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Keto Almond Butter Cookies - Simple, Soft, and Satisfying

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup almond butter (stirred, room temperature; creamy or crunchy both work)
  • 3/4 cup blanched almond flour
  • 1/2 cup granular erythritol or allulose (or a monk fruit blend; adjust to taste)
  • 1 large egg (room temperature)
  • 2 tablespoons unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • Optional: 1/3 cup sugar-free chocolate chips
  • Optional: 1–2 tablespoons almond milk if dough is too thick

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Mix the wet ingredients: In a large bowl, whisk the egg, almond butter, melted butter, and vanilla until smooth and glossy.
  3. Add the dry ingredients: Stir in the sweetener, almond flour, baking powder, and salt. The dough should be thick but scoopable. If it’s very stiff or crumbly, mix in 1–2 teaspoons of almond milk at a time until it comes together.
  4. Fold in extras: If using sugar-free chocolate chips, gently fold them into the dough.
  5. Portion the dough: Scoop heaping tablespoonfuls (about 1.5 tablespoons each) onto the lined sheet, leaving space between cookies.
  6. Shape and flatten: Roll each scoop into a ball and press down gently with your fingers or the back of a fork. For a classic crisscross look, press a fork lightly in two directions.
  7. Bake: Bake for 9–12 minutes, until the edges are set and just turning golden. The centers should look slightly soft.
  8. Cool completely: Let the cookies rest on the baking sheet for 10 minutes, then transfer to a rack to cool. They firm up as they cool.
  9. Enjoy: Serve once fully cooled for the best texture.