The 4 Ingredient Cookies

Keto Cookie Image


These delicate cookies make for a delightful morsel when paired with your morning coffee.


It calls for coconut sugar in place of a regular sugar to tone down the level of sweetness usually found in cookie and biscuit recipes. It also calls for blanched almond meal.


From experience, you can use unblanched almonds if that’s what you have at hand, however the texture is less smooth, and the colour is darker due to the almond skins.


The recipe that ticks all the boxes:


  • Easy, 4 ingredients
  • Quick to make (15 minutes)
  • Quick to clean up
  • Tastes incredible, not overly sweet
  • Conveniently gluten free


What you need to make them:


  • 1 cup blanched almond meal
  • 1/4 cup coconut sugar
  • 3 Tbsp The Butter People Salted Butter, softened to room temperature (42 grams)
  • 1/2 tsp vanilla extract⠀⠀⠀⠀⠀⠀


How to make them:


  1. Preheat your oven to 180C. Prepare a baking sheet lined with parchment paper or a non-stick baking mat.
  2. In a mixing bowl, combine all ingredients, thoroughly stirring until they form a dough. As you stir, it will initially be crumbly, but persist as it will then come together to form a cohesive dough. If your butter isn't soft enough, it may be difficult to fully combine by stirring; instead, try mixing the ingredients using your hands.
  3. Use the dough to form ten mini balls, placing them on the baking sheet about 2cm apart from each other.
  4. Flatten each dough ball using a fork, then rotate 90 degrees and flatten again, forming a criss-cross pattern. Or form into your own desired shape and pattern. Note that these cookies will maintain their shape during baking and will not spread.
  5. Bake at 180C until the cookies are golden around the edges, about 10 minutes depending on their thickness.


The cookies will be very soft and delicate when they come out of the oven. Allow them to cool completely before removing from the baking sheet. Store (any) leftovers in a covered container at room temperature for up to 3-4 days.


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