Sugar-Free Almond Flour Cookies
These sugar-free almond flour cookies are simple, low-carb, and tasty, perfect for gluten-free and low-sugar diets.
Ingredients
Dry Ingredients
- 2 cups almond flour Measure by spooning it into the cup and leveling it.
- 1/3 cup powdered erythritol Use powdered for smooth mixing.
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1/4 cup unsalted butter, softened Can substitute with solid coconut oil for dairy-free.
- 1 large egg
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup sugar-free chocolate chips or chopped nuts Optional for additional flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- In a medium bowl, whisk almond flour, powdered erythritol, baking powder, and salt until evenly distributed.
- Add the softened butter, egg, and vanilla to the dry ingredients. Stir with a sturdy spoon until the dough comes together. If the dough seems overly wet, add 1–2 tablespoons more almond flour.
- Fold in chocolate chips or nuts if using.
Baking
- Scoop tablespoon-sized portions onto the prepared sheet, spacing them about 2 inches apart. Lightly flatten each ball to about 1/2-inch thickness.
- Bake for 10–12 minutes, watching for lightly golden edges. The center will still be soft to the touch.
- Cool on the baking sheet for 8–10 minutes before transferring to a rack to cool completely.
Notes
Serve them plain or with a cup of tea or coffee. Warm cookies taste soft and nutty. You can also add a few extra sugar-free chips on top after baking for a small melt-in-place topping. Store cookies in an airtight container at room temperature for 3–4 days or in the fridge for up to 10 days. Chill the dough for 10 minutes if it feels too soft to scoop. For chewier cookies, do not overbake; remove when edges are light gold. For ideas on keeping cookies soft, check a guide about soft chewy cookies.