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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
Helene
0Shortbread cookies are my favorite ones. I did not roll the cookies but still flattened them out because it is tedious sometimes to roll cookie dough. Instead of the pecans I chopped some almonds due to allergies.
I think next time I will add an almond or coconut extract flavoring to the dough.
Carolyn.
0These came out very nicely. Good crumb, and pleasantly buttery. I used Swerve sweetener to make them, and they were a little sweeter than I liked, but I will try them with a different sweetener next time. This is strictly a personal preference on my part. The cookies themselves were very good, and nice with a cup of coffee. My friends loved them.
AJ Kash
0Easy to make but it doesn’t taste like shortbread cookies. I added a pinch of salt because I didn’t have salted butter. Should I have added more than 1/8 tsp salt? I had to add 4 minutes to baking time. Going to dip them in chocolate and Mac nuts now. Thank you.
Wholesome Yum M
0Hi Aj Kash, Shortbread cookies are generally neutral in flavor. A pinch of salt was fine to add to the dough. The quality of butter and almond flour will make a difference in overall flavor. I hope you enjoy them dipped in chocolate.
Trica
0Hi
I am starting this right now, and I don’t want to send my husband to the store again….
I love monk fruit, but I ran out yesterday.
I have in stock; Erythritol, apple sugar liquid and my favorite substitute…keto dark brown sugar.
I know monk fruit is the best for this recipe.
Any suggestions?
Wholesome Yum M
0Hi Trica, Please use 1/2 cup of erythritol in the recipe in place of the monk fruit. Enjoy!
Carmel
0My first low carb cookie! Bit worried when I took them out of the oven, still really soft (didn’t read whole recipe) They hardened up and they are lovely will defo make more
Purnima
0Can we use this recipe to make coconut flour cookies instead? Trying to get more vegan cookie options.
Wholesome Yum M
0Hi Purnima, I’m not sure I understand the question. Almond flour is made from nuts, so there aren’t any animal products in it.
Purnima
0I wanted to have different flavors of vegan cookies…so just thinking if similar cookie could be made with coconut flour too…would recipe remain same or vary much? Thanks for responding.
Wholesome Yum M
0Hi Prunima, I don’t recommend making these with coconut flour. Coconut flour would change the ratios of the recipe and they wouldn’t turn out. If you are looking for options of vegan cookies check these recipes out: Ginger Snaps, Energy Balls, and Chocolate Peanut Butter Bars (I know, not technically a cookie but still delish!) I hope this helps!
Katie Powell
0First time making these and have a sweetener question. I do not have Monk Fruit Allulose on hand what I do have is Pyure All-purpose blend. I used the conversion chart and it suggested instead of the 1/3 cup Monk Fruit Allulose to use 2 tbsp + 1 tsp of the Pyure blend. Will the quantity reduction of sweetener make a difference in the texture of the cookies? Is the switch okay?
Wholesome Yum M
0Hi Katie, Feel free to add an additional 2-3 tablespoons of almond flour to the recipe to get the correct consistency.
Katie Powell
0Great thank you!!!! ❤️
Lynnelle Allison
0I used Stevie granules but followed the recipe otherwise. Why is there a bitter flavor? I’ve noticed this with other almond flower recipes.
Maya | Wholesome Yum
0Hi Lynnelle, Are you using blanched finely milled almond flour? If you are using an unblanched (with the skins on) or coarse ground almond meal, then your baked goods may have a bitter aftertaste. More likely, though, it was your sweetener — stevia leaves a bitter aftertaste. I hope you’ll try this recipe with Besti as written.
Glenda
0How many cookies does this make?
Wholesome Yum M
0Hi Glenda, This recipe makes 18 cookies. Enjoy!
Dawn
0Superb recipe, thank you! I used erythritol and it was perfect. The notes were really helpful and I did manage to resist until they were cool. Excellent texture and delicious taste. I also added some orange extract with the vanilla. I will definitely be making these again.
sue
0Can this recipe be rolled out for cookie cutters?
FC
0Hello! May I know how many cookies does this yield?
Maya | Wholesome Yum
0I usually get about 16-18 cookies. It can vary depending on the size of your cookie scoop and exactly how much dough you fit in each scoop.
Wholesome Yum M
0Hi Sue, I recommend using this recipe for Keto Sugar Cookies if you want to use cookie cutters.
Tina
0I love shortbread cookies and this recipe does not disappoint.
Alicia Champ
0These are good but really flat tasting without the chocolate. I would add some salt and maybe an egg yolk or two to give it a better texture and flavour
FC
0May I ask how it went with an additional egg yolk? Thank you!
Mirae
0I agree. I made them today and they were… eh. Will dip them in chocolate soon.
Cindy
0These cookies turned out fantastic! Not difficult to make either. Perfect compliment to a cup of coffee in the morning or an after dinner dessert.
Jeanne
0The recipe lists the ingredients but not the measurement of each one????
Wholesome Yum M
0Hi Jeanne, The recipe measurements are listed in the recipe card. If you cannot see the recipe card, please make sure you are not viewing the website in ‘Reader Mode.’
Suzi
0I tried these tonight, and wow what a nice treat that I was in desperate need of 🙂
Thanks so much!
Emily White
0I mixed by hand and used a pastry cutter. Boy, does that help bring it together make it stick together! I also used a whole stick of butter. I think the action of cut/mix warmed the extra fat and held it beautifully.
I melted Lily’s semi-sweet chocolate chips with butter and dipped these after they were completely cooled. Wonderful with a cup of coffee!!! Thank you!
Nancy w
0These cookies are so good! They remind me of the almond cookies served at some Chinese restaurants. I’ve experimented and found my favorite way is to use half butter half coconut oil and to add 1/4 tsp almond extract. I keep a bag in the freezer and eat them cold. Thanks for this great low carb treat!
Karen
0Followed the recipe to a T and they turned out delicious. Can you tell me how you recommend storing them?
Wholesome Yum M
0Hi Karen, So glad you are enjoying your cookies! These are fine on the counter in an airtight container for a few days. Any longer than that and I would move them to the fridge for about a week or the freezer for long term storage.
Wendy
0I love these – so easy to make and they taste great and the texture is perfect. I put an indent with a small measuring spoons and filled that with Keto Friendly Nutella and topped with chopped hazelnuts. So good!!
Toni
0Made these – love these – so easy to make.