I make these almond flour cookies whenever I want a simple, buttery dessert that feels classic but fits my everyday baking style. They have a tender shortbread texture with lightly crisp edges and a subtle nutty flavor. I love how quickly they come together and how reliable they are every single time I bake them.
Why You’ll Love This Recipe
I love this recipe because it uses just a few basic ingredients and doesn’t require any complicated steps. I like that everything mixes in one bowl and bakes in minutes. These cookies are naturally gluten-free, easy to customize, and perfect for holidays or casual snacking. I also enjoy how versatile the dough is, since I can flavor it in so many different ways.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 1/2 cups blanched almond flour
6 tablespoons butter, softened
1/3 cup granulated sugar-free sweetener or 1/2 cup regular sugar
1 teaspoon vanilla extract
optional chocolate dip
1/2 cup dark chocolate chips
2 teaspoons coconut oil
3 tablespoons chopped nuts
Directions
I begin by preheating my oven to 350°F (177°C) and lining a baking sheet with parchment paper. In a large bowl, I cream the softened butter and sweetener together until the mixture becomes light and fluffy.
I mix in the vanilla extract, then gradually add the almond flour, stirring until a soft, slightly crumbly dough forms. I scoop rounded tablespoons of dough onto the prepared baking sheet and gently flatten each one to about 1/3 inch thick. Since these cookies don’t spread, I shape them exactly how I want them before baking.
I bake the cookies for about 12 minutes, until the edges are lightly golden. I let them cool completely on the baking sheet so they can firm up properly.
If I choose to add the chocolate dip, I melt the chocolate chips with the coconut oil until smooth. I dip each cooled cookie halfway into the chocolate, sprinkle with chopped nuts, and chill them until the chocolate is fully set.
Servings And Timing
I usually get about 18 cookies from this recipe.
Preparation takes about 10 minutes, baking takes around 12 minutes, and the total time is approximately 22 minutes.
Variations
I often customize these cookies depending on what I’m craving. Sometimes I mix chocolate chips directly into the dough instead of dipping them. Other times, I add almond extract, lemon zest, or spices like cinnamon and nutmeg. I also enjoy pressing a small thumbprint into the dough and filling it with jam after baking.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to three days. When they’re chocolate-dipped, I prefer keeping them in the refrigerator so the chocolate stays firm. I can also freeze the baked cookies for up to three months and let them thaw at room temperature before eating.
FAQs
Can I use regular sugar instead of a sugar-free sweetener?
I can substitute regular white sugar or coconut sugar without making any other changes to the recipe.
Why does the dough feel crumbly?
I expect almond flour dough to be slightly crumbly. As long as it holds together when pressed, it will bake correctly.
Can I make these cookies dairy-free?
I can replace the butter with coconut oil and still get a good texture and flavor.
Do these cookies spread in the oven?
They don’t spread, so I always flatten them before baking.
Can I freeze the dough ahead of time?
I freeze the dough either as a ball or as shaped cookies, then thaw it at room temperature before baking.
Conclusion
I keep this almond flour cookie recipe on repeat because it’s easy, dependable, and always satisfying. Whether I enjoy them plain or dressed up with chocolate and nuts, they’re the kind of cookies I love baking and sharing again and again.
Tender, buttery almond flour cookies with crisp edges and a nutty flavor. Naturally gluten-free and easy to customize, they’re perfect for everyday snacking or dressing up with chocolate and nuts.
Total Time:22 minutes
Yield:18 cookies
Ingredients
2 1/2 cups blanched almond flour
6 tablespoons butter, softened
1/3 cup granulated sugar-free sweetener or 1/2 cup regular sugar
1 teaspoon vanilla extract
Optional Chocolate Dip
1/2 cup dark chocolate chips
2 teaspoons coconut oil
3 tablespoons chopped nuts
Instructions
Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sweetener until light and fluffy.
Mix in the vanilla extract. Gradually add the almond flour, stirring until a soft, crumbly dough forms.
Scoop rounded tablespoons of dough onto the baking sheet. Flatten each to about 1/3 inch thick.
Bake for 12 minutes, or until edges are lightly golden. Let cookies cool completely on the baking sheet.
For the optional dip, melt chocolate chips with coconut oil until smooth. Dip cooled cookies halfway into chocolate, sprinkle with chopped nuts, and chill to set.
Notes
Cookies don’t spread while baking, so shape them before baking.
Use coconut oil for a dairy-free version.
Try variations like jam thumbprints or spice additions.
