These 3 Ingredient Almond Flour Cookies are the perfect low carb dessert. These just might be the easiest cookies to make, that are also gluten free. Your taste buds will love the simplicity paired with the tender texture.
I love finding new recipes that I can make that aren't cookie cutter cookies. A great recipe like this with less than 2 net carbs per serving is one that deserves to be made into a double batch. Even if you're not on the keto diet or don't eat low carb, I promise you that these cookies will be the best part of your day. Made with simple ingredients, you just can't go wrong.
Having a recipe for healthy almond flour cookies on hand proves that you can make delicious cookies without the need for a ton of extra ingredients. Plus, having keto cookies that you can enjoy without guilt is what makes happy baking happen! I urge you to make this gluten-free recipe for the holiday season and for right now. Everyone is going to love the look and flavor of these easy almond flour cookies.
Be sure to check out my Low Carb Oatmeal Cookies for another fun recipe! And my Almond Flour Peanut Butter Cookies are amazing.
Ingredients
Butter - This helps to create the cookie dough texture without the need of adding oil.
Almond flour - Adds a wonderful almond flavor. You can use blanched almond flour or even almond meal.
Joy Filled Eats Sweetener - My natural go-to sweetener for baking without refined sugar.
How to make 3-Ingredient Almond Flour Cookies
Step One: Preheat the oven to 350 degrees.
Step Two: Add all the dry ingredients and dough ingredients into a food processor and pulse. It will look like regular cookie dough.
Step Three: Divide the mixture into 24 balls and then add those balls to a cookie sheet lined with parchment paper for the best results. Press the almond cookies down slightly with your palm.
Step Four: Place the pan in the oven and bake for 14-18 minutes or until they're golden brown.
Variations
Just please note that any changes that you make will change the overall carb counter and calorie count.
Use coconut flour - If you want to change up these keto almond flour cookies, you can make this recipe using coconut flour. It will change the flavor and taste, but should still be a fun flavor.
Add sea salt - Put a little salt on top of the cookies once they come out of the oven. Sweet and savory cookies are yummy.
Add lemon zest - Another fun item to put on top of the cookies is a bit of lemon zest. Sweet recipes like this pair really well with an acidic flavor, which points straight to adding a bit of lemon. You can also drizzle some lemon juice on the tops of the cookies.
Add extracts - For more of that almond flavoring, you can add a tad bit of almond extract to the cookie dough batter. Vanilla extract can enhance the other flavors.
Add sweetness - While I do use a natural sweetener, you can easily add pure maple syrup or even a tad bit of honey to the cookies. (adding brown sugar would be an option, too)
Add chocolate chips - The next time that you make these cookies, you can change up what is listed on the recipe card and add chocolate chips to make chocolate chip cookies.
Common Questions
Do I need to use a cookie scoop?
I've found that using clean hands to scoop and roll into small balls works great, but using a small cookie scoop is a great option, too. When it comes to making the easiest cookie recipes like this, do what works best for you.
I own cookie scoops in three different sizes that I use for everything from scooping cookies and cupcakes to making sausage balls and meatballs. I recently saw an extra extra large cookie scoop and it is now on my wishlist.
How do I get the crisscross pattern on the tops of the cookies?
I generally only use a criss cross pattern on peanut butter cookies but it would work on these as well.
While you don't need to use oil of any kind for this recipe, you might want to use it to dip the prongs of the fork into it and then make the pattern on top of the cookie dough balls. You will then push the fork down, lift, and then repeat using a cross pattern. Use the back of a fork for this process.
How do I store leftover cookies?
The key to keeping this almond flour cookies recipe fresh is to store the cookies so that they stay fresh! Once the cookies cool down all the way, the best way to keep them fresh is to add them to an airtight container.
You don't have to store this almond flour cookie recipe in the fridge, but you can if you want. I've found that storing them in the fridge adds a nice freshness to the cookies while still helping to maintain their soft texture.
If you don't want to eat chilled or cold cookies, you can set them out and let them come to room temperature. Otherwise, you can store them in a container on the counter. Just be careful - this is how I find myself snacking on them all the time. When I see them sitting there, I tend to try and grab one always as I walk by! They go so well with a cup of coffee. Good thing that they're low in carbs!
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3 Ingredient Almond Flour Cookies
Ingredients
Dough Ingredients:
- 4 oz salted butter (1 stick, cold, cut into pieces)
- 1 ½ cup almond flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Preheat oven to 350.
