Serves 14
Prep 15 mins
Cook 15 mins
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda (gluten-free, if necessary)
- 1/8 teaspoon cinnamon
- 2 tablespoons melted coconut oil
- 1 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract or almond flavoring
- 1/4 cup agave nectar
- 12 to 15 whole almonds; sprouted or soaked and dehydrated
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl combine almond flour, salt, baking soda, and cinnamon. Mix well, breaking up any lumps.
- In a small bowl, place coconut oil, vanilla, almond extract or flavoring, and agave nectar. Whisk until well combined.
- Add wet ingredients to dry ingredients and stir until combined.
- Roll level-tablespoon-sized (using a measuring spoon) portions of dough into balls and place on baking sheet. Flatten slightly with the heel of your hand and press one almond into the center of each cookie.
- Bake 15 to 17 minutes or until light golden brown. Allow to cool on baking sheet for a few minutes before transferring to cooling rack.
- Store in an airtight container. Can be frozen.