CHEWY ALMOND COOKIES

By Bailey1_

Ingredients

• 2 cups blanched almond flour
• 1/3 cup honey
• 1/3 cup coconut oil, melted
• 1 tsp. almond extract
• 1/8 tsp. salt
• 1/4 tsp. baking soda
• for topping: about 1/4 cup slivered almonds

Details

Servings 1
Adapted from consideritjoybaking.com

Preparation

Step 1

Chewy Almond Cookies (makes about 20)

Preheat oven to 350.  Mix honey, coconut oil, and almond extract in a mixing bowl.  Once combined, add in almond flour, salt and baking soda.  Your dough will look crumbly.
Scoop out dough 1-2 TBSP at a time (depending on how big you want your cookie).  Roll dough into balls and place onto a silicone baking sheet or a parchment-lined cookie sheet.

Then top each one with some slivered almonds, pressing them in slightly so that they stay in place after they are baked.  Bake the cookies for about 10 minutes (keep an eye on them because almond flour tends to burn more easily than wheat flour).  I let them cool for a few minutes on the pan and then transfer to a cooling rack.

Side note:  I brushed mine with an egg yolk + about a teaspoon of water.  I was going for a pretty/shiny appearance, but it didn’t make much difference at all–maybe I should have used an egg white instead.  Regardless, this is not a necessary step, but I wanted to tell you because my cookies have a bit of a yellow sheen.

The cookies spread as they baked. Also, 10 minutes proved too long. I’ll make them again next week (baking for less time) and report back.