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0 from 18 votes

Buttery Almond Flour Cookies

These almond flour cookies are wonderfully buttery. They are melt-in-your-mouth tender and flavorful!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
45 mins
Servings: 12 cookies
Calories: 141 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 6 tablespoons butter unsalted, soft
  • 1 teaspoon stevia glycerite equals ⅓ cup of sugar
  • ½ teaspoon pure almond extract
  • 1 large egg
  • 1 ½ cups superfine almond flour 6 ounces; please measure by weight
  • Pinch salt
  • ¼ teaspoon baking soda
  • 12 raw almonds

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a cookie sheet or a sheet pan with parchment paper.
  2. In a large mixing bowl, using a handheld electric whisk on medium speed, mix together the butter, stevia, almond extract, and egg. Scrape the sides of the bowl with a rubber spatula as needed. The mixture won't be smooth at this point, and that's okay.
  3. Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda. Scrape the sides of the bowl with a rubber spatula as needed.
  4. Using a cookie scoop, drop mounds of the dough, two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand.
  5. Top each cookie with an almond, gently pressing it into the dough.
  6. Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take between 12 and 20 minutes.
  7. Let the cookies cool completely on the baking sheet for about 20 minutes before enjoying them.

Notes

  • You can use ⅓ to ½ cups of sugar or any granulated sweetener instead of stevia. 
  • Using blanched almond flour rather than a coarse almond meal is important. It should be a superfine grind. 
  • It's best to measure almond flour by weight. Don't pack it into the measuring cups if you measure it by volume. It should be loosely packed.
  • Dry measurements are different than liquid, so 1.5 cups of the recommended almond flour are indeed 6 ounces in weight. 
  • Cooling the cookies completely on the baking sheet will allow them to set. If you try to lift them off the baking sheet while still warm, they'll be soft and crumbly. 
  • The almond extract ingredients should be water, alcohol, and bitter almond oil. It's an integral part of the recipe and should not be omitted or substituted. 
  • I prefer using a handheld mixer to a stand mixer in this recipe because of the relatively low volume of ingredients.
  • Storage: Once completely cooled, these cookies can be kept at room temperature, in an airtight container, for up to four days. It's best to freeze them in a single layer in freezer bags for longer storage. They soften a little while stored and become more cake-like, but they are still delicious.

Nutrition Information

Serving 1cookie Calories 141kcal (7%) Carbohydrates 3g (1%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 4g (20%) Sodium 52mg (2%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 141

% Daily Value*

Serving 1cookie
Calories 141kcal 7%
Carbohydrates 3g 1%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 4g 20%
Sodium 52mg 2%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.