July 2016
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Easiest Almond Flour Cookies (3 ways)

almond cookies

These are super easy to make.  This is a base recipe for delicious almond cookies that can be made up all different ways. Below I shared three of the ways that I used to create something special. (Keep in mind that this recipe is used with Honeyville Blanched Almond Flour. Almond meal or another brand may not come out the same.)


Firstly, Happy Valentines Day. Use cookie cutters of your choice to create a fun bite sized cookie. Hearts seemed fitting for today.

butter cookie

Make a slightly thicker cookie that is soft and chewy to bite into. A fork can be used to make an interesting design.


Or for my third choice, take two very thin cutout cookies and spread jam in the center. I used strawberry. The possibilities of course are up to you!

Easiest Almond Cookies

Makes: 12 cookies


1 cup almond flour (Honeyville)

1 egg

1 tbsp coconut oil (or butter)

stevia to taste

1/4 tsp almond extract (alcohol free)


  1. Combine all ingredients and mix well. To prevent lumping try mixing the dry flour and oil before added it to the egg. If it's too dry add a tiny bit of water.
  2. Roll batter into small balls and set out on parchment paper. Use a little less than a tbsp of your batter for each cookie to make 12 cookies.
  3. With your palm lightly press down on each cookie. Use a fork to make a design. Or, just roll out dough and use a cute cookie cutter to make your cookies.
  4. Bake at 325° F for 10-12 minutes or until firm.


For the thicker almond cookie take fork and use the prongs to make a cool design. I’ve also seen some people make criss-cross designs.


Homemade Strawberry Jam (no sugar added)

Makes enough for a small batch of cookies. Adjust accordingly for how much you may need.


1/4 cup organic strawberries

1 tsp great lakes gelatin

stevia (optional)


  1. In a pot add water, enough to just about cover the bottom. Add in gelatin and stir.
  2. Rinse and cut strawberries and simmer in pot. Mush with fork and let simmer.
  3. Remove from heat source when sauce-like and let cool to thicken. The sauce is naturally sweet. Add stevia only if you want it sweeter.


I rolled out the batter thin and with a scalloped edge cookie cutter I cut the shapes, added jam, and flipped. They bake super quick so watch carefully.

DSC_0259 2

Once they bake they seem to be best eaten the first day. After a while the jam seemed to absorb and discolor the outer cookie. Honestly, I couldn’t keep them around for more than one day. They’re too pretty and too tasty.




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  • Linda C March 7, 2013, 9:35 pm

    Thank you! These sound wonderful and so easy! I love your photographs too! I’m so glad I happened upon your blog.

  • lauren michelle March 8, 2013, 8:02 am

    Linda- Thanks so much I’m happy you stopped by :)

  • Jenna March 16, 2013, 9:11 am

    Hi there. I would love to make these for my family but I was wondering if you could help me out with the stevia addition. I currently have liquid stevia in the cupboard and would be at a loss to know how many drops I would need to use in the batter. Did you use liquid or powder stevia? Any thoughts on this? Many thanks for your time and hard work ^^

  • lauren michelle March 16, 2013, 11:35 am

    Jenna- Hi. I always use KAL powdered stevia and it’s very potent so I don’t need that much. Try adding 2-3 full droppers of the liquid stevia, mix and taste the batter. If it needs more add it. I always gauge by taste and over time I get the hang of how much works in each recipe. I find stevia isn’t an exact science like sugar is. It’s has no bulk so more or less won’t interfere with the outcome (only the sweetness). Also, keep in mind that I only used Honeyville blanched almond flour so I can’t say how another brand might come out. I know Bob’s Red Mill is courser in texture and will come out different.

  • maria March 28, 2013, 8:44 pm

    I want to use sucanot or honey or maple syrup or heck even just raw organic sugar (I hates stevia) how much would I use/?

  • lauren michelle March 28, 2013, 9:09 pm

    That’s a good question. I haven’t been able to eat sugar for a long time so I would be guessing. I would just add according to my taste. Try out an amount mix well and taste the batter. I would probably use honey or maple syrup before sugar. Good luck

  • judy April 10, 2013, 8:35 pm

    How much powdered stevia do you use?

  • lauren michelle April 11, 2013, 5:24 pm

    I get asked a lot with my recipes how much stevia to use. I encourage you to experiment. It’s so much sweeter than sugar and has a different taste. Too much will taste too strong and bitter so start slow, taste, and adjust to your personal preference. Brands can vary in strength.

    So my answer is sprinkle, mix, taste test until you get it just right.

  • judy April 12, 2013, 11:07 pm

    I am sure people ask you all the time. That alone gives you a lot of information.
    I am not much of a baker so having a sense of how much to put in would help. Sweeten to taste… when tasting a dough, doesn’t mean much to me. So having a sense of where to start would be helpful. I can start with less and add more. So again I ask, how much do you use.

  • lauren michelle April 13, 2013, 7:12 pm

    I made more today and I would suggest starting with 1/4 tsp of KAL pure stevia. That’s being conservative. I probably use a little more than that. If you’d like it sweeter then add another 1/8 tsp until it tastes right to you. I hope that helps. KAL stevia has no additives mixed in so it’s more potent. Other brands can vary. Good luck.

  • Cor April 15, 2013, 10:17 am

    Hi! I was wondering, does the almond flour have to be FLOUR, or can I use the leftover almond meal from making homemade milk???

