These almond flour cookies are melt-in-your-mouth tender, buttery, and flavorful. They are also easy to make: Simply mix the ingredients in a bowl, scoop mounds onto a baking sheet, and bake for 15 minutes.
These cookies are incredible. They have a wonderfully tender crumb, and the almond extract adds an interesting depth of flavor. Almond flour baked goods can be heavy, but these cookies are so tender and light, it's difficult to believe they're made with almond flour and not white flour.
Ingredients
The complete list of ingredients and exact measurements can be found in the recipe card below. Here are my comments on some of the ingredients.
- Butter: I use unsalted butter. Make sure it's softened. You can soften it in the microwave for 10-15 seconds.
- Sweetener: I use stevia glycerite to equal about ⅓ cup of sugar. You can use any granulated or powdered sweetener instead.
- Almond extract: Although I only use ½ teaspoon, this is a must, so please use it. Make sure to use pure almond extract. The ingredients listed should be water, alcohol, and bitter almond oil.
- Almond flour: It's important to use superfine almond flour. I typically use Bob's Red Mill almond flour.
- Almonds: Used as a decorative element, but I also like their crunch. I use raw almonds.
Variations
- Add ½ cup of dark chocolate chips and turn them into chocolate chip cookies.
- Add ½ cup of chopped raw almonds to the batter for added flavor and crunch.
Instructions
The detailed instructions for baking these cookies are listed in the recipe card below. Here's an overview of the steps:
Whip the butter, stevia, vanilla, and egg using a handheld electric whisk. Gradually mix in the almond flour, then add the salt and baking soda.
Using a cookie scoop, drop 12 mounds of the dough onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand. Top each cookie with an almond, gently pressing it into the dough
Bake the cookies until they are golden brown. Depending on how hot your oven runs, this can take between 12 and 20 minutes. In my previous house, it took 14 minutes. Where I live now, it takes 20 minutes. Let the cookies cool completely on the baking sheet before enjoying them.
Delicious! I'm not a great baker but these were super easy to make. Thank you!
Lauren
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Delicious! I'm not a great baker but these were super easy to make. Thank you!Recipe Tip
Flavor extracts are often used merely to enhance baked goods, but in this recipe, the almond extract is an inherent part of the recipe, and I urge you not to omit it. I also don't recommend replacing the almond extract with a different one, not even vanilla. The flavor won't be as good.
Recipe FAQs
Unfortunately, you can't. These flours behave very differently when baked. They are not interchangeable.
When the cookies come out of the oven, they are soft and fragile. But as they rest and cool on the baking sheet, they set and become firmer. It's important to let them cool undisturbed on the baking sheet. Don't try to lift them and place them on a cooling rack while still warm. The photo below shows their perfect texture once they are completely cool. 
Yes, it is. The cookies could stick to the pan if you don't line the cookie sheet with parchment paper.
Yes. Once completely cooled, almond flour cookies can be kept at room temperature in an airtight container for up to four days. It's best to freeze them in a single layer in freezer bags for longer storage. They soften a little while stored and become more cake-like, but they are still delicious.
Serving Suggestions
- In the winter, I like to serve these cookies with coffee (as shown in the image below) or mint tea. In the summer, they're perfect with iced tea or iced coffee.
- You can crumble them on top of frozen yogurt or chocolate yogurt.
- Sometimes, I use two of these cookies to make a sandwich cookie with a thick middle layer of almond butter, walnut butter, or chocolate hazelnut spread.
Recipe Card
Buttery Almond Flour Cookies
Video
Ingredients
- 6 tablespoons butter - unsalted, soft
- 1 teaspoon stevia glycerite - equals ⅓ cup of sugar
- ½ teaspoon pure almond extract
- 1 large egg
- 1 ½ cups superfine almond flour - 6 ounces; please measure by weight
- Pinch salt
- ¼ teaspoon baking soda
- 12 raw almonds
Instructions
- Preheat the oven to 350°F. Line a cookie sheet or a sheet pan with parchment paper.
- In a large mixing bowl, using a handheld electric whisk on medium speed, mix together the butter, stevia, almond extract, and egg. Scrape the sides of the bowl with a rubber spatula as needed. The mixture won't be smooth at this point, and that's okay.
- Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda. Scrape the sides of the bowl with a rubber spatula as needed.
- Using a cookie scoop, drop mounds of the dough, two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand.
- Top each cookie with an almond, gently pressing it into the dough.
- Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take between 12 and 20 minutes.
- Let the cookies cool completely on the baking sheet for about 20 minutes before enjoying them.
Notes
- You can use ⅓ to ½ cups of sugar or any granulated sweetener instead of stevia.
- Using blanched almond flour rather than a coarse almond meal is important. It should be a superfine grind.
- It's best to measure almond flour by weight. Don't pack it into the measuring cups if you measure it by volume. It should be loosely packed.
- Dry measurements are different than liquid, so 1.5 cups of the recommended almond flour are indeed 6 ounces in weight.
- Cooling the cookies completely on the baking sheet will allow them to set. If you try to lift them off the baking sheet while still warm, they'll be soft and crumbly.
- The almond extract ingredients should be water, alcohol, and bitter almond oil. It's an integral part of the recipe and should not be omitted or substituted.
- I prefer using a handheld mixer to a stand mixer in this recipe because of the relatively low volume of ingredients.
- Storage: Once completely cooled, these cookies can be kept at room temperature, in an airtight container, for up to four days. It's best to freeze them in a single layer in freezer bags for longer storage. They soften a little while stored and become more cake-like, but they are still delicious.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lauren says
Delicious! I'm not a great baker but these were super easy to make. Thank you!
Vered DeLeeuw says
You're very welcome, Lauren! Glad you liked them.
Lupe says
Do u have to use an egg for this cookie recipe? Any substitute suggestions?
Vered DeLeeuw says
Hi Lupe,
I only tested this recipe with a real egg.
kim says
can I use almond meal instead of almond flour for any of your recipes?
Vered DeLeeuw says
Hi Kim,
I typically recommend blanched almond flour. You're welcome to experiment with almond meal, but results will vary.