Almond Flour Cookies
These Almond Flour Cookies are soft, chewy and made with almond butter, almond flour and dipped in dairy-free chocolate. This healthy cookie recipe is easy to make in just one bowl and they are the perfect grain free, refined-sugar free, keto-friendly and low carb treat.
Ingredients
- 1 cup creamy unsweetened almond butter , or sub any nut or seed butter
- 1 large egg , room temperature. TTo make these vegan cookies, sub the egg with a ground flax-egg by mixing 1 Tablespoon of ground flaxseeds with 2.5 Tablespoons of water. Let it sit for 5 minutes until thickened into a gel-like consistency.
- 1/2 cup granulated or golden monk fruit sweetener , may also sub with your preferred low carb sweetener OR sub with coconut sugar for paleo
- 1/4 cup super fine blanched almond flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Chocolate Dip and toppings
- 8 ounces paleo OR sugar free chopped chocolate (OR sub with dairy-free chocolate chips) , melted - we like Lily's Sweets OR Hu's Kitchen for paleo
- Maldon sea salt or coarse flakey salt
- Shredded Coconut
- Finely chopped nuts
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat together the almond butter and monk fruit sweetener until smooth. Add the egg and mix until well combined. Add vanilla, cinnamon, and a pinch of salt to bump up the flavor.
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Scoop out tablespoon-sized dough balls. Roll into an extra bowl of granulated monk fruit sweetener, if desired, to coat the outside of the dough ball.
Place dough balls on prepared baking sheet at least 2 inches apart, and then use a fork to flatten and form a criss-cross pattern.
BAKE: Bake in preheated oven for 9 to 12 minutes, until the cookies are just slightly browned on the bottom. Be careful not to over-bake. Allow to cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
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TO MAKE THE CHOCOLATE DIP:
Be sure to chill cookies completely before dipping. Store in the fridge or freezer to speed up the chilling process.Melt the chocolate over a double-boiler or in the microwave in 20 second increments, stirring in between.
Dip half of each cookie into the chocolate and place back on the parchment lined baking sheet.
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Sprinkle each cookie with either: salt, shredded coconut or chopped nuts.
Allow chocolate to harden or enjoy right away.
