Almond flour cookies are so easy to make just with 3 ingredients. These cookies are gluten-free and need no butter, egg or any raising agents. These Almond flour cookies are buttery without butter, coconut-flavored without coconut, crunchy without baking powder/baking soda. The flavor of coconut oil and the texture of almond flour gives a feel of coconut cookies. If you ask to guess the ingredients, anyone will say that it contains coconut just on the first bite. I am totally in love with this recipe for its simplicity, taste & texture. This is a fool-proof recipe of my friend Maria @KitchenatHoskins. She amazed me by this awesome recipe which is a keeper for sure. Click here to view her original recipe. I am in love with this recipe from the first time I made it. By now, I have made this 50 times and it is no exaggeration.. I get a big bag of Kirkland Almond flour from Costco, and I use 90% of the flour to make these cookies.. Do try it and I am sure you will love it just like me.. All credits to Maria 🙂 Do visit her website(link) for awesome bakes using Almond flour & many more interesting recipes..
Preparation – How to make Almond Flour Cookies?
- Almond Flour - 2 cups
- Brown Sugar - ¼ cup or ⅓cup (for more sweetness)
- Coconut oil - ¼ cup(melted)
- Salt - 1 pinch
- Cardamom powder - ⅛ tsp
- Milk - 1 tbsp or as required
- To a bowl, add 2 cups Almond flour, ¼ cup(for mild sweetness) or ⅓ cup(for more sweetness) brown sugar, a pinch of salt and ⅛ tsp cardamom powder(optional). Whisk well to combine.
- Add ¼ cup melted(and not hot) coconut oil and mix well with hand or spatula, until wet and crumbly. Try to shape into a ball and flatten like a cookie. If it doesn't hold shape, you can add little milk or water. Just add few drops incrementally and try to shape it. Stop when you could shape it. Do not add more than 1 tbsp of milk or water. Adding too much milk or water will affect the crunchiness of the cookies. The dough will not be completely soft/wet/greasy. It should be crumbly and slightly moist enough to hold shape. This consistency is very important in making crispier cookies. If the dough is too moist, add some flour to make it crumbly.
- Take equal sized dough(using a tablespoon measure), shape into ball and slightly press using palms to flatten like cookies. The cookie shouldn't be too thick as thick cookies won't be crispier. It shouldn't be too thin as thin cookies will be burnt easily. Half inch thickness should work well.
- Place these cookies(with ample gaps) in a baking tray lined with Parchment or butter paper.
- Slice almonds and keep it on top of each cookie and slightly press it to stay intact. This step is optional.
- Preheat oven to 350 degrees Fahrenheit or 170 degrees Celsius.
- Bake it for 18 to 20 mins or until bottom and corners are deep golden in color as seen in picture. If you take out in light golden color, the cookies won't be crispier. If you leave it for darker brown, the cookies might be bitter. So, keep an eye after 18 mins and take out in right time. Every minute matters after 18 mins.
- Once baked, take out of oven and let it cool in the tray itself for 15 mins. Cookies will be soft when it is hot/warm. It will turn crispier once cooled down.
- Once cooled, immediately transfer to an air-tight container and eat crispier cookies within 3 days. It stays well in room temperature for 1 week, but cookies will become softer after 3 days.
2.You can reverse the cut almonds on top for better stickiness as per original recipe. Avoid almond topper when giving to babies below 3 years.
3.Make in small batches and finish off within 2-3 days as it will lose the crunchiness, if stored longer but the taste will be same.
4.Do not use Almond meal(Flour ground with skin) as it will change the taste and texture of the cookies.
5.If you don't have almond flour, you can make at home. Take a handful of almonds and put it into rolling boil water and switch off. After a minute, take out the almonds in a bowl and pour cold water into the bowl. Once cooled, you could easily peel the skin off almonds. Skin out and let it air dry overnight by spreading in a cloth or just fry it in low flame in a pan until dried but without changing the color. Prefer to air dry for perfect flour. Once dried, pulse in food processor/mixie jar. If you grind continuously, you will end up in almond butter. So, just use the pulse mode. Once powdered, sieve to get fine powder. You can grind again the larger particles settled in the sieve. That's it, your homemade Almond flour is ready.
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