These Almond Flour Butter Cookies are made with just five simple ingredients and are so easy to make! The gluten-free recipe makes one dozen cookies – the perfect addition to your holiday cookie trays!
Originally published 11/18. Updated 11/22.
Hi friends!
I just couldn’t wait any longer to share these almond flour cookies recipe with you. These are egg-free, gluten-free Almond Flour Butter Cookies! Aren’t they just so festive for the holidays? These cookies would be the perfect addition to your holiday cookie trays this season.
They’re so easy to make, require just 5 ingredients….plus some chocolate and sprinkles to make them festive if you want to…and the recipe makes only a dozen, so you can make a batch and still have room to whip up all your other holiday favorites as well.
If you need more ideas for homemade holiday treats to give as gifts, check out this post:
Homemade Edible Christmas Gift Ideas
Best Almond Flour Cookies
This post was originally sponsored by Bob’s Red Mill. I love their Superfine Almond Flour because it is perfect for low-carb baking, which is helpful for my husband who has Type 1 diabetes. These almond flour cookies took a few tests but they turned out great!
Almond Flour Chocolate Chip Cookies
If you’re looking for a more traditional chocolate chip cookie recipe made with almond flour, this probably isn’t the one for you. These cookies are very tender and trying to mix in chocolate chip cookies might cause them to fall apart.
But you can still get your chocolate fix by melting some chocolate chips and drizzling them on top or even dipping the cookies into the melted chocolate! My go-to chocolate chip cookie that uses almond flour are these Chewy Gluten-Free Chocolate Chip Cookies.
Cookies with Almond Flour
There’s no shortage of other recipes for cookies with almond flour. Add some of these to your baking list:
- Almond Flour Cookies via Well Plated
- Almond Flour Cookies with Chocolate Chips via Eating Bird Food
- Almond Flour Peanut Butter Cookies via Dessert For Two
- Almond Flour Chocolate Cookies by The Almond Eater
And these cookies don’t have to be exclusive to the holidays! You can enjoy them year-round with a chocolate drizzle or just plain!
This recipe calls for softened butter and I’ve found in my testing that whatever your definition of softened is will impact how much these cookies spread so yours might come out the same size as mine or a little smaller.
Recipe for Almond Flour Butter Cookies
PrintAlmond Flour Butter Cookies
These Almond Flour Butter Cookies are made with just five simple ingredients and are so easy to make! The gluten-free recipe makes one dozen cookies – the perfect addition to your holiday cookie trays!
- Yield: one dozen cookies 1x
Ingredients
- 4 Tablespoons unsalted butter, softened to room temp
- 1/4 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup Bob’s Red Mill Superfine Almond Flour
- 1/4 teaspoon baking powder
- pinch of salt
- optional: chocolate chips and sprinkles for decorating
Instructions
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat softened butter, brown sugar and vanilla using an electric mixer for one minute.
- Add almond flour, baking powder and salt and mix just until a crumbly dough forms.
- Press dough firmly into a Tablespoon and place onto a baking tray.
- Flatten each cookie using the tines of a fork to make a criss-cross pattern.
- Bake at 350 degrees F for 9-10 minutes. Let sit for at least 10 minutes on baking tray before transferring to a cooling rack. These cookies are fragile.
- Let cool completely, then drizzle with melted chocolate chips and sprinkles if desired.
Notes
How soft your butter is will impact how much your cookies spread out. I’ve found it works best to let the butter come to soft at room temperature on it’s own versus microwaving to soften.
See what I mean? So so easy and delicious.
Almond Flour Butter Cookies FAQs
What is blanched almond flour?
Blanched just means the skin has been removed from the almonds. This can change the texture of the almond flour vs leaving the skin on.
Is this an almond flour shortbread cookie?
These are butter cookies, not shortbread cookies. The main difference between the two is that butter cookies typically have more sugar while shortbread cookies typically have a higher fat content.
What is the best almond flour?
This will depend on who you ask but my favorite is Bob’s Red Mill Superfine Almond Flour. I also like Blue Diamond Almond Flour.
What is the secret to baking with almond flour?
A few helpful tips include:
- Use eggs as the leavening agent to help make almond flour baked goods not so dense.
- Don’t overmix.
- Consider lowering the oven temp by 25 degrees F when substituting almond flour.
Why do my almond flour cookies fall apart?
It’s often best to use almond flour in recipes specifically created for almond flour. Almond flour has more fat, protein and moisture than wheat flour and this can lead to baked goods being crumbly and falling apart. In general, some kind of extra binding ingredient is needed. It helps to let the baked goods cool completely before handling.
Can you bake with almond flour just like regular flour?
This depends on the recipe. In many recipes you can substitute in a 1:1 ratio, some you may use 3/4 cup almond flour for every 1 cup flour. However, almond flour is gluten-free and does not bind as well as regular wheat-based flour. You may need to add additional eggs to act as a binder.
