6 Easy Ground Almond Substitutes to Try in Baking

Ground almonds (finely milled sweet almonds, also called almond meal) are like that one ingredient we always rely on until they vanish from the pantry.

The ? There are plenty of swaps that work just as well and still keep the recipe on track.

Some substitutes might tweak the texture a bit, others might shift the flavor slightly, but they all get the job done.

Over time, we've tested a handful of these alternatives, and a few stand out for all the right reasons. We're sharing our favorite options

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6 Quick Substitutes for Ground Almond

Here are six ideas to try out next time you run out of ground almonds.

1 - Almond Flour

Almond flour works great as a swap for ground almonds. It's already finely milled (made from blanched sweet almonds, Prunus dulcis), so you get a smooth texture in your baked goods. Use a 1:1 ratio to keep things simple.

We've noticed almond flour is slightly lighter, which makes the result a bit fluffier. It's also easier to mix in since it blends so well with other ingredients.

Just make sure to check it's blanched if you need that soft, sweet flavor without the skins.

2 - Ground Hazelnuts

Ground hazelnuts can step in for ground almonds without much hassle. They bring a nutty, sweet flavor that's similar but slightly richer (from Corylus avellana). A good rule is to swap them at a 1:1 ratio.

We've noticed they work best in recipes where a bolder taste enhances the final result. They're slightly coarser compared to ground almonds, so expect a bit more texture.

This can be a bonus in baked goods like cookies or tarts where crunch is welcome.

Just keep in mind their natural oils are a little higher, which might alter the moisture. Adjust liquids if your mix feels too wet.

3 - Ground Walnuts

Ground walnuts work surprisingly well for ground almonds in many recipes. They give a slightly earthier, nuttier flavor that can add depth to baked goods. Stick with a 1:1 ratio to keep things simple.

We've noticed they're coarser (often made from English walnuts, Juglans regia), so you might get a grainier texture. This works great in things like crusts or dense cakes where a bit of texture shines through.

Walnuts are also oilier, which means your mix could turn out a little heavier.

Their stronger flavor pairs nicely with chocolate and spices for rich desserts, and can be balanced with warm ground cloves alternatives for depth.

4 - Coconut Flour

Coconut flour (from the coconut palm, Cocos nucifera) is a very different swap for ground almonds, but it can work.

We've noticed that coconut flour can make your mix drier than expected, so adding extra liquid or eggs usually helps. It's naturally gluten-free too, which keeps things light and fluffy if used correctly.

5 - Ground Sunflower Seeds

Ground sunflower seeds are an easy alternative for ground almonds. Swap them at a 1:1 ratio, and you'll get similar results flavor-wise. They're nutty with a slightly earthy tone (from Helianthus annuus), fitting well in savory and sweet recipes.

They're also naturally nut-free, which works for anyone avoiding almonds, and can substitute similarly to ground flaxseed alternatives for baking.

Be aware that sunflower seeds can react with baking soda or powder, giving a greenish tint. It doesn't change the taste, but it's good to know when baking lighter-colored treats.

6 - Oat Flour

Oat flour can work as a simple swap for ground almonds. Use 1 cup of oat flour for every 1 cup of ground almonds. It has a mild, slightly sweet flavor and blends well with most recipes.

We've found oat flour adds a soft texture to baked goods like muffins or cakes. It's finer in texture compared to ground almonds, so you end up with a smoother batter.

It's also gluten-free as long as you're using certified oats (Avena sativa), which is great for anyone avoiding wheat.