Guilt - Free Almond Cookies
Made with wholesome almond flour and naturally sweetened with coconut sugar, these cookies offer a delightful crunch without the guilt.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber spatula
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling Rack
- Fine - mesh sieve
Ingredients
- 1½ cup Almond Flour
- ¼ cup Coconut Sugar
- ¼ tsp Baking Soda
- ¼ tsp Salt
- ¼ cup Coconut oil (Melted, or use applesauce for a lower fat option)
- 1 tsp Vanilla Extract
- 1 ea Egg (Or flax egg for a vegan option)
- ¼ cup Slivered Almonds
- Dark Chocolate Chips (Optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut sugar, baking soda, and salt. Stir until well mixed.
- In a separate bowl, whisk together the melted coconut oil (or applesauce), vanilla extract, and egg (or flax egg). Once combined, add the wet ingredients to the dry ingredients and mix until a dough forms.
- If using slivered almonds or dark chocolate chips, gently fold them into the dough until evenly distributed.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and gently flatten each ball with your fingers or the back of a spoon.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as almond flour cookies can become dry if cooked too long.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.