When I first tried baking with almond flour, I’ll be honest—I was skeptical. Would these cookies even hold together? But let me tell you, once I pulled that tray out of the oven, the smell alone convinced me I was onto something good. The nutty aroma filled the kitchen, and I couldn’t resist sneaking one while it was still warm. What I love about this recipe is how it fits perfectly into the whole low carb baking world. We get that soft, chewy texture without loads of sugar or flour, which feels like a win in itself. Plus, these cookies manage to taste indulgent while still checking off every box for a balanced low carb recipe. They pair nicely with coffee, tea, or honestly just eaten straight from the cooling rack. If you’ve been searching for recipes low carb enough to keep things light, yet still satisfying, this one hits the sweet spot. These almond flour cookies slide right into the family of low carb recipes, low carb dessert recipes, and even count as easy low carb recipes when you don’t feel like fussing. They’re simple, cozy, and exactly the kind of cookie that makes baking fun again.
Table of Contents
- 1) Key Takeaways
- 2) Easy Almond Flour Cookies Recipe
- 3) Ingredients for Almond Flour Cookies
- 4) How to Make Almond Flour Cookies
- 5) Tips for Making Almond Flour Cookies
- 6) Making Almond Flour Cookies Ahead of Time
- 7) Storing Leftover Almond Flour Cookies
- 8) Try these Dessert next!
- 9) Almond Flour Cookies
- 10) Nutrition
1) Key Takeaways
- Soft and chewy almond flour cookies that fit into low carb baking
- Made with simple pantry ingredients in under 25 minutes
- Perfect for anyone following recipes low carb or easy low carb recipes
- Nutty flavor, lightly sweet, and freezer friendly
2) Easy Almond Flour Cookies Recipe
When I pull a batch of almond flour cookies out of the oven, the smell tells me I’ve made the right choice. They’re warm, nutty, and just sweet enough to make me feel like I’m not missing out on dessert. That’s the beauty of low carb baking. It lets us enjoy treats without the sugar crash afterward. I’ll admit, the first time I baked with almond flour, I wasn’t sure they would hold together. But once they cooled, I realized I had a keeper recipe.
These cookies are easy, forgiving, and work for anyone juggling recipes low carb in their routine. I like that the ingredients are straightforward too. No need for specialty products, just the basics: almond flour, a little sweetener, and something to bind it all up. If you’re searching for low carb dessert recipes that don’t feel complicated, this one checks every box.
I find they taste great with a hot drink. Dunk them in coffee or tea, and they soak up just enough to become even softer. I sometimes pack a few in a lunchbox too, since they travel well. Easy low carb recipes should make life simpler, not harder. And these cookies do exactly that.
3) Ingredients for Almond Flour Cookies
Almond Flour: This is the heart of the recipe. Its nutty base gives these cookies structure and a rich taste. I prefer finely ground almond flour so the texture stays smooth.
Coconut Sugar or Low Carb Sweetener: This adds sweetness without the high-carb load. Use what suits your diet. Both work well in keeping the cookies chewy.
Baking Soda: A small amount makes a big difference. It helps the cookies lift slightly and keeps them from feeling too dense.
Salt: Just a pinch balances the sweetness. I always find that salt sharpens flavors, even in desserts.
Coconut Oil or Butter: Melted and mixed in, this keeps the cookies tender. Butter brings richness, while coconut oil adds a lighter note.
Egg: The glue that holds everything together. It also helps the cookies firm up during baking.
Vanilla Extract: For flavor. That little drop changes the whole cookie from plain to special.
4) How to Make Almond Flour Cookies
Step 1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper. I always find lining the tray makes cleanup easier.
Step 2. In a large bowl, whisk almond flour, sweetener, baking soda, and salt together. Mixing the dry ingredients first keeps the flavor even throughout.
Step 3. Add in melted coconut oil or butter, the egg, and vanilla extract. Stir until the dough comes together. It will feel slightly sticky, but that’s what you want.
Step 4. Scoop spoonfuls of dough onto the baking sheet. Flatten them gently with your hand or a spoon, since almond flour cookies don’t spread much on their own.
Step 5. Bake for 10 to 12 minutes until the edges look golden brown. The centers may look soft, but they firm up as they cool.
Step 6. Let them cool on a wire rack. This step is tough, but trust me, waiting keeps them from falling apart too soon.
5) Tips for Making Almond Flour Cookies
One thing I’ve learned is to let the cookies cool completely. If I rush and move them right away, they crumble in my hands. Patience saves cookies. Another tip is to add a handful of sugar free chocolate chips or chopped nuts. This small tweak turns them from simple to something extra without complicating the recipe.
I like to keep the dough chilled for a few minutes before baking when the kitchen is warm. It helps the cookies hold shape better. And if I’m baking for kids, I sometimes press the tops with a fork to make a crosshatch pattern. It’s simple but makes them feel more playful.
With almond flour, the dough behaves differently than wheat flour. So, don’t expect the cookies to spread much on their own. Giving them a quick press before baking makes them look neat and uniform.
6) Making Almond Flour Cookies Ahead of Time
I’ve found that this recipe works well for prepping ahead. You can make the dough, shape it into balls, and freeze them on a tray. Once frozen, pop them into a bag and keep them until you’re ready to bake. Then just bake straight from the freezer, adding a couple of minutes to the time.
If you want fresh cookies without the fuss, this method is perfect. I sometimes keep a batch in the freezer for when friends drop by unannounced. It saves me the scramble of finding a quick dessert.
You can also bake them ahead and store them once cooled. They stay soft for several days if sealed well. I’ve packed them for road trips and they hold up without issue.
7) Storing Leftover Almond Flour Cookies
I usually keep leftovers in an airtight container at room temperature. They stay fresh for four to five days. If I want them to last longer, I move them into the fridge where they’ll be good for about a week.
For longer storage, freezing works best. Place them in layers with parchment between each row so they don’t stick together. When you’re ready, just let them thaw on the counter for half an hour. They taste just as good as when they came out of the oven.
Sometimes, I even warm them slightly in the oven for a few minutes before serving. It brings back that fresh baked feel and makes the kitchen smell like I just pulled a new tray out.
8) Try these Dessert next!
9) Almond Flour Cookies
Almond Flour Cookies for Low Carb Baking
Ingredients
- 2 cups almond flour
- 1/2 cup coconut sugar or low carb sweetener
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil or butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, sweetener, baking soda, and salt.
- Stir in the melted coconut oil (or butter), egg, and vanilla until the dough comes together.
- Scoop spoonfuls of dough onto the baking sheet and gently flatten each one.
- Bake for 10–12 minutes or until edges turn golden brown.
- Cool on a wire rack before serving.
10) Nutrition
Serving Size: 1 cookie, Calories: 90, Fat: 7g, Carbohydrates: 4g, Fiber: 2g, Protein: 3g
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