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Toasted Almond Flour Cookies

These almond cookies are made with toasted almond flour, which is key to developing a deep, smoky nutty aroma. The process involves toasting almonds, mixing the ingredients into a crumbly dough, shaping, and baking until golden, resulting in cookies with a crisp exterior and tender interior infused with rich almond flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw almonds for toasting
  • 1 1/4 cups almond flour preferably toasted
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar or coconut sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup chocolate chunks optional

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Spread the raw almonds evenly on a baking sheet lined with parchment paper. Roast for 8-10 minutes, stirring halfway, until fragrant and golden.
  2. Allow the toasted almonds to cool slightly, then roughly chop or pulse in a food processor until finely ground but not pasty. Mix the toasted almond pieces with almond flour in a bowl.
  3. In a mixing bowl, beat the softened butter and sugar together until creamy and slightly fluffy, about 2 minutes. Add the egg and vanilla extract, and continue to beat until well combined and smooth.
  4. In a separate bowl, whisk together the almond flour mixture, salt, and all-purpose flour if using. Gradually fold the dry ingredients into the wet mixture using a spatula, just until combined. The dough should be crumbly but hold together when pressed.
  5. Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheet. Gently flatten each cookie with your fingers or a fork to about 1/2 inch thickness, leaving about 2 inches between each.
  6. Bake the cookies for 12-15 minutes, or until the edges turn golden brown and smell nutty. Keep an eye on them to prevent over-browning.
  7. Remove the baking sheet from the oven and transfer the cookies to a cooling rack. Let them cool for at least 10 minutes to firm up before handling.
  8. Once cooled, serve these cookies warm or at room temperature. They can be stored in an airtight container for up to a week, and the flavor deepens over time.

Notes

For a vegan version, substitute the butter with coconut oil and the egg with a flaxseed or chia seed mixture. To enhance the flavor, sprinkle a pinch of sea salt on top before baking.