25 Cookies Using Alternative Flours (Almond, Coconut)

Why Alternative Flours Are Actually Worth Your Time

Before we jump into the recipes, let’s talk about why almond and coconut flours deserve a permanent spot in your pantry. Spoiler alert: it’s not just because they’re trendy.

Almond flour packs impressive nutritional benefits, with high levels of vitamin E, magnesium, and heart-healthy monounsaturated fats. We’re talking about a flour that actually does your body some favors while you’re indulging in dessert. It’s lower in carbs than wheat flour and has a subtle, almost buttery flavor that plays nice with basically everything.

Coconut flour, on the other hand, is the fiber champion. It absorbs liquid like nobody’s business, which means you need way less of it in recipes. One-quarter cup of coconut flour roughly equals a full cup of almond flour in most recipes. It’s also naturally sweet and gives cookies this pleasant tropical undertone without being overwhelming.

The Almond Flour Advantage

Almond flour brings this rich, almost cake-like texture to cookies that regular flour just can’t replicate. The fat content keeps everything moist, and honestly, cookies made with almond flour tend to stay fresh longer—assuming they last that long in your house.

What I love most about almond flour is its versatility. You can basically take your favorite traditional cookie recipe, swap the wheat flour for almond flour at a 1:1 ratio, and get solid results. Yeah, they’ll be a bit denser and won’t spread as much, but that’s not necessarily a bad thing. Sometimes you want a thick, chewy cookie that feels substantial.

The nutritional profile is legit too. We’re talking about roughly 6 grams of protein per quarter cup, plus all that vitamin E working as an antioxidant. For anyone watching their blood sugar, almond flour has a low glycemic index, so it won’t send your levels on a rollercoaster ride.

Classic Almond Flour Chocolate Chip Cookies

Let’s start with the obvious one—chocolate chip cookies. This is where almond flour really shines. The cookies come out with crispy edges and soft centers, and the almond flour adds this subtle nuttiness that makes the chocolate taste even better.

You’ll want to use a good quality almond flour here—I’m talking finely ground, blanched almonds. The cheap stuff with inconsistent texture will give you weird results. Mix your dry ingredients, cream together some butter and sugar (or a sugar substitute if that’s your thing), add an egg and vanilla, then fold everything together. A silicone baking mat works wonders here because almond flour cookies can stick like crazy to regular parchment.

Speaking of chocolate chip variations, you might also love these classic chocolate chip cookie recipes that include both traditional and alternative flour options.

Almond Flour Snickerdoodles

Snickerdoodles with almond flour are a game-changer. The cinnamon-sugar coating gets all crispy while the inside stays soft, and the almond flour keeps them from drying out the way traditional snickerdoodles sometimes do.

The trick is cream of tartar—don’t skip it. That’s what gives snickerdoodles their signature tang and helps with the texture. Roll the dough balls in a cinnamon-sugar mixture before baking, and watch them transform into these gorgeous crackled beauties. Get Full Recipe.

Almond Butter Cookies

Here’s where things get interesting. Almond flour plus almond butter creates this double-almond situation that’s absolutely addictive. These cookies are naturally flourless in the traditional sense, super easy to make, and honestly taste way fancier than the effort required.

All you need is almond butter, an egg, some sweetener, and vanilla. Mix, scoop, bake. That’s it. The almond flour here isn’t even necessary because the almond butter provides enough structure, but adding a bit creates a slightly different texture that some people prefer.

Lemon Almond Cookies

Bright, citrusy, and perfect for spring or summer. The almond flour’s subtle nuttiness complements lemon beautifully—it’s like they were made for each other. Add some lemon zest to the dough and maybe a simple lemon glaze on top, and you’ve got cookies that look and taste like you bought them from a fancy bakery.

I like using a microplane grater for the lemon zest because it gets superfine pieces that distribute evenly throughout the dough. Regular graters leave you with chunks that can taste bitter.

Almond Flour Shortbread

Shortbread is traditionally butter, sugar, and flour—that’s it. Swap the regular flour for almond flour and you get this incredibly buttery, melt-in-your-mouth cookie that’s somehow even more decadent than the original.

The key is using cold butter and not overmixing. You want the dough just barely combined, then roll it out and cut into your favorite shapes. A sprinkle of coarse sugar on top before baking adds a nice textural contrast. These cookies practically dissolve on your tongue, and the almond flour makes them feel almost… luxurious? Yeah, luxurious. That’s the word.

