Description
These Almond Flour Butter Cookies are soft, buttery, and topped with crunchy chopped pecans for the perfect homemade treat. Made with simple pantry ingredients, they're naturally gluten-free, low in carbs, and contain no artificial sweeteners. Whether you're enjoying one with your morning coffee, serving them for the holidays, or satisfying a sweet craving, these easy almond flour cookies come together quickly and bake in just 10–12 minutes.
Ingredients
Units
Scale
- 2 cups of Almond Flour
- 1/4 cup of Softened Butter
- 2 Tablespoons of Coconut Sugar
- 1 Egg
- 1 Teaspoon of Vanilla Extract
- 1 Teaspoon of Almond Extract
- 1/2 Teaspoon of Baking Powder
- Pinch of Sea Salt
- 2-3 Tablespoons of Chopped Pecans or your Favorite Nuts.
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, add the softened butter and coconut sugar. Use a wooden spoon or hand mixer to stir them together until the mixture is smooth, creamy, and well combined. You shouldn't see large chunks of butter remaining. This step helps create soft, tender cookies with a rich buttery flavor.
- Crack the egg into the bowl with the butter and coconut sugar mixture. Add the vanilla extract and almond extract, then mix until everything is fully combined and smooth. The batter should look creamy and uniform, with no streaks of egg remaining. This combination of extracts gives the cookies their rich, buttery flavor with a subtle hint of almond that pairs perfectly with the pecan topping.
- Stir in the almond flour, baking powder and sea salt until a soft dough forms.
- Scoop the dough into 12 equal portions and roll into balls. Place on prepared baking sheet and gently flatten each cookie.
- Sprinkle with about 1 teaspoon of chopped pecans or nut mix of your choice onto the top of each cookie and gently press them into the dough.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. They will firm up as they cool. Once cool serve and enjoy!
Notes
- Measure the almond flour correctly. Spoon it into the measuring cup and level it off with a knife. Packing the flour can make the cookies dense.
- Use softened butter, not melted butter. Softened butter creates a tender cookie, while melted butter can cause the cookies to spread too much.
- Flatten before baking. These cookies won't spread very much in the oven, so gently press each dough ball into a thick disc before baking.
- Customize the topping. Pecans are my favorite, but chopped pistachios, walnuts, or sliced almonds are all delicious options.
- Don't overbake. Remove the cookies when the edges are lightly golden. They'll continue to firm up as they cool.
- Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- WeightWatchers® Reminder: I calculated these cookies at 6 WW Points each in my app. Since everyone has a personalized WW plan, be sure to enter the ingredients into your own app to verify the Points for your plan.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 177
- Sugar: 2.8 g
- Sodium: 202.2 mg
- Fat: 9.8 g
- Carbohydrates: 5.6 g
- Protein: 3.2 g
- Cholesterol: 25.7 mg