Flour-Free Almond Cookies
Ingredients
- 100 g butter at room temperature (vegan = coconut oil, vegan butter, etc)
- 1 egg (vegan = non-dailry mild eg oat)
- 70 g non-sugar sugar (eg (xylitol) or honey, agave nectar, stevia or other sweetener to taste
- 220 g almond flour
- pinch of salt
- 1 tsp baking powder
- a few drops of vanilla essence (optional)
Instructions
Method 1
- melt the butter
- put the dry ingredients into a bowl
- add in the melted butter, egg and vanilla essence, if using
- mix with a soft spatula making and folding movements until well amalgamated into a soft paste
- put into a sandwich bag or wrap in parchment and rest in the refrigerator for at 30 minutes or longer
Method 2
- cream the butter and sugar in a bowl
- mix in th egg and vanilla essence (if using)
- add in all the dry ingredients
- mix to a paste
- You can proceed right away but the mixture will benefit from resting in the refrigerator r for 20-30 minutes
Make the cookies
- shape the cookie dough into a rough circle with your hands and cut into 16 segments
- roll each segment into a ball and flatten slightly between your palms. Place on a baking sheet lined with grreased parchment paper
- optionally brush your cookies with "milk" or beaten egg
- bake at 180 C for 12-15 minutes
- let them cool slightly on the baking sheet before transferring them to a cooling rack or a servid dish
- enjoy with some really good tea
Notes
If you're making the vegan version be extremely cautious with the amount of liquid replacing the egg - start with just a couple of tablespoons