These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
Not only are these gluten free cookies are delicious, they’re soooo EASY to make. You just need one bowl to mix everything in, which literally takes less than 10 minutes.
And for variation, you can add chocolate chips, coconut flakes, or quick oats. I’ve seen comments from readers that raisins are great addition too! I personally love coconut flakes because it adds more chewiness.
Chewy Almond Cookies Recipe
These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
Ingredients:
Directions:
Recipe Adaption: Insanely Easy Almond Cookies @ sweetandsavorybyshinee
Not only are these gluten free cookies are delicious, they’re soooo EASY to make. You just need one bowl to mix everything in, which literally takes less than 10 minutes.
And for variation, you can add chocolate chips, coconut flakes, or quick oats. I’ve seen comments from readers that raisins are great addition too! I personally love coconut flakes because it adds more chewiness.
Chewy Almond Cookies Recipe
These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
Ingredients:
- 2 cups (7oz/200gr) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (120gr) raw honey
- 4 teaspoons (20gr) coconut oil, melted
- 2 teaspoons pure vanilla extract
- Optional Add-ins: ½ cup semi-sweet chocolate chips, coconut flakes, or quick oats.
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.
- If using, stir in optional add-ins like chocolate chips.
- Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
- Flatten the cookie dough balls.
- Bake for 8-10 minutes, or until golden brown. The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
- Store the cookies in airtight container in the fridge.
Recipe Adaption: Insanely Easy Almond Cookies @ sweetandsavorybyshinee
