Almond Flour Cookies

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.

Basic Almond Flour Cookies:

1. 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.
2. 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!

3. 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.
4. 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:

1. 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.
2. 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.

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.