Ready in about 45 minutes, they are very easy to make. Simply mix everything in one bowl, scoop onto a baking sheet and bake for around 15 minutes. These cookies are incredible. They have this wonderfully tender crumb, and the almond extract adds such an interesting depth of flavor. They are so good, so tender and light, that it’s difficult to believe they’re made with almond flour and no white flour.
Ingredients
You’ll only need a few simple ingredients to make these almond flour cookies. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Butter: I use unsalted butter. Make sure it’s softened. You can put it in the microwave for 10-15 seconds to soften it. My favorite butter to use is Kerrygold.Sweetener: I use stevia glycerite (product link provided in the recipe card below). The amount I use equals about ⅓ cup of sugar, and you can use any granulated or powdered sweetener instead of stevia.Almond extract: Although I only use ½ teaspoon, this is absolutely a must so please make sure to use it. Also, make sure to use pure almond extract. The ingredients listed should be water, alcohol, and bitter almond oil.Egg: I use one large egg in this recipe.Almond flour: It’s very important to use blanched almond flour rather than a coarse almond meal in this recipe. The flour should be a super fine grind. I typically use Bob’s Red Mill almond flour.Salt: I use ¼ teaspoon of coarse kosher salt. If you use fine salt (such as table salt or sea salt), use just a pinch, which is about ⅛ teaspoon.Baking soda: I mix it into the batter last, to make sure it doesn’t lose its potency before I place the cookies in the oven.Almonds: Used as a decorative element, but I also like their crunch. Make sure to use raw almonds rather than roasted and salted ones.
Instructions
Making these almond flour cookies is truly easy. The detailed instructions are listed in the recipe card below. Here’s an overview of the steps:
Expert tip
Flavor extracts are often used merely to enhance baked goods, so they’re not always essential. Next, using a handheld electric whisk, whip together the butter, stevia, vanilla, and egg. You’ll notice that the mixture is not smooth at this point - that’s OK. Now, gradually mix in the almond flour. Then mix in the salt and baking soda. Using a 2-tablespoon scoop, drop 12 mounds of the dough onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand. Bake the cookies until golden brown. Depending on how hot your oven runs, this can take anywhere from 12 to 20 minutes. In my previous house, it took 14 minutes. Where I live now, it takes 20 minutes. Let the cookies cool on the baking sheet before enjoying them. But in this case, the almond extract is an inherent part of the recipe and I urge you not to omit it, and not to replace it with another flavor extract - not even vanilla. It simply won’t be the same.
Frequently asked questions
Variations
Serving suggestions
I like to serve these cookies with hot chocolate in the winter and with cold almond milk in the summer. You can also add ½ cup of chopped nuts instead of chocolate chips. Pecans are especially good in this recipe. You can also crumble them on top of frozen yogurt or chocolate yogurt. Lastly, try using two of them to make a sandwich cookie with a thick layer of almond butter or chocolate hazelnut spread.
Storing leftovers
Once completely cooled, these cookies can be kept at room temperature, in an airtight container, for up to 4 days. For longer storage, it’s best to freeze them. They soften a little while stored and become more cake-like, but they are still very, very good.
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