Almond Flour Cookies
These 3 Ingredient Almond Flour Cookies are the perfect low carb dessert. These just might be the easiest cookies to make, which are also gluten free. Your taste buds will love the simplicity paired with the tender texture.
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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 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 3-ingredient almond flour 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
Salted butter – The salt in the butter enhances the other flavors. If you have unsalted butter just add a pinch of salt.
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.
See quantities in the recipe card.
How to Make Almond Flour Cookies
Step One: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Step Two: Add all the ingredients to a food processor and pulse. It will look like regular cookie dough.
Top Tip💡
I’ve gotten the best results using a food processor, but you can mix by hand in a large bowl with a wooden spoon, if needed. Just make sure the butter is very soft and is completely mixed in.
Step Three: Divide the mixture into 24 balls and then add those balls to the prepared cookie sheet. 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
- Sea salt – Put a little salt on top of the cookies once they come out of the oven. Sweet and savory cookies are yummy.
- Dairy free – Swap coconut oil for the butter to make these dairy-free. Vegan butter could also work.
- Lemon zest – Another fun variation is to mix in a bit of lemon zest. Lemon juice won’t give as much flavor as zest or extract.
- Extracts – For more almond flavoring, you can add almond extract to the cookie dough batter. Vanilla extract can enhance the other flavors.
- Sweetness – While I do use a sugar-free natural sweetener, you can easily swap in coconut sugar, granular honey, maple sugar, or brown sugar. I’m not sure if a liquid sweetener like maple syrup would work.
- Chocolate chips – Add semi-sweet chocolate chips to make these 4-ingredient chocolate chip cookies.
Try my Keto Almond Flour Chocolate Chip Cookies next!
Storage
Cool the cookies to room temperature 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 helps them stay fresh longer.
If you don’t want to eat chilled or cold cookies, you can set them out and let them come to room temperature.
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.
Video
Almond Flour Cookies
Ingredients
Dough Ingredients:
- 4 oz salted butter (1 stick, cold, cut into pieces)
- 1 1/2 cup almond flour
- 1/3 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.
- Add any flavor options you’d like.
- 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.
Notes
- 1/2 cup chocolate chips or chopped nuts
- 1 tsp extract or citrus zest
- 1 tsp baking spice (cinnamon, nutmeg, etc.)
Nutrition
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Originally Published June 12, 2023. Revised and Republished September 9, 2025.
Can I substitute coconut sugar for the sweetener ? Can I use coconut flour too?
No, sorry, I don’t think coconut flour would work. Coconut sugar probably would if you are willing to use almond flour. I would suggest looking for a recipe for coconut flour cookies if you want to use coconut flour.
I followed the recipe and they melted into one big sheet
I’m surprised to hear that. This recipe has been getting great reviews. Did you use a food processor to make the dough? Which sweetener did you use?
the same thing happened to me. i mixed the dough by hand and used regular sugar however.
A hand mixer worked perfectly for me, mixed it for as long as i could so the almond flour could release more fats. Read someone added water to this dough? Unreal logic.
I don’t have a food processor. Will a blender or hand mixer work?
Small batches in the blender would work. It needs to cut the butter into the almond flour.
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.
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.
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 🙂
How do you get 24 servings out of 20 “balls”?
Ooops, typo. I will fix it!
These cookies are delicious, but they fall apart very, very easily. For that reason, I would not make them again.
They hold together better after chilling. I’m glad you liked the flavor!
Can I use just powdered stevia?
I love NOW brand- no bitter aftertaste and very concentrated. Would texture be affected?
Thanks.
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!
So good! Thank you!!
I just made
Them with coconut flour and they were way too dry ! Any suggestions ?
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.
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.
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
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?
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!
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?
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! 😊
have you tried adding strawberries or rhubarb to these cookies?
No, I haven’t. I’d suggest cooking either (or both) down a bit into a jam and making these into thumbprint cookies.
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?
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?
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.