So these cookies owe their inspiration to my lovely friend, Hannah. We were video chatting the other day and she talked about all the lovely things that she’s been making with her gluten free sourdough starter! It put me in the mood to make something but I had less than an hour before my next class so it had to be something quick. Hannah suggested banana bread, a quarantine classic, but I’m embarrassingly behind on my grocery shopping and didn’t have much around. I didn’t set out to make a gluten-free recipe but it was the easiest and quickest with the ingredients I had available. The recipe has five ingredients, most of which you’ll probably have in your pantry. I always have almond flour around because I make macarons frequently but it’s not a hard ingredient to find in most grocery stores.
Now for the tips and tricks with this recipe! This made about 17 bite size cookies and I had to hold myself back from eating most of them! The cookies aren’t very big and the batch size is small so feel free to scale up the recipe to fit your needs. However, I wouldn’t adjust the size of the cookies. Even with using melted butter, these cookies are VERY short/crumbly. This is due to the use of almond flour and makes a very easy crumbly cookie. If they were made any larger, they would probably collapse under their own weight when picked up. The cross-hatching is also super easy to do with a fork, no special equipment required! This recipe is from the King Arthur Flour website and on it, they have several variations for the flavor of the cookie including chocolate/pistachio and maple/pecan. I would start with the basic recipe and expand on that! Even if you wanted to try all the different flavor variations, it wouldn’t take more than an afternoon. So get busy and get baking!
Almond Flour Cookie Recipe
- 96 grams (1 cup) almond flour
- 43 grams (3 tablespoons) butter, at room temperature or softened
- 21 grams (3 tablespoons) powdered sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- Preheat oven to 350F and line a baking sheet.
- Mix all the ingredients in a small bowl until a cohesive dough forms.
- Scoop out 1 inch balls of dough using a teaspoon cookie scoop and arrange on the sheet. Leave out an inch and a half of room between dough balls.
- Use a fork to flatten each cookie, making a cross hatch design on top.
- Bake 8-10 minutes or until they turn light brown on top (My oven took about 12 minutes)
- Remove and let cool on the baking sheet for 10 minutes then transfer them to a rack to completely cool before eating.