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Home » Desserts » Almond Flour Cookies

Almond Flour Cookies

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Apr 22, 2025
8 Comments
5 from 6 votes

Jump to Recipe Review Recipe

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.

Almond flour cookies are served on a parchment-lined baking sheet.

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 and Variations

The ingredients needed for baking almond flour cookies.

See the recipe card for exact measurements. 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.
  • Variation: Add ½ cup of dark chocolate chips and/or chopped raw almonds.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

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.

Mixing in the almond flour.

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

Topping the cookies with almonds.

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.

The cookies are cooling on the pan.

5 stars rating. Delicious! I'm not a great baker but these were super easy to make. Thank you!
Lauren
Read more comments

Recipe Tips

  1. 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.
  2. The parchment paper is a must. The cookies could stick to the pan if you don't line the cookie sheet with parchment paper.
  3. 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.
Showing off the cookies' texture.
  1. 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.

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.
Almond flour cookies are served with coffee.

Recipe Card

Almond flour cookies on a parchment-lined baking sheet.
5 from 6 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Buttery Almond Flour Cookies

These almond flour cookies are wonderfully buttery. They are melt-in-your-mouth tender and flavorful!
Prep Time10 minutes mins
Cook Time15 minutes mins
Rest time20 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12 cookies
Calories: 141kcal
Author: Vered DeLeeuw
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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.
    Parchment-lined baking sheet.
  • 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.
    Mixing the butter and egg.
  • 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.
    Mixing in the almond flour.
  • 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.
    Flattening the cookies.
  • Top each cookie with an almond, gently pressing it into the dough.
    Topping the cookies with almonds.
  • Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take between 12 and 20 minutes.
    Placing the cookies in the oven.
  • Let the cookies cool completely on the baking sheet for about 20 minutes before enjoying them.
    The cookies are cooling on the pan.

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

Serving: 1 cookie | Calories: 141 kcal | Carbohydrates: 3 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 4 g | Sodium: 52 mg | Fiber: 2 g | Sugar: 1 g

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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.

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Comments

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    Recipe Rating




  1. Magda says

    May 10, 2025 at 8:12 pm

    5 stars
    These cookies are very good. Perfect if one wants something sweet but does not want to eat tons of carbs .So easy to make and it takes almost no time to make them ready for the oven . Few ingredients, no fussing. I made the version with almond extract and almond on top and second time the version with vanilla extract ( 1 teaspoon) and chocolate chip on top . Next time I will try with orange extract. Stevia in liquid form works perfect. I used Smart Balance Olive Oil 6 TBL spoons instead of butter and it worked perfect as well. Thank you so much for you wonderful recipes.

    Reply
    • Vered DeLeeuw says

      May 10, 2025 at 8:27 pm

      You're very welcome, dear Magda! I appreciate the detailed review.

  2. Lauren says

    December 30, 2024 at 10:34 pm

    5 stars
    Delicious! I'm not a great baker but these were super easy to make. Thank you!

    Reply
    • Vered DeLeeuw says

      December 31, 2024 at 10:04 am

      You're very welcome, Lauren! Glad you liked them.

  3. Lupe says

    December 16, 2024 at 8:37 pm

    Do u have to use an egg for this cookie recipe? Any substitute suggestions?

    Reply
    • Vered DeLeeuw says

      December 17, 2024 at 9:48 am

      Hi Lupe,
      I only tested this recipe with a real egg.

  4. kim says

    December 01, 2024 at 7:17 pm

    can I use almond meal instead of almond flour for any of your recipes?

    Reply
    • Vered DeLeeuw says

      December 01, 2024 at 8:51 pm

      Hi Kim,
      I typically recommend blanched almond flour. You're welcome to experiment with almond meal, but results will vary.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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