- Combine the dough ingredients in the food processor and pulse until well combined.
- Scoop 24 balls of dough and put on a parchment-lined baking sheet.
- Bake for 14-18 minutes or until lightly browned around the edges. Cool completely.
Dawn says
I don't have a food processor. Will a blender or hand mixer work?
Taryn says
Small batches in the blender would work. It needs to cut the butter into the almond flour.
Jebsw says
No, it does NOT work with a hand mixer! There was no way on earth it formed into anything vaguely resembling a dough. I had to add liquid (water). Ridiculous, honestly.
Taryn says
That is why I said I thought a blender would work. The food processor breaks down the almond flour by chopping it up even more, releasing the natural oil of the almonds, while cutting in the butter. Recipes that call for cold butter generally need the butter to be cut in with a food processor or hand pastry cutter.
I can't test every single possible method, ingredient, etc. for all the questions I am asked for every recipe. I am sorry a hand mixer did not work. I would've suggested adding a little melted butter, not water.
Nirmal Tari says
Are you kidding me?! These were super easy to make and taste soOoo good! Thank you! Cant wait to make another batch with the variations too 🙂
Cynthia C Finney says
How do you get 24 servings out of 20 “balls”?
Taryn says
Ooops, typo. I will fix it!
Pam says
These cookies are delicious, but they fall apart very, very easily. For that reason, I would not make them again.
Taryn says
They hold together better after chilling. I'm glad you liked the flavor!
Vicky says
Can I use just powdered stevia?
I love NOW brand- no bitter aftertaste and very concentrated. Would texture be affected?
Thanks.
Taryn says
These may need more bulk than powdered stevia will give. You can try it but I'm not sure if it will work. LMK how they turn out!
Tami says
So good! Thank you!!
Betty Taylor says
I just made
Them with coconut flour and they were way too dry ! Any suggestions ?
Taryn says
You can't sub coconut flour for almond flour easily. You would use 1/3 of the amount listed if you want to try these with coconut flour but I don't know if even that would work. If you just want them to be nut free sunflower seed flour is a better choice. That can be subbed 1:1 in place of almond flour.
LJ says
Would you consider creating a recipe for your own blend of xylitol, erythritol, and stevia so that we can use it also? I haven't baked these cookies yet , so I am unable to rate the recipe. They sound scrumptious. For me, the sugar statements are confusing.
Thanks.
Taryn says
Hi LJ, I indeed have a recipe for my sweetener. It is a clickable link in the recipe card or you can find it here: joyfilledeats.com/sweetener
Wendy Horning says
these taste delicious but were super crumbly for me. what happened...I didn't flatten them before baking I just left them in balls.. does that make a difference?
Rochelle Chase says
Take it from me, just double the recipe upfront! These are delicious… I’ve been making them for years! One thing I do to make this even simpler is that I roll the dough out about a half inch thick, and then use a large knife to shape the dough into a rectangle. I then slice on the diagonal about an inch wide and then in the other direction to make diamond shaped cookies. I also sprinkle cinnamon and sweetener on top. After baking you’ll need to re-slice and let the pieces cool before you attempt to take them apart, but it does avoid the work of making little balls.
Great recipe!
Vicky Lindsay says
I don’t know why but I don’t understand your method. After rolling why do you have to reshape with knife - to get more uniform shapes?
Do you roll it out on parchment paper?
Laney says
I believe she is saying they are initially cut, or scored prior to baking. Because baking tends to puff up or blends the lines back, you just need to re-cut once they are baked following along the same lines you already made pre-bake! 😊
Jennifer Adams says
have you tried adding strawberries or rhubarb to these cookies?
Taryn says
No, I haven't. I'd suggest cooking either (or both) down a bit into a jam and making these into thumbprint cookies.
Rachel Pendleton says
I'd love to try these. Recipe calls for 4 oz. of butter and also says 1 stick. My "sticks" of butter are 8 oz. Can you confirm 4 or 8 oz please?
Taryn says
4 oz. Most butter comes 4 sticks in a 16 oz package. Each stick being 4 oz.
Are you sure your sticks are 8 ounces and not 8 tablespoons?
Patresa Konderla says
Thanks for putting the ounces. I don't live in the States and our sticks (if they can be found) weigh less than the typical US sticks.