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Gluten-free, almond flour-based, low-carb cookie
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Almond flour cookie (25 g) has 120 calories. That works out to 480 calories per 100 g. It contains 6.3 g of carbs, 2.5 g of protein, 9.5 g of fat and 1.5 g of fiber. Its 0.1 mg of Copper covers 14% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 25 g
120
KCAL / 25G
Carbs
6.3g
· 2% DV
Protein
2.5g
· 5% DV
Fat
9.5g
· 12% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 21% · Protein 8% · Fat 71%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 120 kcal | |
| Total fat | 9.5 g | 12% |
| Saturated fat | 0.8 g | 4% |
| Trans fat | 0 g | |
| Sodium | 45 mg | 2% |
| Total carbohydrate | 6.3 g | 2% |
| Fiber | 1.5 g | 5% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 25 g | 120 kcal |
| 1 piece (small) | 15 g | 72 kcal |
| 1 serving (medium) | 30 g | 144 kcal |
| 1 piece (large) | 40 g | 192 kcal |
| 2 piece (double) | 50 g | 240 kcal |
| 3 piece (triple) | 75 g | 360 kcal |
| 100 g | 100 g | 480 kcal |
| 1 pack (whole) | 100 g | 480 kcal |
Calculated from 480 calories per 100 g.
Almond flour cookies are made by combining almond flour with ingredients such as egg, fat, and a sweetener, then baking portions of the dough. Let them cool on the tray before moving them, since they can be delicate while warm.
Almond flour cookies can crumble because almond flour has no gluten to give dough the stretchy structure wheat flour provides. The dough may also be too dry; measure carefully and let baked cookies cool fully before handling.
Yes, almond meal usually works in almond flour cookies, but the texture may be coarser and the result less delicate. Almond meal often includes the skins, while blanched almond flour is made from peeled almonds.
Finely ground hazelnuts or cashews can replace almond flour in many almond flour cookie recipes, though the flavor and texture will change. Coconut flour is not a direct swap because it absorbs much more liquid.
Chill the dough before baking almond flour cookies if it feels soft or oily. Also space the portions apart and avoid putting dough on a warm baking sheet; almond flour dough can spread more readily than wheat-based dough.
Yes, you can make almond flour cookies with a sugar substitute. Choose one suited to baking, since some sweeteners affect browning and texture differently; a liquid sweetener may also make the dough softer.
Store almond flour cookies in an airtight container after they have cooled completely. Because many recipes contain egg and retain moisture, refrigerating them is a sensible choice, especially if you will not eat them soon.
Yes, baked almond flour cookies freeze well. Cool them completely, separate layers with parchment, and seal them in a freezer-safe container; thaw at room temperature before serving to limit condensation and sogginess.
Almond flour cookies do not cause weight loss on their own. Their ingredients can make them satisfying, but they are still a dessert, so portion size and how they fit into your meals matter.
Almond flour cookies are not automatically blood-sugar neutral, even when made without ordinary sugar; the recipe and serving size still matter. People managing diabetes should account for the full recipe and follow their clinician’s dietary guidance.
Vitamins
Vitamin E
1.75mg · 12% DV
B2
0.05mg · 4% DV
B5
0.13mg · 3% DV
Biotin
0.75µg · 3% DV
Minerals
Copper
0.13mg · 14% DV
Manganese
0.2mg · 9% DV
Magnesium
28mg · 7% DV
Phosphorus
40mg · 6% DV
Potassium ⭐
73mg · 2% DV
Sodium
45mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 1 piece (medium) (25 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
An almond flour cookie is a contemporary style of cookie made with almond flour rather than wheat flour, often chosen in gluten-free and low-carb baking. It has a naturally rich, nutty flavour, with a texture that can be tender or lightly crisp depending on the recipe. It is not tied to one particular regional baking tradition.
People enjoy it as a small sweet with tea or coffee, or as a snack; it fits easily into home baking in many parts of the world. It is relatively low in carbohydrate and provides 6 g of fibre per 100 g, while its almond base makes it rich in fat. Pair it with an unsweetened drink, and bear in mind that its rich texture can make a modest portion feel satisfying.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.8g
MONOUNSATURATED
5.75g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 213:1
Above the ideal 4:1 (213:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.