Shop
My
Custom
FREE 5-Ingredient Recipe EBook
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
-
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
-
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 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.)
-
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.)
-
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
-
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).
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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
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!
Darlene
0I love these cookies but I would like to know if there is a way to take or reduce the “after taste” from the erythritol?
Maya | Wholesome Yum
0Hi Darlene, You could use less sweetener if you’d like, or another sweetener if you have a different one you prefer. Check the low carb sweetener conversion calculator if you use something else.
Rita
0Hi, I want to make this but I could not find erythritol. Can I just use the granulated sugar? And how can I make it low sugar still? Thank you
Maya | Wholesome Yum
0Hi Rita, Granulated sugar would work but they would not be low carb or sugar-free anymore.
Carol
0I don’t see amounts for ingredients.
Maya | Wholesome Yum
0Hi Carol, Please turn off Safari Reading Mode and they should show up.
Kevin
0I’ve been using this recipe as a base for pecan sandies by adding crushed pecans to the batter. There delicious.
Maya | Wholesome Yum
0Great idea, Kevin!
Fabiane
0Can I use coconut sugar ??
Maya | Wholesome Yum
0Yes, you can use coconut sugar, Fabiane. It obviously wouldn’t be low carb or sugar free though!
Shirley
0Made these cookies today. They are really good and don’t taste like low carb. They taste like real cookies. They are so easy to make. Thanks for the recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Shirley!
Bobbi Brandon
0I LOVE these cookies! I put a tsp of clotted cream on top and its almost like your having a crumbly scone!
Maya | Wholesome Yum
0I am so happy to hear that, Bobbi! Thank you!
Vivian
0Can I use liquid stevia in place of Erythritol?
Maya | Wholesome Yum
0Hi Vivian, No, sorry, the recipe would need multiple other changes to make that swap because it would change the consistency of the cookie dough.