Are you craving a deliciously guilt-free cookie that's both wheat-free and incredibly satisfying? Look no further! These Almond Wheat-Free Cookies are about to revolutionize your snack time, offering a perfect blend of nutty almond flavor and sweet indulgence. Whether you're following a gluten-free diet or simply looking for a healthier treat, these cookies will become your new obsession – crispy on the edges, soft in the middle, and packed with irresistible flavor that will have everyone asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Gluten-Free
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup honey
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of almond flour and 1/4 cup of coconut flour. Use a whisk to mix the flours thoroughly, ensuring there are no clumps.
- Add 1/2 cup of honey to the flour mixture. Make sure the honey is at room temperature for easier mixing. Stir well until the honey is fully incorporated.
- Next, melt 1/4 cup of coconut oil if it is solid. You can do this in a microwave-safe bowl in short intervals or on the stovetop. Allow it to cool slightly before adding it to the mixture.
- Pour the melted coconut oil into the bowl with the honey and flour mixture. Add 1 teaspoon of vanilla extract and mix until all the wet ingredients are well combined.
- In a separate small bowl, combine 1/2 teaspoon of baking soda and 1/4 teaspoon of salt. Mix them together, then add this mixture to the wet ingredients. Stir until everything is well combined.
- If you are using chocolate chips, fold in 1/2 cup of chocolate chips into the cookie dough at this stage. Ensure they are evenly distributed throughout the mixture.
- Using a tablespoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.
- Place the baking sheet in the preheated oven and bake for 10 minutes, or until the edges are lightly golden. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your almond wheat-free cookies as a delicious gluten-free treat!
Tips
- Ingredient Temperature Matters: Ensure your honey and coconut oil are at room temperature for easier mixing and better cookie consistency.
- Don't Overmix: Gently combine ingredients to keep the cookies tender and prevent a tough texture.
- Use Parchment Paper: This prevents sticking and ensures easy cookie removal from the baking sheet.
- Space Cookies Properly: Leave enough room between cookies as they will spread during baking.
- Watch Baking Time Carefully: Since these are gluten-free cookies, they can quickly go from perfectly golden to overdone. Start checking at around 8 minutes.
- Cool Completely: Let cookies cool on the wire rack to achieve the perfect texture and prevent crumbling.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
- Customize Your Cookies: Feel free to add nuts, swap chocolate chips, or sprinkle sea salt on top for variety!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 0mg
