Easy and tasty Almond Flour Cookies. These are soft and chewy and the easiest cookies you will ever make.
Refined sugar free, vegan and gluten free cookies.
These cookies don’t have any flour and are made with just almond flour.
Almond flour is one of my favorite things to have in my pantry. I use it in smoothies, curry, energy bites and many Indian desserts.
If you follow me, you know that I like to share desserts which are simple and made with minimal ingredients.
These cookies made with almond flour totally fall in this category. It takes 2 minutes to gather the ingredients and two minutes to put it together
You will love these Vegan Almond cookies
- super easy to make
- they are soft and chewy
- are refined sugar free (sweetened with jaggery) & low carb
- a perfect treat to enjoy after school or as a dessert
This recipe was inspired by Upasana Kamineni Konidela from urlife.co.in
Ingredients:
Ingredient notes:
Almond flour – used store bought almond flour (not almond meal). The brand is Kirkland from Costco.
Jaggery – I have used powdered jaggery which I get in Indian store. You can also substitute with coconut sugar or brown sugar.
Cardamom – for flavor. Don’t have it ? you can add vanilla extract or cinnamon.
Step by Step Photo Instructions:
Loosely spoon almond flour ( do not pack) to a dry measuring cup to measure.
1 & 2 – Add the almond flour, jaggery, salt, baking soda, oil and cardamom to a bowl. Mix it well.
3- Add about 2 table spoons of water and mix it for 30 seconds. If the mixture is stiff add little more water. I added another table spoon of water and mixed it again for 20 seconds. ( If the dough is too thick, the cookies will not spread) At this point you can taste the dough and check for sweetness and add if you need. Mix it again.
4- The dough should be little sticky, but not falling apart.
At this point you can add some chocolate chips. I made half the batch plain and for the rest I added chocolate chips. I got about 9 cookies from these measurements.
5- Take about 2 tea spoons of the dough and make a ball. Place it on the parchment paper. Repeat with rest of the dough.
6 Gently press the dough to flatten it, like shown in the picture 6.
7-Bake at 350 F for 14 to 16 minutes.
8- You will see the cookies start to get light brown on the sides. Do not over bake.
9- Let cookies cool slightly on the sheet and then cool them on a wire rack for at least fifteen minutes before enjoying them.
10- Enjoy these soft and chewy cookies with a cup of cold milk.
Storage :
Store the cookies in air tight container for up to 3 days and in the refrigerator for 7-10 days.
More Almond Flour Recipes –
Almond meal will not work in this recipe.
We need almond flour which is super fine, so i generally buy it from a store. But if you are planning to make at home grind them fine, seive and grind them again. It may work.
Coconut sugar or brown sugar.
Yes, cardamom can be skipped. You can also add vanilla extract, almond extract or cinnamon.
More Cookie Recipes –
Snow Ball Cookies (with out nuts)
If you like these cookies, please do let me know your feed back in the comment section. I would love to hear your feed back!
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Almond Flour Cookies
Equipment
- Oven
Ingredients
- 1 cup loosely packed almond flour see notes
- 3 tbsp powdered jaggery ( can substitute with coconut sugar or brown sugar) add another 1 tbsp of Jaggery if you like it on the sweeter side
- ½ tsp cardamom powder
- pinch of salt
- ½ tsp baking powder
- 1 tbsp oil
- 3 tbsp hot water
- 2 tbsp vegan chocolate chips (optional)
Instructions
- Loosely spoon almond flour ( do not pack) to a dry measuring cup to measure.
- Add the almond flour, jaggery, salt, baking soda, oil and cardamom to a bowl. Mix it well.
- Add about 2 tablespoons of water and mix it for 30 seconds. If the mixture is stiff add little more water. I added another tablespoon of water and mixed it again for 20 seconds. ( If the dough is too thick, the cookies will not spread) Check for sweetness and adjust.
- The dough should be little sticky, but not falling apart. At this point you can add some chocolate chips. I made half the batch plain and for the rest I added chocolate chips.
- Take about 2 teaspoons of the dough and make a ball. Place it on the parchment paper. Repeat with rest of the dough. Gently press the dough to flatten it.
- Bake at 350 F for 14 to 16 minutes. You will see the cookies start to get light brown on the sides. Do not over bake.
- Let cookies cool slightly on the sheet and then cool them on a wire rack for at least fifteen before enjoying them.
Suganya sethu
This came out well for me the 2nd time. I had to adjust the Oven temperature to 320 and 12 mins instead of 350 and 14 minutes. That setting burnt the cookies at the bottom. Overall a good hit in my house.
Madhavi
So glad it worked the second time. Sometimes oven temperatures vary….
Komal Raya
It turned out extremely hard
Madhavi
Sorry to hear that. Looks like it was over baked. Sometimes it depends on the oven too…. I have made these cookies many times and this recipe has always worked for me.
Umesh
Can I make without oil and jaggery.
With date paste
Madhavi
Sorry…..I have not tried it, so cannot tell if it will work with date paste.If you do, please let us know your feedback.
Sujatha
Wow very nice
Madhavi
Thank you! Healthy & tasty cookies…. hope you try them!