Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups Almond Flour ((I personally love Bob's Red Mill))
  • 6 tablespoons Butter ((softened))
  • 1/2 cup sugar ((or you can use Erythritol or other granular sweetener))
  • 1 tsp Vanilla Extract

Instruction

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Parchment paper or a baking mat is really important when you are making gluten free cookies. I learned this quickly.
  • Beat together the butter and sugar until it's fluffy and light in color.
  • Beat in the vanilla extract. Add in the almond flour. The dough will be thick and a little crumbly, but should stick when pressed together.
  • Scoop tablespoonfuls of the dough onto the prepared cookie sheet.
  • Flatten each cookie a little with the bottom of a glass cup. They will not spread or thin out during baking so make them as thin as you want them when done.
  • Bake for 10-12 minutes, until the edges are golden and beginning to brown.
  • Allow to cool completely in the pan before handling. Cookies cookies will harden as they cool.