Recently I’ve been cutting down on grains and I LOVE this Almond Flour Cookie recipe. There are few things better than enjoying a crunchy, chewy cookie with a cup of tea on a rainy night.
If you bake or cook with almond flour you already know how pricy it can be. I get around this by making my own from whole or sliced almonds. Just make sure they’re peeled. When you buy them in bulk at your local health food store, you’ll save big time. No need to purchase almond flour from Amazon or spend $11 on a little bag at Whole Foods.
The most important thing to remember when making your own nut flour is that over processing will lead to a butter. I use my Magic Bullet blender. A small counter-top coffee grinder would also do the trick. I’ve heard of people using blenders (like the VitaMix) and food processors. Make your almond flour a cup to 1.5 cups at a time. Pulse and go slow to avoid the oils heating and taking you to butter-land. It’s really, really easy. I only make what I’m going to use right away but you can store extra in the fridge.
Now for the recipe! I found this recipe on Detoxinista.com and adapted it to fit my taste.
Almond Flour Sugar Cookies
2 cups almond flour
1/4 cup coconut butter or oil, softened.
1TBS raw honey and enough water to reach 1/4 cup. Add in some Stevia- 9-14 drops give or take-or an additional tablespoon of honey to make this sweeter. Just don’t exceed 1/4.
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract or a bit of lemon zest (optional)
1/8 teaspoon salt
1/8 teaspoon of each: ginger, nutmeg, cloves, and cinnamon (optional)
Put your almond flour in a large mixing bowl and mix with your salt and spices.
In a small bowl, mix your coconut oil or butter with your vanilla, lemon, honey, stevia, and water. Mix with a spoon until smooth. Add to your flour and mix until it looks like…cookie dough!
Roll out your dough out on a non-stick surface and cut out your shapes. If you don’t have time to refrigerate your cookies for a bit, handle your dough carefully.
Bake for 8-10 minutes of 350 on a parchment paper lined cookie sheet. Check on your cookies after the five minute mark. They will be golden brown when done. Let cool on the sheet or wire rack.
You can frost this with a mix of 1teaspoon of honey mixed with 2tbs of coconut butter but I love these as is! Enjoy!
About Bunmi Laditan
Bunmi is a mother, writer, and social media entrepreneur living in Montréal, Canada (by way of California). She has two girls ages 6 and almost 2.