Description
Soft, chewy Almond Flour Cookies made in one bowl with simple pantry staples. Naturally gluten-free and ready in about 25 minutes.
Ingredients
2 cups blanched almond flour
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
2 tablespoons granulated sugar, for rolling
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Cream the butter and sugars together in a large bowl until soft and well combined.
3. Add the egg, vanilla, and almond extract, stirring until smooth and slightly glossy.
4. Stir in the almond flour, baking soda, and salt until a soft, slightly sticky dough forms.
5. Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in granulated sugar.
6. Place the dough balls about 2 inches apart on the prepared baking sheet.
7. Bake for 10 to 12 minutes, until the edges are set and lightly golden and the tops look slightly cracked.
8. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.
Notes
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies or raw dough balls for up to 3 months.
Use fine, blanched almond flour, not almond meal, for the best texture.
Measure almond flour by spooning it into the measuring cup, then leveling, for the most accurate results.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 118 kcal
- Sugar: 6g
- Sodium: 62mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 19mg