These flavourful Almond Flour Cookies are Keto friendly and only 7 ingredients to make! They bake up in the oven in just 10 minutes and make a great on-the-go Breakfast or snack any time of day.
Looking for a simple cookie recipe that still checks off all the boxes? Healthy, chewy, light, airy and absolutely delicious? These Almond Flour Cookies are it! They could not be easier to make and the ingredients are pretty standard baking staples you probably already have lying around the pantry. They’re naturally grain and gluten free, are great for my fellow keto/low carb dieters and have the perfect texture that will keep you coming back for seconds (or thirds… or fourths…). Since the whole process from start to finish only takes about 20 minutes…it’s almost a crime not to whip up a double batch 😉 PRO TIP: Try both versions…with and without cinnamon!
Alright, well, if you’re no stranger to the Keto Diet, then you’re likely no stranger to Almond Flour. I mean, it’s the flour of flours when it comes to Keto. It’s high in healthy fats, high in protein and fibre and basically saves lives when it comes to making just about anything that requires flour since it’s one of the only ones allowed. From the coating on this delicious Chicken Parmesan, to the main component of these moist AF Pumpkin Muffins and even the binder in this Bacon Wrapped Meatloaf, almond flour just pullllls through, especially when your sugar deprived body is craving dessert…you know what I’m saying?? So, there’s no doubt these easy Almond Flour Cookies WILL alllllways save the day when that dessert craving comes a-knockin’.
If you’re new to the Keto diet, or even if you just love baking, I highly recommend grabbing yourself a bag of almond flour. It’s a fun flour to bake with and, if you’re using it for something simple like these almond flour cookies, the taste of almond actually (surprisingly) powers through. Although I’m gonna lie, it’s definitely not the cheapest flour on the market. Lol. But trust me, one taste of these cookies alone and you’ll for sure agree it’s worth it!
ALMOND FLOUR COOKIES INGREDIENTS
All it takes to make these deliciously cakey Almond Flour Cookies is 7 simple ingredients. Let’s discuss them in a little more detail down below:
- Almond Flour: Well, duh… they wouldn’t be called Almond Flour Cookies without it, am I right?! The almond flour is the base of the cookies. It has a nutty, light taste with subtle almond notes shining through. It gives these cookies a cake like/crumbly texture. Finely ground and unbleached works best in this recipe.
- Butter: Adds flavour, a buttery/flakey texture and makes these cookies incredibly rich and delicious. Unsalted is best in this recipe. PRO TIP: Soften the butter by keeping it out of the fridge and at room temperature for a few hours so it becomes a lot easier to work with and incorporate into the batter.
- Egg: Adds flavour and structure to the almond flour cookie batter. Also helps smooth out the ingredients and bind them when you mix them together.
- Vanilla Extract: A common ingredient in baking that amplifies the flavours of the other the ingredients. Adds a sweet subtle flavour to these cookies.
- Sugar Free Sweetener: Adds a bit of sweetness, of course! Takes the place of any sugar and perfect for Keto Dieters. I used Erythritol but you could use a different sweetener like Monk Fruit or Stevia, if you prefer.
- Baking Powder: Helps the cookies rise a bit as they bake up in the oven.
- Cinnamon: Optional but adds a sweet, earthy flavour to the cookies. As you could probably tell from the photos, I made one batch with cinnamon and one without. And I can confirm, they’re both delicious in their own ways (more details on their differences in the section down below)
HOW TO MAKE ALMOND FLOUR COOKIES (KEY TIPS)
- Soften the butter so it blends easier with the rest of the ingredients. Hard butter is a no-no when it comes to this almond flour cookie recipe. The ingredients are already pretty messy to blend and soft butter will make this process 100x easier giving you a way smoother batter. EXTRA TIP: Simply leave the butter on the counter for a few hours to let it come to room temperature. Do not melt it. Although I didn’t in the photos or video, it could be wise to cube the butter before adding it in so it’s easier to blend.
- Use the lowest blending speed possible to avoid the batter flying all over the kitchen. Even if the butter is completely soft, it’s still a bit difficult to blend so low speed ensures you’ll be able to keep everything under control. EXTRA TIP: Make sure you’re using a big enough bowl (with high sides) for this which will catch any butter that decides to fly out of the bowl as you’re blending!
- Be patient. It may seem like the batter for these almond flour cookies will never get smooth but trust me, they will. It just takes a few consistent minutes of blending! You may end up with little stubborn pockets on butter in the batter and that’s ok. Leave ’em and move on.
