Discover easy almond flour cookie recipes that are refined sugar and gluten-free, offering a delicious twist on classic favorites!
Deliciously Healthy Alternatives for Your Favorite Treats
These refined sugar-free, no-butter-added, freezer-friendly, and gluten-free almond flour cookies can be made in under an hour, making them an excellent choice for the holiday season, cookie exchanges, and gifting. The recipes featured include Almond Flour Chocolate Chip Cookies, Almond Flour Gingerbread Cookies, Almond Flour Peanut Butter Cookies, and Almond Flour Tahini Cookies, providing a variety of delicious options to satisfy different tastes. Each recipe is designed to be easy to follow, ensuring success in creating these delightful treats.
For those who may not have almond flour on hand, there are tips on how to make it at home. Additionally, recommendations for the best almond flour brands are provided, along with guidance on substituting almond meal in the recipes. Helpful storage and freezing instructions are also included, allowing you to prepare these cookies in advance and share them with friends and family during the festive season.
Indulge Guilt-Free: Wholesome Delights That Redefine Your Cookie Cravings!
The smell of freshly baked cookies during the holidays is truly magical isn’t it in today’s video I am sharing four of our most loved almond flow cookies that will bring that cozy holiday feeling right into your kitchen these cookies are a game changer rich in flavor not overly sweet and just as satisfying as traditional cookies but.
Without the extra sugar and flour all of the cookies I’ll be sharing in this video are makeup friendly glutenfree and naturally sweetened either with maple syrup for coconut sugar I have been baking with almond flour for over 10 years and have learned so much along the way after all this experimenting I can confidently say these cookies are my.
Go-to and a holiday family tradition throughout this video I will share my best tips and tricks so you can get that perfect result every time if you ever wanted to try your hand at baking cookies with almond flour keep watching first up we have the classic chocolate chip cookie this one is a fan favorite because it has the taste and texture of.
The classic chocolate chip cookie without the sugar overload it’s easy to make with just six basic ingredients and comes together in one bowl literally in minutes you can even make the dough head portion it out and freeze it for later oh and it’s vegan so if you’re looking for an eggree cookie which is a question I get a lot this recipe is for you.
Before we dive into the recipe let’s quickly chat about the star ingredient in all of these cookies almond flour one quick tip for anyone new to almond flour because of it’s natural oils it keeps cookies tender and moist so you don’t have to add too much ad to the dough these days most super markets carry almond flour in their gluten-free baking.
Section so it should be easy to find but if you live in an area where it is hard to get your hands on we’ve got you covered a while back I made a detailed video showing how you can make almond flour at home using raw unsalted almonds you can find that video link somewhere here as for Brands I have tested quite a few over the years in my favorite one is.
This sifted almond flour from Blue Diamond it is consistently gred has no funky odor which can be a problem with some Brands and works great in all of my almond flower recipes I usually buy it on Amazon which is also the most cost effective option at least in my area you can of course use any almond flower brand you like now one other question I.
Get asked often can I use almond meal almond flour and almond meal look similar but have one big difference almond flour is made by grinding blenched almonds if you’re not familiar blenching almonds means letting them sit in water then removing their skins then to make almond flour manufacturers grind and sift skinless almonds until they.
Have a flowlike consistency on the other hand almond meal is made by grinding almonds with the skin on when it comes to using it in your baking think of almond flour as the lighter sibling of almond meal removing the Skins means the cookies bake up softer and lighter it’s a small difference but it changes the whole texture now the answer to the.
Question is that you can make these cookies with almond meal but they’ll be denser and not as Airy they’ll still taste delicious but the almond flour version will have that lighter more tender feel to make the chocolate chip cookie into a bowl We’ll add 2 cups or 220 G of almond flour half a teaspoon of kosher salt and a/4 teaspoon of baking.
Soda we’ll stir it to combine and break up any comps then we’ll add in a/4 cup of melted and cooled coconut oil and 1/4 cup of maple syrup at first it may feel like there isn’t enough liquid but the dough will come together nicely as you mix next we’ll add in a half a cup of chocolate chips in terms of a brand to use I love this enjoy life semisweet.