Almond Flour Christmas Cookies
Almond Flour Cookies
Looking for more almond flour cookies to try? Here are a few:
The Best Almond Flour Sugar Cookies
With soft middles and crispy edges, these are the perfect gluten-free cookie for rolling out to cut with cookie cutters.
Almond Flour Crescent Cookies
A healthy, gluten-free twist on a classic crescent cookie!
Almond Flour Cookies
Soft, chewy and naturally gluten-free, these cookies are packed with chocolate chips and totally irresistible!
Keto Shortbread Almond Flour Cookies
A low carb shortbread cookie that’s made with just 4 ingredients@!
3 Ingredient Almond Flour Peanut Butter Cookies
Naturally vegan and gluten-free, all you need are 3 ingredients to make these cookies!
Be sure to let me know if you try these! I’d love to hear what you think!!
Enjoy!
–Lindsay–
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Looks delicious! But do you have any suggestions on how to do a little “makeover” to a Vegan version? Any vegan butter substitutes out there that you think would work?
Thanks!!!
i have no experience with vegan baking so i haven’t tried any of the vegan butter substitutes…but I’d say it’s worth a shot to try with your favorite one!
Love these cookies!❤️They are not too sweet and almond is one of my fav flavors! I’m so glad you made more for me!
Do you have nutritional info calories,fat ect?
i don’t, sorry. you could try plugging into something like my fitness pal.
What is the nutrional make up ie calories per serving serving size and how many grams of carbs
i don’t have it, sorry! you could try plugging into something like my fitness pal
Yes! So easy! Your pictures make them look extra delicious!
Have you tried a sugar substitute such as Splenda?
i have not. let me know if you give it a try!
I made this with Splenda brown sugar and although i didnt convert the regular brown sugar to the lesser amount of splenda brown sugar like i was supposed to, they were still amazing, just a tad too sweet. Next time i will use 2 Tbsp instead .
awesome! glad you liked them!
Did I miss it or are there no eggs in this recipe? Want to try it but don’t want to mess it up. Lol
Thanks
no eggs!
Is this recipe missing an egg or something? It never made a dough per se, just looked like kinetic sand. I went ahead and baked them and I’m looking at them in the oven, half are melting on the cookie sheet and a couple are holding their shape. Thinking my butter wasn’t soft enough?
Poo
yes, i’d say your butter definitely wasn’t soft enough. One time i made them with butter that wasn’t very soft and they spread like crazy.
Substitute Lakanto Monkfruit Sweetener golden variety for brown sugar. Works perfectl
Made these tonight using Swerve Brown and they turned out with great flavour – they just didn’t spread very much.
If made with the exact recipe above and into 12 cookies, each cookie has 103 calories, 6g carbs, 8g fat, 2g protein. And each cookie would be 4 weight watcher points. Give it take, depending on what brands are being used. Great snack!
While we do like this recipe it is a bit dry. We added a tablespoon of coconut oil and a cup of cranberries . My wife loves these cookies. Thank you. Donald
These are so delicious, I’m in love!!!
Love this recipe! I’m using it again, this time in teaching an intro course to Ayurveda. I invented a variation using cardamom in the recipe, with raspberry jam on top, thumbprint style. Adorable! I made sure to show your site on the print out. This recipe is so easy to make!
Thank you so much!
I love how easy this recipe is and how great it tastes. It’s like a shortbread. I am taking it to a cookie exchange party tonight. I think it will be a hit.
I substituted Splenda for the brown sugar but reduced amount by half (I don’t like my cookies sweet) and they came out great. Hint: after mixing dry ingredients taste it to see if you have enough sweetness to suit your taste buds before adding wet ingredients, you can always add more sugar but can’t take it away.)
the fastest, simplest and yummiest butter cookie recipe ever! perfect for dinner guests and my husband loves them too! thank you
Tasty recipe. The dough binds together much more easily if you add an egg – before adding an egg, it is very crumbly and doesn’t stay together easily.
Also to reduce spreading, you should chill the dough before baking it.
I substituted brown sugar with coconut sugar. I love making these cookies. Very nutty and light at the same time:)
Hello! I’ve been making lots of cookies for coworkers lately, and being on keto, it’s been hard on my willpower! I searched for “almond flour butter cookies” and your recipe here was the first to pop up, so I thought I’d give it a try so I can have cookies too!
First off, this dough came together like a dream. I am between mixers at the moment because I burned out my old one a couple days ago, and the new one hasn’t arrived yet. I mixed it up with a mini spatula and had zero issues.
Second, I had nary a speck of brown sugar in the house, so I used Swerve confectioners instead. I will be making these again when I have brown sugar again!
Third, making so many cookies means I run out of flavorings, and in this case, I didn’t have enough vanilla, so I subbed lemon.
I made a double batch, and used a 1/2 inch scoop to portion them, rolled into balls, chilled for an hour, then baked without flattening them (personal preference).
With what I used: per cookie: Cals: 59, Fat: 6g, Protein: 1, Net Carbs: point 5
Conclusion: These cookies are amazing, and I’m looking forward to making them again properly!
Well done! xo