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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)
My almond flour cookies recipe makes buttery shortbread cookies, with 4 ingredients and no refined sugar. A gluten-free, healthy dessert!
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Almond Flour Cookies
Optional Chocolate Dip
Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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.
559 Comments
Anita
0Shortbread cookies are a must for Christmas. I’m loving this gluten-free version with almond! And they look so pretty and festive with the chocolate and nuts dips. 🙂
Aimee Mars
0I am all for instating a cookie season and sharing these shortbread cookies would be a highlight! They are beautiful and look delicious.
Andrea Metlika
0These are fantastic. Really like that they are low carb and gluten free. Definitely going on my Holiday cookie list.
Renee Goerger
0Shortbread is my favorite cookie and now that I have this gluten-free version I’ll be making these all the time!
Cathleen
0Haha, I agree with you. Christmas should really be renamed as cookie baking season 😉
I have never tried using almond flour to make anything before, but I am definitely curious now! This looks amazing!
Chris Collins
0Oh my goodness I can see me snacking on way too many of these!! Totally making them tomorrow 🙂
Tina
0Have you worked much with lupin flour? My spouse is allergic to nuts and most keto baking recipes call for almond flour. I just want to know how much lupin flour to use when converting a recipe (like this shortbread one for instance)
Wholesome Yum M
0Hi Tina, I’m sorry, I have not experimented with Lupin flour yet.
Susab Brungard
0These are very easy to make. They also taste good.
Beatrice
0About the keto chips made from the unusual veg rutabaga? I can’t get it can I use swede instead.
Maya | Wholesome Yum
0Hi Beatrice, Yes, swede is another name for rutabaga. 🙂
Marian Morgan
0Perfect! Hi. I made them EXACTLY as you said and carefully read and followed all your tips. Came out perfectly. And yes, must give them time to firm up. Mine were crumbly at first but became super crunching. Can also put them in the fridge. I’d like to try adding lemon and poppy seeds. My only issue is they are so good I overeat them – low carb but not low calorie!
JHoward
0These tasted exactly like I had hoped they would! I ran just a bit short on almond flour so added 1/4 cup of coconut flour (with no other modifications). They didn’t flatten out like just about every other keto thing baked, which was such a nice surprise! They weren’t crumbly, they were just perfect! So happy to have a Christmas cookie treat that I can enjoy this year ❤️
Staci
0These have become my favorite cookies! Sometimes I make them with almond extract, roll into a squared-off log and let it live in the freezer til it’s time to slice and bake.
This time, I stuck with vanilla, added a couple handfuls of sugar free chocolate chips, and I’m going to have chocolate chip cookies!! I’m so excited.
Delbra Howard
0Hi, what are you using for self rising agents in flour?
Wholesome Yum L
0Hi Debra, this recipe doesn’t use a self-rising agent. Sometimes I use a gluten-free baking powder in recipes.
Christine
0How many carbs per cookie?
Wholesome Yum L
0Hi Christine, there is 1.7g of net carbs per cookie.
Kel D
0Right first off I want to say that this is one of the few blogs where most of the recipes really do the job.
Second, This shortbread is AMAZING! I wanted my cookies to spread so I could make millionaire shortbread with them and so I used very very soft butter. I also left the cookies in the oven long enough to brown around the edges. That crispy ever so slightly brown edge is where the delicious biscuit caramelised flavour comes from.
I left them on the tray until they were cool, topped with some sukrin gold and coconut cream caramel and finished the lot off with some sugar free chocolate. They were so fabulous I’m going to try and add Coconut and cocoa so I can make some Australia crunch. Thank you!
Jo Barnett
0Where are the measurements?
Wholesome Yum
0Hi Jo, scroll to the recipe card in the post above.
Jules
0Hi, this is my first time attempting to make ANY type of Keto cookie. I would prefer them to have a bit more crumb so next time will probably bake them a couple more minutes. I LOVE almond shortbread so decided to do a straight swap out of the vanilla for almond extract. Whoa. Just a bit overpowering. I probably should have gone half almond/half vanilla. Either that, or just reduce the total amount of flavoring all together. I did use salted butter (love having the salty complement the sweet) but when they came out of the oven I decided to press a few grains of fine ground Himalayan sea salt on top and that really seemed to set it off.
I would say it all comes down to individual taste but it looks like Dagmar’s modifications are identical to what I’ll do on the next batch. Either way, I am so glad I found your site and this recipe is a keeper! I look forward to trying others in the future.
Alisa
0Hi, really want to make the almond shortbread cookies, but I can’t seem to find the ingredient amounts for some reason?
Can you please confirm?
Thank you so much.
Alisa
Maya | Wholesome Yum
0Hi Alisa, The ingredient amounts are on the recipe card above. If the amounts are missing, please turn off Reading Mode on your browser to see them.
Alma Brown
0Hi! Just looking at making these but they come out at about 8g of carbs…am I missing something? My friend made them and only got 8 out of the mixture!
