Crispy Almond Flour Cookies (Gluten-Free, Vegan)
Prep time
Cook time
Total time
This recipe has no need for butter, shortening, or margarine. Olive oil gives it the perfect crispy bite without the need for excess fat, like most cookies. These cookies are also egg-free and gluten-free, which means the balance of ingredients is quite important. So be sure to measure the ingredients accurately.
Recipe type: Dessert
Cuisine: American
Serves: 26 cookies
  • 1½ cups powdered sugar
  • ¾ cup almond meal or almond flour
  • ¾ cup sorghum flour
  • 6 tablespoons + 1 teaspoon olive oil
  • 7 teaspoons 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 the powdered sugar, almond meal of flour, sorghum flour, oil, and water. Do not let dough “sit” as it will dry-out. Do not freeze or refrigerate dough.
  3. Drop the dough, by the teaspoonful, onto your prepared cookie sheets, 12 cookies per sheet.
  4. Bake the cookies for 12 minutes.
  5. Let the cookies cool completely before removing them from the baking sheets.
Nutrition Information
Serving size: 1 cookie Calories: 64 Fat: 3.9g Saturated fat: .5g Carbohydrates: 7.8g Sugar: 6.8g Sodium: 0mg Fiber: .2g Protein: .3g
Recipe by Go Dairy Free at