Almond Flour Cookies
Prep: 15 MinutesCook: 12 Minutes12 servings
EasyGluten-Free
These almond flour cookies are light, nutty, and perfectly soft, with a delicate melt-in-your-mouth crumb. Made with finely ground almond flour, butter, and just the right amount of sweetness, they bake into naturally gluten-free cookies everyone will love. Ideal for weeknight treats or gifting, this almond flour cookie recipe is simple, reliable, and delicious.
Calories: 220 kcalProtein: 4 gCarbs: 14 gFat: 18 g
Prep15 Minutes
Rise/Proof5 Minutes
Bake12 Minutes
Servings12
DifficultyEasy
Ingredients
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Steps
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, baking powder, and fine sea salt until evenly combined.
- In a separate large bowl, add the unsalted butter at 20–22°C and the granulated sugar. Beat for 2–3 minutes until the mixture is pale, creamy, and slightly fluffy.
- Beat in the egg (about 20–22°C) and vanilla paste until the batter is smooth, slightly thick, and well emulsified.
- Add the dry ingredients to the butter mixture. Mix on low just until a soft, thick dough forms with no dry pockets of flour, then let the dough rest 3–5 minutes to hydrate.
- Scoop rounded tablespoons of dough (about 25 g each) onto the prepared baking sheet, spacing them about 5 cm apart. Gently flatten the tops slightly with your fingertips.
- Bake for 10–12 minutes, until the edges are light golden, the tops look set and slightly cracked, and the centers still appear a bit soft.
- Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. The cookies will set with tender, melt-in-your-mouth, slightly chewy centers and delicate, lightly crisp edges.
