Sugar-Free Almond Cookies
These Sugar-Free Almond Cookies are a delightful treat! Nutty, rich, and guilt-free, they're perfect for any occasion.
Servings: 12 servings
Ingredients
- 2 large eggs
- 1 cup monk fruit sweetener (or sweetener of your choice)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 to 1/2 teaspoon almond extract (optional, for a stronger almond flavor)
- 1 cup blanched almond flour
- 1 cup almond butter
- 3/4 cup chopped almonds
- 20 whole almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the eggs, monk fruit sweetener, vanilla extract, and kosher salt until well combined.
- Add in the almond butter and mix until smooth and creamy.
- Sprinkle in the baking powder, blanched almond flour, and almond extract (if using). Stir until all the ingredients are fully combined.
- Gently fold in the chopped almonds into the cookie dough.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet. Leave enough space between each cookie, as they will spread slightly. Press a whole almond into the center of each cookie for that extra crunch.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Baking Sheet
- Spoon or cookie scoop
- Oven mitts
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies in a single layer for up to 3 months.
- Rewarm cookies in the oven at 350°F (175°C) for a few minutes to restore texture.