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Almond Flour Cookies with Chocolate and Pecans (4-Ingredient Recipe) Recipe

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★★★★★

4.8 from 137 reviews

These delicious Almond Flour Cookies are a simple, low-carb treat made with just 4 main ingredients. Soft and buttery with a subtle sweetness and an optional sugar-free chocolate dip, they’re perfect for a quick snack or dessert that fits into keto and low-carb lifestyles. Made with wholesome almond flour and sweetened naturally, these cookies are grain-free, gluten-free, and can be dairy-free if you substitute coconut oil for butter.

Ingredients

Scale

Cookie Dough

  • 2 1/2 cups Wholesome Yum Blanched Almond Flour
  • 6 tbsp Salted butter (softened; or coconut oil with a pinch of salt for dairy-free)
  • 1/3 cup Besti Monk Fruit Allulose Blend (or 1/2 cup pure allulose or pure erythritol)
  • 1 tsp Vanilla extract

Chocolate Dip (Optional)

  • 1/2 cup Sugar-free dark chocolate chips
  • 2 tsp Coconut oil
  • 3 tbsp Pecans (chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sweetener: Using a hand mixer or stand mixer, beat the softened butter and Besti Monk Fruit Allulose Blend together until the mixture becomes light and fluffy, which creates a creamy base for the dough.
  3. Add Vanilla and Almond Flour: Beat in the vanilla extract, then gradually add the almond flour, about 1/2 cup at a time. The dough will be dense and slightly crumbly but should hold together when pressed.
  4. Scoop and Shape Cookies: Use a rounded tablespoon or cookie scoop to portion dough onto the prepared cookie sheet. Flatten each cookie to approximately 1/3 inch (0.8 cm) thick. Remember, these cookies won’t spread during baking, so shape them to your desired thickness early.
  5. Bake: Bake the cookies for about 12 minutes or until the edges turn golden brown. This ensures they are baked through but remain tender inside.
  6. Cool Completely: Allow the cookies to cool entirely on the baking pan before handling. This step helps them firm up and develop the perfect texture.
  7. Prepare Chocolate Dip (Optional): Once cookies have cooled and hardened, line a small baking sheet with parchment paper and melt the sugar-free chocolate chips and coconut oil together in a double boiler until smooth.
  8. Dip Cookies: Dip each cookie halfway into the melted chocolate and place them on the lined baking sheet. Immediately sprinkle chopped pecans onto the chocolate before it sets for added crunch and flavor.
  9. Chill: Refrigerate the dipped cookies until the chocolate is firm, then enjoy your beautifully coated almond flour treats.

Notes

  • You can make these cookies dairy-free by substituting the butter with coconut oil plus a pinch of salt.
  • The cookies do not spread while baking, so adjust thickness before baking according to preference.
  • For sweetness, you can swap the Besti Monk Fruit Allulose Blend with pure allulose or erythritol as alternatives.
  • Ensure cookies cool completely before dipping in chocolate to prevent melting or breakage.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Keywords: Almond Flour Cookies, Low Carb Cookies, Keto Dessert, Gluten-Free Cookies, Sugar-Free Cookies, Easy Almond Flour Recipe

Find it online: https://flavorsbymaya.com/almond-flour-cookies-with-chocolate-and-pecans-4-ingredient-recipe-recipe/