Our 9 Best Almond Flour Recipes Worth Making Again and Again

The wonders of almond flour are many. It’s got protein, a gentle nutty-sweet flavor, and only one ingredient (almonds, of course). It’s grain-free, paleo, and gluten-free.

But almond flour’s assets can also work against it in recipes. Since it’s made from nuts, it’s much higher in fat than flours made from grain, and that extra fat can lead to dense baked goods. Its lack of gluten means you need to use it with binders to keep cakes and cookies from falling apart.

Translation: Instead of swapping almond flour 1:1 in recipes calling for all-purpose flour, use almond flour in recipes specially formulated for almond flour. Luckily, we’ve rounded up all of our favorite ones for you. Many of them are low in sugar and gluten-free. Why not tap into that bag of almond flour and get to a cozy afternoon of baking?

This loaf is moist and substantial. Almond flour lends a nuttiness to this one-bowl recipe. And chocolate chips lend chocolate! You can even omit the sugar and use just maple syrup for a loaf that’s still plenty sweet. Everyone will love it.

A longtime favorite of Simply Recipes readers, this beguiling recipe has long-ago roots in Sephardic Spain. Lemon zest scents its tender crumb, and there’s not a lick of dairy, making this a splendid cake for times when you’re serving people with food sensitivities.

Appealing homemade gluten-free bread is a Holy Grail for gluten-free households. Here are dinner rolls made with almond flour and tapioca flour (making them grain-free as well). These get their lift from baking powder, not yeast, so they come together quickly.

Contributor Mark Beahm says, “I wouldn’t recommend using fresh artisan croissants from your favorite bakery unless you just happen to end up with leftovers. Store-bought croissants actually work best for this recipe as they soak up more syrup.”

This recipe, a classic holiday cookie, traditionally calls for all-purpose flour. But many readers have swapped almond flour 1:1 for the AP flour to make these gluten-free, and they report rave reviews from friends and family.

People! These waffles are so easy, and such a delight. Crispy and light, they trounce those frozen gluten-free waffles you pay so much for at the store. If fact, why not make a batch and freeze them?

Contributor Garrett McCord says, “If you leave the dough in the fridge for more than 2 hours, make sure you allow the dough to warm enough to work with. It should be warm enough so that when you make a ball in your hands, the ball stays together.”

Contributor Mark Beahm says, “While almond paste and marzipan are similar, the differing almond and sugar content will cause a significant difference in results when baking.”

Beloved in Italy and made with egg whites, these appealing little cookies are a bit like macaroons.