Butter Cookies

This simple Paleo Butter Cookie recipe is made with just 5 ingredients –almond flour, butter, honey, vanilla, and salt. I love baking cookies with heart healthy almond flour because it’s so easy to use!

This easy paleo cookie recipe is one that my friend Mary and I like to bake when we get together. We met on the first day of orientation of college at Columbia University and have been very close ever since. She is one of the smartest, funniest people I know. When we were younger we ate our way through New York City, and spent countless hours in the kitchen together as well.

Yesterday, Mary emailed me and asked for, “that cookie recipe with almond flour and butter.” Well, that would cover a couple dozen of my recipes. After a bit of email back and forth, we narrowed it down to one of the recipes I had concocted a few years ago, when I still lived in New York. Here it is, Mary, my recipe for Paleo Butter Cookies.

Butter Cookies

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Servings 24 cookies



  • Pulse together almond flour and salt In a food processor
  • Pulse in butter, honey, and vanilla until well combined
  • Separate dough into 2 balls and place each on a piece of parchment paper
  • Cover each ball of dough with another piece of parchment paper and roll out ¼ inch thick
  • Place in freezer for 30 minutes
  • Using a 2 inch cookie cutter (or the top of a 2-inch wide jelly jar) cut out cookies *
  • Bake at 350°F for 5-7 minutes
  • Cool and serve
Prep Time 10 mins
Freeze Time 30 minutes
Cook Time 5 mins
Total Time 45 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Please note, if  your cookie dough becomes too soft to work with, roll it out again between the 2 pieces of parchment paper and return to freezer for 10 minutes.

Here are some of my other easy cookie recipes:

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

Oh, how I have missed cookies! But, now thanks to Elana, I can have them again!


118 responses to “Butter Cookies”

  1. Do you have any suggestions for buying almond flour in bulk? I’ve been using quite a lot of it lately and I pay around 8 dollars for a 1-pound bag-which goes pretty quickly!

  2. I just made these and felt I should share my tweaks. First of all I used Bob’s Red Mill superfine blanched almond flour as well as sugar free imitation honey because my husband is a diabetic. I browned the butter the night before and put it back in the refrigerator until the next day. Then I made the dough in my food processor and shaped it into a log. This was put in plastic wrap in the freezer until firm. I used a sharp knife to slice into 1/4 inch rounds which I baked for the entire 7 minutes. After baking they have slightly crispy edges and softer centers. Came out perfect. The browned butter took these to another level.

  3. The ingredients are so dry. I didn’t have a food processor, so I tried to use a hand mixer and added a couple eggs. Now it’s too wet! Do these actually work?

  4. Thanks so much for this recipe! I baked as-is, without substitutions, just did not cool the dough first. It loaded into my cookie press and pressed out beautifully. Perfect (healthy!) Christmas spritz cookies!

  5. Just made these today. Substituted maple syrup for agave and added about 1/2 cup of ground up pecans (almost into a paste with a few small chunks). Came out perfect! Reminded me of a less sweet Pecan Sandie.

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Recipes » Desserts » Cookies » Butter Cookies