Crinkle Cookies with Almond Meal (Eggless Recipe)
This almond crinkle cookies recipe is one of the easiest cookie recipes to make. It’s an eggless recipe made with real almonds. Also, it’s simple, easy and ready in less than 15 minutes. Nothing can be simpler than combining ingredients in a bowl, forming balls and baking them.
These have got to be one of my favorite cookies as a kid. One of the first cookies I ever made on my own as a kid. So easy to make, no special equipment required and an absolute treat to eat. For me, I have to have a good cup of hot steaming chai with these.
Yup, that’s how I remember mom having her afternoon tea too. One cookie with a cup of chai. We always had the cookie jar with cookies as kids so mom would indulge in just that one cookie every day. I love cookies too but I must admit while my cookie jar is always full I never indulge in a cookie every day. But these are one I do enjoy whenever I make them.
They are my Rhea’s favorite. She loves to make the balls and dip them in sugar. And she loves chewy cookies so these are definitely her absolute treat.
Let’s talk ingredients and Substitutes (save/pin)
- Almond meal – I use a ready-made almond meal that I buy at a local shop. And yet, it’s easy to make the almond meal at home too. Just pulse blanched almonds in a food processor with some of the sugar until you have a fine powder. In these cookies, the almond meal does not have to be sieved so don’t’ overdo it.
- Yogurt – I use yogurt so I don’t have to use egg. And yet, you are welcome to replace the yogurt with one egg. Also, the yogurt does give it a nice creamy texture.
- Flavoring – I like to use the almond extract to enhance the flavor but you are welcome to use just vanilla or just almonds too.
Nut-Free? yes of course
While I know we love nuts and I try to add it for my kids as much as possible there are many who can’t have nuts. Just replace the almond meal with the same amount of flour.
Useful Tips and Tools
- I’m not a slave to mixers. And yet, when you need some good creaming I have to insist that you use the K-Mix or Kitchen Aid.
- A good baking tray is always important. Try using a light colored Baking tray. Another option is to line the baking tray with parchment paper.
- If you aren’t going to fill or decorate these cookies a regular rolling pin will work just fine. And yet, a cookie rolling pin has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
- Also, it is really important to cool cookies completely on all sides as soon as they come out of the oven. So take them off the baking tray to prevent them cooking further and place them on a cooking rack so they air circulates on all sides. This prevents steam from going back into the cookie thus keeping them crispy not soggy.
- Always bake cookies on the center rack of your oven. If you have more than one tray simply bake them one at a time. You can bake two trays at the same time, and yet this can lead to some of the cookies in the bottom tray spreading too much. Also, you can rotate the trays during the baking. This is helpful with some cookies.
- Most cookies usually bake between 10 to 12 minutes. These took me about 10 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.
Recipe – Almond Crinkle Cookies with Almond Meal (Eggless Crinkle Cookies) (Save/Pin)
- Preheat the oven to 180 C / 356 F — (170 C /340 F for fan assisted ovens).
- Sift dry ingredients – flour, baking powder, baking soda, salt.
- Add the almond meal to the flour and combine again.
- Cream butter and sugar until light and fluffy.
- Add the yogurt and vanilla – combine well.
- Add the flour mixture and bring together.
- The dough will be soft but workable.
- Use a spoon or scoop form the dough – Make round balls.
- Dip each ball in the powdered sugar.
- Place on a cookie tray 2 inches apart.
- Bake for 8 to 10 minutes on the center rack.
(depending on thickness they can take up to 12 minutes). - Cool in the tray for five minutes then on a cookie rack to cool further.
- When cooled store in an airtight container for up to 2 weeks.
Frequently asked questions
These lemon cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These will spread a bit but should not spread too much.
Too much butter or sugar in the recipe can lead to cookies spreading.
Too much baking powder or baking soda can also make cookies spread too much.
Also, chill the cookie dough before rolling the cookies.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
I usually chill my cookies for about 8 to 10 minutes. It is always a good practice to refrigerate cookies while the oven is preheating. Chilling cookie dough helps solidify the butter in the cookies. This helps when baking by preventing them from spreading since chilled dough takes longer to melt compared to room temperature fat.
Always make sure the oven is preheated well before adding the cookies. A cold oven will result in over-spread cookies. If you live in a warm place it’s best to chill the cookies on the tray before baking this will prevent them from spreading too much.
These almond cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking.
And you can even cover the cookies and place them on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, sugar cookies dough can be frozen for a month or more if covered well.
Hence, it’s a great dough to have on hand in the freezer during the busy festive season.
Actually, I do have a wonderful lemon crinkle cookie recipe that is wonderful.
Actually, I do have a wonderful ginger chocolate crinkle cookies. You can omit the ginger if you want but the chocolate in that is wonderful.
