Butter-Almond Balls

Butter-Almond Balls

Jun 4, 2013

I love these butter-almond cookies, they remind me of shortbread. They are not very sweet but have a delicious buttery flavor and are perfect with a cup of tea. They are low carb, gluten free, grain free and sugar free but not taste free, like you may be thinking. When I first made them I was worried that they were a waste of good quality ingredients as the batter was dry and crumbly and molding the cookies into balls was a bit difficult. However, once I tried the finished product I knew they were a success and had to post them.

Makes 18 -20 cookies


  • ¼ cup butter
  • ¼ cup coconut oil
  • 1 Tb vanilla extract
  • 2 cups almond flour
  • ½ cup coconut flour
  • ½ tsp sea salt
  • ¼ tsp baking soda
  • 1-2 extra tablespoon melted coconut oil


  1. Melt the butter and coconut oil in a small saucepan.  Turn off heat, and stir in the vanilla extract.
  2. In a medium bowl, combine almond flour, coconut flour, salt and baking soda.
  3. Pour wet ingredients into dry and mix well.
  4. Scoop 1-2Tbs of batter and mold into a ball by hand. The batter should be crumbly so don’t worry. Drop cookies onto greased cookie sheet.  Don’t flatten them.
  5. Bake at 350 degrees for 7-12 minutes, until the edges are lightly browned.
  6. Then drizzle with the extra melted coconut oil and bake an additional 3-5 minutes or until slightly more brown.


Let the cookies to cool on the baking sheet before moving them. Once they are cooled they stay together nicely but when hot they can easily fall apart. As I mentioned earlier, these cookies are perfect with a cup of tea or even a coffee. Also, because they are not too sweet they are a great for breakfast or morning tea.

About 130 calories per cookie

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