Almond Flour Cookies
These Almond Flour Cookies are a delightful treat that’s both wholesome and delicious. Made with almond flour for a naturally gluten-free base, these cookies are soft, chewy, and packed with nutty flavor. Perfect for snacks, desserts, or when you want a sweet treat that’s quick and easy to make!
When I first tried baking with almond flour, I wasn’t sure how it would turn out. But these cookies quickly became a family favorite! My husband loves the nutty flavor, and my daughter can’t resist their soft, chewy texture. Now, they’re a go-to recipe for when we want a treat that feels indulgent but fits into a healthier lifestyle.
Why You’ll Love Almond Flour Cookies
•Naturally Gluten-Free: Made with almond flour, perfect for those avoiding gluten.
•Soft and Chewy: Perfectly moist with a melt-in-your-mouth texture.
•Quick and Easy: Ready in under 20 minutes with minimal ingredients.
•Customizable: Add your favorite mix-ins like chocolate chips or nuts.
Ingredients Notes For Almond Flour Cookies
•Almond Flour: Fine almond flour works best for a smooth texture; avoid almond meal for this recipe.
•Sweetener: Use granulated sugar, coconut sugar, or a low-carb sweetener like erythritol.
•Egg: Binds the dough and provides structure; flax eggs can be used for a vegan option.
•Butter or Coconut Oil: Adds moisture and richness.
•Vanilla Extract: Enhances the overall flavor.
•Optional Mix-Ins: Chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
Recipe Steps
1.Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2.Mix Wet Ingredients: In a mixing bowl, combine melted butter (or coconut oil), sugar, egg, and vanilla extract. Whisk until smooth.
3.Add Dry Ingredients: Stir in almond flour, baking powder, and a pinch of salt until a soft dough forms.
4.Fold in Mix-Ins: Gently fold in your favorite mix-ins, like chocolate chips or chopped nuts.
5.Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
6.Bake: Bake for 8-10 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
7.Serve and Enjoy: Serve warm or store for later. Perfect with tea, coffee, or as a midday snack!
Storage Options
•Room Temperature: Store in an airtight container for up to 5 days.
•Refrigerator: Keep for up to 7 days for a firmer texture.
•Freezer: Freeze for up to 2 months. Thaw at room temperature before serving.
Variations & Substitutions
•Add cinnamon or nutmeg for a warm, spiced flavor.
•Use dark chocolate chunks or white chocolate chips for a twist.
•Mix in shredded coconut or dried cranberries for a unique texture.
Frequently Asked Questions
Can I make these vegan? Yes, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Are these cookies keto-friendly? Use a low-carb sweetener like erythritol and sugar-free chocolate chips to make them keto-friendly.
What’s the best way to keep them soft? Store in an airtight container with a slice of bread to maintain moisture.
These Almond Flour Cookies are a versatile and satisfying treat that’s perfect for any occasion. Naturally gluten-free, soft, and packed with flavor, they’re a must-try for cookie lovers everywhere!
Almond Flour Cookies
Ingredients
- 2 cups almond flour finely ground
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil or unsalted butter melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips chopped nuts, or dried fruit (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil (or butter), honey (or maple syrup), and vanilla extract until smooth.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in chocolate chips, nuts, or dried fruit if using.
- Shape Dough: Scoop 1-2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet and flatten slightly with the back of a spoon.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
