Ready in about 45 minutes, they are very easy to make. Simply mix the ingredients in one bowl, scoop onto a baking sheet, and bake for about 15 minutes. These cookies are incredible. They have a wonderfully tender crumb, and the almond extract adds an interesting depth of flavor. Almond flour baked goods can be heavy, but these cookies are so tender and light that it’s difficult to believe they’re made with almond flour and not with white flour.
Ingredients
Recipe Card
Butter: I use unsalted butter. Make sure it’s softened. You can put it in the microwave for 10-15 seconds to soften it. Sweetener: I use stevia glycerite. The amount I use equals about ⅓ cup of sugar. You can use any granulated or powdered sweetener instead of stevia. Almond extract: Although I only use ½ teaspoon, this is a must, so please use it. Make sure to use pure almond extract. The ingredients listed should be water, alcohol, and bitter almond oil. Egg: I use one large egg in this recipe. Almond flour: It’s important to use super-fine blanched almond flour in this recipe. I typically use Bob’s Red Mill almond flour. Salt: A pinch of salt to highlight the other flavors of these cookies. Baking soda: You can use 2 teaspoons of baking powder instead (gluten-free if needed). Almonds: Used as a decorative element, but I also like their crunch. I use raw almonds, not roasted and salted.
You can also add ½ cup of chopped nuts instead of chocolate chips. Pecans are especially good in this recipe - I love the flavor and crunch they add. Whip the butter, stevia, vanilla, and egg using a handheld electric whisk. Gradually mix in the almond flour, then add the salt and baking soda. Using a cookie scoop, drop 12 mounds of the dough onto the prepared cookie sheet. Gently flatten and shape the mounds with your hand. Top each cookie with an almond, gently pressing it into the dough Bake the cookies until golden brown. Depending on how hot your oven runs, this can take between 12 to 20 minutes. In my previous house, it took 14 minutes. Where I live now, it takes 20 minutes. Let the cookies cool completely on the baking sheet before enjoying them. I also don’t recommend replacing the almond extract with a different one - not even vanilla. The flavor won’t be as good. They soften a little while stored and become more cake-like, but they are still delicious.
