If I told you, you could make crackly and crumbly cookies with only five ingredients and in just half an hour, what would you say? Well, that’s what this recipe is all about. It gets better — one of the ingredients is water, and the rest you probably already have.
This cookie recipe is not only easy and delicious, but it also solves a problem, we’re not using wheat flour. The stuff is not trendy anymore! Instead, we’re using the deliciously nutty almond flour.
When ground into a powder, almond flour is as versatile as all-purpose flour, and although it might not be a perfect substitute, it makes some good cookies, that’s for sure.
Here’s all you need to know before making a nice batch of almond flour cookies.
This recipe calls for one cup of almond flour per every 10 bite-sized cookies. Adjust the recipe to your needs.
You’ll also need sugar (or any sweetener you have in hand), a pinch of baking powder and another one of sea salt. A splash of water brings it all together to form a thick, paste-like dough that bakes wonderfully in only fifteen minutes.
Almond cookies are delicious with a cup of milky tea or coffee; they’re that kind of cookies — the ones you can eat with friends and family or enjoy on your own while binge-watching Netflix series.
These cookies are a bit crumbly; that’s the thing with not using wheat flour. Still, they hold together nicely and have a delicious crackly mouthfeel.
Take the cookies to another level by sprinkling them with salt flakes or dip them in chocolate for entirely different cookies. Sometimes I add a few drops of vanilla extract, too, to give them a more luscious taste, but try them as-is first and see what you think about them.
Last but not least, store these cookies covered at room temperature for a few days with no problem. You could always freeze them, too, but they’re so easy to make you’re better off making a new batch every time you need some cookies.
Preheat the oven to 350°C and line a baking tray with parchment paper.
In a mixing bowl, combine the flour, sugar, baking powder, salt and water and blend. Add more water if needed to form a dough that’s not too runny.
With a tablespoon, scoop the dough and place it in the baking tray with adequate space between the cookies.
Bake for 15 minutes or until golden.
Let the cookies cool down before serving.