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GET IT NOWIt’s cookie season, and I want you to meet my favorite almond flour cookies! After you try them, I think they might be yours, too. They’re buttery and sweet, a little soft, a little crunchy, and taste just like shortbread. They are wonderful around the holidays in particular, but honestly, I make them year-round. Whether you’re looking for a low carb dessert or heathy dessert, or just want that buttery texture with a nutty flavor, my almond flour cookie recipe is for you. Bake them with me and see why I love them so much!
Why You Need My Almond Flour Cookies
- Sweet and buttery, with a melt-in-your mouth texture – These turn out soft and slightly chewy, with a slightly crisp outside. The classic buttery taste and sweetness reminds me of the perfect shortbread cookie!
- Versatile base recipe – I’ve made many types of cookies with almond flour over the years, but this one is by far my favorite. I’ve been baking it for almost a decade, and still come back to it multiple times a year. In fact, it’s the base for most of my other almond flour cookie recipes — I’ve got variations for you below.
- Super easy to make – You need just 4 simple ingredients and one bowl, and you’ll be enjoying these almond flour cookies in around 20 minutes.
- Gluten-free, with no refined sugar – My recipe is grain-free, egg-free, and if you use my Besti sweetener, low carb and keto friendly. Much healthier than regular white flour cookies!
- Perfect for holidays – They are great for any occasion, but I especially love making these for holiday cookie trays. They always disappear fast!
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour cookies recipe, what each one does, and substitution options. For measurements, see the recipe card.
Basic Almond Flour Cookies:
- Wholesome Yum Almond Flour – I use this one because it’s super finely ground and blanched, which gives the cookies the best texture. Many brands of almond flour, and especially almond meal, can make them grainy or gritty. If you need a nut-free version, make coconut flour shortbread cookies instead.
- Butter – I love this brand. I usually use salted for balance, or you can use unsalted and add a pinch of salt. Just make sure it’s softened before starting! If you need a dairy-free option, you can substitute coconut oil — I recommend butter flavored coconut oil to get a similar taste.
- Besti Monk Fruit Allulose Blend – Along with sweetness, it prevents the cookies from turning out too dry. It also has 0 net carbs and no aftertaste. Notes on other options:
- Other granulated sweeteners – You can use another granulated sugar substitute by converting it using my sweetener conversion chart, but keep in mind the texture may vary and you might detect a bitter aftertaste.
- Sugar – White sugar or coconut sugar does work if it fits your lifestyle — just not mine.
- Liquid sweeteners – Avoid using liquid options like honey or maple syrup, as they’ll mess up the wet/dry ratio.
- Vanilla Extract – With just a few ingredients in these almond flour cookies, quality really matters. I like this brand.
Optional Chocolate Dip:
- Sugar-Free Chocolate – Any kind works, but I’m a big fan of this brand of sugar-free chocolate chips!
- Coconut Oil – It helps the chocolate harden nicely as it cools and gives it a beautiful, glossy finish.
- Chopped Nuts – I used pecans, but any other nuts will work.
How To Make Cookies With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Basic Almond Flour Cookies:
- Cream the butter and sweetener. In a large bowl, use a hand mixer or stand mixer to beat together the butter and Besti, until it’s fluffy and light in color.
- Beat in the other ingredients. Mix in the vanilla, then gradually add the almond flour, about half a cup at a time. The dough will be a bit crumbly — this is normal!
- Form the cookies. Use a cookie scoop to place rounded tablespoonfuls of dough onto a lined cookie sheet. Flatten to about 1/3 inch thick—they won’t spread much, so make them as thin or thick as you like! Prick with a fork.
- Pop in the oven. Bake the almond flour cookies until golden. Cool completely before removing from pan, as they will be fragile at first.
Optional Chocolate Dipped Edges:
- Melt the chocolate and coconut oil. You can do this in short spurts in the microwave at low power, or use a double boiler on the stove. Stir occasionally.
- Dip your almond cookies. Cover them halfway in chocolate, then place them on a small baking sheet lined with parchment paper. Quickly sprinkle with chopped nuts while the chocolate is still wet, then chill in the fridge until the chocolate is set.
