Delightful Almond Cookies (Low Carb)

Welcome to another Squishy Butt cooking blog entry. Today, you are going to learn how to make these delicious almond cookies, which I attempted last week just for fun just because I had some leftover almond flour left in the pantry that I wanted to use up.

The cookies turned out crispy on the outside and wonderfully chewy on the inside. An awesome combination. They had the taste and texture of crunchy marzipan; an experience I definitely enjoyed. Also, some good news for you weight watchers, these cookies are a great low-carb option because it uses pure ground almond flour instead of wheat flour. Still, make sure you don’t eat them all in one sitting!

Here’s a simple recipe that will get you about 16 little gems.


1 cup almond flour
1/4 cup raw sugar
1/4 cup melted butter
A pinch of salt (if already using salted butter, omit this)
1 teaspoon vanilla extract
1 teaspoon almond extract


  1. Preheat oven to 150°C.
  2. Combine all the ingredients in a large bowl.
  3. Using the palms of your hands, roll dough into small 1 inch balls.
  4. Place balls onto baking tray lined with baking paper.
  5. Bake for 5 minutes.
  6. Press balls down lightly with a fork to form crisscross patterns. Don’t press too hard!
  7. Continue to bake for another 15 minutes, or until the edges are crisp.
  8. Remove tray from oven and let cool.

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