- Try and divide the batter as evenly as possible after blending so the cookies all come out the same shape and size. You should get 7 cookies per batch.
- Flatten the tops of the cookies out a bit with the back of a fork before sending them to the oven to bake. This will help them cook evenly and take their shapes in the oven.
- Spread the cookies out on a parchment lined baking sheet to prevent sticking with enough space between them to expand a bit in the oven. They won’t grow too big but they definitely need some room. For sure, no overcrowding or touching on the baking sheet before baking.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack to finish cooling. Cool completely before eating/serving. These almond flour cookies are EXTREMELY crumbly so handle with care! Moving them could break them, even after they’ve cooled a bit, so be really careful when you touch ’em!
SO, SHOULD I MAKE THESE ALMOND FLOUR COOKIES WITH CINNAMON OR NOT?!
As you can probably already tell by the photos, there are two different versions of these almond flour cookies. But don’t worry, one is just as simple as the other! The only difference in these cookies is the optional 1/2 tsp of cinnamon you can either chose to add or not….or, you can be like me, and make a double batch and have both!
I was honestly quite shocked at how different they came out even though the only difference is the 1/2 tsp of cinnamon. The ones with the cinnamon have a denser texture whereas the ones without are cakier and fluffier. I also find the cinnamon ones a touch sweeter while the ones without are more buttery and rich. They also bake up slightly different in the oven with the plain ones expanding and softening a bit more while I find that the cinnamon ones are able to hold their shape a bit better. However, both version are deeeee-lish and honestly, with as easy and quick these are to whip up, I don’t think I could ever get away with only baking up one batch at a time.
FREQUENTLY ASKED QUESTIONS
Nothing, sweetheart. You did nothing wrong! The almond flour mixed with the butter and rest of the ingredients give these cookies a flakey, cakey and crumbly texture. Simply handle with care and let cool completely before handling. Even then, they might break apart and crumble a little. But hey, that doesn’t effect the taste, now does it?!
Store any leftover almond flour cookies in an airtight container. They’ll stay fresh on the counter at room temperature for up to 5 days. If you want to extend their shelf life by a few extra days, pop them in the fridge instead.
Personally, I have yet to try to freeze these almond flour cookies but I honestly don’t see why not. Allow the cookies to cool completely then carefully transfer them to a baking sheet. Pop them in the fridge for a few hours or overnight, until they’re completely frozen, then transfer to a ziploc bag. They’ll be good in the freezer for up to 4 months. When ready to eat again, simply defrost on the counter then devour!
To be honest, I haven’t tried this exact recipe with regular flour as I created it while on the Keto Diet. However, just going based off of experience alone, regular flour and almond flour are certainly not interchangeable and each have their own roles in cooking and baking. If you do give it a go, let me know your results in the comments down below. I’d imagine you’d get a way denser cookie that is not light and airy but again, I can’t say for sure.
Nutritional information is calculated using Nutritionix and is only an estimate. However, you’d be delighted to know that these almond flour cookies are only 1 net gram of carbs per cookie!
- 1 cup Almond Flour
- 1/3 cup Unsalted Butter, softened
- 1 Egg
- 1/4 cup Erythritol or other Sugar Free Sweetener
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon, optional
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- Add all the cookie ingredients to a large bowl.
- Using an electric hand mixer, blend the ingredients on the lowest speed until smooth. You might end up with a few little stubborn pockets of butter that don't want to blend...that's ok, leave them be.
- Using a cookie scoop or regular table spoon, measure the cookie batter out into 7 evenly shaped balls. Spread them out on the parchment lined baking sheet with enough room in between each to expand a bit in the oven as they bake. Gently press the tops of each down with the back of a fork to help flatten them out a bit so they'll cook up evenly in the oven.
- Bake for 10 minutes. Remove from the oven and cool on the pan for 10 minutes before transfering to a wire rack to finish cooling. Be very careful with these cookies (especially when they're hot) as they're suuuuper crumbly and will fall apart! Cool completely before eating/serving. Enjoy!
The whiter cookies in the photos are without the optional cinnamon. The darker ones are with the cinnamon. In my opinion (and the opinion of my cookie loving BF), they're both delicious in their own ways! The cinnamon almond flour cookie is a tad bit sweeter and denser. While the other, without the cinnamon, is has a more flakey, cakey and buttery texture. I suggest you just make a double batch and try both! 😉
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 86mgCarbohydrates: 5gNet Carbohydrates: 1gFiber: 2gSugar: 2gProtein: 4g
Nutrition is only an estimate and calculated using Nutritionix.
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