Why You’ll Love This Recipe
These cookies are incredibly easy to make with just a few ingredients and no chill time required. Almond flour gives them a tender crumb and subtle nutty flavor, while butter adds richness and depth. They’re great for anyone following a gluten-free or low-carb lifestyle — and just as delicious as traditional butter cookies. Plus, they store well and can be dressed up with spices, chocolate, or jam.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Almond flour (blanched and finely ground)
- Unsalted butter, softened
- Powdered sugar or a sugar substitute
- Vanilla extract
- Salt
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar together until smooth and fluffy.
- Stir in the vanilla extract and salt.
- Gradually add the almond flour, mixing until a soft dough forms.
- Scoop out small portions of dough and roll into 1-inch balls, then flatten slightly on the baking sheet.
- Bake for 10–12 minutes or until the edges are lightly golden.
- Let cool completely on the baking sheet before transferring to a wire rack.
- Serve as-is or dust with extra powdered sugar if desired.
Servings and timing
This recipe makes about 18–20 small cookies.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Variations
- Chocolate-Dipped: Dip cooled cookies in melted dark or white chocolate.
- Spiced: Add a pinch of cinnamon or cardamom for warmth.
- Jam Thumbprints: Make a small indent in each cookie before baking and fill with sugar-free or regular jam.
- Lemon Zest: Add grated lemon zest for a fresh, citrusy twist.
- Nutty Toppings: Press a whole almond or pecan into the center before baking.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days.
They can also be refrigerated for up to 10 days or frozen for up to 2 months.
No reheating is needed — simply bring to room temperature before serving if stored cold or frozen.
FAQs
Are almond flour butter cookies gluten-free?
Yes, almond flour is naturally gluten-free, making these cookies a great option for gluten-sensitive diets.
Can I use coconut flour instead of almond flour?
No, coconut flour behaves very differently and will dry out the cookies. Stick with almond flour for best results.
Can I use salted butter?
Yes, just reduce or omit the added salt in the recipe.
What sugar substitutes work best?
Powdered erythritol, monk fruit blend, or allulose work well for low-carb or keto versions.
Why did my cookies spread too much?
Make sure your butter isn’t too warm and don’t overmix the dough.
Can I add chocolate chips?
Yes, mini chocolate chips mix well into the dough for a chocolaty twist.
How do I make them crispier?
Bake a few extra minutes or flatten the dough thinner before baking.
Can I freeze the dough?
Yes, roll the dough into balls and freeze on a tray, then store in a freezer bag until ready to bake.
Are these cookies low-carb?
Yes, especially if made with a sugar-free sweetener, they are low in carbs and suitable for keto diets.
Can I double the recipe?
Absolutely — this recipe scales well for larger batches.
Conclusion
Almond Flour Butter Cookies are a delicious, simple, and wholesome treat you’ll want to make again and again. With their buttery texture and nutty flavor, they’re perfect for any occasion — whether you’re baking for the holidays or just need a quick dessert. Easy to customize and naturally gluten-free, these cookies are a crowd-pleasing favorite with a healthier twist.
PrintAlmond Flour Butter Cookies
Almond Flour Butter Cookies are soft, melt-in-your-mouth treats with a delicate nutty flavor. Naturally gluten-free and low-carb, these buttery cookies are perfect for snacking, holiday trays, or pairing with tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18–20 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups almond flour (blanched and finely ground)
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered sugar or sugar substitute
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar together until smooth and fluffy.
- Stir in the vanilla extract and salt.
- Gradually add almond flour and mix until a soft dough forms.
- Scoop and roll dough into 1-inch balls, then flatten slightly on the prepared baking sheet.
- Bake for 10–12 minutes, or until edges are lightly golden.
- Let cookies cool completely on the baking sheet before transferring.
- Optional: Dust with extra powdered sugar before serving.
Notes
- Use finely ground almond flour (not almond meal) for best texture.
- Cookies will be fragile when warm—let them cool fully before handling.
- For a keto version, use powdered erythritol or monk fruit blend.
- To make ahead, freeze dough balls and bake directly from frozen, adding 1–2 minutes to bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 1g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
