I still remember the first time I baked Triple Almond Cookies. It was one of those chaotic afternoons when the kids were clamoring for a snack and I wanted something comforting but quick. I stumbled upon this recipe and thought, why not? Little did I know, this simple almond treasure would quickly become a family staple. When the scent of almond flour cookies filled the kitchen, the kids gathered around, eyes wide with eager smiles. My husband loved how the almond extract cookies had that delicate yet rich flavor. We all agreed, these Triple Almond Cookies brought genuine comfort to our busy lives.
Since then, Triple Almond Cookies have been my go-to comfort food win on hectic days. From morning school rushes to late-night cravings, they always deliver warmth and happiness. They’re not complicated, which feels like a breath of fresh air when I’m juggling “all the things.” The perfect almond macaron cookies vibe with softness on the inside and a little crunch outside make them irresistible. If you’re a busy mom looking for a sweet reprieve in your chaotic day, give these Triple Almond Cookies a try. I promise you’ll find the same cozy joy we do!
Ingredients You’ll Need:
- 2 cups almond flour (I use blanched almond flour for that smooth texture!)
- 3/4 cup granulated sugar (you can swap half for coconut sugar for a richer flavor)
- 2 large egg whites (room temperature works best)
- 1 teaspoon almond extract (this is the heart of our almond extract cookies flavor!)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder (optional but helps with a fluffier texture)
- Sliced almonds for topping (for that classic almond cookies crunch!)
Finding these simple pantry staples is easy at your regular grocery store or local markets. No worries if you’re short on egg whites—I’ve used aquafaba as a gluten-free almond cookies hack when needed! Plus, almond flour cookies keep well, so stocking up doesn’t break the bank. For extra comfort, my kids love when I sprinkle a little cinnamon into the mix—it adds warmth without overpowering. Trust me, this Triple Almond Cookies ingredient list is designed for busy moms who want comfort without fuss.
Let’s Make it Happen!
- Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Baking time is one comfort hack that keeps the cookies perfect, not burnt.
- In a large bowl, whisk together the almond flour, sugar, salt, and baking powder. These dry ingredients are the cozy base of your Triple Almond Cookies.
- In a separate bowl, beat the egg whites until soft peaks form. This step is where your almond macaron cookies start to shine—light and airy.
- Gently fold the egg whites into the almond flour mixture, mixing carefully to keep as much air as possible. Your Triple Almond Cookies will be light and tender this way.
- Add the almond extract and fold it in—you want that aroma to seep through every bite.
- Scoop tablespoon-sized balls onto your lined baking sheet, spacing them about 2 inches apart. Flatten very slightly with your fingers, then press a few sliced almonds on top for that classic almond cookies look.
- Bake for about 18 to 22 minutes. You’ll know your Triple Almond Cookies are ready when the edges turn golden but the centers stay soft.
- Remove from oven and let them cool on the pan for a few minutes before transferring to a wire rack. During this time, I start prepping lunches or sip some tea.
I used to struggle with my first batches because I overmixed the batter — lesson learned: gentle folding is your friend! Don’t worry if your Triple Almond Cookies look a little uneven before baking; the rustic look is part of their charm and homemade appeal. Besides, while your Triple Almond Cookies are baking, it’s perfect time to tidy the kitchen or sneak in a moment of calm. These cozy almond flour cookies soon became my family’s favorite, and I’m sure your home will love them too!
How We Love to Eat This!
Our family bonds over these comforting Triple Almond Cookies in so many ways. The kids can’t resist dipping them in a cold glass of milk after school. For an extra kid-approved snack, I pair these almond extract cookies with fresh fruit slices or a dollop of almond butter, making snack time a little celebration. These cookies shine at holiday gatherings and weekend afternoons when everyone’s home to savor something sweet and homemade.
Presentation-wise, a simple sprinkle of powdered sugar or a few extra almonds on top always delights little eyes and hungry tummies. Leftovers? They don’t last long, but when they do, storing them in an airtight container keeps these gluten-free almond cookies fresh for days. Sometimes I warm them slightly before serving—instant cozy vibes! And if you want to try something new, adding tiny chocolate chips or swapping almond extract for orange zest offers a fresh twist. Our friends always ask for these Triple Almond Cookies at parties—they’re a crowd-pleaser every time!
