Almond flour cookies that don’t rise can be frustrating. As you follow the recipe and await those puffy, bakery-style treats, flat, dense cookies emerge from the oven instead. Luckily, with a few simple tweaks you can get your almond flour cookies to rise for that perfect texture.
What Makes Cookies Rise?
Before jumping into the reasons your almond flour cookies are not rising, it helps to understand what makes baked goods rise in the first place. Here are the main factors that contribute to rise in cookies and other baked goods:
- Leavening agents – Things like baking powder, baking soda, yeast, etc interact with other ingredients to produce gas bubbles, causing a lift as the cookies bake.
- Fat – Solid fats like butter help coat flour particles and limit gluten development. This lends to a more tender, cakey texture.
- Eggs – Eggs provide structure and moisture to the batter. As eggs cook, they help hold the shape of cookies.
- Air incorporation – Creaming butter and sugar traps air bubbles that expand during baking, giving a rise to cookies.
When one or more of these rising agents are not used effectively, cookies can come out dense and flat. Now let’s explore some of the common reasons almond flour cookies fail to rise properly.
Not Enough Leavening Agent
One of the top reasons almond flour cookies don’t rise is because they lack an adequate amount of leavening agent. Unlike traditional flour cookies, almond flour cookies need extra help in the rising department. Here’s why:
- Almond flour is naturally dense and heavy. It does not contain gluten, a protein that helps baked goods rise when heated.
- Most almond flour cookie recipes rely solely on baking powder or baking soda for leavening. Often, the amount is too little to sufficiently aerate the dense almond flour.
To prevent dense, flat cookies the solution is simple – use more leavening agent!
Here are some tips for getting enough rise from leavening:
- Use 1 1/2 teaspoons to 2 teaspoons of baking powder per 1 cup of almond flour.
- Replace some of the almond flour with coconut or tapioca flour, which require less leavening power.
- Use baking soda (about 1/4 tsp per 1 cup almond flour) along with the baking powder for extra lift.
- Add a pinch of yeast for even more rise. Be sure the dough rests before baking when using yeast.
Insufficient Air Incorporation
Another reason for almond flour cookie failure is inadequate air incorporation. Creamed cookies get their rise not just from leaveners, but also from tiny air bubbles formed during the creaming process. Follow proper creaming steps to maximize lift:
- Allow butter and sugar to soften fully before creaming together.
- Cream the butter and sugar on high speed for 3-5 minutes until light and fluffy.
- Scrape down the sides of the bowl halfway through creaming.
- Use room temperature eggs to avoid deflating the batter.
Rise also depends on avoiding overmixing once the flour is added. This can quickly deflate air bubbles. Mix wet and dry ingredients just until combined.
Incorrect Fat Type or Amount
The fat in almond flour cookie dough serves many purposes. Besides providing richness, fat coats the flour particles and limits gluten development. This results in a more tender, cakelike crumb when baked. Choosing the wrong fat or amount can prevent cookies from rising properly. Here are some tips for fat success:
- Use room temperature, softened butter. Cold, hard butter won’t cream properly and doesnt coat the flour as well.
- Avoid vegetable oils and vegetable butter spreads. The texture gives less lift compared to creamy butter.
- When adapting recipes, maintain the same fat-to-flour ratio. Usually 50-75% by weight.
- Add an extra 1-2 Tbsp butter if cookies spread too thin or seem dense.
Problems With Ingredient Ratios
For the perfect cookie texture, ingredient proportions must be balanced. Here are some common issues with almond flour cookie ratios:
- Too much almond flour – Extra flour means denser cookies. Use less flour or more eggs/butter.
- Not enough egg – Eggs provide moisture and structure for rise. Use at least 1 egg per 1 cup almond flour.
- Too much sugar – Excess sugar competes with flour to absorb moisture, causing flattened cookies.
- Too little sugar – Sugar helps retain air bubbles. Use at least 1/4 cup sugar per 1 cup almond flour.
Tweak your recipe to get the proportions just right. This helps the cookies hold their shape and achieve maximum rise.
Improper Cookie Shaping
The way you scoop and shape cookie dough affects how it bakes up. For evenly baked, nicely risen cookies:
- Use a cookie scoop for uniform dough balls. Improperly portioned cookies spread and bake unevenly.
- Shape dough into balls and let sit 5-10 minutes before baking. This helps “relax” the dough so cookies retain their shape better.
- Place dough balls at least 2 inches apart on the pan. Crowding causes uneven, flat cookies.
- Press dough down slightly after portioning for a cushion of space to rise up.
Baking Temperature Issues
The baking temperature significantly impacts cookie texture and rise. Here are some tips:
- Preheat oven fully before baking cookies. Starting in a cold oven prevents lift.
- Bake at the proper temperature. Follow recipe recommendations as almond flour can overbake easily.
- If cookies are spreading, raise oven 25 degrees F. This sets the dough faster for better rise.
- Avoid opening the oven while baking. The temperature change can cause cookies to deflate.
Use an oven thermometer to check accuracy and make adjustments as needed.
