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Almond Flour Cookies

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FAQs about Almond Flour Cookies

1. Can I use almond meal instead of almond flour for these cookies?
Yes, you can use almond meal as a substitute for almond flour, but it may slightly alter the texture of the cookies. Almond meal is coarser than almond flour and might result in a more crumbly texture. If you want a finer, smoother texture, almond flour is the better choice, but almond meal will still work if that’s what you have on hand.

2. Are almond flour cookies suitable for a keto diet?
Yes, almond flour cookies are an excellent choice for a keto diet. Almond flour is low in carbohydrates and high in healthy fats and protein, making it perfect for those following a ketogenic lifestyle. Just be sure to use a low-carb sweetener (such as monk fruit or stevia) to keep the cookies keto-friendly.

3. Can I make almond flour cookies without eggs?
Yes, you can make almond flour cookies without eggs by using an egg substitute. Common options include flaxseed meal or chia seeds (mixed with water to form a gel-like consistency), unsweetened applesauce, or a store-bought egg replacer. Keep in mind that egg substitutes may slightly change the texture or flavor, so you might need to experiment to find the best alternative for your recipe.

 

4. How can I make almond flour cookies more flavorful?
To enhance the flavor of your almond flour cookies, try adding a variety of mix-ins or spices. You can add chocolate chips, chopped nuts (like almonds or walnuts), dried fruit, or a sprinkle of cinnamon, nutmeg, or cocoa powder. A dash of almond extract or orange zest can also elevate the flavor profile of your cookies. Feel free to get creative with different combinations!

Ingredients

Scale
  • 2 cups (200 g) almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) coconut oil or unsalted butter, melted
  • 1/3 cup (70 g) granulated sugar (or a sugar substitute like coconut sugar)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (40 g) chocolate chips or chopped nuts (optional)

Instructions

1. Preheat the oven

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix the dry ingredients

  1. In a medium bowl, whisk together the almond flour, baking soda, and salt.

3. Combine wet ingredients

  1. In a large bowl, whisk the melted coconut oil or butter, sugar, egg, and vanilla extract until smooth and well combined.

4. Mix the dough

  1. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
  2. If using, fold in the chocolate chips or chopped nuts.

5. Shape the cookies

  1. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  2. Flatten the dough balls slightly with your fingers or the back of a spoon.

6. Bake

  • Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden.

7. Cool and serve

  1. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  2. Enjoy as a snack, dessert, or pair with coffee or tea!

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.
  • Freezing: Freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
  • Sugar substitute: Swap granulated sugar with honey, maple syrup, or monk fruit sweetener for different flavors or lower sugar content.

Find it online: https://ukfinda.com/almond-flour-cookies/