Almond flour honey cookies are soft, chewy little bites sweetened with honey and vanilla. Fine almond flour and butter make a tender dough with a gentle touch of cinnamon. They're a perfect afternoon pick-me-up or light dessert at 6.5 g carbs per cookie.
Craving something sweet, simple, and satisfying without the guilt? You’ve found it! These Almond Flour Honey Cookies are an absolute dream. With a soft, chewy texture and a delicate sweetness from the honey and vanilla, they are the perfect little bite for an afternoon pick-me-up or a light dessert. Best of all, they come together in one bowl with just a handful of ingredients. Let’s get baking!
Ingredients
• 2 cups or 192g (6.8 oz) fine almond flour
• 1/2 cup or 113g (4 oz) unsalted butter, softened
• 1/4 cup or 85g (3 oz) honey
• 1 tablespoon or 15ml vanilla extract
• 1/2 teaspoon or 3g (0.11 oz) salt
• 1/4 teaspoon or 1g (0.04 oz) baking powder
• 1/4 teaspoon or 1g (0.04 oz) ground cinnamon
Instructions
1. Directions
2. Preheat your oven to 350°F or 175°C (350°F). Line two cookie sheets with parchment paper.
3. In a large bowl, use a hand mixer or stand mixer to cream the softened butter and honey together until light and fluffy.
4. Beat in the vanilla extract. In a separate, smaller bowl, whisk together the almond flour, salt, baking powder, and cinnamon.
5. Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined and a soft dough forms. Do not overmix.
6. Use a small cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared cookie sheets, placing them about 2 inches apart.
7. Bake for 8-12 minutes, or until the edges are lightly golden brown. The centers may still look soft.
8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Servings: 18 cookies
• Calories: 130
• Carbohydrates: 6.5g
• Fat: 11g
Pro Tips
• For a richer, nuttier flavor, toast the almond flour in a dry skillet over medium heat for 3-5 minutes before using. Let it cool completely first.
• The dough can be chilled for 30 minutes before baking to prevent spreading and deepen the flavor.
• Feel free to add 1/2 cup (480 ml) of mix-ins like dark chocolate chips, chopped pecans, or dried cranberries for extra texture and taste.
• These cookies are best stored in an airtight container at room temperature for up to 5 days.
FAQ
Q: Can I make these almond flour cookies dairy-free
A: Yes, to make these cookies dairy-free, you can substitute the unsalted butter with an equal amount of softened coconut oil or a high-quality dairy-free butter alternative.
Q: Can I use a different sweetener instead of honey
A: You can substitute the honey with an equal amount of maple syrup. This will work well but will slightly alter the final flavor of the cookies.
Q: Why did my cookies spread too much
A: To prevent the cookies from spreading, ensure your butter is softened but not melted. Chilling the dough for 30 minutes before baking, as mentioned in the pro tips, will also help them hold their shape.
Q: How do I store these honey almond cookies
A: Store the cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days.
Pro Tips
- Cream the softened butter and honey together until light and fluffy before beating in the vanilla — the honey needs that time to fully blend into the butter.
- Don't overmix once the almond flour goes in; mix on low speed just until a soft dough forms for a tender crumb.
- Bake 8-12 minutes until the edges are lightly golden brown — the centers may still look soft, and that's exactly right.
- Let the cookies cool on the baking sheet 5 minutes before moving them to a wire rack; almond flour cookies are fragile while hot and firm up as they cool.
Frequently Asked Questions
How many carbs are in these honey cookies?
Each of the 18 cookies has 130 calories with 6.5 g carbohydrates, 11 g fat, and 2.5 g protein. The honey is the main carb source.
Are almond flour honey cookies keto?
At 6.5 g carbs per cookie they are higher in carbs than most keto treats because of the honey, so enjoy one as an occasional treat and count the carbs.
Why are my cookies crumbly?
Almond flour cookies are fragile when warm. Let them cool 5 minutes on the baking sheet and then fully on the wire rack before handling.
What makes them chewy?
Creaming the butter and honey thoroughly, plus pulling the cookies at 8-12 minutes while the centers are still soft, keeps the texture chewy as they cool.
Recipe card below.
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Almond Flour Honey Cookies
Ingredients
Method
- Directions
- Preheat your oven to 350°F or 175°C (350°F).
- Line two cookie sheets with parchment paper.
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter and honey together until light and fluffy.
- Beat in the vanilla extract.
- In a separate, smaller bowl, whisk together the almond flour, salt, baking powder, and cinnamon.
- Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined and a soft dough forms.
- Do not overmix.
- Use a small cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared cookie sheets, placing them about 2 inches apart.
- Bake for 8-12 minutes, or until the edges are lightly golden brown. The centers may still look soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