  • lauren michelle April 15, 2013, 10:42 am

    Honeyville almond flour bakes a lot different than the almond meal. You can try it but it will be a totally different cookie. Many times I adapt recipes to my own and come out with something I like so who knows. If you’d like go for it.

  • Bernadette May 3, 2013, 6:28 pm

    Hi, I love the cookies you’ve made. I have issues with eggs and dairy. Do you know what I could use to replace the egg?

  • lauren michelle May 3, 2013, 7:04 pm

    Hello. I never made any without egg so I couldn’t say what would work well. I know if you search online people recommend certain substitutes, but like I said I can’t really know what would taste good.

  • Bernadette May 8, 2013, 9:44 pm

    Thanks .

  • Amanda Esther May 22, 2013, 11:11 pm

    Great recipe! I used two small coffee packets of Stevia and gazed the cookies with whipped honey . Delicious. Thank you for the recipe

  • lauren michelle May 23, 2013, 7:22 am

    That sounds delicious, thanks for sharing.

  • Elly van Kranen July 18, 2013, 9:38 am

    You can also use chia seeds for making jams ;-) 1 tablespoon for 1 cup of fruits. Just mash the fruit en mix with the seeds. Set aside for 1 hour. Easy & healthy!

  • lauren michelle July 18, 2013, 11:30 am

    Elly- Thanks for sharing, I have some in my cabinet so maybe I’ll try it :)

  • susie blair July 27, 2013, 11:32 am

    Can you give the nutrition information as far as carbs, protein and calories?

  • lauren michelle July 29, 2013, 7:00 pm

    Hi Susie. I can give you my best guess based on the nutritional content in all the ingredients. All together the batter is about 830 calories, 25 carbs, 30g protein. So if you made about 12 cookies the amount for each cookie would be about 70 calories, 2 carbs, and 3g protein.

  • kayla October 1, 2013, 11:18 pm

    i used honey to taste instead of stevia. it took quite a lot (1/8 c) and still wasn’t sweet enough for my tastes. i also used vanilla extract instead of almond because i didn’t have any, and it was yummy.

  • lauren michelle October 1, 2013, 11:23 pm

    Sometimes you can mix honey and stevia. Stevia will just enhance the honey taste if you don’t want to overdue it on the sugar. I also like making a base recipe into different variations. I’m glad you enjoyed it!

  • Tanya October 28, 2013, 10:41 pm

    Instead of stevia can you use pure organic maple syrup? That is what I have on hand. :)
    Thank you

  • lauren michelle October 28, 2013, 11:00 pm

    Sure I think it’s pretty adaptable. The maple syrup will give them a nice taste

  • Xinh Phan December 22, 2013, 5:16 pm

    These have got to be the best & simple cookies ever! I rolled them into little balls, then rolled them into raw cane sugar! So moist and delicious. My kids & hubby love love them!
    Thankyou :-)

  • lauren michelle December 22, 2013, 5:35 pm

    They are so simple. I’m glad you enjoyed them, it sounds like a great sugar cookie you made!

  • Jelena July 13, 2014, 5:45 pm

    I don’t understand, I followed the instructions, but my cookies are now super bouncy aaaahhh help!!

  • lauren michelle July 13, 2014, 9:38 pm

    I can’t imagine what bouncy is like, or why you’d describe them as such, wish I could help!

  • Brittney October 31, 2014, 9:22 pm

    Thanks! These were delicious! I did use xylitol instead of stevia. Just cause it’s fool proof. I always mess up ones I try to sweeten with stevia:(

  • Laurie November 10, 2014, 6:52 pm

    Thanks for this recipe!!! I am planning on making these as Christmas cookies. Any low carb icing recipes ?

  • lauren michelle November 13, 2014, 10:17 am

    Laurie: Your welcome :) As of now I do not have an icing recipe, but they are out there with a little research you can find many easily.

  • Lorena November 13, 2014, 9:29 am

    How many days I can keep the cookies?

  • lauren michelle November 13, 2014, 10:16 am

    I would recommend eating them within a week for best taste. If you want to keep freshness, refrigerating or covering them might be a good idea.

  • Jamie December 14, 2014, 11:31 am

    My batter turned out very loose. Was I supposed to cream in softened butter or mix in melted butter? Thanks!

  • MARIA DE LOURDES ARAUJO January 28, 2015, 1:51 pm

    ola !!esses biscoit inhos estão com cara de delicia Q!!
    amei essa receita vou fazer bastante e vende-lo k k k
    obrigada pela receita, beijoss

  • Bronwyn July 9, 2015, 6:21 am

    Could I use coconut sugar instead of setiva?

  • Cris August 21, 2015, 6:49 pm

    What Maria de Lourdes Araujo said in Portuguese is: “Those cookies look delicious. I loved the recipe. I will make a lot to sell them. Thanx for the recipe. Kisses”. Looks like she can read in English but not write. :)
    Two weeks ago I had a quadruple by-pass surgery and they found out I’m diabetic also. Now I have a low carb no sugar diet so these cookies are perfect for me. Thanx a lot and keep creating for us.

  • Jennifer February 19, 2016, 2:21 pm

    Do you have the calorie and carb count on these and Thanks….

  • Catherine May 12, 2016, 6:43 pm

    My cookies turned out spongey and tasteless – followed the recipe completely. Threw them out. Disappointed.

  • Katie May 28, 2016, 4:54 am

    Made a version of this with corn flour instead of almond, a stick of butter, and 3/4 cup sugar. Creamed the butter and sugar together, added some spices, and sprinkled sugar on top. It came out great!! Thanks for the awesome recipe to build on :)


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