Description
Delightfully healthy almond flour cookies made with natural sweeteners and gluten-free ingredients. These soft, buttery treats are perfect for a guilt-free snack or dessert, featuring a tender crumb and customizable icing decoration. Ideal for those seeking a gluten-free, low-sugar dessert option that doesn’t compromise on flavor.
Ingredients
Scale
Cookie Dough
- 1/4 cup unsalted butter, softened to room temperature
- 3 tablespoons light brown sugar
- 1 tablespoon maple or date syrup
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1 egg
- 2 1/2 cups almond flour
- 1/4 teaspoon salt
- Sprinkles of gluten-free flour for rolling surface and rolling pin
Icing
- Ingredients to prepare icing (not specified)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your cookies evenly.
- Cream butter and sweeteners: In a bowl, use a hand mixer to cream together the softened butter, light brown sugar, and maple or date syrup until the mixture is smooth and creamy.
- Add egg and vanilla: Beat in the vanilla extract or vanilla bean paste along with the egg for 20 to 30 seconds until fully combined.
- Prepare dry ingredients: In a separate medium-sized bowl, whisk together the almond flour and salt to evenly distribute the salt.
- Combine wet and dry ingredients: Gradually add the almond flour mixture into the creamed butter mixture, stirring continuously until all the dry ingredients are moistened and fully incorporated.
- Chill the dough: Form the dough into a ball, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 1 hour to firm up for easier rolling.
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare rolling surface: Tape the parchment paper onto your work surface and lightly dust it with gluten-free flour to make rolling out the dough easier and prevent sticking.
- Roll out dough: Take the chilled dough and roll it out evenly with a floured rolling pin until it reaches your desired thickness.
- Cut cookies: Use cookie cutters to cut shapes from the rolled dough and transfer them to the lined baking sheet, spacing them slightly apart.
- Bake cookies: Place the baking sheet in the preheated oven and bake small cookies for about 8 minutes or larger ones for about 10 minutes until edges are lightly golden.
- Cool cookies: Remove cookies from the oven and let them cool completely on the baking sheet to firm up.
- Prepare icing: Make your preferred icing (ingredients not specified) to decorate the cookies as desired.
- Decorate cookies: Use the prepared icing to decorate your cooled cookies creatively.
- Set icing: Allow the icing to set fully before stacking or storing the cookies to avoid smudging or sticking.
Notes
- For best results, ensure the butter is softened but not melted before creaming.
- Chilling the dough is crucial to make it easier to roll and helps cookies hold their shape.
- If you prefer a sweeter cookie, you can increase the syrup or sugar slightly.
- Use gluten-free flour for dusting to keep the recipe gluten-free.
- Adjust baking time depending on cookie size to avoid overcooking.
- Icing ingredients and recipe are not specified; use your favorite gluten-free icing.
- Store cookies in an airtight container to maintain freshness.
