ALMOND FLOUR COOKIES
These almond flour cookies are soft, chewy, and naturally gluten-free. Made with simple ingredients, they’re perfect for a quick, healthy dessert or snack that everyone will love — crisp on the edges and tender in the center.
Ingredients
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil or unsalted butter melted
- ½ cup coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: ½ cup dark chocolate chips or chopped nuts
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together almond flour, baking soda, and salt.
Make the Dough:
- In another bowl, whisk together melted coconut oil, sugar, egg, and vanilla. Add the dry ingredients and stir until well combined. Fold in chocolate chips or nuts if using.
Shape and Bake:
- Scoop dough into small balls and place on the baking sheet. Flatten slightly. Bake for 10–12 minutes or until edges are golden. Cool on sheet for 5 minutes, then transfer to a wire rack.
Notes
Make Ahead:
Store dough in the refrigerator for up to 2 days. Baked cookies can be frozen for up to 2 months. Vegan Option:
Use a flax egg and coconut oil for a dairy- and egg-free version. Flavor Variations:
Try adding lemon zest, cinnamon, or almond extract for a twist.
Store dough in the refrigerator for up to 2 days. Baked cookies can be frozen for up to 2 months. Vegan Option:
Use a flax egg and coconut oil for a dairy- and egg-free version. Flavor Variations:
Try adding lemon zest, cinnamon, or almond extract for a twist.