Almond Cookies

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www.theconsciousplantkitchen.com

These Almond Cookies are dairy-free, egg-free, gluten-free cookies made with just 4 ingredients and ready in under 25 minutes. They have a soft, crunchy, and lightly crumbly texture with a sweet almond taste.

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-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time14

Total Time24

Servings: cookies

Calories: 160.5kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Flour note 1
⅓ cup Powdered Sugar note 2
6 tablespoons Dairy-Free Butter (Unsalted) melted (note 3)
¼ teaspoon Almond Extract optional

To coat/decorate the cookies

8 Almonds
⅓ 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 the 1/3 cup of powdered sugar. This is what you use later to coat the cookies. Set aside.
In a mixing bowl, stir almond flour, almond extract, powdered sugar, and melted plant-based butter 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 lightly greased hands. I made 8 cookie dough balls with this recipe.
Roll the dough ball into a bowl filled with powdered sugar. You want all sides of the cookie dough ball to be covered. Repeat for all the remaining cookie dough balls. If you want a nice crinkle effect, I recommend repeating this step twice. It means after rolling all the cookie dough balls once, do it again.
Place the cookie dough balls onto the prepared cookie sheet leaving a thumb of space between each, then press a whole almond on the center of each cookie.
Bake the cookies for 12-14 minutes at 350 °F (180 °C) until sides are lightly golden brown.
Let the cookies cool down on the cookie sheet at room temperature for 30 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: You can swap almond flour for almond meal, but the color of the cookies will be darker and texture a bit grainy.

Note 2: You can't swap the powdered sugar for maple syrup or sugar. You can use sugar-free powdered erythritol.

Note 3: Melted coconut oil works as well. Make sure you use refined coconut oil to prevent a coconut flavor in your cookies. If you use dairy in your kitchen, regular butter should work.

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

Nutrition