Short and Sweet: Almond Cookies

These easy little cookies are perfect for a birthday tea party, a quick dessert or an anytime snack.  My dear friend Bobbie made these for her birthday party- they vanished quickly and no one seemed to notice they were free of wheat flour and sugars!  The original recipe comes from the blog L. Michelle, she’s got great photos, recipes and even a craft section.

An important note: Use very fine almond flour.  The cookies are still delicious with a more coarse flour, but the texture is completely different.  I made them with the same brand (Bob’s Red Mill) for the third time, and the texture was a little different than the first bag of Bob’s that I purchased.  I ended up using nearly twice as much almond meal to get them to stick together.

Bobbie's birthday cookies, they did indeed, get eaten!

Bobbie’s birthday cookies, they did indeed, get eaten!

Ingredients:

1 cup almond flour (L. Michelle recommends Honeyville brand and Bobbie successfully used Bob’s Red Mill Almond Flour)

1 egg

1 tbsp coconut oil (or butter)

stevia to taste

1/4 tsp almond extract or whatever extract you like: vanilla, orange, maybe coconut?!

Procedure:

Combine all ingredients and mix well. To prevent lumping try mixing the dry flour and oil before added it to the egg. If it’s too dry add a tiny bit of water or almond milk.  If it’s too wet, add more almond flour- the batter should stick together well.

Roll batter into small balls and set out on a parchment lined baking sheet. Use a little less than a tbsp of batter for each cookie to make 12 cookies.

With your palm lightly press down on each cookie. Use a fork to make a design. Or, just roll out the dough and use a cute cookie cutter to make your cookies.

Bake at 325° F for 10-12 minutes or until firm.

NOTE: These are sweet and simple and you can add things like cinnamon or nutmeg and different extracts or flavored stevia for a wide variety of almond cookies.  Enjoy!

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