How was your weekend? It was such a gorgeous weekend here…we had a bit of rain, but then lots and lots of sun. It’s starting to look really pretty out there with the leaves changing colors. I wish that fall was longer…it would be nice to be able to enjoy it for about four months and then have just two months of winter. I wonder how we can make that happen? ;)
Today I’ll be sharing my first sweet recipe of this 31 day series. These almond meal cookies are a big hit with my two boys. They are chewy and flavorful and delicious. I love the texture and nuttiness that you get when you bake with almond meal. I get ours from Trader Joe’s, but there are other brands available if you don’t happen to have a Trader Joe’s near you.
Chewy Almond Meal Cookies.
- 2 cups almond meal
- scant 1/2 cup vegan buttery spread melted
- 2 Tablespoons flax seed meal + 6 Tablespoons water
- 1/2 cup granulated sugar or coconut sugar
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup gluten free flour blend
- 2 Tablespoons unsweetened applesauce
Make the flax seed egg replacers: in a small bowl, mix the flax meal and the water and set aside. In a few minutes it will become a gel.
In a large bowl, mix the almond meal, gluten free flour, sugar, cinnamon, salt, and baking soda.
Add the melted buttery spread, applesauce, flax seed egg replacers, and vanilla extract.
Put the bowl of dough in the refrigerator to chill for 30 minutes.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Drop the dough onto the prepared cookie sheet. Bake at 350 degrees for 15-20 minutes. Do not overbake, you want them to be chewy.
We love these cookies and I make them or some variation of them quite often. Luckily I keep a good supply of almond meal on hand at all times for emergency cookie making. ;)
What cookie recipes do you come back to again and again?
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
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