Today, my youngest child said, “Let’s recipe”. So recipe we did. We made 2 batches of almond cookies so we could taste test them and decide which were our favorites.
After much deliberation, we have agreed to disagree on which were the best. I liked the eggless almond cookies which are sweetened with coconut palm sugar and Andrew’s favorites were the 3 ingredient almond cookies.
Egg Free Almond Cookies
Ingredients:
1/2 cup butter, softened
1/3 cup coconut palm sugar ( or brown sugar)
1 teaspoon vanilla or cinnamon
1 cup sifted oat flour (here are directions for making your own oat flour)
1 cup almond meal
Directions:
1. In a medium bowl, cream together butter, sugar and vanilla.
2. Add oat flour and almond meal to the butter mixture and blend until thoroughly combined.
3. Form the dough into 1 inch balls; place on a greased cookie sheet and bake at 300 degrees for 25 – 30 minutes. Remove to a cooling rack and allow to cool completely before serving. Makes 2 dozen.
3 Ingredient Almond Cookies (Dairy Free and Gluten Free)
This is a variation on my 3 Ingredient Peanut Butter Cookies.
Ingredients:
1 large egg
1 cup sugar
1 cup almond butter (smooth or chunky)
Directions:
1. Preheat the oven to 350 degrees and grease the cookie sheets.
2. In a mixing bowl, combine all the ingredients together until they are well blended.
3. Drop Tablespoon size balls on to the cookie sheet. Flatten the cookie dough with a fork.
4. Bake for 12 – 14 minutes or until golden brown. Place cookie sheet on a cooling rack for several minutes, then remove the cookies and let them finish cooling on the cookie rack. Makes 2 dozen.
My friend Tami, from Butter My Kitchen, recommends adding 1 cup of chocolate chips to 3 ingredient cookies. I didn’t have any chocolate chips, so I melted 6 oz. of semisweet chocolate and dipped the cookies:
For more delicious recipes, visit Hearth and Soul Hop, Tasty Tuesday, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday and Gluten-Free Wednesdays.
Kate says
Thanks for the recipes! I tried the second, 3-ingredient version and added 1 tbsp of flour and 1 tbsp of butter and baked them for about 14 minutes but even with these additions I found the cookies to be WAY too sweet. They are a nice cookie though, and dipping them half in chocolate makes a pretty cookie. I used dark-chocolate to try and tone down the sugar flavor.
Butterpoweredbike says
Ooh, oat and almond? I think that sounds really good. Your little guy is so cute, let's recipe. Thanks for sharing with the Hearth and Soul hop.
Christy says
While they both look delicious I am going to have to take your son's side – I love the thinner cookie! Thanks for sharing "recipe" with us at the Hearth and Soul Hop!
Swathi says
Looks delicious, I love all the version of almond cookies.
[email protected] Nourishing Homemaker says
These look wonderful! Yum! "Let's recipe." That's so cute. 🙂
Candace says
These looks soooo good! We are huge almond butter fans here in my household. We were excited recently to be able to make our own at the local co-op. It's the little things in life that make us happy. haha I've made a similar recipe to 3 ingredient ones that included chocolate chips. I think I got that idea from a Clean Eating Magazine. They were a huge hit. I love how you've dipped yours in chocolate. I'm going to have to give these a try. Thanks!
Melynda says
What a great recipe for the almond butter cookies. I would not have thought of it, so glad you did. I make the peanut butter version often. The chocolate side dip is very cool and sophisticated looking. thanks.
Jackie @ Crest Cottage Creations says
"Let's recipe!" has to be the cutest phrase ever!
Kankana says
Looks delicious 🙂 and I love almond anytime!