Although my family is not grain-free, I often make these cookies. They’re chewy and delicious, but I especially like that there’s no waiting on soaking or souring. That’s because the recipe uses blanched almond flour for the cookie base. To make this flour, almonds are first blanched so the skins pop off, then they’re dehydrated and ground into flour. The removal of the skin is all the preparation that’s needed for good digestion.
I have made my own almond flour before. I found it time consuming, to say the least. But the real kicker is that it costs more per pound for me to buy my own almonds than to buy blanched almond flour. If you’re buying a package of almond flour off the shelf of the health food store, it could be around $8 or more per pound — ouch! But, you can order it in bulk online or through your health food store for a much better deal. My 25 pound box was less than $4 per pound.
Almond flour gives these cookies a fabulously moist, chewy texture. We’ve taken them to church too many times to count, and we always get compliments on how yummy they are.
Easy Almond Cookies
This recipe, which I have modified only slightly, originally comes from Cara at Health, Home and Happiness. She calls them Cowboy Cookies. Visit her recipe to see her grain-free Chocolate Peanut Butter Cookies, too!
- 2 eggs
- 1/2 cup softened butter or unrefined coconut oil
- 1/3 cup raw honey
- 1 tablespoon vanilla extract –OR– 1 teaspoon vanilla extract plus 1 teaspoon almond extract
- 1/2 teaspoon sea salt
- 2-3/4 to 3 cups Blanched Almond Flour
- 1/2 cup chopped crispy walnuts
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins or other dried fruit (chopped)
Makes 2-1/2 dozen.
Preheat oven to 350 degrees Fahrenheit.
Cream together the eggs, butter or coconut oil, and honey. Add the vanilla, sea salt, and almond flour. Mix until you get a cookie-dough consistency batter. Mix in the chopped walnuts, coconut and raisins.
Drop by teaspoons on parchment paper lined cookie sheet(s). Bake for 8 to 11 minutes, until lightly browned. Remove from oven and put on drying rack (or slip parchment paper right off the cookie sheet onto the counter). When cool, store in an air-tight container at room temperature, or freeze for later.
They stay moist and delicious for days! I usually double the recipe.
Let me know if you like them — and also please share — what else do you bake with almond flour?