Mini chips made with cane sugar but any mini chocolate chip you have on hand would work in this recipe if you don’t have mini chocolate chips give the ones you have a quick rough chop to make them smaller to portion them we’ll use a cookie scoop to scoop the dough onto a partan light sheet pen I’ll include the cookie scoop I’m using in the link in.
The description but if you do not have one of these you can also drop the dough from a tablespoon keep in mind we’re aiming for about 1 and 1/2 tablespoons of dough per cookie and it’s best to arrange them about 1 inch apart from each other we’ll gently press down on each cookie to flatten and then place a whole almond in the center of the cookie.
This is an optional step I like it because it tells people what it’s made of but if you don’t want to deal deal with it you can emit it we’ll then transfer it to a preheated 350 or 177 c° oven and bake for 12 to 14 minutes rotating the pan halfway through for even baking or until lightly browned on top we’ll then let them cool for a few.
Minutes and then transfer them onto a wire rack to cool completely now one thing to note about any cookie made with almond flour is that it tastes best on the day it’s mate so if you’re not planning on baking it right away you can scoop it onto a sheet pan freeze and then store it in a freezer bag or a container for up to 2 months and the.
Good news is that you don’t need to Tha it you can bake it right before you’re ready to serve it when baking from Frozen I would just add a minute or two to the baking time our second recipe gingerbread cookies is a Christmas classic and one of the most popular on F of living while this cookie is not overly Sweet It Is the perfect.
Combination of spices that work beautifully together plus it has a pillowy texture that melts in your mouth to make it we place 2 cups or 220 G of almond flour half a teaspoon of baking soda half a cup or 76 G of coconut sugar 1 teaspoon of ground cinnamon half a teaspoon of ground ginger 1/4 teaspoon of Old Spice and the pinch of salt in.
The bowl of a food processor we’ll pulse it 3 to four times to mix then we’ll add in 2 tbspoon of melted and cooled coconut oil 3 tbspoon of molasses one large egg and a teaspoon of of vanilla extract we’ll process it for about 15 to 20 seconds or until a dough forms we’ll transfer the dough into a bowl cover it in let it sit in the fridge for 30.
Minutes now I know it’s not fun to wait but do not skip the chilling time as the time in the fridge helps solidify the fat in cookies which helps them spread less as they bake in the oven also I think it’s important to note that this is a very sticky dough and that is intentional do not be tempted to add in more almond flour when ready to bake.
We’ll remove the dough from the fridge and use a small cookie scoop to portion it out on a baking sheet it is best to put them about 2 in apart as they will spread during the baking process we’ll gently press on each cookie to slightly flatten before popping it into a preheated 350 fah or 177 c° oven and bake it for 10 to 13 minutes rotating.
The sheet pan halfway through when done baking we’ll let the almond flour gingerbread cookies cool down for a few minutes and then transfer them onto a wire rack to cool before serving like the previous cookie and the rest of the cookies I’m featuring in this video you can freeze them after poring them out and then store them in an airtight.
Container for up to 2 months when you’re ready to bake them just pop them in an oven from frozen but at a minute or two to the baking time our third recipe almond flour peanut butter cookies is for Lovers of that peanut butter in sea salt combination is soft and pillowy on the inside with a slight chew on the outside and that sea salt on top adds.
The perfect crunch to make it we’ll Place 1 and 1/2 cups or 178 G of almond flour 1 and a 3/4 teaspoon of baking powder half a teaspoon of sea salt 1/4 cup of unsalted and unsweetened peanut butter 1 cup or 152 G of coconut sugar two room temperature large eggs half a teaspoon of vanilla extract in the bowl of a food processor we’ll P it 8 to 10.
Times in 1 second intervals just until all the ingredients are thoroughly mixed stopping and scraping the size of the bowl a few times now we don’t want to let this run for too long just like the gingerbread cookie we made earlier this though is very sticky as well if you process it non-stop it could potentially clog your food processor also it’s.
Easier for the food processor to do its thing when you start with the dry ingredients at the bottom so be sure to follow the sequence of ingredients if you prefer your peanut butter cookies with chocolate chips I recommend trans transfering the batter into a bowl and folding a half a cup of chocolate chips into it before portioning them out since.
