These understated almond flour cookies are the best after-dinner low carb dessert or late-night snack. They have the perfect nutty crunch without any funky aftertaste!
Why you'll love it
When you are craving something to satisfy your sweet tooth, these almond flour cookies are just the ticket. They have a mild buttery flavor that doesn't taste like almonds.
This refined sugar-free cookie recipe is incredibly simple - it's one of my favorite drop cookie recipes to make. Plus, they are gluten-free, so you can share them with your friends who have food sensitivities!
All the ingredients are easy to find in the grocery store, and you don't need any fancy kitchen equipment to make them. So, grab a mixing bowl and the ingredients, and let's get baking!
There are just five simple ingredients in these almond flour cookies. If you have made other keto-friendly desserts, then you probably already have everything you need.
Be sure to use blanched almond flour, not almond meal. If you use almond meal, the cookies will have a grainy texture.
Almond meal is made by grinding whole almonds - skins and all. Blanched almond flour, however, is ground without the skins. This creates a finer texture that's better for baking.
You will also need to use softened butter! Unsalted is best, but salted butter works too.
If you want to keep this recipe dairy-free, you can use either coconut oil or ghee instead.
To sweeten the cookies, use a powdered sweetener. This will give them a softer texture.
Do not use a brown sugar substitute! If you do, the cookies will taste a bit too rich and have a different color.
Pure vanilla extract
The vanilla makes the cookies taste like vanilla shortbread cookies. Alternatively, you can also use almond extract. However, if you use almond extract, the cookies will taste like almond cookies.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Use a cookie scoop for the dough. This will keep the cookies the same size and help them cook at the same rate.
- Cool the cookies on a wire rack. They will be soft when they come out of the oven and firm up as they cool.
- Top with salt. I like fine sea salt because it has a stronger taste. The salt will enhance all the flavors in the dough.
Making almond flour cookies is so easy that you can make them when you are distracted or short on time. Here are some tips and extra info that will help you make the best cookies!
Prepare for baking
First, preheat the oven and line a baking sheet with a silicone mat or parchment paper. Now you are ready to bake.
Mix the ingredients
Mix all the ingredients in a large mixing bowl. The larger the bowl, the easier it is to mix them together.
Use an electric mixer to beat everything on high. This makes it faster and easier.
Bake the cookies
Place the cookie dough on the prepared baking sheet. Then, bake the cookies until they are golden brown.
Let them cool down for at least 15 minutes before you serve them. They will still be soft, but the longer you let them sit, the firmer they will become.
You can enjoy these almond flour cookies any time of day, with any meal. They will taste delicious with your bulletproof coffee and egg bites for breakfast!
These gluten-free cookies are also delicious as a post-workout snack with keto white chocolate fat bombs.
Or, grab a few cookies and a scoop of almond milk ice cream for a delicious dessert.
Have fun and be creative with these almond flour cookies. There are some many different ways to change them up!
Make almond flour chocolate chip cookies. Just mix in your favorite sugar-free chips. I think they would taste divine with some sugar-free dark chocolate chips from Good Chocolate.
Or, dip them into melted sugar-free white chocolate. You could also add some peppermint extract into the recipe and drizzle them with white chocolate for a refreshingly different cookie.
If you change the recipe at all, please let me know what you did in the comments. I'd love to hear!
Before we get to the recipe card for these almond flour cookies, here are some questions people often ask about the recipe. If you don't see your question in this list, please leave it in the comments.
Even though coconut flour is keto-friendly, coconut sugar is not low-carb. It reacts with your blood sugar in a different way. I suggest using a sugar-free sweetener.
Since I used butter and eggs, I cannot claim that these are vegan. However, if you want to make vegan cookies, I suggest using coconut oil instead of butter and your favorite egg replacement.
I did not add baking soda or baking powder because these cookies didn't really need it. They have the perfect texture without having to use those ingredients.
Store leftover almond cookies at room temperature in an airtight container. These are the perfect cookies to keep in a cookie jar. If you do, they will stay fresh for about a week.
Yes, they are naturally gluten-free and grain-free. Almond cookies are fantastic for anyone with food sensitivities because they are made with ground almonds.
If you enjoyed these almond flour cookies, here are some more almond flour recipes and low-carb bread ideas that you should try next. They are some of my favorites.
- Almond Flour Pizza Crust is the perfect base for any keto-friendly pizza you will make - it is thin, crispy, and delicious.
- Keto Almond Flour Brownie Bites are full of chocolate flavor and topped with incredible cream cheese frosting.
- Gluten-Free Pumpkin Pancakes are made with a base of almond flour and are the perfect breakfast or snack.
- Almond Flour Biscuits are just crumbly enough and taste incredible with pot roast or pork chops.
- Keto Almond Flour Waffles are fluffy and taste amazing when you top them with fresh blueberries and sugar-free syrup.
Keto Almond Flour Cookies
- 2 cup almond flour
- 2 large eggs
- ½ cup powdered sweetener
- 5 tablespoons butter softened
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Add the ingredients to a mixing bowl, and beat on high until well combined.
- Drop the dough by the spoonful onto a parchment lined baking sheet. Press each scoop down with bottom of glass or your hand.
- Bake for 15 minutes.
- Let the cookies cool for at least 15 minutes before serving.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [calories] => 106 [carbohydrates] => 3 [protein] => 3 [fat] => 10 [saturated_fat] => 3 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 1 [trans_fat] => 1 [cholesterol] => 27 [sodium] => 35 [potassium] => 8 [fiber] => 1 [sugar] => 1 [vitamin_a] => 124 [calcium] => 30 [iron] => 1 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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These are fantastic!!! I added 1tsp of xantham gum just in case they crumbled, but doesn't sound like it has been an issue. I increased to 27 servings and it gives an doeseven ingredient list and makes more. added less sweetener just because I prefer less sweet so I don't lose control. These are my go-to now, Thanks!
Which powdered sweetener do you recommend for this recipe? Truvia (stevia), Swerve (erythritol)?
I added Lilly chocolate chips love these cookies. Next time I am going to add sugar free peanut butter.
I made the 2nd batch of these cookies today. They are so yummy!!
How many cookies are the 2 net carb. serving ?
I got 18 cookies so it's per cookie.
Hi Lisa, i made these almond cookies and they came out so yummy! I love this recepie so easy and quick to make. The texture of the cookies is perfect.I made one batch and my husband is asking to make more.
It doesn't say that in the instructions but they are tasty anyway.
Sorry about that. I will add.
I made these just now but they still look like the scoop, they didn't flatten out but I are good ????
This cookie dough need to be flatted out before baking.
I wish I could give this more than 5 stars!!! So easy... SO DELICIOUS!
I've made these 3 times and so successful.
1st time-I followed the recipe & they came out just as Lisa described. 2nd time, I added a few Tblsps of unsweetened cocoa to make chocolate cookies. Again, delicious!
I've just made a 3rd batch-- this time, I've added Lily's unsweetened chocolate chips and some crushed pecans. So, so good!
Now I have 3 different types I can make and give as gifts as well.
These little cookies are so yummy and their are so many variations you can add to them. I put a thump print in them and dropped a little sugar free strawberry jam I had made from recipes. Thank you