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.
Add 2-4 tablespoons of freshly ground coffee and they are AMAZING.
Fun idea!
I accidentally made this recipe the first time with 4 tablespooons of butter (half the reccomended amount). They came out crispy and light when I flattened them before baking. These are my go to treat now. With almond extract they remind me of the almond cookies at the Chinese restaurants from my childhood in SF.
I accidentally read 4 tablespoons instead of ounces the first time I made this cookie. They came out crispy and so much like the almond cookies the Chinese restaurants in SF had when I was a kid.
The original recipe makes a softer cookie that’s good for chocolate chip cookies.
Now I am experimenting with cookie shape on the 4 tablespoon butter version. A thinner cookie has more crispiness. I’m mashing them with a glass or a fork. Love them!
I’ll have to try it with less butter! They sound great.
i made a batch the regular way. Then today, I made a batch by adding 1/4 cup sugar free mini chocolate chips & 1/4 cup unsweetened dried cranberries (I had made and froze them.) They didn’t seem to want to hold together as well, so I refrigerated the dough an hour and that worked great and they tasted fantastic. Thank you for another great recipe.
love these
So good! Wasn’t sure if they were going to get done I did press them with a fork halfway through. Also added lemon zest to the batter they are delicious. Very soft when you take them out of the oven so they don’t seem done but they do firm them up. Great recipe! I did bake them for almost 20 minutes at 350°
I loved the ease of the recipe. I made them with regular sugar. I did a half batch with my blender with the regular amount of sugar (so 1/6c since it’s a half batch). I liked those ones the best! I did another half batch with 1.5x the sugar since the recipe stated the keto friendly sweetner was sweeter. My husband liked those the best. So I guess it goes either way with these cookies. Just know whether you like a sweeter cookie or less sweet.
I made these and added 1/2 cup of craisins which added 2 carbs per cookie. They are really good.👍
I’m so making these but with honey…
How much honey should I use? Thanks!
I haven’t tested these with a liquid sweetener. I’m not sure it will work. Can you use granular honey? If so, try the same amount.
Really awesome. I added a splash of vanilla & sugar-free maple syrup. I only had brown sugar-free sugar. I think they turned out better than they would with white sugar sweetener.
Like
I made these cookies following the recipe. I used 1/2 cup of monkfruit powder as the sweetener. They came out great! Will definitely make again.
Made as directed, using a food processor and small scoop, and refrigerated overnight so I could bake just before serving. I tamped down a little bit, topped with Maldon sea salt, and they were done in 12 minutes. Lovely little cookie that I served with Lemon Posset and fresh berries. Thanks for a great and simple recipe.
we did this recipe using powdered allulose instead, and by hand mixing instead of a food processor. the cookies ended up being very soft in the middle while the edges are deeply browned. are the cookies supposed to harden after cooling or? thanks 😉
They should firm up a bit. I haven’t tested this recipe with powdered allulose though.
Allulose is going to always yield a pretty soft result and isn’t the best sweetener choice for cookies
Hi , I just made this recipe had to use a mini food processer and ingrediants in 3 batches , anyway taste was great , however , should have formed balls smaller , didn’t end up with 20 , also realized I flattened them too much and some attached to other ones when baked , They were brown around edges quickly , like within 7 mins , I just baked for 10 mins . BTW , I’m not a baker Lol !!! What should I do different next time ?
Do you have a cookie scoop? They cost under $10 and are helpful in making uniform cookies.
I have a icecream scoop , it’s not perfectly round , I’ll try that , should I not flatten too much ? Also can lemon zest go in mixture instead of on top ?
They should still be about 3/4 or 1-inch thick even after pressing down. ‘Flatten slightly’. And, yes, you can add lemon zest into the batter.