Wholesome Yum L
0Hi Alma, the recipe as written will make eighteen 2 and 1/4 inch cookies. They should be flattened to 1/3 of an inch thick before cooking to get that amount. We use the USDA Food Database, which is most reliable to calculate nutrition information for our recipes. Hope this helps and you love the cookies.
Nathan
0Can I add an egg? What would that do? Great cookies as is though just curious if an egg would soften the texture.
Maya | Wholesome Yum
0Hi Nathan, Yes, they would be softer if you add an egg, so you can if you want to.
Heather
0My favorite thing about this recipe is the simplicity and how quickly they are made and cleaned up from. I like being able to pronounce everything in my food, so if I want to indulge in a cookie, I’d rather this than something processed with enough fiber to make it low “net carbs.” I also really like the taste, though it is a bit fall apart in your hands, you just have to be prepared with a napkin. I did use monk fruit sweetener instead, and reduced the amount by a bit as they were almost too sweet at first (Keto is making my taste buds change) and adding fresh sliced strawberries on top makes it go from good to amazing!
Donna
0Just wanted to add my two cents: I didn’t have enough almond flour so replaced 1/2 with coconut flour. I don’t know if this is what made the difference, but I needed to add double the butter and add an egg in order for the batter to stick. I also used an erythritol and monk fruit blend as sweeter. The final cookie was delicious except for the weird cooling feeling that I think comes from the sweetener. It’s like how mint is cooling. I didn’t add patience to my ingredients so I tried to eat them while they were still hot, which, as predicted, made them crumble everywhere. They were super delicious and the right texture after they cooled. I actually love these!
Hafizah
0How long can this cookies last if left on shelves?
Wholesome Yum M
0Hi Hafizah, These can sit at room temp for up to a week. If you want to keep them any longer than that, I suggest freezing them.
Konnie
0I love shortbread and missed having Walkers cookies on Keto. This recipe keeps me happy! So many lc shortbread recipes have egg, and I think that’s why they never came close to being shortbread.
It’s such a treat for me to have a little tea with 2 small cookies after dinner…..thanks to your recipe!
I do prefer to use Swerve, leave out the vanilla, and add just a tiny bit more salt with the salted butter.
Dagmar VonBernewitz
0These came out great ! I used 1/2 tsp almond extract and 1/2 tsp vanilla extract and baked them a little longer because I like the nuttiness of the browned butter. I also used a stevia – erythritol mix made especially for baking. Delish !
Little J
0These are excellent. I scoop them out with a cookie scoop and then need to flatten and reshape them a bit by hand. Dipped my first batch in high quality bittersweet baking chocolate — so good. I was a 1/4 cup short of almond flour on my second batch, so I subbed in a 1/4 cup flax meal. Worked fine!
Jenny
0Sweetener taste was too overpowering and the texture ended up being like a soft cookie rather than shortbread, which should be crumbly. Will try again with less sweetener or with lemon juice/other strong flavours to help mask the aftertaste.
Maya | Wholesome Yum
0Hi Jenny, Did you use the same sweetener I used? Substituting sweeteners can cause what you are describing.
Jenny
0I used a blend of erythritol and stevia which I measured out then ground into a powder to avoid a grainy texture.
Natalie R Aldredge
0Hi! I have made these cookies before and they turned out wonderful! Just wondering, have you ever tried to use this as the crust to a tart? I was thinking of making a low carb lemon curd and using this as the base. Just curious if anyone has tried that!
Wholesome Yum
0Hi Natalie, I haven’t tried that but I think they would work wonderfully in a no-bake tart! Let me know if you give it a try.
Yvonne
0These were soooooo easy to make and even easier to eat, I’ve been followed LCHF for 7wks now and everything is going well. I just felt like a low carb cookie that I knew exactly what was in it and I found these.
I did add a little lime zest and a squeeze of the juice just to add a twist but raven before I did the plain cookie dough tasted yummy
*Stars from me
Annie
0I used coconut oil and doesn’t work!!! What should I do?
Maya | Wholesome Yum
0Hi Annie, Can you explain more? What do you mean by “doesn’t work”? Did you watch the video, and what went differently for you than the video shows?
Josi V.
0I just made this shortbread cookies today and they are so delicious! I didn’t use salted butter though or salt, as I only noticed the pro tip at the end of recipe, and I was anxious to make them! Today, in particular I was craving carbs pretty bad and they truly hit the spot. I didn’t mind the sweetness of the of the erythritol but next time I will use the salted butter to see if there is a difference in taste.
KD
0Your recipes are so good. I had to weigh in on this one as I had no erythritol so was using stevia but out of fear of the bitter aftertaste I under estimated the sweetness a lot and ended up with delicious savoury biscuits that go great on the side of soups! I have bought some erythritol and can’t wait to give this another try when my current batch runs out. Thanks for sharing these recipes!
Allen
0I followed the recipe with the exception that I had some raw almond flour I wanted to use and they were still amazing. I’m grateful to find something I can whip together quickly that doesn’t require a dozen ingredients. Thanks!
