Almond Flour Cookies

by KetoFocus.com

Soft keto cookies with only 3 ingredients

Get soft almond flour cookies using only 3 ingredients. These keto cookies might be a simple recipe but they have all the necessary ingredients to yield a light buttery cookie.

When I want the ultimate cookie, I’ll make my favorite keto chocolate chip cookies or these soft cutout sugar cookies. But sometimes, you might have a cookie craving but don’t want to fuss with pulling out a ton of ingredients or using multiple mixing bowls, measure cups and spoons. That’s where these almond flour cookies come in handy.

Chocolate and vanilla cookies on a wire rack next to chocolate sprinkles in measuring spoons.

With only 3 ingredients – almond flour, butter and sugar-free sweetener, you can have a soft tender keto cookie without the effort or expensive ingredients. Most three ingredient keto cookies are those peanut butter cookies you see. But this cookie recipe is different!

Top with sugar-free sprinkle for crunch and decoration. Yes, this is a forth ingredient but worth it for the presentation.

Or make a chocolate almond flour cookie by adding a scoop of cocoa powder! Feel like a chocolate chip cookie? Just add chocolate chips!

How to make almond flour cookies

  1. Mix together softened butter and sweetener until fluffy and creamy.
  2. Add almond flour and mix until combined.
  3. Using a cookie scoop, place cookie dough on a parchment lined tray and flatten. Refrigerate to prevent spreading.
  4. Bake for 6-8 minutes or until edges are golden brown.

Cookies on a cooling rack and a baking tray with milk, brown sugar and sprinkles nearby.

Key ingredients

  • Butter – These cookies do need a pinch of salt. Normally when it comes to baking, it’s best to use unsalted butter and add salt seperately in order to control the level of saltiness. In this case, we are only using 3 ingredients; therefore, salted butter is preferred!
  • Sugar-free sweetener – Any sweetener can be used as long as it measures cup for cup with sugar. In this almond flour cookie recipe, it’s best to use a golden or brown sugar alternative like Brown Swerve, Golden Lakanto or Truvia Sweet Complete Brown. These brown sugar replacers have a hint of molasses or caramelized flavor that adds additional flavor to each keto cookie.
  • Almond flour – The keto flour used in this recipe. Almond flour has a delicate texture and is widely available at most grocery stores.
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Almond Flour Cookies Ingredients

Almond Flour Cookies Directions

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Almond flour cookies on a cooling rack with sprinkles scattered everywhere and a cookie with a bite out of it.

Chocolate almond flour cookies

With just one extra ingredient you can add tremendous chocolate flavor to these keto almond flour cookies.

I partnered with Earth Echo and used a few scoops of their Cacao Bliss to this base cookie recipe. Not only did the raw cacao powder blend give these cookies a deep chocolate flavor, but the additional superfoods like turmeric and cinnamon added a unique spice flavor without having to add extra ingredients!

Cacao Bliss is a raw cacao powder that contains superfoods like turmeric, black pepper, cinnamon, lucuma and Himalayan salt. I like to use Cacao Bliss in my recipes as a substitute or in addition to cocoa powder. It adds a special flavor to chocolate baked goods, like these almond flour chocolate cookies, and I get the healthy benefits from the superfoods.

Get 15% off your order of Cacao Bliss when you use my code KETOFOCUS.

A bag of Cacao Bliss behind a wire rack with chocolate cookies on it. A cup of milk is nearby.

Almond flour vs almond meal

When it comes to baking, there is a big difference between almond meal and blanched almond flour.

Almond meal is made from whole raw, unpeeled almonds. So it has specks of dark brown from the almonds and is typically a coarser mill.

Almond flour is made from blanched (or peeled) almonds. It is lighter in appearance and texture. It has a finer mill, so it works and measures similar to all-purpose flour. Blanched almond flour is the preferred keto flour in most recipes, including this one.

Variations

Storage information

Besides plain and chocolate almond flour cookies, there are some additional ingredients you can add to turn this base recipe into fun variations.

  • Chocolate chips – For chocolate chip almond flour cookies, add 1/3 cup of chocolate chips to the cookie dough.
  • Vanilla – Add 1 teaspoon of vanilla extract for a hint of vanilla flavor.
  • Vegan – Try using a plant based butter or even coconut oil in place of the butter to make vegan almond flour cookies.

Store these cookies in an air tight container at room temperature in the refrigerator. They will continue to soften the longer they are stored.

The cookie dough can be frozen for up to 1-2 months and used later.

Almond Flour Cookies: FAQS

Can I use another flour besides almond flour?

This recipe has only been tested using almond flour. However, if I were to try to make these keto cookies using coconut flour, I would use 2/3 cup coconut flour or 1 cup lupin flour.

Why is there no egg in this recipe?

These cookies don't require an egg. They are similar to shortbread cookies which don't need an egg to hold their structure. It's important to let the cookies cool completely before handling since they are delicate. If you don't want to worry about your cookies crumbling before they cool then add 1 egg to help with stability.

My cookies crumbled when I picked them up. What did I do wrong?

Since this almond flour cookie recipe doesn't require an egg, the cookies are delicate when they first come out of the oven. You MUST LET THEM COOL COMPLETELY before handling or transferring to a wire rack. Once they are cool to the touch, you will be able to pick them up and handle them.

Nutritional information & Macros

Nutrition Information

Almond Flour Cookies

Servings: 18

Amount Per Serving
Calories 111
Fat 11.2g
Protein 1.7g
Total Carbs 1.7g
Net Carbs 0.9g

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1 Comment

  1. Made these, added vanilla and almond extract. not a bad flavor but SUPER greasy. they arent completely cool yet and mine barely started to brown at 12 minutes. maybe my tray was too full and mine spread quite a bit (i made a double batch and did make 1″ balls).

    the taste is pretty good but the almond flour ruins the texture as always. this isnt a failure in the recipe i just want wheat flour cookies but my blood sugar doesnt want wheat!!!

    overall these were pretty good and are very much like shortbread and almost reminded me of do-si-do cookies sans peanutbutter filling. again, out of 5 stars the taste is a 4, but the texture is a 2…not sure why they were greasy and soaked through the parchment even. i will make these again though…they tasted pretty good over all and my teen suggested using a small chocolate drizzle over them too.

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