Easiest Ever Almond Cookie

This really is the Easiest Ever Almond Cookie that I have ever made.
I must also add this this cookie is not only sugar free, it is also vegan and gluten free.

 

Easiest Ever Almond Cookie

 
This recipe is another option to the Sugar Free Almond Cookie recipe that I recently posted.
The difference in the recipes, in my opinion, is really in the sweeteners that are used.
 

In case you have seen other versions of the 'easiest ever cookie recipe' you may be wondering how this recipe differs.

Well, those 'easiest' recipes are generally made with sugar and as a result, are not sugar free. However, they may be gluten free or vegan cookies too.

 

To make this recipe you will need a sugar free alternative to maple syrup.

Not every alternative to maple syrup will work in this recipe. However, the Lankato syrup or Yacon syrup should work.

I would suggest reading the labels on the maple syrup alternative that you use.
Look for the ability to bake with that alternative in recipes such as this one.

 

You may be wondering how to make your own almond flour for this recipe.

While you can easily buy your own already made Almond Flour, making your own is also an option. This recipe calls for one cup of almond flour which means that you would need just under a cup of blanched almonds
.
To make your own almond flour, I suggest using a food processor that can handle it.
Add a quarter cup of almonds at a time and continue to process until you have reached your goal of one cup. This will most likely be just under a cup of almonds to reach your goal.

 

Baking this recipe for cookies using almond flour differs from all purpose flour.

Obviously, almond flour does not contain wheat in it. As a result, almond flour is gluten free.

Almond flour also makes the cookie a bit different, not in a bad way.
Because it is made from almond, almond flour will provide the cookies with an 'almond' taste. Also, the texture of the cookie may seem a bit different too. I will say that since almond have some fat to them, they will aid in making the cookie less dry and more shelf-life friendly.

 

Here are some tips for baking with almond flour.

I mentioned earlier that this recipe is a gluten free recipe. If you are familiar with gluten free you may be wondering why we are not adding an egg or other kind of a binder to this recipe. Since we are making a cookie instead of a bread for example, we will not need a binder in this recipe.

Here are some more great tips for baking these cookies with almond flour.

1. Please be sure that you are using almond flour and not almond meal. Almond meal is make from raw almonds, rather than blanched almonds, which can affect the outcome of this recipe.
2. Almond flour is certainly low in carbohydrates and is gluten free. However, it does have more calories in it than all purpose flour.
3. Almond flour has fat in it which makes whatever it is used in more moist. However, the fat in the almond flour makes it a good candidate for refrigeration as almond flour can go bad sooner than its all purpose counterpart.
4. Bake your cookies in the most center of the oven if possible for even results. This may mean making your cookies in more than one batch.
5. We will use our hands or a cup bottom to flatten these cookies. If your dough seems sticky, try refrigerating it for 20 minuter or rubbing a bit of oil over your hands or spraying a bit of nonstick on the bottom of the cup.
6. Allow the cookies to cool for a few minutes on the cookie sheets before transferring to a rack.

 

I mentioned that we will be using a maple syrup alternative for this recipe.

As you can tell this is a sugar free recipe site. However, if you prefer to, feel free to use maple syrup in your cookies and not one of the alternatives.

 

Here are some similar recipes that you may also like.

 

• Sugar Free Ginger Snap Cookies.
• No Bake Sugar Free Chocolate Cookies.
• The Best Sugar Free Chocolate Chip Cookies.

 

Keep up to date with my recipes

 

You can check out my guide on baking with sugar alternatives on Amazon
 

I have some great tips on which alternatives may work in a recipe such as this one.

Be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.

 

The recipe for Easiest Ever Almond Cookie

As mentioned, feel free to use maple syrup in your cookies and not one of the alternatives.

Not every alternative to maple syrup will work in this recipe.

However, the Lankato syrup or Yacon syrup should work.
 

What you will need to make this recipe for Easiest Ever Almond Cookie

 

• Blanched Almond Flour- 2 cups.
• Baking Powder- ½ teaspoon.
• Syrup Alternative- ⅓ cup. Lankato syrup or Yacon syrup should work. Optionally, you can use maple syrup.
• Vanilla Extract- 1 teaspoon.
• Almond Extract- 1 teaspoon.
• Chopped Almonds- ¼ cup.

How to make Easiest Ever Almond Cookie.

 

• Preheat your oven to 325 and prep your cookie sheets with parchment paper .
• In a mixing bowl, use a fork or a whisk to whisk together the almond flour and the baking powder.
• For the next step, we will stir in the syrup alternative. Spray your spoon lightly with nonstick first to keep the dough from sticking while you stir it. Stir in the syrup and the extracts then gently stir or fold in the chopped almonds.
• Use a tablespoon or scoop (depending on what you have or size of the cookie desired) to scoop out the dough (one cookie at a time) and then roll the dough into a ball. Flatten the ball onto the prepped cookie sheet about 2" apart.
• Bake your almond cookies for 12-14 minutes or until the begin to turn golden. Allow the cookies to cool on the cookies sheets before transferring to a rack.

The Recipe Card for Easiest Ever Almond Cookie

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Nutritional Information is only an estimate and can vary especially with ingredients that are used.

This delicious recipe for the Easiest Ever Almond Cookie is sugar free, low in carbohydrates, gluten free and vegan as well.

Please see recipe post for further details on this recipe.

You can see items that have been featured on my Sugar Free Sunday Spotlight here.