almond cookies
Almond cookies with a crunchy outside and soft interior, made with nourishing ingredients. A guilt-free cookie, ready in minutes!
Ingredients
Method
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, oat flour, coconut sugar, salt, and baking powder.
- Add the melted coconut oil, egg, and vanilla extract. Stir until a soft dough forms.
- Using a tablespoon, scoop portions of dough and roll them into small balls. Place them on the prepared baking sheet, leaving some space between each.
- Gently flatten each dough ball with your palm or the back of a spoon. If you like, sprinkle slivered almonds on top of each cookie and press lightly to stick.
- Bake for 10-12 minutes or until the edges are golden brown. Do not overbake to keep the center soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
Almond cookies are cherished not only for their delightful flavor but also for their remarkable versatility. Whether you enjoy them as a light snack with coffee or a charming addition to afternoon tea spreads, these cookies easily win over a crowd with their subtle sweetness and satisfying texture.
Practical Tips & Ingredient Swaps
- For a gluten-free treat, ensure the oat flour is certified gluten-free. If you don’t have oat flour, simply blend rolled oats in a food processor until fine.
- Want a richer flavor? Swap coconut sugar with brown sugar or use maple syrup for a hint of caramel.
- Egg-free version: Substitute the egg with a flaxseed “egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water). The result is still deliciously chewy!
- To enhance the almond taste, add a drop of almond extract along with the vanilla.
Preparation Secrets for Perfection
- Don’t overmix the dough—stop stirring as soon as it all comes together, or your cookies may get tough.
- Use a cookie scoop or a spoon for uniform sizes, which helps them bake evenly and look professional.
- If you prefer extra crunch, toast the slivered almonds briefly before topping the cookies.
- Let the cookies cool on the baking sheet before moving them, as they will firm up as they cool and prevent breaking.
