These low carb almond flour cookies are made with real ingredients, have the perfect texture, and a great way to satisfy that sweet tooth!
I love using almond flour in baked goods because it offers an amazing texture and lower carbohydrate count than grain-based flours. It’s also the easiest to work with of the “nut based” flours. With only 11g carbs per cookie they’ll satisfy that sweet tooth and help balance blood sugars! These low carb almond flour cookies can also be made into low carb chocolate chip cookies (see the notes below) if you’d like!
Why I love almond flour cookies
Using almond flour to make cookies brings the carbohydrate count down and increases the plant based fat in each cookie. Both of these combined together, make for a more blood sugar friendly cookie. The rich, nutty flavor of almond flour also has a subtle sweetness which means you can use less sweetener in your recipes.
How to make low carb almond flour cookies
These low carb cookies are very simple to make and follow the typical cookie dough process you’ll see in traditional cookie recipes.
First, you mix all your dry ingredients together. This is your almond flour, tapioca flour, baking powder, and cinnamon. Then, you set that aside and cream together your butter and sweetener. You can use any kind of granulated sweetener you’d like here. I prefer coconut sugar, but you can also use regular sugar too. If you decide to use a zero-carb sugar alternative, this will bring the carb count of your low carb cookies down even further.
Then, you add the remaining ingredients (maple syrup, egg, and vanilla extract) to your butter/sugar mixture and beat until smooth. Then, add your dry ingredients to the bowl and beat until the dough is a nice and even consistency. This takes about 2-3 minutes.
The dough will be kind of wet looking and needs to thicken up some in the refrigerator. I recommend 1-2 hours chill time for the dough, but you can certainly do longer.
Once you’re ready to bake the cookies, just scoop the dough out into Tbsp sized balls about 2 inches apart on a parchment lined pan. Depending on what texture you like, you’ll bake the cookies anywhere from 10-12 minutes on 350 degrees Fahrenheit.
And now you can enjoy your low carb almond flour cookies!
How to make low carb almond flour chocolate chip cookies
If you’re more of a low carb almond flour CHOCOLATE CHIP cookie fan, just press 3-4 chocolate chips into the top of each dough ball before baking them. You can use a dark chocolate chip for lower sugar and carb content.
A note on low carb chocolate chip cookies
There are a handful of alternatively sweetened chocolate chips available in grocery stores that would be great for a recipe like this, to add some chocolate chip fun without increasing the carbohydrate content. (This is one of my favorites.) Or, you can also use 100% cocoa dark chocolate (usually sold in bar form) and roughly chop it. Then just add a few small pieces to each of your dough balls.
More healthy cookie recipes…
Make sure to check out these other healthy cookie recipes too…
- Double Chocolate Fudge Breakfast Cookies
- Grain Free Walnut Chocolate Chip Cookies
- Oatmeal Chocolate Chip High Protein Cookies
- Flourless Pumpkin Spice Cookies
- Grain Free Coconut Pecan Chocolate Chip Cookie Bars
Low Carb Almond Flour Cookies
- stand mixer
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour potato starch, corn starch, or arrowroot powder will also work
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup butter softened
- 1/4 cup granulated sweetener sugar, coconut sugar, sugar alternative, etc.
- 1/4 cup maple syrup
- 1 large egg
- 2 tsp vanilla extract
- In a medium-sized bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking powder, and cinnamon. Set the bowl aside.
- In the bowl of a stand mixer, combine the butter and granulated sweetener and beat until well combined.
- Next add the maple syrup, egg, and vanilla extract and beat for 1-2 minutes until fully combined.
- While the mixer is still running, gradually add your flour mixture into the bowl until a dough starts to form.
- Remove the bowl from the mixer, scraping down any dough that remains on the mixer paddle. Refrigerate the dough for 1-2 hours to help it firm up some.
- Preheat your oven to 350 degrees when you take the dough out of the refrigerator.
- Scoop Tbsp size dough balls onto a parchment lined pan, about 2 inches apart.
- Bake for 10-12 minutes until the edges start to turn golden brown.