3 Ingredient Almond Cookies
These almond cookies are soft and chewy. They need just 3 ingredients and don't require any wheat flour, butter or oil. The cookie dough takes just a few minutes to prepare and no mixer is needed. The cookies store well and can be made ahead of time for an event.
Ingredients
- 1 1/2 cups (130g) superfine blanched almond flour, see note for measuring
- 1/2 cup (106g) granulated white sugar, plus an additional 2 tbsp (26g) for rolling the cookie dough balls
- 1 large egg
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, add almond flour and 1/2 cup sugar. Whisk until evenly combined. Then add in the egg. Mix with a spatula until the egg is fully incorporated and no egg streaks remain. At first, it may seem like you don’t have enough liquid, but as you continue to mix, all of the almond flour should be incorporated. You should have a thick, sticky dough.
- Use a 1.5 tbsp cookie scoop to scoop the cookie batter and release onto your prepared baking sheet. Take each dough ball and roll between your palms to form smooth balls. Add the remaining 2 tbsp sugar to a small bowl. Lightly roll and coat each ball in the sugar. This coating allows them to develop a crackly surface as they bake. Place the coated balls back onto the prepared baking sheet and press down lightly on each one to form a thick round disk, about 1/2 inch thick. Space the cookies so they have about 1 inch space between each one. If desired, press some chopped sliced almonds onto each cookie for decoration. This is completely optional.
- Bake cookies for about 13-15 minutes or until the cookies are done. When the cookies are done, the edges should be set and they should be puffed up and have a crackly surface. Let the cookies fully cool on the baking sheet before removing.
- Store any uneaten cookies in an airtight container for a few days at room temperature or for longer in the freezer.
Notes
- Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.
- For the optional decoration on top, I roughly chopped up some sliced almonds. If you are adding almonds on top, make sure to gently press them into the surface.
- Estimated nutrition is calculated with 1/2 tbsp of rolling sugar because not all of it ends up on the cookies. Estimated nutrition does not include any optional decoration.
Serving: 1cookie, Calories: 117kcal, Carbohydrates: 11g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Sodium: 6mg, Fiber: 1g, Sugar: 10g, NET CARBS: 10
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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