Almond flour is one of my favourite flours to bake with. I find gluten free baking can be a little bit daunting when mixing flours like arrowroot, millet and teff together to get the right density and texture. While all of these flours are amazing, often recipes that require grain-free flours are a lot easier for me to use, since they typically only need one flour!
A grain-free diet is not for everyone, but when I’ve gone completely grain-free in the past this is what’s happened:
- My stomach has felt better overall
- My digestion has been on point (happy poops, which makes for a better day)
- I felt better mentally and my focus improved
- I would eat more healthy fat (hello avocados) to fill me up, which is great for the brain
Going grain free can be difficult at first since you feel like you are limiting yourself, but with this recipe for grain-free almond flour cookies you won’t feel the least bit deprived.
It uses almond flour, which can easily be made by grinding almonds, or you can get it from a bulk food store or health food store. Almond flour is high in healthy fats and fibre, and adds a sweet, nutty flavour to baking. You can substitute other nut flours as well for variety, or if you have a nut allergy I have successfully used ground sunflower seeds as well. The coconut oil adds a layer of nutritious, saturated fats, and the ginger is a super-powered spice that is great for digestion (and flavour).
Another thing I love about this recipe is it’s easily customizable, whether you’re vegan, egg-free or dairy-free. Check the recipe below for all the substitution details.
These cookies are still cookies – meaning they’re a treat – but one that will leaving you feeling better than a sandwich cookie that shall remained unnamed.
- 3 Tbsp not fully melted coconut oil, unsalted grassfed butter or ghee
- 1 tsp stevia or 3 Tbsp raw honey or maple syrup
- 1 egg, room temperature or 1 chia egg (1 Tbsp ground chia mixed with 3 Tbsp water)
- 1 tsp vanilla extract
- 2 cups almond flour or sunflower seed meal
- ½ tsp baking soda
- ¼ tsp fine-grain sea salt
- 1 tsp ground or fresh grated ginger
- ½ cup cacao nibs or dairy-free chocolate chips
- Sprinkling of coconut sugar on top
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In large bowl, combine all the wet ingredients and mix well.
- In another bowl, combine the flours baking soda, salt, and ginger. Add in the wet ingredients to the dry mix and stir with a spoon until combined.
- Stir in ½ cacao chips or chocolate chips. If the cookie mixture is too dry add a bit of liquid and if too wet add a bit more flour of choice. My favourite liquid to add is coconut milk if needed, but just water works too.
- With a small ice-cream scoop, (or just a regular Tbsp) scoop cookies onto the parchment paper. Leave space in between all the cookies.
- Take a fork and flatten them. Bake until they are golden brown, about 12-15 minutes.
- Once golden remove from the oven and let the cookies sit for 10 or 15 minutes before removing them from the baking sheet or they might crumble. They keep well out of the fridge for about 2 days, after that refrigerate them.
Header image: iStock/ThitareeSarmkasat
Recipe image: iStock/Natalie_B