Coconut Flour Cookie Magic

Coconut flour is finicky, I won’t lie. But once you understand how it works, it opens up a whole new world of cookie possibilities. The main thing to remember: coconut flour absorbs moisture like a sponge. You need significantly less coconut flour than you’d use of any other flour, and you need more liquid to compensate.

Most coconut flour cookie recipes call for extra eggs to provide structure and moisture. Don’t be surprised if a recipe uses 4-6 eggs for a single batch of cookies. That’s normal with coconut flour. The eggs aren’t there just for binding—they’re providing the moisture that coconut flour desperately needs.

The payoff? Cookies that are tender, slightly chewy, and naturally sweet with just a hint of coconut flavor. Plus, coconut flour is loaded with fiber, which is great for digestion and keeping you satisfied longer.

Coconut Flour Chocolate Cookies

Rich, fudgy, and surprisingly satisfying. These cookies have a brownie-like quality that makes them perfect for serious chocolate cravings. The coconut flavor is subtle enough that even coconut skeptics usually enjoy them.

Use good quality cocoa powder—Dutch-processed cocoa gives you a darker, more sophisticated flavor, while natural cocoa is brighter and more acidic. Mix your coconut flour with cocoa, add melted butter or coconut oil, eggs, sweetener, and chocolate chips if you’re feeling extra. Let the dough rest for about 10 minutes before scooping—this gives the coconut flour time to absorb the moisture properly.

If you’re into chocolate cookies, check out these soft and chewy cookies that might inspire your next baking session.

Coconut Flour Vanilla Bean Cookies

Simple, elegant, and showcasing coconut flour at its best. Real vanilla bean paste or scraped vanilla beans make these cookies taste restaurant-quality. The coconut flour creates a tender crumb that’s almost cake-like.

Don’t cheap out on the vanilla here. Pure vanilla bean paste or extract makes a massive difference. Those little black specks throughout the cookies aren’t just pretty—they’re packed with flavor. These are perfect for pairing with coffee or tea, or for when you want something sweet but not overwhelmingly rich.

Coconut Flour Peanut Butter Cookies

The classic peanut butter cookie gets a coconut flour makeover, and honestly, I think I like this version better than the original. The coconut flour makes them incredibly soft and almost melts in your mouth. That signature fork crosshatch pattern still works perfectly.

Use natural peanut butter for best results—the kind that’s just peanuts and maybe a little salt. The processed stuff with added sugar and hydrogenated oils throws off the texture. Press them with a fork before baking, and watch them puff up into these perfect little rounds.

Coconut Flour Ginger Cookies

Spicy, warming, and perfect for fall. Coconut flour handles spices really well, and the moisture from the extra eggs keeps these cookies from getting dry the way some ginger cookies can. Fresh ginger gives you the best flavor, but ground ginger works fine too.

I like adding a bit of crystallized ginger to the dough for extra punch and texture. A small food processor makes quick work of chopping it into tiny pieces. Roll the dough balls in coarse sugar before baking for that classic crackled top and sweet crunch.

Coconut Flour Cinnamon Roll Cookies

Yes, you read that right—cinnamon roll flavors in cookie form. These are fun to make and even more fun to eat. You basically make a coconut flour cookie dough, roll it out, spread it with butter and cinnamon sugar, roll it up like a log, slice, and bake.

The coconut flour dough is forgiving enough to roll without cracking, which is rare for gluten-free doughs. A light cream cheese glaze on top after baking takes these over the top. They’re like the love child of a cookie and a cinnamon roll, and I’m here for it. Get Full Recipe.

For more easy cookie ideas, take a look at these easy cookie recipes you can bake tonight when you’re short on time.

Combining Almond and Coconut Flours

Here’s where things get really interesting. You don’t have to choose sides—mixing almond and coconut flours gives you the best of both worlds. The almond flour provides structure and richness, while the coconut flour adds fiber and helps absorb excess moisture.

A good starting ratio is about 3 parts almond flour to 1 part coconut flour. This combo works particularly well in cookies because it creates a texture that’s closer to traditional wheat flour cookies than using either alternative flour alone.

Mixed Flour Chocolate Chunk Cookies

Thick, chewy, and loaded with chocolate chunks. The combination of flours creates this perfect texture that’s substantial without being dense. These are the cookies you make when you want to impress someone.

Chop your chocolate bars into irregular chunks rather than using chips—it makes the cookies look more artisanal and creates those dramatic chocolate pools. A good chef’s knife makes this job way easier. Sprinkle a little flaky sea salt on top before baking, and suddenly you’ve got bakery-level cookies.

