Description

These almond flour cookies are a simple, low-carb treat made with just four main ingredients. Softened butter and monk fruit sweetener combine with blanched almond flour and vanilla extract to create a light, fluffy dough that bakes into crisp, golden-edged cookies. An optional step includes dipping the cooled cookies in sugar-free dark chocolate and topping them with chopped pecans for an elegant finish. Perfect for a keto-friendly, gluten-free dessert or snack.

Ingredients

Scale

Main Ingredients

2 1/2 cups Wholesome Yum Blanched Almond Flour
6 tbsp Salted butter (softened; or coconut oil with a pinch of salt for dairy-free)
1/3 cup Besti Monk Fruit Allulose Blend (or 1/2 cup pure allulose or pure erythritol)
1 tsp Vanilla extract

Optional Chocolate Dip

1/2 cup Sugar-free dark chocolate chips
2 tsp Coconut oil
3 tbsp Pecans (chopped)

Instructions

Preheat the oven: Set your oven to 350 degrees F (177 degrees C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
Mix butter and sweetener: Using a hand mixer or stand mixer, beat the softened butter together with the Besti Monk Fruit Allulose Blend until the mixture becomes fluffy and lighter in color, which helps create a tender texture.
Add vanilla and almond flour: Beat in the vanilla extract, then gradually add the almond flour, about 1/2 cup at a time. The dough will be dense and slightly crumbly but should hold together when pressed firmly.
Form cookies: Scoop rounded tablespoonfuls of dough onto the prepared cookie sheet. Flatten each to approximately 1/3 inch (.8 cm) thickness; they won’t spread much during baking, so shape them as desired.
Bake the cookies: Bake for about 12 minutes until the edges turn golden. Remove from the oven and allow them to cool completely in the pan to harden properly before handling.
Prepare chocolate dip (optional): Once cookies have fully cooled and hardened, line a small baking sheet with parchment paper to prepare for the chocolate dip. Melt sugar-free dark chocolate chips and coconut oil in a double boiler until smooth.
Dip and top cookies: Dip each cookie halfway into the melted chocolate, then place on the lined baking sheet. Immediately sprinkle with chopped pecans before the chocolate sets for added texture and flavor.
Chill to set chocolate: Refrigerate the dipped cookies until the chocolate is firm and set, allowing for easy handling and a perfect finish.

Notes

For a dairy-free version, substitute butter with coconut oil and add a pinch of salt.
The cookies do not spread during baking, so flatten them to your preferred thickness before baking.
Ensure cookies are completely cooled and hardened before dipping in chocolate to prevent breakage.
Store the cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
Chopped pecans add a nice crunch but feel free to use any nuts of your choice for the chocolate dip topping.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: almond flour cookies, keto cookies, low carb cookies, gluten free cookies, sugar free cookies, almond cookies, monk fruit sweetener, sugar free chocolate dip