Gluten-free | Dairy-free | Vegan | Quick & easy recipe
Makes 18-20 button sized cookies
Why it’s delicious
Chewy and nutty, these cookies are addictively good and perfect for those who are gluten and dairy free. With only the smallest amount of coconut sugar, you won't be able to stop at just one!
Helpful hints + tips
Look for almond meal or flour that is pure pale yellow in colour. This means that almonds have been skinned before they were processed and don't have any brown flecks through the flour.
To help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol which’s 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
- 190 g almond flour or meal
- 60g Zero as Sugar Pure Erythritol
- Pinch Himalayan salt
- 1 tsp baking powder
- 4 tbsp water
- Preheat your oven on bake set at 170C (340F)
- Add the almond flour, Erythritol, salt and baking powder to a small bowl and stir the ingredients to combine. Add the water and mix until a dough forms.
- Roll the dough into 18-20 little balls that weigh about 10 grams each and place on a baking paper lined baking sheet and gently press the balls down to flatten slightly.
- Place the tray in the oven and bake for 5 minutes. Remove the tray from the oven and press the cookies down a little more and continue baking for another 5 minutes or until golden on top.
- Allow the cookies to cool on a wire rack and if you need to store them, you can do so in an airtight container for 2-3 days. I like to store mine in the refrigerator as they seem to be even more chewy that way!