Carol Guchek
0I want to make Low Carb Almond Flour Cookies. The recipe calls for erythritol but I want to use lakanto. I see the conversion but the erythritol I have is confectioner’s style. I don’t know if the conversion is the same as for granulated type. Any thoughts?
Wholesome Yum
0Hi Carol, the conversions are different. A powdered sweetener would greatly change the texture of these cookies so I wouldn’t recommend using it here. You can check my sweetener calculator and guide for more details.
Linda Bertrand
0I made the almond shortbread cookies and they’re the most delicious shortbread cookies I’ve ever eaten !! I will use this recipe every time I have a hankering for shortbread cookies.
Laraine
0Hi these look great. I have truvia powdered sweetener. Would that work? Would it still be considered low carb? Would I use the same amount or a bit less? Sorry, so many questions. But I love the taste of truvia much better than monk fruit and need to order Erythritol. Thank you!
Maya | Wholesome Yum
0Hi Laraine, Yes, Truvia will work and is low carb. You’d need less – check the low carb sweetener conversion calculator here.
Jaclyn
0Allergic to almonds, any other flour you can recomend to keep this keto?
Maya | Wholesome Yum
0Hi Jaclyn, You could use sunflower seed flour, but you’d taste the flavor of the seeds.
Daven
0Can you add nuts to this recipe?
Maya | Wholesome Yum
0Hi Daven, Sure, you can!
Heather Kaufman
0These cookies are easy, quick, and phenomenal!!!
Emily Brunner
0Can you use liquid Monk fruit sweetener in the shortbread cookies recipe? Instead of powdered erythritol? It messes with my husband’s and I stomach.
Maya | Wholesome Yum
0Hi Emily, No, unfortunately these need a granulated sweetener.
Kay
0Oh, my holy yummy!!! Lol Almond cookies are my fave thing ever and I For some reason never tried to cook it before. I was getting mines from Chinese buffets lol not keto!!!
Well, last night I tried this recipe and oh boy was it good. Yes, I said was cuz its all gone lol.
My husband and in-laws also enjoyed.
I’m gonna have to cook more again soon lol
It is so easy and quick to prepare wow. Mmmm…
Kate
0Another YUM. Really enjoying these cookies. I baked half and with the other half I shaped and froze the cookies. Out of freezer the morning I want to bake and later in the day into a 350-degree oven for 7 minutes. Perfect.
I think I read a comment about not crisping up and I have to admit I’ve eaten a couple right out of the oven while still warm and very soft and the verdict is the same: YUM.
I made it as directed with a sweetener called LUV – a mix of stevia and chicory root. Very good.
Thank you for another great recipe.
Donna
0Made these twice, too crumbly and sweet. Made the chocolate chip cookies with have the sweetner. Not bad then.
Cecilia Lai
0How many grams of sweetener should I use if I’m using monk fruit sweetener (liquid)?
Maya | Wholesome Yum
0Hi Cecilia, The granulated sweetener in this recipe provides some of the bulk and creates the wet/dry ratio, so I don’t recommend replacing it with a liquid sweetener. Sorry.
Trysha
0Hi, I have made your shortbread cookies many times but they are so crumbly I leave them for ages to cool down, but same every time and are definitely not crispy.
Maya | Wholesome Yum
0Hi Trysha, It sounds like they need to bake for a little longer. You can also try making them thinner, which should help make them more crispy as they cool.
Jill
0These are the best cookies!! My daughter made them for herself and her sister who are both GF but I tasted one and am sold! I’m adding this recipe to my own repertoire of cookies. Can’t wait to make them when I get home. Thank you for this recipe!
Ken Butler
0I made the Shortbread cookies exactly has shown in recipe and video and they taste good but I can never get them crisp and crunchy – which I need in a cookie. Don’t like soft cookies – Any ideas or other recipes you would suggest? Love your Site and recipes – Ken
Maya | Wholesome Yum
0Hi Ken, Making them thinner helps. Also, they need time to crisp up so they are soft at first but crisp up as they cool, and then are even more crisp the next day. To help them crisp up more, you could leave them in the oven after baking with the oven off and the door propped open for maybe 30 minutes.
Mari Wilson
0Ok, they’re out of the oven and cooled. Strong aftertaste from the stevia. I’m guessing the lemon zest might help hide that.
Maya | Wholesome Yum
0Hi Mari, This recipe does not call for stevia. I hope you’ll get to try it as written, with erythritol – that shouldn’t have a strong aftertaste like that.
Mari Wilson
0In the oven now but looking good. Did them as a slice and bake, with stevia and the almond flour. Look and smell good so far. Thought next time I could use lemon zest. I also pressed a little-sliced almond on top of each. Wanted to roll the sides in colored sugar for xmas, but that defeats the purpose. Wonder if I can color stevia with food coloring…baked 14 minutes as we like them a little browned.
Dana Jo
0I find it more helpful to have you list the alternative sweeteners and the amount needed for each recipe at the time of the recipe when I’m redirected it’s a lot of information to read through when I’m trying to get the cookies baked thanks or maybe I’m doing it wrong not very Savvy on internet. Your recipes are my favorite!