For more simple comfort food ideas for busy families, check out my almond cherry cookies recipe which also uses almond flour cookies for that nutty goodness. Or, if you’re in a festive mood, try these Halloween Crinkle Cookies for a fun seasonal treat. My carrot cake oatmeal cookies are a sneaky way to add veggies while still feeling like a comforting cookie.
FAQs: Your Questions Answered
Q: Is this Triple Almond Cookies really filling enough for growing kids?
A: Absolutely! The almond flour cookies provide good fats and protein that keep little bellies happy longer than sugary snacks. My kids come home starving after school, and these Almond macaron cookies satisfy their hunger and sweet tooth without spikes and crashes.
Q: What if my picky eater won’t try this Triple Almond Cookies?
A: I get it, picky eaters are tough! A little almond extract cookies aroma sometimes wins them over, but if they’re hesitant, try crushing up the cookies into snack bars or mixing crumbs into yogurt. My daughter started loving these treats when I made them part of a no-bake crumble topping.
Q: Can I meal prep this Triple Almond Cookies for busy weeks ahead?
A: Definitely! These gluten-free almond cookies keep well in the fridge or freezer. I make a batch on Sundays and pack some for school lunches or after-school snacks throughout the week. Just thaw them gently, and they’re as fresh as ever.
Q: Can I substitute regular flour for almond flour to make it easier?
A: You could, but then you wouldn’t get that wonderful almond macaron cookies texture and gluten-free perks. Almond flour is key for the flavor and softness in these Triple Almond Cookies.
Q: How do I store these cookies to keep them soft?
A: Store in an airtight container at room temp for up to 3 days or freeze for longer. I like to add a slice of bread in the container—it keeps the cookies soft by maintaining moisture.
Q: Can I add other nuts or flavors?
A: Yes, for sure! While classic almond cookies have almond as the star, adding a little chopped pistachio or swapping almond extract cookies for vanilla is a pleasant twist. My family enjoyed a batch with orange zest and it was a hit!
Q: Are these Almond extract cookies safe for kids with nut allergies?
A: Since almond flour is a key ingredient, these Triple Almond Cookies aren’t suitable for nut allergies. For allergy-friendly snacks, check out my carrot cake oatmeal cookies which use oats and spices for cozy comfort instead.
For more on almond-inspired cookies, you’ll love this Soft Amaretti Cookies | Love and Olive Oil recipe or Ricciarelli: Chewy Italian Almond Cookies – Pinch me, I’m eating for a fancy twist. For buttery, chewy almond-butter cream treats, here’s a lovely gem from the Wedding Cookie Table community on Facebook.
Final Thoughts:
Triple Almond Cookies have become my family’s cozy anchor in the whirlwind of busy days. Their nutty aroma, tender bites, and simple ingredients meet our comfort food goals perfectly. My Triple Almond Cookies Comfort Hacks include folding egg whites gently to keep fluffiness, prepping all ingredients ahead during nap time, and adding a dash of cinnamon for extra warmth. My husband prefers the classic almond cookies style, the kids love the almond macaron cookies texture, and I’m happiest keeping it simple and gluten-free.
If you want variety, try swapping the almond extract cookies for vanilla or orange zest, sprinkle on crushed pistachios, or make a batch of Soft Amaretti Cookies for a chewier treat. Whichever way you take it, make this recipe your own and savor those family smiles. I hope these Triple Almond Cookies bring you the same comfort and peace they do for us during busy school weeks and quiet weekends alike.
You’ve got this, fellow comfort seeker! Baking doesn’t have to be complicated to be meaningful — Triple Almond Cookies prove that simple, nurturing food can be a hug on a plate. Happy baking and happy family moments ahead!
For more cozy ideas, don’t forget to peek at these Almond Cherry Cookies, Halloween Crinkle Cookies, and Carrot Cake Oatmeal Cookies recipes on MommiesMore. They’re perfect for adding a little extra sweetness to your busy life.
💕 Beatriz
Triple Almond Cookies
Delight in these crunchy and flavorful Triple Almond Cookies featuring almond flour, sliced almonds, and almond extract for a perfect nutty treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and almond extract until fully combined.
- In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Fold in the sliced almonds evenly throughout the dough.
- Using a tablespoon, scoop dough and roll into balls; place them onto the prepared baking sheets about 2 inches apart.
- Flatten each ball slightly with the palm of your hand or a fork.
- Bake for 12-15 minutes, or until edges are golden brown.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Notes
For a richer almond flavor, try drizzling melted dark chocolate over cooled cookies or adding a sprinkle of sea salt before baking.