Almond Christmas Cookies

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Almond Christmas Cookies are cute tree-shaped almond flour cookies filled with crunchy sliced almonds and with a chewy, buttery texture. Their crispy outer shell and lovely golden color will make your Christmas cookie platter shine and your guests will love that these cookies are naturally gluten-free, egg-free, and easy to make with just 5 ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-christmas-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 225.4kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Flour (note 1)
½ cup Sugar (note 2)
6 tablespoons Dairy-Free Butter (Unsalted) melted (note 3)
⅓ cup Sliced Almonds

Optional

½ teaspoon Almond Extract (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, stir almond flour, sugar, melted plant-based butter, and almond extract, if used. Stir with a rubber spatula until the cookie dough is sticky and consistent.
Fold in sliced almonds and stir to incorporate evenly.
Generously oil your hands to prevent the dough from sticking to your fingers.
Grab a tablespoon of cookie dough and roll it into a ball, then press between the palms of your hands to flatten them into a 1/3-inch thick cookie (1 cm). Keep it round if you like or use your finger tips to form a triangle Christmas tree shape as seen in my pictures.
Place the cookies onto the prepared cookie sheet, leaving two thumbs of space between each because they spread in the oven.
Bake the cookies for 12-14 minutes at 350 °F (180 °C) until the sides are lightly golden brown.
Remove the baking sheet from the oven. The cookies are still very soft and that's normal. They might lose their shape as they expand in the oven, and that's okay. Use a spoon to pat/push the spread sides back into the shape you created. If you made a round shape, simply jiggle a larger round cookie cutter around the cookie to form a nice circle.
Let the cookies cool down on the cookie sheet completely, at room temperature, for about 30 minutes. They firm up as they cool down.
Transfer the cookies to a cooling rack.

Notes

Note 1: You can swap almond flour for almond meal, but be aware that almond meal turns the cookies darker in color and add a grainy texture.

Note 2: You can swap sugar for unrefined cane sugar, coconut sugar, or sugar-free erythritol blends. Note that darker crystal sweeteners turn the cookies darker as well. You can not use liquid sweeteners.

Note 3: Melted coconut oil or light-flavored oil like light-flavor olive oil works as well. If you use dairy in your kitchen, regular melted, cooled butter should work.

Note 4: almond extract is optional, I like the flavor it adds to the cookies but you can skip it or use vanilla extract instead.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days.

Nutrition