Ingredients & Substitutions
Here I explain the best ingredients for my almond flour cookies recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Cookies With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Start with butter that’s soft, but not too soft. If your softened butter is too warm, it won’t form air pockets when you beat it, but if it’s too cold, it won’t get fluffy at all. I cut the butter into small pieces to help it soften faster at room temperature. You can also take a shortcut by filling a stainless steel boil with boiling water, dry well, then invert over the butter on a plate — it’ll soften from the residual heat. Cream the butter correctly. I always start with my hand mixer at a lower speed, so that butter and sweetener don’t fly everywhere, then increase as it starts to incorporate. This method creates little pockets of air, which will give your almond flour cookies a more delicate tender crumb. Don’t over-beat the butter. If you go too long, the air breaks down. I’ve found that 5 minutes is just right. You’ll know it’s ready when it’s light and fluffy! Use blanched almond flour. I can’t emphasize this enough! It needs to be blanched almond flour to be the right texture for almond flour cookies. Add the almond flour gradually. If you dump it in in at once, it won’t mix as well and you’ll end up mixing it too long, affecting the final texture. Scrape the sides of the bowl. Do it while you’re creaming the butter and again after adding the almond flour. Skipping this step can leave some spots denser than others. Gently pack the dough into the cookie scoop. If it’s too loose, it won’t hold together when released. But worst case, if your cookies crumble when you flatten them, you can press them back together. Keep an eye on your baking time. Lots of factors can affect it, so check after 10 minutes and every couple of minutes after. Use your oven light or just crack the door slightly to avoid losing heat. Be patient after baking. These almond flour cookies will be super soft and crumbly right out of the oven. Let them cool completely to firm up.
Chocolate chip – Just fold the chocolate chips into the dough before baking, instead of dipping. If you’re craving a more classic chocolate chip cookie, I’ve got keto chocolate chip cookies already, and a new version of almond flour chocolate chip cookies coming soon! Thumbprint – Press a thumbprint into the dough before baking and fill it with your favorite jam. I love this brand, or sometimes I make my own sugar-free chia jam! Extracts – Instead of vanilla, you can try almond extract (the almond flavor in these cookies is pretty mild without it), or go with other favorites like lemon, orange, or hazelnut. 1/2 teaspoon is a good amount. Cream cheese – My keto cream cheese cookies are a variation of these almond flour cookies, except with cream cheese added. Spices – Try my keto gingerbread cookies with warming spices, keto pumpkin cookies with pumpkin puree and pumpkin pie spice, or simple sugar-free snickerdoodles. Oats – My healthy oatmeal cookies use almond flour as a binder instead of white flour. Cookie dough – Since it doesn’t contain any eggs, feel free to sneak some dough while you’re making these! I also have a keto cookie dough recipe that’s very similar.
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Tips: Check out my recipe tips above to help you get the perfect texture in your almond flour cookies! Variations: Want to make these chocolate chip, fall flavored, as thumbprints, or in other ways? I’ve got lots of variations here! Store: These almond flour cookies will last a few days on the counter in an airtight container, or you can keep them in the fridge for over a week. I find that the chocolate-dipped ones keep better refrigerated. Freeze the dough: You can freeze the dough for up to 6 months, either in a ball wrapped in plastic wrap, or after forming the cookies. For formed ones, just place them on a parchment-lined baking sheet and freeze. Once solid, transfer to a freezer bag. Thaw on the counter before baking. Freeze the cookies: Pop them in a zip lock bag and keep frozen for up to 3 months. I line parchment paper between them to prevent sticking, or flash freeze on a baking sheet before placing in the bag. Note on nutrition info: The optional chocolate dip and pecans are not included in the nutrition facts below. Want to make these with coconut flour? Make my coconut flour cookies instead.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook and Keto Ebook Bundle! Here I am with these cookies and my 3 Bestis, as well as my almond flour biscuits I make with the same flour. I’m so grateful to have these products to make recipes with! I hope you’ll give them a try and let me know what you think.