Storing Cookies Improperly
Your cookies can rise beautifully during baking, only to flatten out later. To keep cookies soft and puffy after baking:
- Let cookies cool completely before storing. This prevents condensation that makes cookies soggy.
- Store cookies in an airtight container. Plastic wrap or bags trap moisture.
- Place a piece of bread or apple slice in with cookies to add softness.
- Enjoy cookies within 5-7 days for the best texture.
Troubleshooting Dense, Flat Almond Flour Cookies
If your almond flour cookies consistently bake up dense and flat, try these fixes in your next batch:
- Increase baking powder to 1 1/2 tsp per 1 cup almond flour
- Add 1/4 tsp baking soda for extra rise
- Cream butter and sugar together for 4-5 minutes
- Use ice cold butter, straight from the fridge
- Reduce amount of flour slightly
- Use 2 eggs instead of 1 per 1 cup of flour
- Shape dough into balls and let rest before baking
- Bake cookies at 25 degrees F higher temperature
With some simple adjustments, you’ll have those soft, pillowy almond flour cookies coming out of the oven in no time.
Frequently Asked Questions
Why do my almond flour cookies spread too much?
Almond flour cookies that spread too much while baking are often the result of too much butter or not enough flour in the dough. The excessive grease causes the cookies to flatten as they bake. Try reducing butter by 1-2 tablespoons and/or increasing the almond flour slightly.
How can I get chewy almond flour cookies?
To make chewy almond flour cookies, underbake them slightly to retain moisture. Bake for 1-2 minutes less than the recipe recommends. Let cookies cool completely on the baking sheet before removing. Using brown sugar or honey will also increase chewiness.
What can be used in place of almond flour?
You can substitute almond flour with any of the following:
- Blanched almond meal
- Coconut flour (use 1/4 the amount)
- Cashew flour
- Sunflower seed flour
- Pumpkin seed flour
Each may produce slightly different textures but work well as almond flour swaps.
Should almond flour cookies be chilled before baking?
Chilling almond flour cookie dough before baking helps prevent spreading and encourages a nice risen shape. For best results, shape cookie dough into balls then chill for at least 1 hour. Overnight chilling is even better.
How do you keep almond flour cookies soft?
To keep almond flour cookies soft, store them in an airtight container along with a slice of bread or apple. The moisture from the fruit will prevent cookies from drying out. Enjoy cookies within 3-5 days and avoid refrigerating or freezing for best softness.
Almond Flour Cookie Recipes
Get baking with these delicious, fluffy almond flour cookie recipes!
Big & Chewy Chocolate Chip Cookies
These giant cookies stay soft and irresistibly chewy for days. The secret? Brown sugar and using two kinds of chocolate chips.
Ingredients:
- 2 1/4 cups almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla
- 1 cup semisweet chocolate chips
- 1/2 cup dark chocolate chips
Instructions:
- Preheat oven to 325°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, baking powder and salt. Set aside.
- In a large bowl, beat butter and brown sugar until fluffy, about 2 minutes.
- Beat in egg, egg yolk and vanilla. Gradually mix in almond flour mixture just until combined. Fold in chocolate chips.
- Scoop 2-3 Tbsp size dough balls onto prepared baking sheets. Press dough down slightly.
- Bake 14-16 minutes until lightly golden. Transfer to wire racks to cool.
Pumpkin Spice Almond Thumbprints
These pumpkin cookie thumbprints are mega soft and perfectly spiced. Fill with your favorite jam or nut butter.
Ingredients:
- 2 cups blanched almond flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp unsalted butter, softened
- 1/3 cup brown sugar
- 1 large egg
- 2 Tbsp milk
- 1/2 cup jam or nut butter
Instructions:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, pumpkin pie spice, baking powder and salt.
- In a large bowl, beat butter and brown sugar until fluffy. Beat in egg and milk.
- Gradually stir in dry ingredients until combined.
- Roll dough into 1-inch balls. Place on prepared baking sheets and make an indentation in the center with your thumb.
- Bake 12 minutes until lightly browned. Remove from oven and fill each center with 1/2 tsp jam. Cool completely before serving.
Paleo Almond Coconut Cookies
With a triple coconut twist, these tender paleo cookies are bursting with tropical flavor.
Ingredients:
- 1 1/2 cups almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 1 large egg
- 1 tsp vanilla
- 1/2 cup unsweetened coconut flakes
- 1/2 cup sweetened coconut flakes
Instructions:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda and salt.
- In a large bowl, stir together coconut oil, honey, egg and vanilla until smooth.
- Add dry ingredients to wet and stir to combine. Fold in both kinds of coconut.
- Drop dough by tablespoonfuls onto prepared baking sheets. Press down lightly.
- Bake 12-14 minutes until lightly golden around the edges. Cool on wire racks.
Conclusion
With some easy tweaks to your recipe and baking method, you can get bakery-worthy rise with your almond flour cookies. Be sure to use enough leavening, cream the butter thoroughly, maintain proper ratios, shape the dough carefully, and avoid overbaking. Armed with these tips for maximizing lift in each batch, you’ll have picture-perfect, puffy almond flour cookies in no time.