Rum Buttered Almond Cookies: Sugar Free NYT Recipe

These sugar-free Rum Buttered Almond Cookies are festive, buttery, and packed with natural almond and sweet rum flavors. Perfect for the holidays or any time of year, these cookies are a delightful twist on classic butter cookies with a subtle rum note that makes them irresistible.

You might also love Rum Pumpkin Pie with Rum Whipped Cream.

Why I Love Rum Buttered Almond Cookies

Rum-buttered almond cookies capture the best of festive cookies. The rich almond flavor and rum-infused butter blend to create an irresistible cookie aroma that fills your kitchen with warmth.

Plus, they’re sugar-free and easy to make, which is always a good thing.

You can enjoy these cookies plain or add a decorative touch with hot-buttered rum, icing sugar, or flaky sea salt. Either way, they’re guaranteed to impress.

Note: This recipe originates from New York Times cookie author Vaughn Vreeland. His version reminded me of my homemade keto marzipan recipe, so I created a sugar-free alternative. The key adjustments? I reduced the sugar and swapped in zero-calorie monk fruit sweetener for the high-carb sugar.

If you’re a Stollen fan, you can easily transform these into Stollen bites. Add lemon zest, candied lemon and orange peel, and rum-soaked raisins for a burst of fruity flavor. Finish with a dash of traditional Stollen spices like cinnamon, cardamom, and nutmeg to create a warm, festive aroma.

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Ingredients in Rum-Buttered Almond Cookies

For the Rum Butter

• ½ Cup Unsalted Butter: Melted (113 Grams)
• 2 Tablespoons Dark Rum
• 1 Tablespoon Powdered Monk Fruit Sweetener
• ¼ Teaspoon Salt

Sugar-Free Cookie Dough

• 3 Cups Almond Flour: Fine, blanched (336 Grams)
• 1¼ Cups Powdered Monk Fruit Sweetener (150 Grams) Plus 1 Tablespoon: I pulverize granulated white monk fruit in a mini food processor to make powdered monk fruit.
• 1 Teaspoon Cornstarch: Confectioners’ sugar contains cornstarch to keep baked goods soft. Since this recipe calls for powdered monk fruit, I add cornstarch.
• 1 Teaspoon Salt
• 2 Large Egg Whites: Room Temperature.
• 1 Large Egg
• ½ Teaspoon Almond Extract
• 2 Teaspoons Dark Rum

Love almond flour cookies? Also try easy No Bake Almond Flour Chocolate Chip Cookies.

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For the Slivered Almond Topping

• 1 Cup Sliced Almonds (120 Grams): Place them in a small bowl. After coating the cookies with the sliced almonds, you might have some leftover almonds.

Garnish Your Rum-Buttered Almond Cookies

• 1 Teaspoon Flaky Sea Salt (Optional) 

How to Make Sugar-Free Rum-Buttered Almond Cookies

Check out this instructional video from my YouTube Channel:

This recipe yields 12-14 cookies.

Step 1: Prep Your Workspace

1. Heat the Oven: Preheat to 350°F (175°C). Then line a large ungreased cookie sheet with parchment paper.
2. Gather Your Tools: Have a large bowl, medium bowl, small bowl, spatula, spoon, and wire rack ready. You can also make the cookies in a stand mixer.

Step 2: Make the Rum Butter

1. Melt the Butter: In a medium mixing bowl, melt the butter. Then stir in 2 tablespoons dark rum, 1 tablespoon powdered monk fruit, and ¼ teaspoon salt. 
2. Brush the Baking Sheet: Line the baking sheet with parchment paper. Then brush it with the rum-butter mixture. 

Step 3: Make the Sugar Free Cookie Dough

The dough comes together quickly in a stand mixer with a paddle attachment. Otherwise, use a spatula to combine the ingredients and scrape down the sides of the bowl. 

1. Mix the Dry Ingredients: Whisk or sift the almond flour. Then mix in 1¼ cups powdered monk fruit, 1 teaspoon cornstarch, and 1 teaspoon salt. 
2. Add the Following Wet Ingredients: Add the large egg, the two egg whites, ½ teaspoon almond extract, and 2 teaspoons dark rum.

Step 4: Shape and Bake Your Sugar-Free Rum-Buttered Almond Cookies

1. Shape the Dough: Use a 2-tablespoon cookie scoop or spoon to scoop a small amount of the dough. Then shape them into balls and dunk them in the slivered almonds, coating them evenly. Press down so the almonds stick to the dough. 
2. Place on Cookie Sheet: Place the cookies on the prepared baking sheet. 
3. Brush with the Rum-Butter Mixture: Lightly brush each cookie with the rum butter. If the mixture has hardened, gently warm it in the microwave for a few seconds.
4. Bake: Then, bake at 350°F (175°C).​
5. Brush with the Rum-Butter Mixture Again: Take the baking sheet out of the oven and quickly brush each cookie again with the rum butter.
6. Top with Flaky Sea Salt (Optional): Top with flaky sea salt, if using.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Popular now: Fun, jiggly Sugar-Free Milk Jello Recipe.

Cathy’s Recipe Tips

• Room-Temperature Ingredients: Always use room-temperature eggs and egg whites for a smooth dough.
• Customize the Flavor: For a bolder rum taste, add an extra teaspoon of dark rum to the dough.

Trending now: Almond Flour Pumpkin Cookies No Sugar.

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How to Store Your Zero-Sugar Rum-Buttered Almond Cookies

Store your Rum-Buttered Almond Cookies in an airtight container at room temperature for up to 3 days. 

For longer storage, freeze the cookies in a sealed container for up to 2 months. Simply thaw at room temperature before enjoying.

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These sugar free Rum-Buttered Almond Cookies are buttery, flavorful, and perfect for any festive occasion. Their delicate almond flavor and rum-infused butter make them the ultimate rum sugar cookie. So enjoy a butter rum cookie today.

Happy Baking!

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