Best Flourless Almond Cookies Recipes

FLOURLESS ALMOND COOKIES WITH CARDAMOM, ORANGE ZEST, AND PISTACHIOS

Steps:

• Using an electric mixer on medium speed, cream sugar and oil in a large bowl until mixture resembles texture of wet sand, about 3 minutes. Add egg and orange zest and beat until just combined.
• Whisk almond flour, potato starch, cardamom, and salt in a medium bowl. Fold dry ingredients into oil mixture. Cover with plastic wrap and chill 1 hour.
• Spread pistachios in a single layer on a rimmed baking sheet. Divide dough into 2 balls. Roll each ball into 1 1/2" wide logs, then roll logs in pistachios to coat; reserve remaining pistachios for decorating, if desired. Wrap logs in plastic wrap and chill at least 1 1/2 hours.
• Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment. Using a sharp knife, slice dough into 1/4"-thick rounds and arrange on baking sheets (about 12 per sheet). Sprinkle with reserved pistachios, pressing lightly to adhere (alternatively, drizzle with melted chocolate after cookies are baked, see below).
• Bake cookies, rotating sheets halfway through, until undersides are golden, 8-12 minutes. Transfer cookies to wire racks. Let 1 sheet cool completely before lining again with parchment and baking third batch.
• If you didn't sprinkle the cookies with pistachios, melt chocolate in a medium heatproof bowl set over a medium pot of barely simmering water, stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is smooth. Drizzle cooled cookies with chocolate and let set before serving.
• Do Ahead
• Dough can be formed into logs 3 days ahead; keep chilled. Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.

PASSOVER "PB & J" FLOURLESS ALMOND BUTTER COOKIES

Steps:

• Mix all ingredients together in a large bowl until well-blended.
• Use a teaspoon to scoop out a smallish amount.
• Roll into balls and place on parchment-covered baking sheet.
• Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
• Balls should resemble a bird's nest.
• With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
• Repeat until all "nests" are full.
• Bake at 350 degrees for 10-12 minutes.
• Allow to cool & solidify before peeling from parchment.
• Finish cooling on wire rack before serving.

FLOURLESS CHOCOLATE CHIP ALMOND COOKIES

Steps:

• Preheat oven to 350 and grease 1 cookie sheet.
• Stir together almond meal, sugar and baking soda in a large bowl.
• Add beaten egg, chocolate chips and vanilla extract and mix until well combined.
• Place dough balls one inch apart on cookie sheet . You should be able to fit all 15 on the single cookie sheet.
• Bake until puffed and golden, about 10 minutes.
• Cool cookies on baking sheet about 2 minutes and then transfer to paper towels or rack to cool.
• Note: I personally avoid artificial sweeteners, so I don't know how they would taste made with splenda.

FLOURLESS ALMOND COOKIES

Steps:

• Turn oven on to 350 fahrenheit.
• Mix egg, sugar, and vanilla, in a bowl. then mix in almond butter and baking powder.
• On parchment paper covered baking tray make a thumb print in each cookie and fill with jam.
• Place in oven for about 12 minute.