Chewy Almond Cookies
Servings: 16 cookies
These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won't believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
- 2 cups (200g) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (120ml) raw honey
- 4 teaspoons (20g) coconut oil melted
- 2 teaspoons pure vanilla extract
Optional Add-ins (pick one):
- ½ cup semi-sweet chocolate chips
- ½ cup coconut flakes
- ½ cup quick oats
Preheat the oven to 350°F (175°C).
In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. (Note: If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.)
If using, stir in optional add-ins like chocolate chips.
Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
Flatten the cookie dough balls.
Bake for 8-10 minutes, or until golden brown.
The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
STORING TIP: Store the cookies in an airtight container in the fridge.
*Nutritional information doesn't include the optional add-ins.
Serving: 1cookie | Calories: 117kcal | Carbohydrates: 9.9g | Protein: 3g | Fat: 8.1g | Sodium: 76.7mg | Sugar: 7.4g