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.
Kankana says
March 8, 2011 at 6:23 amLooks delicious 🙂 and I love almond anytime!
Jackie @ Crest Cottage Creations says
March 8, 2011 at 1:30 pm"Let's recipe!" has to be the cutest phrase ever!
Melynda says
March 8, 2011 at 1:31 pmWhat 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.
Candace says
March 8, 2011 at 2:07 pmThese 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!
Lisa@The Nourishing Homemaker says
March 8, 2011 at 5:17 pmThese look wonderful! Yum! "Let's recipe." That's so cute. 🙂
Swathi says
March 8, 2011 at 5:48 pmLooks delicious, I love all the version of almond cookies.
Christy says
March 9, 2011 at 3:16 amWhile 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!
Butterpoweredbike says
March 10, 2011 at 7:14 pmOoh, 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.
Kate says
October 21, 2012 at 8:07 amThanks 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.