Almond Flour Cookies (4-Ingredient Recipe)
Make tender almond flour cookies with butter, vanilla, and a low-sugar sweetener in just 22 minutes, with an optional chocolate dip.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 1/2 cups blanched almond flour
- 6 tablespoons salted butter softened; or coconut oil with a pinch of salt for dairy-free cookies
- 1/3 cup monk fruit allulose blend or 1/2 cup pure allulose or pure erythritol
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free dark chocolate chips for the optional dip
- 2 teaspoons coconut oil for the optional chocolate dip
- 3 tablespoons pecans chopped, for the optional dip
Instructions
Instructions
- Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper.
- Beat the softened butter and sweetener until fluffy and light in color.
- Beat in the vanilla, then add the almond flour 1/2 cup at a time. The dough will be dense and slightly crumbly but should hold together when pressed.
- Scoop rounded tablespoonfuls onto the prepared sheet and flatten each cookie to about 1/3 inch thick. They will not spread, so flatten them to the thickness you want.
- Bake for about 12 minutes, until the edges are golden. Cool completely on the pan before handling; the cookies firm as they cool.
- For the optional dip, melt the chocolate and coconut oil in a double boiler. Dip cooled cookies halfway, sprinkle with pecans, and chill until firm.