These almond flour cookies are wonderfully buttery. They are melt-in-your-mouth tender and very flavorful!
Ready in about 45 minutes, they are very easy to make. Simply mix the ingredients in one bowl, scoop 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 no white flour.
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Ingredients
You'll only need a few simple ingredients to make these almond flour cookies. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Butter: I use unsalted butter. Make sure it's softened. You can put it in the microwave for 10-15 seconds to soften it.
- Sweetener: I use stevia glycerite. The amount I use equals about â…“ cup of sugar. You can use any granulated or powdered sweetener instead of stevia.
- 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.
- Egg: I use one large egg in this recipe.
- Almond flour: It's important to use super-fine blanched almond flour in this recipe. I typically use Bob's Red Mill almond flour.
- Salt: I use ¼ teaspoon of coarse kosher salt. If you use fine salt (such as table salt or sea salt), use just a pinch, which is about ⅛ teaspoon.
- Baking soda: You can use 2 teaspoons of baking powder instead (gluten-free if needed).
- Almonds: Used as a decorative element, but I also like their crunch. I use raw almonds, not roasted and salted.
Almond Flour Cookies Instructions
The detailed instructions are listed in the recipe card below. Here's an overview of the steps for making these cookies:
- Start by preheating your oven to 350°F and lining a cookie sheet with parchment paper.
- Next, whip the butter, stevia, vanilla, and egg using a handheld electric whisk. You'll notice that the mixture is not smooth at this point - that's OK. Gradually mix in the almond flour, then add the salt and baking soda. (Photos 1-3).
- Using a 2-tablespoon scoop, drop 12 mounds of the dough onto the prepared cookie sheet. (Photo 4).
- Gently flatten and shape the mounds with your hand. (Photo 5).
- Top each cookie with an almond. Gently press it into the dough. (Photo 6).
- Bake the cookies until golden brown. Depending on how hot your oven runs, this can take 12 to 20 minutes. In my previous house, it took 14 minutes. Where I live now, it takes 20 minutes. (Photo 7).
- Let the cookies cool on the baking sheet before enjoying them. (Photo 8).
Expert Tip
Flavor extracts are often used merely to enhance baked goods, so they're not always essential.
But in this case, 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
No, 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.
Yes, it is. The cookies could stick to the pan if you don't line the cookie sheet with parchment paper.
Variations
An excellent way to vary this recipe is to add ½ cup of dark chocolate chips and turn them into chocolate chip cookies.
You can also add ½ cup of chopped nuts instead of chocolate chips. Pecans are especially good in this recipe.
Serving Suggestions
- I like to serve these cookies with hot chocolate in the winter. In the summer, they are lovely 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 layer of almond butter, walnut butter, or chocolate hazelnut spread.
Storing Leftovers
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.
More Cookie Recipes
Recipe Card
Almond Flour Cookies
Ingredients
- 6 tablespoons butter unsalted, soft
- 1 teaspoon stevia glycerite (equals â…“ cup sugar)
- ½ teaspoon pure almond extract
- 1 large egg
- 1 ½ cups almond flour blanched, super-fine grind (6 oz)
- ¼ teaspoon Diamond Crystal kosher salt or a pinch of fine salt
- ¼ teaspoon baking soda
- 12 raw almonds (not roasted and salted)
Instructions
- Preheat the oven to 350°F. Line a cookie sheet 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 2-tablespoon scoop, drop mounds of the dough, two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand, as shown in the video below.
- Top each cookie with an almond. Gently press it into the dough.
- Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take 12 to 20 minutes.
- Let the cookies cool on the baking sheet for about 20 minutes before enjoying them.
Video
Notes
- You can use â…“ to ½ cups of sugar or any granulated sweetener instead of stevia.Â
- Using blanched almond flour rather than a coarse almond meal is important. It should be a super fine grind.Â
- 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.Â
- Cooling the cookies completely on the baking sheet will allow them to set. If you try to lift them off the baking sheet when still warm, they'll be soft and crumbly.Â
- 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.Â
- 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.
Add Your Own Notes
Nutrition per Serving
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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