My Recipe Tips
- Start with butter that’s soft, but not too soft. If your softened butter is too warm, it won’t form air pockets when you beat it, but if it’s too cold, it won’t get fluffy at all. I cut the butter into small pieces to help it soften faster at room temperature. You can also take a shortcut by filling a stainless steel boil with boiling water, dry well, then invert over the butter on a plate — it’ll soften from the residual heat.
- Cream the butter correctly. I always start with my hand mixer at a lower speed, so that butter and sweetener don’t fly everywhere, then increase as it starts to incorporate. This method creates little pockets of air, which will give your almond flour cookies a more delicate tender crumb.
- Don’t over-beat the butter. If you go too long, the air breaks down. I’ve found that 5 minutes is just right. You’ll know it’s ready when it’s light and fluffy!
- Use blanched almond flour. I can’t emphasize this enough! It needs to be blanched almond flour to be the right texture for almond flour cookies.
- Don’t have quite enough almond flour? You can replace up to half of it with other ground nuts, like I did with my pistachio cookies! I wouldn’t replace all of it, though, because it’s finer than other types.
- Add the almond flour gradually. If you dump it in in at once, it won’t mix as well and you’ll end up mixing it too long, affecting the final texture.
- Scrape the sides of the bowl. Do it while you’re creaming the butter and again after adding the almond flour. Skipping this step can leave some spots denser than others.
- Gently pack the dough into the cookie scoop. If it’s too loose, it won’t hold together when released. But worst case, if your cookies crumble when you flatten them, you can press them back together.
- Keep an eye on your baking time. Lots of factors can affect it, so check after 10 minutes and every couple of minutes after. Use your oven light or just crack the door slightly to avoid losing heat.
- Be patient after baking. These almond flour cookies will be super soft and crumbly right out of the oven. Let them cool completely to firm up.
More Almond Flour Cookie Recipes
Like I mentioned above, I’ve used these almond flour cookies as a base for so many of my other cookie recipes using almond flour! Here are some variations you can try:
- Chocolate chip – Just fold the chocolate chips into the dough before baking, instead of dipping. If you’re craving a more classic chocolate chip cookie, I’ve got keto chocolate chip cookies already, and a new version of almond flour chocolate chip cookies coming soon!
- Thumbprint – Press a thumbprint into the dough before baking and fill it with your favorite jam. I love this brand, or sometimes I make my own sugar-free chia jam! I’ve also filled the prints with dried fruit and nuts, like my rugelach recipe.
- Extracts – Instead of vanilla, you can try almond extract (the almond flavor in these cookies is pretty mild without it), or go with other favorites like lemon, orange, or hazelnut. 1/2 teaspoon is a good amount.
- Cream cheese – My keto cream cheese cookies are a variation of these almond flour cookies, except with cream cheese added.
- Spices – Try my keto gingerbread cookies with warming spices, keto pumpkin cookies with pumpkin puree and pumpkin pie spice, or simple sugar-free snickerdoodles.
- Oats – My healthy oatmeal cookies use almond flour as a binder instead of white flour.
- Cookie dough – Since it doesn’t contain any eggs, feel free to sneak some dough while you’re making these! I also have a keto cookie dough recipe that’s very similar.
Tools I Use For This Recipe
- Cookie Sheet – I used this size for baking the cookies and this smaller one for cooling them in the fridge after dipping them in chocolate. As you can tell, I love these pans—I have them in every size!
- Mixer – I love my hand mixer with built-in storage. A stand mixer works, too.
- Cookie Scoop – I’ve had this one for as long as I’ve been making these almond flour cookies, and it’s still like new! It releases cleanly and makes your cookies all the same size.
- Double Broiler – Convenient for melting the chocolate without the risk of burning.
