These delicate beauties, made with just almond flour, butter, eggs and sugar or stevia are deliciously sweet, light and crisp and contribute a good bit of protein to round off a vegetarian / vegan meal
The only requirement is that your “flour” must be very finely ground, Ground almonds, for example, are too coarse and you’ll end up with rough looking cookies which haven’t risen properly
The good news is that you can simply grind whole or partially ground nuts and seeds in a coffee grinder for silky smooth results. I’ve used sun-flour seeds, melon seeds (egusi), hemp seeds, pumpkin seeds and hazelnuts in any combination. When using whole almonds I leave the skins on. What is this obsession with cakes having to be white?
Some are very precise with measurements when baking. In Spain we accept that things like eggs come in all shapes and sizes, and tend to start with the liquid ingredients, adding dry ingredients in the necessary quantities for the right consistency. For you, dear reader, I’ve given the “correct” weights and measures
The recipe uses eggs and butter. For a vegan version substitute coconut or other oil for butter and add a splash of nut or soy milk in place of egg
Flour-Free Almond Cookies
Make the cookies