Post sponsored by Bob’s Red Mill. See below for more details.
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!
An easy and delicious cookie for the holidays or for a quick weekday treat!
- 1 1/4 cup Bob’s Red Mill Super-Fine Natural 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.
Almond Drop Cookies
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.
I don’t make a ton of baked goods and thus whenever I have almond meal or flour on hand, I typically add it to savory meals or granolas. If you’re looking for a way to use up that almond flour you just purchased, a few options include:
Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.