Almond Flour Cookies (4-Ingredient Recipe)
By
My almond flour cookies recipe makes buttery shortbread cookies, with 4 ingredients and no refined sugar. A gluten-free, healthy dessert!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Basic Almond Flour Cookies
Optional Chocolate Dip
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Basic Almond Flour Cookies
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Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
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Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
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Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
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Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet (I use this cookie scoop). Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
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Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Optional Chocolate Dip
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Allow almond flour cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
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Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
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Chill in the refrigerator before handling, until the chocolate is firm.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cookie
- Tips: Check out my recipe tips above to help you get the perfect texture in your almond flour cookies!
- Variations: Want to make these chocolate chip, fall flavored, as thumbprints, or in other ways? I’ve got lots of variations here!
- Store: These almond flour cookies will last a few days on the counter in an airtight container, or you can keep them in the fridge for over a week. I find that the chocolate-dipped ones keep better refrigerated.
- Freeze the dough: You can freeze the dough for up to 6 months, either in a ball wrapped in plastic wrap, or after forming the cookies. For formed ones, just place them on a parchment-lined baking sheet and freeze. Once solid, transfer to a freezer bag. Thaw on the counter before baking.
- Freeze the cookies: Pop them in a zip lock bag and keep frozen for up to 3 months. I line parchment paper between them to prevent sticking, or flash freeze on a baking sheet before placing in the bag.
- Note on nutrition info: The optional chocolate dip and pecans are not included in the nutrition facts below.
- Want to make these with coconut flour? Make my coconut flour cookies instead.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Cookies
Gratitude Moment
I’ve been baking these almond flour cookies for so many years, but in 2020 when I created my Besti sweeteners and Wholesome Yum Blanched Almond Flour, they were a total gamechanger for me. They made this recipe and so many other sweet baked goods so much better, because they improve the flavor and texture, without the aftertaste that so many sweeteners have.
Here I am with these cookies and my 3 Bestis, as well as my almond flour biscuits I make with the same flour. I’m so grateful to have these products to make recipes with! I hope you’ll give them a try and let me know what you think.
563 Comments
Trina
0I love this cookie/recipe. I’ve made it several times. When I need a little something sweet in the afternoon with a cup of tea this is the cookie that satisfies me. I love the shortbread dough so much I use it for the crust for my fruit Berry pizza.
Hope
0Hello, could I make these chocolate by adding cocoa powder? If so, how much would you recommend?
Thanks!
Wholesome Yum M
0Hi Hope, I think that would work fine. I would guess 2-3 tablespoons of cocoa and a pinch of salt would give this recipe a nice cocoa flavor. Be sure to have an extra tablespoon or two of softened butter on hand if you need to add it to retain the right consistency of the dough.
texaschick
0This is a fantastic recipe! I also added 1/2 tsp of almond extract and let them bake longer so they could crisp up more as I prefer a crunchy cookie vs a soft one. The edges came out crispy, but the center is still a bit soft, but still so delicious. Recipe is so easy so I am definitely making these to satisfy my sweet tooth but will also keep me on track.
Crys
0These shortbread cookies are DELICIOUS.
I made them for some guests who are fully keto and they just raved on about how good they were. They couldn’t believe they were keto! (I did the dipped ones)
Shalini
0Hi, I tried this recipe and was superb. Was wondering if it’s ok to use stevia instead of monk fruit.If yes what proportion? And also is it possible to bake with defatted almond flour? Thank you.
Wholesome Yum M
0Hi Shalini, It really depends on the type of stevia you are wanting to use. If you use baking stevia (which is generally erythritol and stevia blended together that is 1:1 with sugar) then yes use the same amount as listed in the recipe. If you are interested in using concentrated stevia powder, then no, that will not work. I have not tested this recipe with defatted almond flour, but I think it should still work in the recipe as long as it is in a flour form and not a powder. Best wishes!
linda lagimodiere
0Just wondering about the shortbread cookies…How many does it make? to be able to calculate how many to eat Thank you
Wholesome Yum M
0Hi Linda, This recipe makes 18 cookies. Serving is 1 cookie. I hope this helps!
Mompo
0These are so good & easy to make! Taste better with chocolate dip & completely cooled in the fridge. Thanks for the great recipe!!
Pat Fedorczyk
0Is there a reason you don’t put the measurements for ingredients in your recipes?
