available at most grocery stores. Head here if you’d like to try making homemade almond flour.
But let’s get to the recipes already!
And now…our top almond flour recipes!
This almond flour skillet cookie is chewy, chocolate-y, and easy to make! All you need is 1 bowl and 5 minutes of hands-on time.
- 2 cups almond flour (do not use almond meal)
- 6 tablespoons brown sugar
- ¼ teaspoon kosher salt
- ¼ cup butter or coconut oil, melted and cooled
- 1 egg white
- 1 teaspoon vanilla
- ¼ cup bittersweet chocolate chips
- Preheat oven to 400ºF.
- In a medium bowl, mix together the almond flour, brown sugar, and kosher salt. Stir in butter or coconut oil, egg white, vanilla, and the majority of the chocolate chips (save out a small handful for pressing into the top). Stir until a cohesive dough forms; if necessary, form the dough together with your hands to make sure the dry and wet ingredients are fully incorporated.
- Press the dough into an even layer in an 8-inch non-stick skillet, then press the remaining chocolate chips into the top. Smooth the top by rolling over it with a small glass.
- Bake 18 to 20 minutes, until golden brown. Allow to cool for 30 minutes so that the texture sets but the cookie is still warm. Slice into wedges and serve from the skillet. Or if desired, carefully run a thin knife around the edge and invert the cookie onto a plate, then flip right side up onto the serving plate. (Note: If you’d like to eat the cookie before the 30 minute rest time, eat it right from the skillet since it’s difficult to cut and remove pieces when the cookie is hot.)
Make sure to use almond flour in this recipe. Do not use almond meal, which is coarser and made from almonds with skins. Almond flour is ground more finely and is made with blanched almonds, which have no skins.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Almond Flour Recipes
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.