These almond flour cookies without eggs are superb! Almond flour is protein-rich, with each cookie providing about 4 grams of protein. Plus, these almond cookies are gluten-free and egg-free, making them a great option for anyone with dietary restrictions.
While I love eggs, I ran out of them today, so I had to make my almond cookies without them. To my surprise, the cookies turned out amazing! They were filling and paired perfectly with raw grass-fed milk.
You can use almond flour or almond meal to make these cookies. Almond flour is made from ground blanched almonds, while almond meal is made from ground whole almonds. They taste similar but have different textures.
These cookies can be made with or without chocolate chips. They taste quite different with and without chips. I divided the dough into two parts and added 1/4 cup of semi-sweet chocolate chips to one part of the dough.
Almond Flour Cookies without Eggs
- 2 cups Blanched almond flour or Almond meal
- 1/4 cup Melted Coconut oil
- 1/2 tsp Baking soda
- 1/4 cup Maple syrup (room temperature)
- 1/4 tsp Sea salt
- 1 teaspoon Apple cider vinegar
- 2 tsp Vanilla extract (I didn’t use)
- 1/2 cup Dark chocolate chips (I used the half amount)
How to make cookies with almond flour:
- Preheat the oven to 250 F.
- Mix almond flour, maple syrup, and salt. Add vanilla extract, if using.
- Add melted coconut oil and mix immediately to avoid hardening of the oil.
- Mix baking soda with apple cider vinegar and add to the almond flour mixture.
- Add chocolate chips or divide the dough into two parts and add the chip only to one part.
- Form balls and flatten them with your fingers. The cookies will not spread while baking, so shape them for your liking.
- Place the flattened balls on a baking pan which is covered with unbleached parchment paper.
- Bake the cookies in a preheated oven for 30 minutes at 250 F. (It’s safer to cook nuts and nut products at lower temperatures, but if you are in a rush, bake them for 12 minutes at 350 F.)
- Store them in the fridge or in the freezer.
Recipe courtesy of Detoxinista