Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium mixing bowl, cream together the softened unsalted butter and the granular sweetener (erythritol or your chosen alternative) until the mixture is light and fluffy. This can be done with an electric mixer or vigorously by hand with a whisk or sturdy spoon.1/2 cup unsalted butter, softened, 1/4 cup erythritol or your preferred low-carb granular sweetener
- Add the vanilla extract and sea salt to the butter and sweetener mixture. Beat until well combined and incorporated.1 teaspoon vanilla extract, 1/4 teaspoon sea salt
- Gradually add the super-fine almond flour to the wet ingredients. Mix on low speed (if using a mixer) or stir with a spatula until a cohesive dough forms. Be careful not to overmix; you want to avoid developing the gluten in the almond flour, which can make the cookies tough. The dough will be slightly crumbly but should hold together when pressed.2 cups super-fine almond flour (blanched)
- Transfer the dough to a piece of plastic wrap. Gently press the dough into a disc shape, about 1/2 to 3/4 inch thick. Wrap the disc tightly in the plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, unwrap the dough. Use a sharp knife to cut the disc into 1/4-inch thick slices. Alternatively, you can roll out the dough between two sheets of parchment paper to your desired thickness and then use cookie cutters if you prefer shapes. Place the sliced cookies onto the prepared baking sheet, leaving a little space between them as they will spread slightly.
- Bake for 18-22 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set. The baking time will vary depending on your oven and the thickness of your cookies. Keep a close eye to prevent them from burning.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. The cookies will continue to firm up as they cool.
Notes
These cookies store beautifully. Once completely cooled, place them in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, you can refrigerate them in an airtight container for up to 2 weeks, or freeze them for up to 3 months. If freezing, ensure they are well-wrapped to prevent freezer burn. To enjoy chilled cookies, simply remove them from the refrigerator about 15-20 minutes before serving. Frozen cookies can be thawed at room temperature. Reheating is generally not necessary as they are best enjoyed at room temperature or slightly chilled.
