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Can you believe that I’ve NEVER baked with almond flour before?
I went through a serious gluten-free baking phase after receiving the Babycakes cookbook a couple of years ago, but that grew old for me pretty quickly. The gluten-free flours simply didn’t taste as good to us when compared to wheat flour, and since Austin and I both seem to tolerate gluten just fine, there was no need to keep up the (rather expensive) gluten-free habit.
Almond flour, however, is a whole new adventure. Its taste is slightly sweet and nutty, and the texture of the Honeyville Blanched Almond Flour is perfect for baked goods. I’ve already had some really great experiences with nut-butter-based baked treats, so I think almond flour sounds very promising!
Not to mention, it’s much lower on the Glycemic Index than traditional flours, making it a better option for some family members who need to manage their blood sugar levels.
To get my feet wet, I decided to start off with a small batch (in case I ruined them) of almond flour cookies. The simplest recipe I could find was for an SCD-approved shortbread cookie, which I modified slightly to suit my tastes.
The result was a tender, slightly sweet, and buttery cookie. My family of taste-testers and I agreed that these are very similar to traditional shortbread cookies and could quickly become a family favorite.
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Grain-Free Shortbread Cookies
makes 8 cookies
recipe adapted from this book
Ingredients:
1 cup blanched almond flour (other brands may affect results)
3 Tablespoons butter, softened
1 1/2 Tablespoons honey
pinch of sea salt
*optional:1/4 tsp. vanilla or almond extract
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Directions:
Preheat your oven to 350°F. Mix all the ingredients in a small bowl until a batter forms. Then, use a tablespoon to scoop the dough onto an ungreased cookie sheet. I gently flattened my cookies using a fork.
Note: For thicker cookies, I recommend chilling the batter in the fridge for 30 minutes before scooping and baking.
Bake cookies for 8-10 minutes, watching closely to ensure they don’t burn. Remove cookies from the oven when they are lightly golden brown, then cool on the pan for 10 minutes. Remove cookies, and let cool completely.
Ingredients
- 1 cup Honeyville blanched almond flour (other brands may affect results)
- 3 Tablespoons butter , softened
- 1 1/2 Tablespoons honey
- pinch of sea salt
- *optional:1/4 tsp. vanilla or almond extract
Instructions
- Preheat your oven to 350F.
- Mix all the ingredients in a small bowl until a batter forms, then use a tablespoon to scoop dough onto an un-greased cookie sheet. I gently flattened my cookies using a fork.
- Bake cookies for 8-10 minutes, watching closely to ensure they don’t burn.
- Remove cookies from the oven when they are lightly golden brown, then cool on the pan for 10 minutes. Transfer cookies to a wire rack and let cool completely before serving.
Notes
Nutrition
Per Serving: Calories: 128, Fat: 11g, Carbohydrates: 6g, Fiber: 1g, Protein: 3g
These cookies should last for a few days on the counter, but I wouldn’t know for sure. They didn’t last more than 24 hours in our house.
I’d consider that a good sign.
While I didn’t try it this time around, next time I plan to try reducing the butter a bit and adding a touch of almond extract for a sugar-cookie-like flavor. Honestly, I have no problem experimenting with these cookies again and again!
Happy baking!
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Reader Feedback: Have you ever baked with almond-flour before? If so, please share any recipe suggestions!
Hi there. I am trying the Beyond Diet. How can I substitute the maple syrup with stevia? Measurements? any help would be greatly appreciated. Especially with Christmas near. Thank you very much!
would it work to substitute the almond flour with regular? my brother is allergic to nuts and i can’t seem to find another recipe without refined sugar, please let me know 🙂
I want to try these and send them to my daughter who lives in Canada. Sometimes things can take a couple of weeks to reach her. Do you think these cookies will last that long and still taste good/fresh?
In my experience, almond flour cookies get very soft when stored at room temperature. I recommend keeping them in the fridge for best texture, so I probably wouldn’t send them by mail.
I made these without the honey because I didn’t want the “sugar/carbs” from the honey. Surprisingly, they still held together. My husband and I both thought they were similar to shortbread cookies we’ve had in the past. I stored them in the fridge, and they tasted yummy chilled too. Thanks!
Oh, just to be clear….my zest and extract measurements are for a triple batch of dough!
I’m normally a chocolate girl, but my second favorite flavor it lemon. So…..I made this recipe (with the Earth Balance Soy Free) and added 1/2 tsp of lemon zest and 1/8 tsp of lemon extract. I rolled my dough up in a log shape into plastic wrap and refrigerated overnight. Then I sliced into 1/4″ slices and baked. I topped it off with a drizzle of glaze made from fresh lemon juice and powdered sugar.
Oh…and I tripled the batch! Why on earth would I only make 8 cookies?! lol…..when 24 is so much better! (actually, I got about 27.
Very fresh and yummy! I love that it is a very simple recipe with few ingredients. Especially good for people with multiple food intolerances. It’s a keeper! Thanks!
Lovely recipe, like so many of your others. These cookies melt in your mouth, would like to try them with less butter next time though.
These were AMAZING!!!
Hello! This recipe was too easy! I used leftover mixed nut/seed milk pulp, yacón syrup and coconut oil instead… so substituting 3 out of 4 ingredients, whoops! They came out grainy because the nut/seed milk pulp was very rough (there were some hemp seeds and flax seeds in there) these cookies came out quite grainy, but still very yummy! I think I’ll make another batch now, excuse me…
Yum! Super easy recipe. They turned out chewy and sweet and delicious! The only thing I’d do different next time is grease the cookie sheet as mind stuck a bit to the sheet. Other than that, perfect!