Almond Flour Cookies Recipe

If you’re anything like me, you know there’s no comfort quite like a freshly baked cookie. The warm smell drifting through the kitchen, that first bite of buttery goodness, the way they practically melt on your tongue—it’s pure happiness.

The recipe is simple. Just mix, scoop, and bake. In under 30 minutes, you’ll have a batch of cookies that feels downright decadent.

Why Bake with Almond Flour?

When I first started exploring low-carb baking, I realized pretty quickly that almond flour was my best ally.

It mimics traditional flour so well that you don’t end up with sad, crumbly lumps pretending to be cookies. Instead, almond flour brings a subtle nuttiness, rich moisture, and a beautiful chew that’s exactly what a cookie should have.

Unlike coconut flour, which can be dense and thirsty for liquids, almond flour keeps things tender with minimal fuss. And since it’s naturally gluten-free, it’s great for anyone avoiding wheat—not just those cutting carbs.

What Makes These Cookies Low-Carb?

Traditional cookies are sugar bombs. I wanted a recipe that delivered on taste but skipped the blood-sugar spike.

So instead of white sugar, I use a low-carb sweetener like erythritol or a monk fruit blend. It gives all the sweetness you want without adding net carbs.

I also swap regular flour for finely ground almond flour, eliminating gluten and slashing carbs. For mix-ins, I reach for sugar-free chocolate chips to keep things truly keto-friendly.

But even if you’re just aiming for “lower-carb,” you can easily use dark chocolate chips instead.

My Favorite Low-Carb Cookie Ingredients

After many batches (and many happy taste testers), I found my favorite lineup. Superfine almond flour forms the base. A low-carb granulated sweetener gives you that real cookie sweetness.

Butter brings richness and depth. One egg holds everything together beautifully. Vanilla extract is essential—it turns these from “okay” to “irresistible.”

I always add sugar-free chocolate chips because, well, they’re chocolate chips! But you can get creative here: chopped nuts, unsweetened coconut, or even cinnamon all work well.

Let’s dive into the best part—the recipe itself.

Ingredients

• 2 cups superfine almond flour
• 1/2 cup granulated erythritol (or monk fruit blend)
• 1/3 cup melted butter (or coconut oil for dairy-free)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar-free chocolate chips (optional but highly recommended)

How to Make Almond Flour Cookies

First, set your oven to 350°F (175°C). Line a baking sheet with parchment paper.

I always do this step first so I’m not rushing later. Nothing ruins the fun of baking like realizing you forgot to preheat!

Mix the Dry Ingredients

Grab a medium bowl and whisk together the almond flour, erythritol, baking soda, and salt.

Mixing them well ensures your cookies bake evenly, with no weird clumps of sweetener or baking soda to surprise you later.

Combine the Wet Ingredients

In a separate bowl, whisk the egg, melted butter, and vanilla extract. I love the smell of vanilla hitting the warm butter—it’s that cozy, nostalgic scent that tells you something good is about to happen.

Bring It All Together

Pour the wet mixture into the dry ingredients. Stir until you get a thick, cohesive dough. It will look a bit grainy at first but keep going—it comes together beautifully.

Add the Chocolate Chips

Fold in your sugar-free chocolate chips. You can skip them, but why would you? Every bite with a melted chip feels like a reward.

Scoop the Dough

Use a small cookie scoop or tablespoon to portion the dough onto your prepared baking sheet. Leave a bit of space between each—they won’t spread as much as traditional cookies, but they’ll flatten slightly.

Bake to Perfection

Bake for 10–12 minutes. Watch carefully toward the end. They should be set around the edges but still soft in the center. Don’t overbake—they’ll firm up as they cool.

Cool Before Devouring

Let them rest on the baking sheet for a few minutes before transferring them to a cooling rack. Fresh out of the oven, they’re too soft to move easily. Waiting those extra minutes is the hardest part, but it pays off with perfect texture.

Tips for Perfect Almond Flour Cookies

Don’t rush the cooling time. Almond flour cookies can seem fragile when hot but set up beautifully as they cool. Using good-quality almond flour makes a huge difference in texture—superfine grind is worth it. I also recommend experimenting with flavors. Sometimes I’ll add a pinch of cinnamon for warmth or stir in chopped pecans for extra crunch. These cookies are endlessly customizable, which is half the fun of baking them.

Another trick I love is chilling the dough for 10–15 minutes before baking if it’s a warm day or if you want puffier cookies. It helps keep them from spreading too much in the oven. And don’t be afraid to play with the sweetener level—some people prefer their cookies a little less sweet, which is easy to adjust with this recipe.

Why You’ll Love These Cookies

These almond flour cookies aren’t just a stand-in for the real thing—they are the real thing, just smarter. They deliver everything you want from a cookie: tender centers, buttery richness, pockets of melty chocolate, and that sense of indulgence you deserve. And they do it all while being low-carb, gluten-free, and keto-friendly.

I make these at least once a week, and every batch disappears fast. My kids love them, my friends ask for the recipe, and I get to enjoy a sweet treat without undoing all my healthy eating goals. That’s a win in my book.

Storing Your Cookies

Once cooled completely, you can store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I like to keep them in the fridge, where they stay fresh for about a week. You can also freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. They thaw quickly and taste just as good as fresh.

Final Thoughts

Baking low-carb doesn’t have to mean giving up the treats you love. These almond flour cookies prove you can have it all: amazing flavor, perfect texture, and a recipe so easy you’ll want to make it every week.

Whether you’re keto, gluten-free, or just cutting back on sugar, this is one recipe you’ll be proud to share—and even more excited to eat.

If you try them, let me know how they turned out for you! I’d love to hear what variations you come up with.