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Grain-Free Butter Cookies

  • Author: Alaena Haber
  • Prep Time: 10 min
  • Cook Time: 13 min
  • Total Time: 23 minutes
  • Yield: 20 to 24 cookies 1x



8 oz unsalted butter, room temperature

1/2 cup + 2 tablespoons powdered organic sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

2 1/2 cups fine almond flour, sifted

2 tablespoons coconut flour, sifted

1/4 teaspoon salt


  1. In a food processor, combine softened butter with sugar and extracts. Blend until whipped and smooth, about 30 seconds, scraping down the sides of the bowl as needed.
  2. Add almond flour, coconut flour and salt to food processor. Combine until a smooth dough forms. It will not be as firm as typical cookie dough. 
  3. Scrape into a bowl using a rubber spatula, cover, and refrigerate for at least 6 hours or overnight. This allows the flour to absorb the moisture from the butter and sugar and create a tender, buttery cookie. 
  4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Remove dough from refrigerator. 
  5. Using a food scale to measure, roll 1-ounce portions (about 2 tablespoons) of cookie dough vigorously in your hands to form even balls. Place on cookie sheet 2-inches apart to allow room for the cookies to spread. Do not press the cookies down. They will spread and flatten in the oven. 
  6. Bake for 13 minutes until the edges are a very light golden brown. Remove from oven and let cool until firm enough to pick up. Store covered for up to 2 days or in the fridge for up to 5 days – bringing to room temperature to enjoy.