Double Flour Oatmeal Cookies

Oatmeal cookies with a gluten-free twist. The almond and coconut flour combo keeps these soft and chewy, while the oats add texture and that classic oatmeal cookie flavor. Add raisins, chocolate chips, or dried cranberries—whatever strikes your fancy.

Make sure you’re using certified gluten-free oats if that matters to you. Regular oats are often processed in facilities that handle wheat. Let the dough rest for 15-20 minutes before baking so the oats and coconut flour can absorb some moisture. This prevents dry, crumbly cookies.

Mixed Flour Sugar Cookies

The ultimate canvas for decorating. These hold their shape beautifully and have a tender crumb that’s not too soft, not too crispy. Perfect for holidays, birthdays, or whenever you feel like getting creative with frosting.

Chill the dough thoroughly before rolling and cutting—this is crucial with alternative flour doughs. They’re more delicate than wheat flour doughs and can fall apart if too warm. Cookie cutters with simple shapes work best because intricate designs tend to blur during baking.

Blended Flour Peppermint Cookies

Minty, festive, and perfect for winter. The combo of almond and coconut flour creates a sturdy cookie that can handle mix-ins like crushed peppermint candies without falling apart. A little peppermint extract goes a long way here—don’t overdo it.

Crush the peppermint candies in a sealed plastic bag using a rolling pin or the bottom of a heavy pan. You want pieces, not dust. Fold them into the dough and maybe sprinkle a few more on top for that Instagram-worthy look.

Combo Flour Chai Spice Cookies

Warming spices meet tender cookies. Cardamom, cinnamon, ginger, and cloves create this complex, aromatic cookie that pairs beautifully with tea (obviously) or coffee. The mixed flour base keeps them from being too heavy despite all those spices.

Grind your own spices if possible—pre-ground spices lose their potency quickly. A simple spice grinder or coffee grinder dedicated to spices makes this easy. The flavor difference is significant.

No-Bake Alternative Flour Cookies

Sometimes you want cookies but don’t want to deal with preheating the oven or waiting for things to bake and cool. No-bake cookies using alternative flours are a legitimate option, and they’re perfect for hot summer days or when you’re feeling lazy (no judgment).

Almond Flour Energy Bites

Okay, technically these are more “bites” than cookies, but they scratch the same itch. Mix almond flour with nut butter, honey or maple syrup, and whatever mix-ins you like—chocolate chips, dried fruit, coconut flakes. Roll into balls, refrigerate, done.

These are great for meal prep. Make a big batch on Sunday and grab a couple throughout the week when you need a quick snack. They’re filling thanks to all that protein and healthy fat from the almond flour. For more ideas like this, check out these no-bake cookie recipes for busy days.

Coconut Flour No-Bake Cookies

The classic no-bake chocolate cookies get even better with coconut flour. The absorbent nature of coconut flour means these set up quickly and hold together well. Cocoa, butter, sweetener, coconut flour—mix, shape, refrigerate.

Store these in the fridge or they’ll get too soft. The coconut flour provides structure, but it’s not magic. A cool environment keeps them firm and perfect for snacking. Get Full Recipe.

Mixed Flour Cookie Dough Balls

Safe-to-eat cookie dough that’s actually good for you (relatively speaking). No eggs, no risk, just delicious cookie dough flavor in bite-sized form. The combination of almond and coconut flour creates a texture that’s remarkably similar to real cookie dough.

Heat-treat your flours first if you’re worried about food safety—just spread them on a baking sheet and bake at 350°F for 5-10 minutes. This kills any potential bacteria. Then mix with nut butter, sweetener, vanilla, and chocolate chips. Roll, refrigerate, devour.

If simple ingredients appeal to you, you’ve got to see these 5-ingredient cookies that prove less is definitely more.

Special Diet-Friendly Cookies

The beauty of alternative flour cookies is that they’re already checking several dietary boxes. But we can go further. These cookies work for people following specific eating plans without sacrificing flavor or texture.

Keto Almond Flour Cookies

Low-carb doesn’t mean low-flavor. Almond flour is naturally keto-friendly, and when you swap regular sugar for a granulated sweetener like erythritol or monk fruit, you’ve got cookies that fit perfectly into a ketogenic diet.

The trick with keto cookies is getting the right sweetness level. Sugar substitutes vary in intensity, so you might need to adjust amounts. Start with slightly less than the recipe calls for—you can always add more. Some people find that combining two different sweeteners (like erythritol and stevia) helps eliminate any aftertaste.

