They’re another sweet victory for gluten-free baking, and proof that baking with almond flour can yield wonderful results. These cookies are amazing! They are buttery, flaky, golden, and sweet. This recipe makes six cookies, which admittedly is not a lot - in my house, they vanish immediately! You can easily double it if you wish. When I’m in an especially indulgent mood, usually around the holidays, I love having a couple of them with a cup of keto hot chocolate. Such a wonderful treat!
Ingredients
Variations
The best way to vary this recipe is to use different flavor extracts. So, instead of vanilla extract, you could use almond extract, coconut extract, or even orange extract. My favorite is almond extract.
Unsalted butter: I love using European butter. It’s so creamy and flavorful! Sweetener: I use stevia glycerite. You can use a granulated sweetener instead, adding a little water. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Kosher salt: Just a pinch. Almond flour: I use blanched finely ground flour in this recipe. I don’t recommend using a coarse almond meal.
Storing Leftovers
You can store these cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them for longer, it’s best to freeze them in freezer bags, separated by wax paper squares. Your first step is to soften the butter and mix in the stevia, vanilla, and salt. (Photo 1). Now, add the almond flour. Mix, then lightly knead into a dough. (Photos 2,3). Scoop out 1.5 tablespoons of the dough and use your hands to shape them into rounds. The dough will be crumbly and that’s OK. But if it’s impossible to work with, add a little water. (Photo 4). Place the cookies 1 inch apart on a parchment-lined cookie sheet. Bake until golden, about 12 minutes at 325° F. (Photo 5). Cool the cookies in the pan for 10 minutes – they will still be soft at this point - then carefully transfer them to a cooling rack and cool for 10 more minutes before serving. (Photos 6-8). It’s a very forgiving dough, and since it does not contain gluten, you don’t need to worry about overworking it. However, almond flour brands greatly vary. So if you feel that the dough is so crumbly that it’s impossible to work with, add a little water - one teaspoon at a time - until it’s workable. Sometimes, I spread one of them with chocolate hazelnut spread, top it with another one, and turn these cookies into a sandwich cookie.
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