Gluten-Free Butter Cookies with Almond Flour (Chocolate Dipped)
These simple gluten-free butter cookies made with almond flour are delicate, buttery and finished with a smooth chocolate dip.
They’re made with just a handful of ingredients and come together quickly, making them perfect for afternoon tea, lunchboxes or a simple homemade treat.
Because almond flour is naturally gluten-free, these cookies don’t require complicated flour blends or extra gums. The dough mixes in minutes and bakes into soft, lightly crisp cookies that pair beautifully with chocolate.
They’re the kind of easy recipe that feels a little bit special but doesn’t require much effort.
Why Almond Flour Works Well for Gluten-Free Butter Cookies
Traditional butter cookies rely on wheat flour for structure. Almond flour works beautifully in gluten-free baking because it creates a soft, tender cookie with a delicate crumb.
It also adds a subtle nutty flavour that pairs perfectly with butter and chocolate.
You may also see almond meal used in similar recipes. Almond flour is usually more finely ground, which gives a smoother cookie texture, while almond meal can produce a slightly more rustic result.
Ingredients Required to Make Almond Flour Butter Cookies
This recipe uses just a few simple ingredients.
- 1 cup almond flour (100 g): finely ground almond flour works best as it creates a smoother cookie texture.
- ½ cup powdered sugar / icing sugar (60 g): powdered sugar helps create a softer, melt-in-your-mouth cookie.
- 3 tablespoons butter, softened (42 g): softened butter helps bind the dough and gives the cookies their classic buttery flavour.
- 1 teaspoon vanilla extract
- 120–150 g chocolate, melted (4–5 oz): used to dip the baked cookies once they have cooled.
Gluten Free Butter Cookies
If there is something I really love with a gf substitute, it’s a good butter cookie. It melts in your mouth and is the perfect light and sweet cookie. I have had to adapt to a gluten free lifestyle and this recipe here has become my go-to recipe.
Dipping Cookies In Chocolate
You will hold on to one of the edges of your cookie and dip your butter cookies partially into the chocolate. Lift your cookies out of the chocolate and allow the excess chocolate to drip off. Then place on wax paper add sprinkles if you want and allow the chocolate to harden.
It’s fun and a little messy, but it’s actually very easy.
To speed up the process you can add cookies to the freezer for a quick set freeze.
Can I Use Margarine In Replace of Butter?
Unfortunately, you will need to use butter. Margarine tends to be more oil-based, and it will affect how the cookies bake up. So in this case I recommend only using real butter for this recipe.
Variations To Dipped Butter Cookies
- Add colorful sprinkles to match the time of year. Red, green, white for Christmas, pastel for Easter or spring, etc.
- Crush up and add toffee chips on top for a nice layer of crunch
- Do white chocolate in replace of milk chocolate
- Add on chocolate shavings on top of melted chocolate
- Green icing for St Patrick’s Day
You get the idea. They are very versatile.
You can find tons of ways to dress up these cookies to make them fit exactly what you want. Add toppings to give them a fun look, and add flavor.
Are Butter Cookies and Shortbread Cookies The Same Thing?
Butter cookies and shortbread cookies are very similar. The main thing is the butter stands out more in this recipe versus a classic shortbread recipe.
Either way, both cookies are incredible and what I love about butter cookies is they are so easy to make.
Using Almond Flour For Butter Cookies
To make these cookies gluten free I used almond flour. The key to this is making sure you use very fine flour. I reached for Bob’s Mill because it is a finer flour. If your flour isn’t that fine you can always run it through a food processor or even pulse on a blender to make it thinner in texture.
If it isn’t too fine you will find the almond flour will alter the texture of the cookies a bit.
Gluten-Free Butter Cookies with Almond Flour (Chocolate Dipped)
Ingredients
- 1 cup almond flour
- ½ cup powdered sugar / icing sugar
- 3 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 120 grams (4 oz) chocolate, melted
Instructions
- Preheat oven to 175°C / 350°F and line a baking tray with baking paper.
- In a mixing bowl, combine the almond flour and powdered sugar.
- Add the softened butter and vanilla extract and mix until a soft dough forms.
- Roll small portions of dough into balls and place on the prepared tray. Flatten gently with a fork or the bottom of a glass.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely on the tray before dipping in chocolate.
- Melt the chocolate gently in the microwave or over a double boiler. Dip half of each cookie into the melted chocolate and place on baking paper to set.
Recipe Notes:
- Almond flour cookies are delicate while warm but firm up as they cool.
- Finely ground almond flour produces the best texture.
- If the dough feels dry, gently press it together with your hands to form the dough.
- Place dipped cookies in the fridge for about 10 minutes to help the chocolate set faster.
Nutrition Information:
How To Make Gluten Free Butter Cookies (Almond Flour) – Step By Step
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a bowl, combine 1 cup of almond flour, 1/2 cup of powdered sugar and 1 tsp vanilla and mix well:
With your hands, add the 3 Tbsp of butter to the mixture and combine thoroughly:
- Roll dough into 8 inch balls and place on cookie sheet at least 2 inches apart. The cookies will expand slightly when cooking.
- With a fork, press down in both directions on cookies.
- Cook for 8-12 minutes keeping a close eye on them. You want them to look a little like this when they’re done:
Let cool completely.
After cooled, melt 1/2 cup of chocolate chips and 1 Tbsp of heavy cream in 30 second intervals in the microwave until smooth and you’ve achieved a consistency like this:
- Dip cookies one at a time in the chocolate until desired coverage.
- Place in freezer for 10-20 minutes to solidify.
Remember, they are definitely nice on their own, but the chocolate is a great addition.
Enjoy!
Interested in more gluten-free cookies:
One Comment