Paleo Coconut Flour Cookies

Paleo-friendly baking can be challenging, but coconut flour makes it easier. These cookies use coconut flour, eggs, coconut oil, and a paleo-approved sweetener like honey or maple syrup. No grains, no dairy, no problem.

The natural sweetness of coconut flour means you can often use less sweetener than you’d expect. These cookies are proof that eating paleo doesn’t mean giving up on treats entirely. They’re just as satisfying as conventional cookies, maybe even more so because you’re not dealing with the blood sugar crash afterward.

Vegan Alternative Flour Cookies

Making vegan cookies with alternative flours requires some creativity since coconut flour especially relies heavily on eggs. But it’s totally doable. Flax eggs or chia eggs work surprisingly well, and you can use coconut oil or vegan butter for the fat.

The texture will be slightly different from egg-based versions—a bit denser, less cakey—but still delicious. Add a little apple cider vinegar to help with leavening, and make sure your flax or chia eggs are properly gelled before adding them to the dough. Want more vegan inspiration? These vegan cookies prove plant-based baking is seriously delicious.

Low-Sugar Almond Flour Cookies

For anyone watching their sugar intake but not necessarily going full keto, these cookies strike a nice balance. Use just a small amount of natural sweetener—maybe 2-3 tablespoons for a whole batch—and rely on the natural sweetness of vanilla, spices, or a little fruit puree.

Applesauce or mashed banana can add sweetness and moisture without refined sugar. Yeah, they add carbs, but they’re whole food carbs that come with fiber and nutrients. These won’t taste as sweet as conventional cookies, but your palate adjusts faster than you’d think. After a week or two of eating less sugar, these taste perfectly sweet. Looking for more ways to cut sugar? Check out these low-sugar cookies for guilt-free snacking.

Storage and Make-Ahead Tips

Alternative flour cookies generally keep better than wheat flour cookies thanks to their higher fat content. But there are still some best practices to follow if you want them staying fresh and delicious.

Room temperature storage: Most alternative flour cookies will stay fresh at room temperature for 3-4 days in an airtight container. Glass containers with silicone seals work great because they don’t absorb odors or trap moisture the way plastic sometimes does.

Refrigerator storage: Cookies with cream cheese frosting or any perishable toppings need refrigeration. They’ll stay good for about a week. Just know that refrigeration can make cookies firmer—let them come to room temperature before eating if you want the best texture.

Freezer storage: This is where alternative flour cookies really shine. They freeze beautifully for up to 3 months. Freeze them on a baking sheet first so they don’t stick together, then transfer to freezer bags. Pull out individual cookies as needed and let them thaw at room temperature or pop them in the microwave for a few seconds.

Cookie dough storage: IMO, freezing cookie dough is even better than freezing baked cookies. Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Now you can bake fresh cookies anytime without the hassle of making a whole batch. Bake directly from frozen—just add a minute or two to the baking time.

Troubleshooting Common Issues

Alternative flour baking comes with its own set of challenges. Here’s how to fix the most common problems people run into.

Cookies Spreading Too Much

If your cookies turn into flat puddles, your dough is probably too warm or too wet. Chill the dough for at least 30 minutes before baking. If that doesn’t work, add a tablespoon or two more flour to your next batch. Also, make sure your butter isn’t too soft—it should be cool room temperature, not melted or warm.

Cookies Too Dry or Crumbly

This is especially common with coconut flour. The flour absorbed more moisture than expected. Next time, add an extra egg or a few tablespoons of milk. You can also try adding a tablespoon of honey or maple syrup—liquid sweeteners add moisture while also providing binding power.

Weird Aftertaste

Sometimes alternative flours can have an off taste, especially if they’re old or were stored improperly. Store your flours in airtight containers in the refrigerator or freezer. Almond flour especially can go rancid quickly due to its high fat content. Sniff your flour before using it—it should smell fresh and nutty, not musty or sour.

Cookies Not Browning

Alternative flour cookies can look pale even when they’re done. Try brushing the tops with melted butter or a little egg wash before baking. You can also increase your oven temperature by 25°F for the last few minutes of baking to encourage browning. Just watch them carefully so they don’t burn.

Dense, Heavy Texture

You might need more leavening. Add an extra 1/4 teaspoon of baking powder or baking soda to your recipe. Also, make sure you’re not overmixing the dough—mix just until combined. Gentle handling makes a real difference with alternative flour cookies.

