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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 2g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
