Nutty Crunchy Almond Flour Cookie {Recipe}

by Beccah Gerber

Almond flour and brown sugar give these slightly chewy cookies an almost caramel flavor.  Seriously good.  You’ll need roughly ¾ cup chopped pecans set aside.

Whisk together the dry ingredients:

  • 1 cup Bob’s Red Mill Almond meal/flour
  • 1 cup sorghum flour
  • ½ cup tapioca starch
  • 1 ½ tsp baking soda
  • 1 tsp sea salt
  • 1 ½ tsp xanthan gum

In a separate bowl, cream together these ingredients:

  • 1 ½ cups organic light brown sugar, packed
  • 1/3 cup plus 1 Tablespoon light olive oil
  • 1 Tablespoon bourbon vanilla
  • 1 Tablespoon honey or raw agave nectar
  • 1 Tablespoon Ener-G Egg Replacer whisked with ¼ cup warm water till frothy or use 2 free range organic eggs.

Add the dry ingredients to the creamed brown sugar mixture a little at a time and beat to combine until a dough begins to form.
Add-in 1-2 T organic almond milk, as needed.  Beat until a smooth cookie dough is achieved.  Not too dry- not too wet.  Somewhere in the middle.
Stir in by hand ½ cup chopped pecans.  Cover the bowl and chill the dough for half an hour.

Preheat the oven to 350 degrees.  Ready your baking sheet.  I use an Exopat liner on my baking sheet; but you could also line a baking sheet with parchment paper.  *These handy liners keep gluten free cookies from scorching on the bottom.
Using an ice cream scoop or spoon, scoop wads of dough and form them into 20-22 round balls; place them on the lined cookie sheet, about 2 inches apart.  Press down on the dough balls to flatten a bit, but keep a slightly mounded shape- not too flat.  They will spread.

Add a sprinkle of chopped pecans to the top
Bake the cookies in the center of a pre-heated oven for roughly 17 minutes (a bit longer if you chill the dough), until the cookies are golden, and fairly firm to the touch.  Resist the urge to over-bake them.  Do a test run, if you want to determine the exact baking time to your liking.
Remove the cookies with a thin spatula and place them on a cooling rack.  They will crisp as they cool.  Delicious warm.  Perfect for dunking.
This recipe makes 22 cookies.

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