almond flour cookie

Almond flour/ almond butter cookies 😋

I’ve posted this recipe before I think but I’ll post again:

1 ¼ cup almond flour
¾ cup almond butter
1/3 cup honey
1 tsp baking soda
1 tsp vanilla extract
1 tsp almond extract (optional)
1 tsp salt

Mix and spoon into a parchment paper lined cookie sheet, bake 8-10 min, take out of the oven and let sit for 3-5 min to firm up.

These are delicious, lightly sweet, and chewy! Also you can sub maple syrup for the honey if you want it to be fully vegan :)

Approx 7g net carb per cookie (depends on how big you make them!)

Almond flour chocolate chip bars

Dry mix:
3 cups Almond Flour/meal
1 tsp baking powder
1 tsp salt

Wet Mix:
½ cup butter (1 stick)
1 cup Truivia baking blend + 2 tsp Molasses = homemade brown sugar!
¼ cup coconut oil
2 tsp vanilla extract

1.5 cups chocolate chips

You’ll need a cookie sheet that is somewhere close to a ‘jelly pan’ or something smaller than a standard cookie sheet. I forget the measurement. 

Stick in the oven at 325 for 20-25 min. It should be golden brown around the edges. The middle will look like it’s not done. It is.

Absolutely let it cool for 20 min.  Cut into 32 servings. 

32 servings: 

9g net carbs
11g Fat
3g protein

Almond Flour Cookies

By request! 

2 ½ cups almond flour (mine was very fine, blanched)
½ tsp sea salt
½ tsp baking soda (I used a bit more, probably like ¾ tsp)
½ cup grapeseed oil (I used vegetable oil)
½ cup agave nectar (I used maple syrup)
1 tbsp vanilla extract
½ cup chocolate chips or coarsely chopped chocolate (you could also use dried fruit or any fun stir-in really)

Combine almond flour, salt, and baking soda. The original recipe says to whisk together oil, sweetener (nectar or syrup), and vanilla, but I just dumped them into the almond flour mixture on their own. You can stir with a spoon, it doesn’t need a hand/stand mixer. 

Once the wet and dry are combined, fold in the chocolate and stir; the dough will probably look SUPER greasy, mine did. Refrigerate for 20 minutes; the dough will still be slightly sticky and kind of greasy.

Preheat oven to 350F. Scoop up heaping spoonfuls, roll into balls around 1 to 1 ½ inches, press slightly to flatten into discs about half an inch thick, and place on parchment paper on a baking sheet. They don’t spread much while baking. 

The recipe says to bake for 7 to 10 minutes, but I had to bake them for 15 to get them anywhere close to done, and they probably could have gone for 20. Slide them, parchment and all, onto a cooling rack (if you’re not using parchment paper, I’d let them cool on the baking sheet for quite a while, 20-30 minutes). They may look super duper soft and fragile; they’ll solidify as they cool.