YIELD: 10 COOKIES

3-Ingredient Almond Flour Cookies {Vegan, Oil-

Free, Keto Option}

Irresistible almond cookies that taste rich and buttery,
despite being free of oil, eggs, butter and dairy. They are
naturally grain-free, gluten-free & vegan, plus, they can be
made keto-friendly with 1 substitution.

PREP TIME COOK TIME TOTAL TIME

5 minutes 16 minutes 21 minutes

Ingredients
1 cup (112 g) blanched almond flour (not almond meal)
3 tablespoons (36 g) coconut sugar (see notes for keto, & other, options)
1/2 teaspoon (2.4 g) baking powder
Optional: 1/8 teaspoon fine sea salt
2 tablespoons (30 mL) water

Instructions
1. Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional)
salt (breaking up all lumps in the flour). Add the water and stir until blended.
3. Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon)
on the prepared baking sheet, spacing 2 inches apart.
4. Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
5. Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a
cooling rack and cool completely.

Notes
Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool
room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to
months.
Tip: I strongly recommend weighing the almond flour for best results. If using cups to measure,
be sure to very lightly spoon the almond flour when measuring (do not scoop up the flour or
tamp into the cup).
Sugar Options: An equal amount of brown sugar (light or dark) can be used in place of the
coconut sugar.
Keto Variation: Replace the coconut sugar with an equal amount of keto-friendly brown sugar
replacement (e.g., Sukrin Gold, Swerve). Keto Version Macros per Cookie: Calories: 64; Carbs:
2.5 g; Sugars: 0.4 g.
Variations: Chocolate Chip Cookies: Add 1/4 cup miniature semisweet chocolate chips to
dough.
Thumbprints: Maake an indentation int the top of each unbaked cookie mound and fill with 1/4
teaspoon of jam or preserves before baking.
Dried Fruit Cookies: Add 1/3 cup very finely chopped dried fruit to dough.
Sesame Almond Cookies: Add 1/8 teaspoon almond extract to dough.Sprinkle tops of cookie
dough with sesame seeds before baking.

Toasted Almond Cookies: Add 1/4 teaspoon almond extract and 1/3 cup toasted sliced almond,
coarsely crushed, to dough.

Nutrition
Information
Serving Size 1 cookie

Amount Per Serving

Calories 78

Total Fat 5.6g

Saturated Fat 0.4g

Trans Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 53.4mg

Carbohydrates 6.1g

Fiber 1.2g

Sugar 4g

Protein 2.4g
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© Camilla
CUISINE:
American /
CATEGORY: Cookies
https://www.powerhungry.com/2018/03/3-ingredient-almond-flour-cookies-vegan-grain-free-paleo/

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