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The result of the Rum-Buttered Almond Cookies Recipe from NYT Cooking: A platter of sugar-free copycat cookies.

Rum-Buttered Almond Cookies: Sugar Free NYT Recipe

5 from 1 vote
Indulge in sugar-free rum-buttered almond cookies inspired by NYT Cooking. A delicious, guilt-free twist on a classic treat!
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: almond flour, holiday cookie, rum ball, rum cookie, sugar free rum ball, sugar free rum cookie
Servings: 12 Servings
Calories: 247kcal

Equipment

  • 1 Small Bowl
  • 1 Medium Bowl
  • 1 Large Bowl
  • 1 Spatula or Mixing Spoon – You can also make the cookies in a stand mixer.
  • Parchment Paper
  • Wire Cooling Rack

Ingredients

Rum Butter

  • ½ Cup Unsalted Butter
  • 2 Tablespoons Dark Rum
  • 1 Tablespoon Powdered Monk Fruit Sweetener – Or powdered sugar.
  • ¼ Teaspoon Salt

Sugar-Free Cookie Dough

  • 3 Cups Almond Flour (336 Grams) – Fine, blanched almond flour.
  • 1¼ Cups 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 Egg Whites
  • 1 Large Egg
  • ½ Teaspoon Almond Extract
  • 2 Teaspoons Dark Rum

Slivered Almond Topping

  • 1 Cup Sliced Almonds (120 Grams) – Place them in a small bowl.

Garnish

  • 1 Teaspoon Flaky Sea Salt

Instructions

Prep Your Workspace

  • Heat the Oven: Preheat to 350°F (175°C). Then line a large ungreased cookie sheet with parchment paper. The recipe yields 12-14 cookies.
  • 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.

Make the Rum Butter

  • 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. 
  • Brush the Baking Sheet: Line the baking sheet with parchment paper. Then brush it with the rum-butter mixture. 

Make the Sugar Free Cookie Dough

  • Mix the Dry Ingredients: Whisk or sift the 3 cups of almond flour. Then mix in 1¼ cups powdered monk fruit, 1 teaspoon cornstarch, and 1 teaspoon salt. 
  • Add the Following Wet Ingredients: Add the large egg, the two egg whites, ½ teaspoon almond extract, and 2 teaspoons dark rum.

Shape and Bake

  • 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. 
  • Place on Cookie Sheet: Place the cookies on the prepared baking sheet. 
  • 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.
  • Bake: Then, bake at 350°F (175°C) for about 20 minutes. Check the bottom with a spatula: Bake until the bottom is nicely golden.
  • 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.
  • Top with Flaky Sea Salt (Optional): Top with flaky sea salt, if using.
  • Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutrition Information for 1 Sugar-Free Cookie:
Nutrition facts for this sugar free recipe.