Easy 4-Ingredient Almond Flour Cookies!
These delightful, easy-to-make cookies are perfect for a healthy, gluten-free treat. Made with just 4 simple ingredients, they come together quickly and can be enjoyed plain or with an optional sugar-free chocolate dip.
Equipment
- Hand Mixer
- Stand Mixer
- Cookie Sheet
- Parchment Paper
- Cookie Scoop
- Double Boiler
Ingredients
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
- 6 tablespoons Salted butter softened (or coconut oil with a pinch of salt for a dairy-free option)
- 1/3 cup Besti Monk Fruit Allulose Blend (or your preferred granulated sweetener equivalent)
- 1 teaspoon Vanilla extract
Optional Chocolate Dip
- 1/2 cup Sugar-free dark chocolate chips
- 2 teaspoons Coconut oil
- 3 tablespoons Pecans chopped
Instructions
For the Basic Almond Flour Cookies:
- 1. Get Ready to Bake: Preheat your oven to 350°F (177°C). Line a cookie sheet with parchment paper to prevent sticking.
- 2. Cream It Up: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and Besti sweetener together until the mixture is light, fluffy, and pale in color. This creates a wonderfully tender base!
- 3. Add the Flavors: Stir in the vanilla extract. Then, gradually add the almond flour, about half a cup at a time, mixing until just combined. The dough will be dense and slightly crumbly, but it should stick together when gently pressed.
- 4. Shape Your Cookies: Use a cookie scoop to place rounded tablespoonfuls of dough onto your prepared cookie sheet. Gently flatten each cookie to about 1/3 inch (0.8 cm) thick. Remember, these cookies don't spread much during baking, so make them your desired thickness now.
- 5. Bake to Golden Perfection: Pop them into the preheated oven and bake for about 12 minutes, or until the edges turn a lovely golden hue. Once baked, let them cool completely on the pan before moving them, as they'll firm up as they cool.
For the Optional Chocolate Dipped Edges:
- 1. Prepare for Dipping: Make sure your cooled almond flour cookies are completely firm. Line a small baking sheet with parchment paper—one that can easily fit in your fridge.
- 2. Melt the Chocolate: In a double boiler (or carefully in short bursts in the microwave at low power, stirring frequently), melt the sugar-free chocolate chips and coconut oil together until smooth and glossy.
- 3. Dip and Decorate: Dip one half of each cooled cookie into the melted chocolate mixture, then place it onto your lined baking sheet. Quickly sprinkle with chopped pecans (or your favorite nuts) while the chocolate is still wet.
- 4. Chill to Set: Place the baking sheet in the refrigerator until the chocolate is completely firm. Enjoy your beautiful, wholesome treats!
Notes
Note: Nutrition facts do not include the optional chocolate dip and pecans.
Nutrition (per cookie, without optional dip): Calories: 124, Total Carbs: 3.3g, Net Carbs: 1.7g, Fats: 12g, Protein: 3g.
