Ok, I know I have posted another recipe for almond flour cookies in the past (you can check it out here). But this one that I’m about to share here is my new favorite. It checks all the squares for a perfect recipe in my criteria, which is why I’m so stoked about it.
These cookies have the perfect amount of sweetness, are dairy and egg free and use only 6 ingredients. They are made so fast you don’t even have time to make a mess in the kitchen. And by using honey, you get the right amount of sweetness that just hits the spot.
One of the ingredients is a recent favorite of mine, almond flour. I’ve been baking a lot using it and I like that it doesn’t have a very overpowering taste or texture. It has been the best flour imo to use for all my baking, I prefer it over coconut flour.
I found this recipe on Sweet and Savory by Shinee. And though hers come up a little chewy, I like mine nice and crunchy. Her recipe is just for the cookie, but sometimes I like to add a little bit of frosting sometimes. Mainly when I want to practice my cookie decorating skills (which are not very good by the way) but it is not needed.
Now, as you know I am not much of a sweets person, so a lot of the desserts I make are not super sweet. That is the case with these cookies, they are delicious with coffee, tea, or by themselves. But if you want to add some extra sweetness, you can always add some frosting of your choice.
Anyways, you would know from reading my other recipes that I’m always looking for healthy-ish versions of everything. But one very important factor is that it needs to be delicious. I don’t eat kale just because it is good for you. I eat it because when I add to my buddha bowls and tastes amazing with the veggies and the sauce. The same thing happens with sweets.
I made these for Valentine’s Day, which I know is cheesy, but it is a good excuse to bake some goodies. But honestly, what’s awesome about this recipe is that you can do them in no time.
What I do most of the times is mix all the dry ingredients first. And then the wet ingredients in another bowl. Once they are mixed well, I incorporate the wet to the dry while whisking. It seems to make more sense to me, so that all the ingredients are evenly and thoroughly mixed.
You can prepare the batter using an electric mixer, but honestly you don’t need one. Before I got the mixer I would just mix it all with a spatula, and it works just as good. Once the mix is done, you scoop into 1″ balls and place them on a baking sheet.
You place them about 2″ apart from each other, and then you flatten them out with your fingers. They will expand some sideways once they are in the oven, so keep this in mind when flattening them. If you make them thinner, they might be ready sooner than 8-10 minutes.
One thing about this recipe is that you need to check on them while they are in the oven. Specially while you figure out how much time they need in your oven. If they are in there for even a minute longer they will start burning. I use my small oven since it heats up faster and bake the cookies in two batches and bake them for approximately 8 minutes.
I like them to get a little golden brown, which means the will be a little more crispy. You will still get some chewiness in the center but the outside will be firm. Once out of the oven, I remove them from the baking sheet immediately to let them cool. This also helps with the crunchiness.
After this you can go two ways: you can start enjoying the cookies, or, you can add your frosting. My favorite is buttercream so that is what I always go for. This time, I added food coloring to go with the Valentine’s day theme.
Look how pretty! I usually suck at doing shapes but I liked how they turned out this time. I have to admit though, this was my second try. The first try was a little burnt and the hearts were not the right pink. I am so picky.
Here’s the recipe:
Please share if you make your own healthy almond flour cookies, would love to see how you guys are eating yours!