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Almond Crinkle Cookies
Print Pin RateDescription
Ingredients
- 170 grams (1.36 cups) All-purpose flour
- 50 grams (0.45 cups) Almond meal
- 200 grams (1 cups) Sugar
- 1/2 tsp (0.5 tsp) Salt
- 1 1/2 tsp (1.5 tsp) Baking powder
- 1/2 tsp (0.5 tsp) Baking soda
- 113 grams (3.99 oz) Butter 1 stick
- 1/4 cup (2.16 oz) Yogurt
- 1 tsp (1 tsp) Vanilla extract
- 1/4 tsp (0.25 tsp) Almond extract or 2 drops
- 60 grams (0.5 cups) Powdered sugar
Instructions
- Preheat the oven to 180 C / 356 F — (170 C /340 F for fan assisted ovens).
- Sift dry ingredients – flour, baking powder, baking soda, salt.
- Add the almond meal to the flour and combine again.
- Cream butter and sugar until light and fluffy.
- Add the yogurt and vanilla – combine well.
- Add the flour mixture and bring together.
- The dough will be soft but workable.
- Use a spoon or scoop form the dough – Make round balls.
- Dip each ball in the powdered sugar.
- Place on a cookie tray 2 inches apart.
- Bake for 8 to 10 minutes on the center rack. (depending on thickness they can take up to 12 minutes).
- Cool in the tray for five minutes then on a cookie rack to cool further.
- When cooled store in an airtight container for up to 2 weeks.
Recipe Notes
Featured Recipe below – Lemon Crinkle Cookies
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Veera
Do these cookies spread in the oven.?? And would it give the same result if we used flour instead of the almond meal for those who have a nut allergy? As in would they still be as crinkly and chewy? Thanks !
Veena Azmanov
Hey Veera, Yes the cookies do spread a little. You place the dough balls on the cookie sheet and when baked they are flat. You can use flour instead of almond meal but they won’t spread as much. You can also substitute some almond flour semolina, rice flour or cornstarch. The addition of flour will make them a bit crispier.
Veera
Thanks Veena! I did all apf and they were perfect
Veena Azmanov
Awesome. so happy it worked with all flour. Thanks for coming back to write this feedback.
Frances Fattig
Thank you so much for this recipe. We loved these cookies. They are so light and melt in the mouth that we finished a batch instantly. The the texture of almonds is my favorite. Definitely going to make these again.
Veena Azmanov
Ah thank you Frances. Yes we do love the taste and texture of the almonds – gives it that chewy texture. Happy to hear you will be making them more often. Thanks for taking the time to come back and leave this feedback. Appreciate it very much.
Elaine @ Dishes Delish
These look perfect. I love using almond flour in my baking. I love crinkle cookies and can’t wait to make these!
Veena Azmanov
Thank you Elaine
Noel Lizotte
I admire your mom’s restraint. There’s no way I could stop at one cookie per day. I’m afraid I’m more like a three, four, five cookie a day girl!
Veena Azmanov
Thank you Noel. Yes, my mom made cookies and cakes for a living Noel so she had these is plenty around the house. We had to have a big room with all her order. We had a great time as kids.
Olivia Mesquita
These look delicious! There’s such a great variety of flour out there. What a great idea to make almond cookies this way!
Veena Azmanov
Thank you Olivia – Yes there sure are lots variety in flours now a days
Christine
I’ve never had Almond Crinkle Cookies before, but these look so delicious! And love that they’re eggless. So yummy!
Veena Azmanov
Thank you Christine. Yes you usually just vanilla, lemon or chocolate. I love the almond flavor
Lauren @ Delicious Little Bites
I love almond cookies! So great this recipe doesn’t use egg – my kids will love these!
Veena Azmanov
Thank you Lauren. So happy to hear that.
Catherine
These cookies look and sound wonderful! How wonderful that they are eggless…saving for later!
Veena Azmanov
Thank you Catherine
Sandhya Ramakrishnan
This cookie has everything I love in a cookie. It has almond meals which happens to be one my very favorite ingredients and also it is egg less as I like to make most of my bakes without eggs. I love how beautiful the crinkles look and I am bookmarking this recipe to make soon.
Veena Azmanov
Thank you Sandhya. Me too. I love almonds.
Pam
These sound really tasty. I love soft cookies so I know that these would be right up my alley.
Veena Azmanov
Thank you Pam. So happy to hear that
Joanna @ Everyday Made Fresh
I like using yogurt in place of eggs sometimes, your right it does lend a great texture. These sound like great cookies to have in the cookie jar.
Veena Azmanov
Absolutely Joanna. My kids love it. The yogurt in this one does a great job of replacing the egg.