Ingredients
1/3 cup butter, softened
2/3 cup icing sugar or powdered erythritol, plus 2 tablespoons for coating
1 teaspoon pure vanilla extract
2 cups almond flour
1 tablespoon warm water or milk (as needed)
3/4 cup walnuts, finely chopped
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat butter and 2/3 cup powdered sugar until smooth and creamy.
- Add vanilla and mix until just combined.
- Stir in almond flour. Use hands to finish mixing into a dough, adding water or milk if needed to bind.
- Fold in walnuts until evenly distributed.
- Roll dough into 1-tablespoon balls and place on baking sheet about 1 inch apart.
- Bake for 12 minutes, until set but not browned.
- Cool cookies for 5 minutes, then roll in the reserved powdered sugar.
- Transfer to a cooling rack to cool completely. Roll in sugar again if desired for extra coating.
Notes
- Nut Swap: Use pecans or almonds instead of walnuts.
- Spiced: Add cinnamon or cardamom to dough.
- Sugar-Free: Use powdered erythritol for a no-sugar option.
- Chocolate: Dip in melted dark chocolate for indulgence.
- Coconut: Roll in shredded coconut instead of sugar.
- Storage: Keep in airtight container 5 days or freeze 3 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 3g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
