Sugar-Free Almond Flour Cookies
- Total time
- 22 minutes
- Calories
- 100 kcal
- Protein
- 3 g
- Serves
- 16 cookies
These almond flour cookies are sugar-free in the added-sugar sense: they use granulated erythritol instead of table sugar and include no sweetened mix-ins. They bake into small, tender cookies with crisp edges in about 22 minutes total.
Nutrition per serving
- Calories
- 100 kcal
- Protein
- 3 g
- Carbs
- 3 g
- Fat
- 9 g
- Fiber
- 2 g
- Sugars
- 0 g
Estimated from the listed ingredients.
- Prep
- 12 minutes
- Cook
- 10 minutes
- Wait
- 10 minutes cooling
Ingredients
- 2 cups fine blanched almond flour
- 1/2 cup granulated erythritol
- 1/2 tsp baking soda and 1/4 tsp salt
- 1 large egg
- 1/4 cup melted unsalted butter or refined coconut oil
- 1 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips (optional)
Before you start
- Erythritol is a sugar alcohol, not added sugar. Some sugar-free chocolate chips use other sweeteners or have small amounts of sugar, so use unsweetened chips or omit them to keep the stated 0 g total-sugar estimate.
- Almond flour is not interchangeable with coconut flour; coconut flour absorbs much more liquid. The cookies contain almonds, egg, and milk if butter is used.
Instructions
- Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk almond flour, erythritol, baking soda, and salt. Stir in egg, melted butter, vanilla, and chocolate chips, if using, until a soft dough forms.
- Scoop 16 level tablespoons of dough onto the sheet, leaving 2 inches between them. Flatten each to about 1/2 inch thick; almond flour cookies spread only slightly.
- Bake 9 to 11 minutes until the edges are golden. Leave on the tray 10 minutes before moving; they firm as they cool.
Meal prep, storage, and reheating
Store cooled cookies airtight at room temperature for up to 3 days or freeze for up to 1 month. Thaw at room temperature; a 3-minute warm oven refreshes the edges.