These chewy almond cookies have tons of flavor and the absolute perfect cookie texture! They’re fancy enough to serve to guests and easy enough to whip up when a cookie craving hits. Paleo, vegan, gluten-free, dairy-free, and refined sugar-free.
Ingredients
2 eggs
1 1/4 cup blanched almond flour
1/2 tsp baking soda
1/4 tsp fine grain sea salt
1/4 cup coconut oil melted and cooled to almost room temp
1/4 cup smooth almond butter
1 cup pure agave syrup or raw honey
1 Tbsp fresh lemon juice
Grated zest of 2 lemons
1/2 tsp pure vanilla extract
1/2 cup sliced almonds
Instructions:
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
Combine the almond flour, baking soda and salt in a mixing bowl.
In a separate large bowl, whisk together the nut butter, coconut oil, agave syrup, maple sugar, egg, extracts, lemon zest and lemon juice until very smooth.
Stir the dry ingredients into the wet until well combined and a sticky dough forms.
Chill the dough in the fridge for about 10-25 minutes.
Using a medium cookie scoop, scoop and drop dough about 2” apart on the parchment-lined baking sheet.
Arrange sliced almonds on the tops of the cookies, pressing the top of each cookie a bit as you go. Bake 11-13 mins until set and turning light brown.
Remove from oven and allow them to cool 5-10 minutes on the baking sheet (they’ll be very soft), then transfer using a spatula to wire racks to cool completely.
Cookies are best stored at room temperature, loosely covered for the first day. After a day or so, store them in an airtight container at room temp or in the fridge. Enjoy!