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Nutty almond cookies are the crunchiest of the almond cookie family: a soft almond base packed with chopped walnuts and ground toasted almonds. Every bite has texture. They are bakery-style treats that happen to be grain-free.
Pro Tips
- Grind the toasted almonds to a coarse meal and chop the walnuts a little unevenly for the most interesting texture.
- Cream the softened coconut oil and palm sugar for just 30 seconds. The dough only needs to come together.
- Roll the 3-tablespoon balls tightly so the nuts stay locked in, then flatten them to 3/4 inch thick.
- Rotate the sheets halfway through the 22 to 25 minute bake so both racks brown evenly.
- Cool the cookies on the baking sheet for 10 minutes before moving them to a rack. They are fragile while hot.
Frequently Asked Questions
Can I swap the walnuts for another nut?
Yes. Pecans or hazelnuts are both excellent. Keep the total volume the same so the dough stays balanced.
How do I keep nutty almond cookies from crumbling?
Let them cool on the baking sheet for the full 10 minutes before moving. The centers set during that rest.
How long do these cookies keep?
Up to 5 days in an airtight container at room temperature, and they freeze well for up to 2 months.
Are nutty almond cookies paleo?
Yes. Almond flour, almond meal, walnuts, coconut oil, palm sugar, eggs, and ginger, with no grains or dairy.
Recipe Card
Ingredients
Method
- 1.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F.
- Line two large baking sheets with parchment paper.
- Whisk flour, baking powder, salt, and ginger together in a large bowl.
- 2.
- In a separate large bowl, beat the coconut oil and palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined.
- Beat in the eggs one at a time until combined (about 30 seconds), scraping down the bowl and beaters as necessary.
- 3.
- Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds).
- Mix in the almond meal, ground toasted almonds, and chopped walnuts until just incorporated.
- 4.
- Working with about three tablespoons at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about two inches apart. Flatten cookies to a three-quarter-inch thickness using your palm.
- 5.
- Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy (22 to 25 minutes), switching and rotating the baking sheets halfway through baking.
- 6.
- Let the cookies cool on the baking sheets for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