Wholesome Yum M
0Hi Pat, The amounts are listed in the recipe card about 1/2 way down the page. If you cannot see the card you may need to turn off your browser’s ‘reader mode.’ I hope this helps.
Akhil S
0Hello Maya,
If I didn’t have monk fruit Allulose handy, would you recommend using Granular Erythritol or powdered Erythritol instead of Monk Fruit Allulose?
Thanks,
Wholesome Yum M
0Hi Akhil, Either will work, but I would use granular.
Stevi
0So very delicious!
Linda
0I tasted a corner of one cookie and immediately added this to my favorites! My oven cooks low so I had to bake them longer and they still didn’t brown much.
mary
0Can you just melt the chocolate and dip without using oil?
Wholesome Yum M
0Hi Mary, The oil is not strictly necessary, but it does provide a few benefits. The addition of oil to chocolate will help to keep your chocolate from overheating and seizing. It will also keep the dipped goods from getting to dry and cracking. If these things are not an issue to you, then you can skip the oil, otherwise I recommend using it.
Jack
0I used this recipe but made a couple of changes.
First, I used Kroger’s Apriva Sweetener because it is what we had on hand. I also used unsalted butter and just added a quarter tsp of salt. Lastly, because we’ve been making our own almond milk and have a lot of leftover almond meal, I used 1 cup almond flour and 1 1/2 cups almond meal. Lastly, I increased the cooking time to 14 minutes, but that could just be our oven.
The finished cookies tasted great and letting them sit for a bit definitely improved their consistency, and I don’t regret at all eating a warm and slightly crumbly cookie.
Cheryl Pietrcollo
0Hi Maya,
Hubby is pre diabetic & we have sooooooo many friends that are as well so I have been expermenting w/ lots of Keto recipes, some turn out better than others, have found an awesome cheesecake one but the crust was ugh! So I will try your shortbread cookie recipe for the crust. I am a pastry chef, Hubby & I design wedding cakes, but this arena is very different. Thank you for all your wonderful ideas, I can’t wait to try this recipe!!!
Love & virtual hugs,
Cheryl
Yashvi Patel
0What was the cheesecake recipe!?
Wholesome Yum M
0Hi Yashvi, Here is my Keto Cheesecake recipe.
Wholesome Yum M
0Hi Cheryl, I hope you enjoy the shortbread cookie cheesecake crust! Please let me know you thoughts when you make it.
Corina Girigan
0Perfect keto dessert, excellent recipe. My daughter and I chose to add a little lemon juice to the filling and it made it even better. Thank you for the recipe
Muna
0So I’m looking forward to trying out this recipe for the first time, But I don’t have a cookie scoop. Can I roll out the dough and use a cookie cutter instead?
Wholesome Yum M
0Hi Muna, You don’t need a cookie scoop to make these cookies. Use a spoon to scoop, that way your cookies are roughly the same size. The dough is too crumbly to roll out and use cookie cutters with.
Mary Rose Hielscher
0I’m not sure if this question has been asked…but can you use swerve granular?
Maya | Wholesome Yum
0Hi Mary, Yes, you can, but the texture would be different. I hope you’ll get the chance to try Besti to compare the taste and texture.
Michele
0I made these and they were so delicious!! Most things I’ve made taste like cardboard but these absolutely tastes like they looked!!! Will make again.
Kim
0These were great! I am new to Keto and was happy to find a recipe for baked goods that is actually good. All my boys thought they were great also, so they didn’t last long. I did not dip them in chocolate. They were good enough on their own.
LCS
0I made these for my nephew who is on a keto diet and has quite a sweet tooth. He said they were delicious and he would never have known they were low carb had he not been told. I found them quite tasty too. Very hard to tell they are not just regular cookies. Definitely reccomend!
Melanie
0I’m usually a chewy cookie person, but I am in LOVE with these shortbread cookies! They are super easy to make and taste so good! I did add 1/2 tsp of almond extract (suggested from a review I read) and it made it even better! Thanks for the easy to make treat that is just the right amount of sweet <3