Triple Almond Cookies

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

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
  2. In a medium bowl combine almond flour, salt, baking soda, and cinnamon. Mix well, breaking up any lumps.
  3. In a small bowl, place coconut oil, vanilla, almond extract or flavoring, and agave nectar. Whisk until well combined.
  4. Add wet ingredients to dry ingredients and stir until combined.
  5. 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.
  6. 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.
  7. Store in an airtight container. Can be frozen.