These simple and delicious almond flour cookies are the perfect low-carb treat! Buttery, melt-in-your-mouth, and naturally gluten-free, these cookies are great for anyone following a keto or grain-free diet. With just three main ingredients, they come together quickly for a satisfying snack or dessert.
Why You’ll Love This Recipe
- Naturally gluten-free and keto-friendly
- Only three main ingredients for a quick and easy treat
- Soft, buttery texture that melts in your mouth
- Customizable with add-ins like chocolate chips or cinnamon
- Perfect for meal prep and can be stored for days
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1½ cups almond flour
- ⅓ cup sweetener (such as erythritol or your preferred low-carb sweetener)
- 4 oz salted butter (cold and cut into pieces)
Directions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Prepare the Dough
- In a food processor, combine almond flour, sweetener, and cold butter pieces.
- Pulse until the mixture forms a cohesive dough.
3. Shape the Cookies
- Scoop out 24 small balls of dough and place them on the baking sheet.
- Flatten each ball slightly with your fingers or the back of a spoon.
4. Bake the Cookies
- Bake for 14-18 minutes or until the edges are lightly golden brown.
- Let them cool completely on the baking sheet before transferring them to a wire rack.
Servings and Timing
- Servings: 24 cookies
- Prep Time: 10 minutes
- Bake Time: 14-18 minutes
- Total Time: 25 minutes
Variations
- Chocolate Chip Almond Cookies: Add ¼ cup sugar-free chocolate chips for a sweet twist.
- Cinnamon Spice: Mix in ½ teaspoon cinnamon for extra warmth and flavor.
- Nutty Crunch: Stir in ¼ cup chopped pecans or walnuts for added texture.
- Vanilla Almond: Add ½ teaspoon vanilla extract for a deeper flavor.
- Lemon Zest: Brighten up the cookies with 1 teaspoon lemon zest.
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to 10 days for a firmer texture.
- Freezing: Freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent and would require different ingredient ratios.
2. What sweetener works best for these cookies?
Erythritol, monk fruit, or a keto-friendly sweetener blend works best.
3. Can I make these cookies dairy-free?
Yes! Use cold coconut oil or a vegan butter substitute instead of butter.
4. Do these cookies spread while baking?
No, they hold their shape well. Flatten them before baking for a more traditional cookie shape.
5. How do I prevent my cookies from crumbling?
Let them cool completely before handling—they firm up as they cool.
6. Can I add eggs to this recipe?
This recipe doesn’t require eggs, but adding one egg yolk can make them richer.
7. Why is my dough too dry?
If your dough is too crumbly, try adding 1 teaspoon of water until it holds together.
8. Can I add cocoa powder for a chocolate version?
Yes! Add 2 tablespoons cocoa powder and adjust the sweetener to taste.
9. Can I make these cookies softer?
For a softer cookie, bake for only 12-14 minutes and don’t overbake.
10. Are these cookies keto-friendly?
Yes! They are low-carb, grain-free, and sugar-free when using keto sweeteners.
Conclusion
These almond flour cookies are the perfect gluten-free and keto-friendly treat! With just a few simple ingredients, they’re easy to make, buttery, and delicious. Customize them with your favorite flavors, store them for later, and enjoy a guilt-free snack anytime!
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Almond Flour Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These Almond Flour Cookies are buttery, melt-in-your-mouth treats that are naturally gluten-free and keto-friendly! Made with just 3 simple ingredients, they are quick to prepare and perfect for a low-carb snack or dessert.
Ingredients
- 1 1/2 cups almond flour
- 1/3 cup sweetener (erythritol or preferred low-carb sweetener)
- 4 oz salted butter, cold and cut into pieces
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Dough: In a food processor, pulse together almond flour, sweetener, and butter until the mixture forms a cohesive dough.
- Shape the Cookies: Scoop 24 small balls of dough onto the prepared baking sheet. Flatten slightly with your fingers or the back of a spoon.
- Bake: Bake for 14-18 minutes, or until edges are lightly golden brown.
- Cool Completely: Let cookies cool on the baking sheet before transferring to a wire rack.
Notes
- Use finely ground almond flour for the best texture.
- For extra flavor, add ½ teaspoon vanilla extract or a pinch of cinnamon.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Dairy-Free? Substitute butter with coconut oil or vegan butter.
- Prep Time: 5 minutes
- Cook Time: 14-18 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