Flavor Variations and Mix-Ins

Once you’ve mastered the basic alternative flour cookie dough, the world is your oyster. Here are some flavor combinations that work particularly well with almond and coconut flour bases.

Chocolate lovers: Dark chocolate chunks, white chocolate chips, cocoa nibs, or espresso powder all elevate the chocolate experience. For an extra dimension, add a pinch of cayenne pepper or cinnamon to your chocolate cookies—the spice makes the chocolate taste richer.

Fruit additions: Dried cherries, cranberries, or chopped apricots add chewy sweetness and bright flavor. Fresh berries work too, but they add moisture, so you might need to adjust your flour amounts slightly. Freeze-dried fruit is actually perfect because it adds intense flavor without extra liquid.

Nut and seed options: Chopped walnuts, pecans, or hazelnuts complement the nuttiness of almond flour. Pepitas or sunflower seeds add crunch and nutrition. Toast nuts before adding them to your dough for maximum flavor impact—a small toaster oven makes this super convenient.

Spice blends: Beyond cinnamon, try cardamom, nutmeg, allspice, or Chinese five-spice. Spices pair beautifully with the subtle sweetness of alternative flours. Don’t be afraid to experiment with unconventional combinations like rosemary-lemon or lavender-vanilla.

Cookies for Special Occasions

Alternative flour cookies aren’t just for everyday snacking. They can absolutely hold their own at parties, holidays, and special events.

Holiday Almond Flour Gingerbread

Gingerbread cookies that are actually soft and flavorful instead of hard as rocks? Yes please. Almond flour makes them tender while maintaining enough structure for decorating. Cut them into festive shapes, decorate with royal icing, and nobody will guess they’re gluten-free.

The molasses in gingerbread provides moisture that works beautifully with almond flour. These cookies improve with age too—make them a day or two before you need them for the best flavor and texture.

Wedding-Worthy Coconut Macaroons

Technically these are macaroons, not cookies, but they use coconut flour and deserve a mention. Chewy, sweet, and elegant enough for any fancy occasion. Dip the bottoms in melted dark chocolate for extra sophistication.

The key to perfect macaroons is beating the egg whites to stiff peaks before folding in the coconut. This creates a light, airy texture that’s addictive. A hand mixer makes this job way easier than doing it by hand.

Birthday Funfetti Cookies

Who says alternative flour cookies can’t be fun? Mix rainbow sprinkles into your almond and coconut flour dough, and you’ve got birthday party-ready cookies that happen to be gluten-free. Kids and adults both love these.

Use naturally colored sprinkles if you’re concerned about artificial dyes. They’re not quite as vibrant, but they still deliver that festive look. These are perfect for making ahead and freezing—pull them out whenever someone needs a birthday cookie. For more crowd-pleasing options, don’t miss these drop cookie recipes perfect for beginners.

Elegant Lavender Shortbread

Fancy AF without being complicated. The almond flour base takes on lavender beautifully, creating these delicate, sophisticated cookies perfect for afternoon tea or bridal showers. Just don’t overdo the lavender—too much and they’ll taste soapy.

Use culinary-grade dried lavender buds and grind them finely before adding to your dough. You only need about 1 teaspoon for a whole batch. These cookies are understated elegance in edible form.

Festival-Ready Iced Sugar Cookies

The alternative flour version of decorated sugar cookies that you can make for any holiday or celebration. The dough rolls out nicely, holds shapes well, and provides a great canvas for royal icing artwork.

Invest in a few good cookie cutters for different occasions—hearts for Valentine’s Day, pumpkins for Halloween, snowflakes for winter. The cookies themselves are delicious enough that even undecorated ones get devoured. Get Full Recipe.

Final Thoughts

Alternative flour cookies aren’t just a substitute for the “real thing”—they’re legitimately delicious in their own right. Whether you’re avoiding gluten, cutting carbs, or just looking to expand your baking repertoire, almond and coconut flour deliver cookies that are moist, flavorful, and satisfying.

Yeah, there’s a learning curve. You’ll probably have a few batches that don’t turn out quite right while you’re figuring out how these flours behave. But stick with it, because once you nail the techniques, you’ll have a whole new category of cookies in your arsenal.

The best part? These cookies often keep better and freeze beautifully, so you can always have homemade treats on hand. Whether you’re team almond flour, team coconut flour, or playing both sides with a mix of the two, there’s a cookie here for every craving and occasion.

Now stop reading and start baking. Your kitchen is about to smell amazing, and your cookie jar is about to get seriously upgraded. You’re welcome.