Almond flour cookies

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Ingredients

• 1 cup (112 g) blanched almond flour (not almond meal)
• 3 tablespoons coconut sugar (see notes for keto option)
• 1/2 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 2 tablespoons water

Instructions

1. Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the almond flour, coconut sugar, baking powder and salt (breaking up all lumps in the flour). Add the water and stir until blended.
3. Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
4. Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
5. Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

Notes

Storage: Store the cookies in an airtight container at room temperature for 2 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to months.