Nutty almond cookies pack toasted almonds and chopped walnuts into every soft, crackled bite. Ground ginger warms the almond dough while the walnuts keep it properly chunky and rich. Twenty-four generous cookies that taste like a good biscuit tin selection — homemade.
MAKES 24 COOKIES
Ingredients
1⅓ cups almond flour
½ teaspoon baking powder
½ teaspoon salt
¾ teaspoon ground ginger
1 cup (240 ml) coconut oil, softened
2 cups (480 ml) palm sugar
2 large eggs
3 cups (720 ml) almond meal
1 cup (240 ml) walnuts, chopped
¼ cup toasted almonds, ground
Preparation
1.В В Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325°F (165°C). Line two large baking sheets with parchment paper. Whisk flour, baking powder, salt, and ginger together in a large bowl.
2.В В 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.В В 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.В В 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.В В 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.В В Let the cookies cool on the baking sheets for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
Pro Tips
- Toast the almonds before grinding them — raw ground almonds taste flat next to the walnuts, and the toasting deepens the whole cookie.
- Chop the walnuts unevenly on purpose; the mix of fine crumbs and bigger pieces is what gives the cookie its rustic, nutty texture.
- The dough is very full once the nuts go in — fold with a spatula and stop the moment everything is just combined.
- Flatten the cookies to three-quarter-inch thickness with your palm. A neat press gives even baking; a rough one gives you crisp tips and underdone middles.
Frequently Asked Questions
Can I use pecans instead of walnuts?
Absolutely — pecans are sweeter and more buttery, and they pair just as beautifully with the ginger and almond dough.
Why are there two forms of almond in the dough?
The ground toasted almonds blend into the crumb while the flour provides structure — together they make a cookie that's rich but not heavy.
How do I store nutty almond cookies?
Airtight at room temperature for five days. The toasted nuts keep their crunch surprisingly well in the soft dough.
Can I freeze them?
Yes — both the shaped dough balls and the baked cookies freeze well. Thaw at room temperature or bake the frozen balls for three extra minutes.
Recipe Card
Ingredients
Method
- 1. В В 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. В В 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. В В 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. В В 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. В В 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. В В Let the cookies cool on the baking sheets for 10 minutes.
- Serve warm or transfer to a wire rack and cool completely.
