Almond Powder Cookies Recipe – Detoxification

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Almond Powder Cookies Recipe – Detoxification

If you are like me, you might think you can swap your almond meal for almond flour in the recipe. However, the results are not the same!

The almond flour makes the cookies softer than the light almond flour, so I decided to try it out. It took a few batches, but the resulting almond cookies are the best I’ve ever tasted.

I’m sharing my favorite version below and I’ll have a change if needed. I tried these with my trusty taste test (my neighbor) and had to hide them because they tasted great.

Almond cookies stacked on a white plate.

Here is what you need:

Almond meal. This is the whole almond. Unlike almond flour, almond meals are made with almonds, ground almonds, so you should see brown spots in the flour.
Coconut sugar. This is the granular sugar we keep in our pantry because it has a slightly lower glycemic index compared to white sugar. However, you can also replace it with another granulated sugar.
butter. I always use salted butter for cookies because I like the added flavor. For dairy-free cookie recipes, replace your favorite vegetarian butter. Since we are using almond meals that already contain healthy fats, you don’t need as much butter as traditional cookies.
Egg. Eggs help bind cookies and add structure to them. I don’t recommend using flax eggs as exchange, but store-bought egg substitutes may work. (For example, Bob’s Red Mill.)
baking soda. This is leaching, which helps the biscuits spread. If you like to use baking powder, you will find that cookies don’t spread as much on the pan.
Salt. Since we use salted butter, I only use 1/4 tsp fine sea salt. If you are using unsalted butter, consider adding an extra pinch. Salt helps sweet taste pop!
Cocoa powder. Since almond meals are not as strong as traditional flour, we added it to help the structure. It’s like a flour alternative, but with a chocolate flavor added. If you don’t have cocoa powder on hand, cocoa powder should work the same way.
Chocolate chips. Use any chocolate chip you like. Or, chopped chocolate bars are good too!

Almond flour, coconut sugar, cocoa powder, eggs and salt mark in a bowl.

How to make almond meal cookies

Step 1:

Preheat the oven to 350ºF and line up a large baking tray with parchment paper. This recipe makes 18 cookies so you need to use two pans or bake in two separate batches.

Melt the butter and add it to a large mixing bowl with coconut sugar, eggs and vanilla extract. Stir well and break down all the sugar you see.

Mix the wet ingredients in a glass bowl.

Step 2:

Next, add almond flour, cocoa powder, baking soda and salt. Stir again until the batter looks relatively even. (If you prefer the non-chocolate version, see the changes in the recipe card below.)

Fold the chocolate chips into a pair of chocolate chip cookies.

Almond flour and cocoa powder are mixed with chocolate chips to make a dough.

Step 3:

Use a cookie spoon or a tablespoon to scald the dough into a parchment lined pot. I can install 12 cookies on a half-sized pot.

Bake at 350°F for 10 minutes or until the cookies spread and form a slightly cracked top. At this point, they don’t necessarily feel firm.

Remove them from the oven and allow them to cool completely on the pan.

Cookies are scalled on the pan and baked on parchment paper.

Storage and service tips

The cookies will be firm when cooled, but they still have a slightly soft center. (Almost like brownies, Yum!) If you prefer a firm cookie, transfer them to the refrigerator for a stronger firmness.

They taste great when refrigerated, which is how we prefer serving them.

The remaining cookies can be stored in an airtight container in the refrigerator for up to 2 weeks. Or freeze them for 3-6 months.

Preheat the oven to 350ºF and line up a large baking tray with parchment paper. If you want to bake two pots at the same time, you need to prepare two pots. Also, you can bake them in two batches. (You can get 18 cookies in total.)
In a large bowl, add melted butter, coconut sugar, eggs and vanilla extract. Stir well and break down any clumps you see. Then add almond flour, cocoa powder, baking soda and salt. Stir well and fold the chocolate chips.
Use a spoon or cookie spoon to place the dough on a parchment lined pan. Leave 2 inches of space between each cookie to allow diffusion. Bake at 350ºF for 10 minutes or until the cookies wrinkle on the top and spread.
When you remove the cookies from the oven, the cookies will be very soft, so let them cool completely before trying to remove them. If you like, you can transfer them to the wire rack using a solid scraper. Transfer the cooled cookies to the refrigerator to make it more secure. We like to provide refrigeration directly from the refrigerator.

Nutrition information is applicable to 1 of 18 cookies. This information is automatically calculated using common ingredients, so this is just an estimate, not a guarantee.
Non-chocolate mutation: You can replace the cocoa powder in this recipe with 1/2 cup rolled oats or chopped unsweetened coconut. I don’t recommend using more almond meals as it will make the cookies too soft and soft.