Description
These Almond Flour Cookies are soft, buttery, and naturally gluten-free with crisp golden edges and tender, chewy centers. Made with simple pantry ingredients, they’re perfect for weekend baking, holiday cookie trays, or enjoying with a warm cup of coffee.
Ingredients
2 cups almond flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon baking powder
Pinch of salt
1 large egg
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Optional Add-ins:
1/2 cup chocolate chips
1/4 cup sliced almonds
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, granulated sugar, brown sugar, baking powder, and salt.
3. Add the egg, melted butter, vanilla extract, and almond extract. Stir until a soft dough forms.
4. Fold in the chocolate chips or other optional add-ins if using.
5. Scoop about 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheet about 2 inches apart.
6. Gently flatten each cookie with the palm of your hand or the bottom of a glass.
7. Bake for 10 to 12 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use finely ground almond flour for the best texture.
Do not overbake, as the cookies continue to firm up while cooling.
If the dough feels sticky, refrigerate it for 20 minutes before shaping.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6g
- Sodium: 55mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg