These are super easy to make. This is a base recipe for delicious almond cookies that can be made up all different ways. Below I shared three of the ways that I used to create something special. (Keep in mind that this recipe is used with Honeyville Blanched Almond Flour. Almond meal or another brand may not come out the same.)
Firstly, Happy Valentines Day. Use cookie cutters of your choice to create a fun bite sized cookie. Hearts seemed fitting for today.
Make a slightly thicker cookie that is soft and chewy to bite into. A fork can be used to make an interesting design.
Or for my third choice, take two very thin cutout cookies and spread jam in the center. I used strawberry. The possibilities of course are up to you!
1 cup almond flour (Honeyville)
1 tbsp coconut oil (or butter)
stevia to taste
1/4 tsp almond extract (alcohol free)
- Combine all ingredients and mix well. To prevent lumping try mixing the dry flour and oil before added it to the egg. If it's too dry add a tiny bit of water.
- Roll batter into small balls and set out on parchment paper. Use a little less than a tbsp of your batter for each cookie to make 12 cookies.
- With your palm lightly press down on each cookie. Use a fork to make a design. Or, just roll out dough and use a cute cookie cutter to make your cookies.
- Bake at 325° F for 10-12 minutes or until firm.
For the thicker almond cookie take fork and use the prongs to make a cool design. I’ve also seen some people make criss-cross designs.
Makes enough for a small batch of cookies. Adjust accordingly for how much you may need.
1/4 cup organic strawberries
1 tsp great lakes gelatin
- In a pot add water, enough to just about cover the bottom. Add in gelatin and stir.
- Rinse and cut strawberries and simmer in pot. Mush with fork and let simmer.
- Remove from heat source when sauce-like and let cool to thicken. The sauce is naturally sweet. Add stevia only if you want it sweeter.
I rolled out the batter thin and with a scalloped edge cookie cutter I cut the shapes, added jam, and flipped. They bake super quick so watch carefully.
Once they bake they seem to be best eaten the first day. After a while the jam seemed to absorb and discolor the outer cookie. Honestly, I couldn’t keep them around for more than one day. They’re too pretty and too tasty.