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
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ½ cup salted butter, cut into pieces
- ¼ cup agave nectar or honey
- 1 tablespoon vanilla extract
Instructions
- 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
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:
elana says
Mary,
Thanks so much :-)
Elana
Mary says
Instead of the butter cookie recipe, I decided to make the Pecan Shortbread cookies, because I got some fresh pecans from my neighbors’ trees.
I placed small spoons full (about eight) on a cookie sheet, and pressed them down with a fork. They were delicious!
Then I took the rest of the dough and rolled it out thin on a cookie sheet without sides, and cut it into squares with my pizza cutter. They were delicious.
Also thought what a wonderful pie crust it would make for a sugar-free cream pie!
I think the moral of the story is that this recipe is so perfect and tasty that you could do all sorts of things and it will always taste delicious!
Mary
elana says
Mary,
I haven’t done that myself, though would think it’s not such a big adjustment that it’s worth a try.
Let me know how it goes if ya do it.
Thanks,
Elana
Mary says
Elana, Love your recipes, your website, pictures, etc! SO glad I found it!
Question: I’ve made your pecan shortbread cookies and they’re wonderful. Now I want to try the Butter Cookies for Mary. However, my question is this–rather than roll the dough out, do you think it would work to just put a spoonful on a cookie sheet and press down with a fork or glass?
Thanks!
elana says
JAY,
You can click the text link “print friendly recipe” located below each post to print the recipe.
Elana
JAY HODSHON says
HOW CAN I PRINT A RECIPE ONLY? MY PRINTER PRINTS ALL THE PAGES WITH COMMENTS ETC.
elana says
Ian,
This is indeed a frequently asked question from my readers. The answer to this question and many others can be found on my FAQs page.
Elana
Ian says
k, great, thanks for the reply. what baout using a different kind of flour aside from almond?
elana says
Ian,
You could try experimenting and reformulating the recipe without butter perhaps using grapeseed oil, that is a very good butter substitute.
Elana
ian says
hi elana, I love the simplicity of this recipe. I’d like to make but without the butter. any reccommendations?
thanks!