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Almond Flour Cookies

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  • Prep Time: 5 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 13 minutes
  • Yield: 15 cookies

Ingredients

  • 1 cup (96 grams) King Arthur Almond Flour
  • 3 tablespoons (43 grams) butter, softened
  • 3 tablespoons (21 grams) confectioners’ sugar
  • 1/8 teaspoon table salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or prepared an ungreased cookie sheet.
  2. Mix all of the ingredients in a small bowl until a cohesive dough forms.
  3. Scoop 1″ balls of dough onto the prepared baking sheet (a teaspoon cookie scoop works well here) Arrange the balls of dough about 1 1/2″ to 2″ apart.
  4. Use a fork to flatten each cookie to about 1/4″ thick, making a crosshatch design.
  5. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.
  6. Remove the cookies from the oven. If you’ve used parchment, allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely. If you’ve baked the cookies on an ungreased baking sheet, transfer them to a rack about 2 to 3 minutes after they come out of the oven; they’ll still be warm and fairly fragile. If left to cool on the ungreased pan too long, they’ll stick.
  7. Store the almond flour cookies in an airtight container at room temperature for up to 7 days; freeze for longer storage.

Notes

  • For Thumbprint Cookies: Instead of creating a crosshatch design with a fork, use your thumb to press an indentation into the center of each ball of dough. Fill the hole with about 1/4 teaspoon jam. Note: too much jam will boil out during baking.

  • For Chocolate Pistachio Shortbread Cookies: Substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour; and add 1/8 teaspoon espresso powder. Stir in 1/4 cup finely chopped pistachios. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.

  • For Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and 1/4 cup dried cranberries to the dough. Shape the dough into a log, chill, slice, and bake for 12 to 14 minutes; or bake as directed above.

  • For Maple Pecan Shortbread Cookies: Add 1 teaspoon cinnamon, 2 teaspoons maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a log, chill, slice, and bake; or bake as directed above.

Find it online: https://eat-gluten-free.celiac.org/almond-flour-cookies/