Almond Cloud 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 Cloud Cookies are crispy cookies with a light and melt-in-your-mouth center. They are covered with a generous layer of powdered sugar that bursts in the mouth and brings a pillowy texture as you bite them. It's a delicious sweet holiday cookie, naturally gluten-free and easy to whip up in under 30 minutes.

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-cloud-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 160.5kcal

Author: Carine Claudepierre

Ingredients

2 ½ cups Almond Flour note 1
¾ cup Sugar note 2
6 tablespoons Almond Milk melted (note 3)
¼ teaspoon Almond Extract optional

To coat/decorate the cookies

¼ cup Powdered Sugar

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.
Fill a small bowl with 1/4 cup of powdered sugar. This is what you will use later to coat the cookies. Set it aside.
In a mixing bowl, stir almond flour, almond extract (if used), sugar, and almond milk until the dough is sticky and consistent.
Use a small cookie dough scoop or tablespoon to grab a small amount of cookie dough and roll it into a ball in your lightly greased hands. I made 15 cookie dough balls with this recipe.
Repeat for all the remaining cookie dough balls and place them a thumb apart on the prepared cookie sheet.
Generously oil your index and middle fingers to press the top of each cookie. The oil prevents your finger from sticking to the dough. The goal is to form two cavities on top of the dough. Don't press too hard you don't want to go through the dough.
Use the bowl with the powdered sugar to generously fill each cavity with the powdered sugar. It's fine if it overflows and falls on the sides of the cookies.
Bake the cookies for 14-18 minutes at 350 °F (180 °C) until the sides are nicely golden brown.
Let the cookies cool down on the cookie sheet at room temperature for 20 minutes. Don't touch them at all as they are soft at first and firm up as they cool down.
Transfer the cookies to a cooling rack, and dip their sides into the powdered sugar again to give them a nice snowy effect.

Notes

Note 1: Almond meal is not recommended. The cookies will be brown and their texture gritty, which is not what you expect from a cloud cookie.

Note 2: Unrefined cane sugar like demerara can be used as a swap without altering the white color of the cookies. Other sugars like coconut sugar or brown sugar are not recommended they add too much moisture to the dough and the outer edges won't crisp as much, plus the color of the cookie will be very dark.

Note 3: You can use any milk like oat milk, soy milk, or cashew milk.

Note 4: You can swap the almond extract for vanilla extract if preferred.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days. Freeze in Ziploc bags for up to 1 month. Thaw at room temperature the day before.

Nutrition