We made one with chocolate earlier I will leave it out for this cookie using a cookie scoop or two tablespoons scoop out the batter onto a baking sheet lined with parchment leaving 2 in between each cookie if you’re planning to bake the whole batter you will need two sheet pans if not you can freeze and store the cookies in the freezer like we did with.
The other ones using the back of a spoon or slightly wet fingers lightly flat the cookies and sprinkle them with a generous pinch of sea salt and pop them in a preheated 350 F or 177 celsus oven for 13 minutes or until they spread slightly rotating halfway through the process we’ll let them cool for a few minutes and then transfer them onto a.
Wire rack to cool completely our final cookie recipe almond flour tahini cookies takes me back to my middle eastern Roots this simple cookie is vegan made with only five basic ingredients be and comes together in one bowl literally in minutes if you’re a fan of the Nutty and earthy flavors of Sesame paste known as tahini this cookie.
Is a must try to make it into a bowl we’ll Place 2 cups or 220 G of Hond flour half a teaspoon of coer salt and a/4 teaspoon of baking soda we’ll give it a good whisk to ensure it is Thoroughly mixed then we’ll add in 1/3 of a cup of tahini and the 13 of a cup of maple syrup and mix well until Incorporated while you’re mixing at.
First it will feel like there’s not enough liquid in the batter but as you continue you’ll see it come together using a cookie scoop will’ll portion it onto a baking sheet line with parchment paper ensuring that they are an inch apart from one another now alternatively if you do not have a cookie scoop you can measure out about 2 tablespoons of.
Cookie dough and roll it between the palms of your hands it is optional but I love sprinkling each cookie with a small amount of toasted sesame seeds on top for extra crunch we’ll pop that in a preheated 350 fah or 177 Celsius oven and bake for 12 to 14 minutes until lightly brown on top rotating the baking sheet halfway through for even Browning.
When done we’ll let it cool for 5 minutes and then transfer them to a wi R to cool completely a couple of things to note here one not all tahini are created equal there are many good brands out there but my favorite one is this one a sum or so regardless of the brand you use it is imperative that you stir it well and make sure it’s not clumpy and.
The oils are distributed evenly throughout the paste before using it in the recipe two you can substitute honey for maple syrup obviously it won’t be vegan anymore but it’s a good swap you can use the same amount but keep in mind that your cookies will be a bit sweeter they will look a bit darker and I would also shorten the baking time by a minute.
Or two three like the other cookies they’re best on the day that they’re baked so if you’re not planning to serve them all for fore to place them on a baking sheet freeze for an hour and then store them in a freezer bag or an airtight container for up to 2 months when ready to bake there is no need to Tha just follow the recipe but add a.
Minute or two to the baking time on a final note if you’re planning to bake any of these almond flour cookies for a cookie exchange or to give someone you love it is important to keep two things in mind one it’s imperative that they are thoroughly cooled prior to storing or packaging them by placing them on a wire rack if you do not have a wire rack.
You can slide the cookies onto a cutting board while they’re still on the parchment papers to stop the baking process two again they taste better on the day that they’re baked however if they’re stored in an airtight container in the fridge they will still taste fresh and have a cool shortbread-like satisfying texture if your definition of.
A delicious cookie is warm you can pop them in a low heat oven for a minute or two to warm them up the next day there you have it friends for easy to make make minimally sweeten gluten-free cookies made with almond flour I make these during Christmas every year serve some to my family and give the rest to our friends and neighbors and everyone.
Loves them as always the links for each recipe is in the description below feel free to check them out and leave a comment if I can answer any questions and finally if you’re looking for more almond flower inspiration head on over to ppur living.com we have plenty of almond flour recipes for cakes waffles biscuits muffins and more if you end up.
Making any of these cookies leave a comment take a picture and share it with me I love seeing your Creations thank you so much for watching I will see you in my next video okay so you see I mess up doesn’t look very creamy yet plastic chocolate CH chip chip chip chip chip chip with almond F almond.
Feel oh my gosh he
