These almond meltaway cookies will melt in your mouth! These tasty cookies are gluten-free and made with almond flour.
Meltaway cookies are one of my favorite treats! They’re crumbly and melt in your mouth, leaving a nutty and sweet taste. These meltaway cookies are both gluten-free and grain-free, with dairy-free options!
How To Make Almond Meltaway Cookies
For this recipe, you will need almond flour, butter (or coconut oil), powdered sugar, vanilla extract, sea salt, and chopped pecans.
Combine the almond flour, butter, powdered sugar, vanilla extract, and sea salt in a bowl. Mix until the dough comes together into a ball.
Add the pecans and continue mixing until combined.
Next, use a cookie scoop to scoop out the cookies. Roll a piece of dough into a ball and place it on a cookie sheet.
Use the bottom of a glass to press the cookies into discs.
Bake the almond flour meltaway cookies for 20-25 minutes or until lightly brown. Remove the cookie sheet from the oven and let the cookies cool completely before removing from the pan.
Lastly, roll the cookies in powdered sugar and serve on a serving tray.
Almond Meltaway Cookies FAQ
Are these cookies gluten-free?
Yes, these almond meltaway cookies are completely gluten-free, made with almond flour as the base ingredient.
Can I use coconut oil instead of butter?
Absolutely! You can substitute softened butter with coconut oil for a dairy-free option. This will still yield soft, melt-in-your-mouth cookies.
How should I store the cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze them for 2-3 months.
Can I use other nuts instead of pecans?
Yes, you can substitute the pecans with other finely chopped nuts such as walnuts, almonds, or hazelnuts for a different flavor.
Why does my dough seem dry?
The dough may initially seem dry, but keep mixing. It will eventually come together as the ingredients fully incorporate.
Can I make these cookies sugar-free?
You can experiment with sugar substitutes like powdered erythritol or monk fruit sweetener, but the texture and taste might differ slightly from the original recipe.
What can I use if I don’t have a cookie scoop?
If you don’t have a cookie scoop, use a tablespoon to portion the dough, roll it into balls, and press them flat with a glass or jar.
Can I double this recipe?
Yes, you can easily double or even triple the ingredients to make a larger batch. Just make sure you have enough space to bake them in batches or use multiple baking sheets.
Do I need to refrigerate the dough?
No, this recipe does not require refrigerating the dough before baking. You can bake the cookies immediately after mixing.
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Almond Meltaway Cookies
These almond meltaway cookies will melt in your mouth! These tasty cookies are gluten-free and made with almond flour.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8–10 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup almond flour, finely ground
- 3 tablespoons softened butter or coconut oil
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of sea salt
- 1/3 cup pecans, finely chopped
- powdered sugar (for coating cookies)
Instructions
- Preheat the oven to 325°
- Line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, butter or coconut oil, powdered sugar, vanilla, and salt in a bowl until a dough forms.
- Add the chopped pecans and mix until combined.
- Use a cookie scoop to scoop out the cookies.
- Roll a piece of dough into a ball and place it on a cookie sheet.
- Use the bottom of a glass or jar and press the cookies flat.
- Bake the cookies for 20 minutes or until they turn light golden brown on top.
- Remove from the oven and let cool completely.
- Coat the cookies in powdered sugar before serving.
- Sever and enjoy.
- Store any leftover cookies in an airtight container for a week or in the freezer for 2-3 months.
Notes
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 85
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