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I used to be a big cookie baker during the holidays. Sugar cookies, thumbprints, and melt-in-your-mouth cookies were always on hand. And yet, over the years, my passion for baking has faded a bit. Now that I have a son, I'll teach him a few of my favorite cookie recipes but for now, I'll stick to the simple cookies that take no time at all.
These almond drop cookies stem from The Homemade Flour Cookbook. I was trying to figure out if I could make baked goods with 100% nut flour. It turns out, if you like light, cloud-like cookies, you can. Best of all, with help from Bob's Red Mill, you can easily make these cookies with their wonderful almond flour!
- 1 1/4 cup Super-Fine Almond Flour (150 g)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 large egg
- 2 tablespoons walnut oil or melted butter
- 2 tablespoons honey
- 1/4 teaspoon vanilla extract
- 1/2 cup milk chocolate
- 2 teaspoons coconut oil
- Sea salt (for topping (optional))
Preheat oven to 350˚F and line a sheet tray with silpat mat or parchment paper.
In a medium bowl. whisk together the almond flour, bakings soda, and salt. Add the egg along with the oil, honey, and vanilla, stirring until the dough is thoroughly mixed.
Using a spoon or small cookie scoop, drop cookies onto a baking sheet in roughly 2 tablespoon portions and press lightly into a circle. Bake for 14 to 16 minutes, until puffed up, slightly firm to the touch, and golden. Let cool completely.
In the top of a double boiler over medium-low heat, melt the chocolate and coconut oil together. Dip half of each cookie into the chocolate and place on a drying rack or wax paper. Sprinkle with salt if desired and place in the refrigerator until the chocolate is set.
Tips & Tricks: Make sure you are using Almond flour and not almond meal. The cookies will not sure out the same!
Stock up: get the pantry ingredients you will need: honey, almonds, eggs Prep Time: 10 minutes minutes
Cook Time :15 minutes minutes
Almond Drop Cookies
variations
There's not much I've tried with these cookies because I find I like them just the way they are. However, a couple options for mixing them up:
Dark Chocolate: swap the milk chocolate for dark chocolate. I have a milk chocolate weakness which leads to me typically stashing a bag in the pantry. However, dark chocolate works just as well!
Lemon: Skip the chocolate and go for a light lemon cookie. Add a couple teaspoons of lemon zest to the batter and possibly drizzle a lemon glaze on top.
Ooooh this look delicious and super soft! Such an easy recipe and perfect for the holidays!!
These look great!
How many cookies does this make?
1 dozen
I just found your website - love it! And I have a question...While I'm never been gluten free, I did use a lot of almond flour in my baking (because the healthier recipes usually call for it). However, I recently developed an almond allergy, so I'm wondering if you know whether or not whole wheat flour can be substituted? I have searched online about making this substitution in general, but it seems that all of the information is about using almond flour instead of wheat....not the other way around. Or maybe you know of another good substitute? Thanks!
I'm not 100% sure it would work for these cookies but it's worth a try- I typically swap by weight then adjust if I know the flour will need more liquid or less. In the case of going from almond to wheat, I would think you might need another tablespoon or two of butter to make up for the fats/moisture the almond flour adds. But other than that, it should work!
Could you use brown sugar instead of honey... my grandson can't eat honey but needs gluten free and these sound delicious
You might but I would recommend going with maple syrup to keep the liquid ratios the same- if you did want to try brown sugar, you might need to add a tablespoon or two of butter.
Wow looks delicious!! Have you tried these but egg-free? Do you think I could replace it with chia or flax egg? Thanks!
I haven't tried them without eggs!