Description
Delicious almond cookies made with almond flour and coconut oil.
Ingredients
Scale
- 2 cups super fine almond flour
- 1/4 cup golden brown sugar (packed)
- 1/8 teaspoon salt
- 1/4 cup + 1 tablespoon melted coconut oil (not hot)
- 2 tablespoons water
- 15 sliced almonds (optional)
Instructions
- Preheat oven to 340° F and line a large baking sheet with parchment paper and set aside.
- Add almond flour, brown sugar and salt into a medium bowl and whisk to combine, making sure to break any lumps.
- Add the coconut oil and water, then stir with a rubber spatula until the mixture is well combined. Next, use your hands to gently knead the dough, applying light pressure to create a smooth, uniform consistency.
- Roll about a tablespoon of dough into a ball and then flatten. If it breaks apart or feels dry, then stir in 1 or 2 teaspoons of additional water. If it feels too wet or greasy, then mix in 1 or 2 tablespoons of additional almond flour.
- Scoop up a tablespoon of dough and place it between your palms. Gently roll it into a smooth ball. Then, position the ball in one palm and use the other palm to gently press and flatten it to about ½-inch thickness.
- Place on the prepared baking sheet, spacing about an inch apart.
- Place one sliced almond on the middle of each cookie, pressing it slightly into the dough. This helps it to stay intact after baking.
- Bake cookies for 14 to 21 minutes (rotating pan halfway through baking), until the cookies are deep golden in color. Place pan on a wire rack to cool completely.
Notes
- For perfect crispiness, don’t remove the cookies when they’re pale golden; let them develop a deeper golden color. Just be careful not to let them turn dark brown.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg