Wednesday, May 29, 2013

Grain-Free Almond Cookies

Michael and I are mostly grain-free, for a number of reasons - but that doesn't mean we don't like the occasional treat. So, I wanted to work out a simple recipe for grain-free cookies. I kept these simple, to get a feel for how it might work as a base for variations, and I think it does fine.

Unlike regular cookie dough, this seems to need to be 'squished' together to form balls, and the finished result is more crumbly - I think that is simply an aspect of working with nut flours that have no elasticity from gluten.  Other than that, though, they were very tasty and I think could easily be jazzed up with some dark chocolate chips, chopped nuts, raisins, a bit of cocoa added, or whatever one might like.  
Depressing the middle instead of using a fork to flatten would also turn these into a good thumbprint cookie to be filled with jam or lemon curd or the like.

The best part - as long as you're ok with the sugar from the honey, this is simply good for you food - nuts and coconut oil! So you can enjoy without worry.

Here's the recipe - see how many ways  you might jump off from here:

Grain-Free Almond Cookies
(makes 18 cookies)

2 1/2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp Celtic sea salt
4 Tblsp coconut oil
8 Tblsp raw honey (or maple syrup, or other liquid sweetener)
2 tsp vanilla extract

Melt the coconut oil if it's solid, and combine with the honey and vanilla in a large bowl.  In a separate bowl, mix together the almond flour, baking soda, and sea salt, breaking up any clumps (I use a large whisk to do this).  Add the dry ingredients to the wet ingredients and mix thoroughly to combine.  It may still feel 'crumbly' rather than come together - try to squish a small ball together and if it doesn't hold, you may need to add just a little more coconut oil and honey to the mix.

Shape into small balls, about the size of a walnut, and place on a cookie sheet that's been covered with a sheet of parchment paper.  These cookies do not spread, so use a fork, your finger, or the bottom of a glass to flatten them.

Bake at 325F for about 8 minutes, until slightly browned. 



  1. JUST finished baking these. I tossed in a handful of chocolate chips and topped them with some "salted caramel" sea salt. Wow are they good! Awesome recipe. This was also our first experience with almond flour. It was easy to use and tastes great!!

    1. salted caramel SUGAR, not salt.. but yes these are amazing! I can't wait to make these often. They have almost a granola bar consistency.. very filling!

    2. Yay! I love the additions you made!

  2. Thanks so much for sharing this recipe. I love baking with almond flour. Pinning and trying soon.

    ~Heather @ My Overflowing Cup

  3. Thanks for sharing at Waiting on...Wednesday! Hope to have you back again tomorrow!

    Holly @