I’ve been experimenting this week with hazelnut flour for a Bob’s Red Mill project. I tried making hazelnut flour cookies with this recipe and they were just ok. But I thought they’d be great with almond flour. Turns out I was right! These are fabulous. They’re a tender, soft cookie.
The foundation of this is the almond and date butter that you create in a food processor. (I prefer to create recipes that don’t use special equipment, but I don’t have another way to make these.)
The photo shows three flavors that I tried, but the options are endless. The basic recipe tastes like a sugar cookie – but not overly sweet, just enough. My husband said it reminded him of a cookie his grandmother made. The spice version begs to be paired with a hot cup of tea. The coconut version needed to be dipped in chocolate. It tastes like a Mounds bar. Need I say more?
I love the basic sugar cookie and my husband’s favorite is the chocolate covered coconut cookie. But don’t get me wrong, the spice cookie was also a winner. These are sliced refrigerator cookies. If you can use butter, I think it would be excellent in here.
No-Sugar Almond Flour Sugar Cookies
2 cups almond flour (I use Honeyville)
1/2 cup dates, cut in chunks and measured packed into the cup
1/4 cup of grapeseed oil
1 large egg
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla
Add one cup of the almond flour and the dates to the food processor fitted with the steel blade and process for several minutes. Scrape down the sides and process for another couple of minutes or until it starts to form a paste on the bottom. Add the remaining ingredients except the cup of almond flour – and coconut, if you’re making that variety. Process one minute, scrape down the sides – and bottom if needed – then pulse for another minute. Add the last cup of almond flour and process just until combined. Then add the shredded coconut and do a quick pulse or two.
Cut a piece of parchment paper about the size of a cookie sheet. Put the mixture on a narrow end and roll the paper over it, forming a tube then roll it to the other end. It will seem uneven and lumpy at this point but twist both ends in toward the cookie dough and it will tighten into a round, smooth log. I made mine about 2 inches in diameter. Place in the freezer for at least 1/2 hour but not long enough to freeze solidly.
Preheat the oven to 350°. Put parchment onto the cookie sheets. Slice your cookies into 1/4 inch slices, place on the cookie sheet keeping in mind that they don’t spread much so can be fairly close. Bake for about 10 minutes or until the bottoms and edges to be golden. (I always set the timer for less time on a first batch. Ovens, pans, and even the thickness of cookies will vary and can make a big difference.)
Add 1/4 cup of unsweetened shredded coconut. Once the cookies have cooled, melt chocolate chips (I used the microwave) and dip the bottom half into it. Place onto a cookie sheet covered with parchment paper (or they will stick) and refrigerate until chocolate is set. The chips I used have sugar in them but you can make your own with the sweetener of your choice with this recipe from Gluten-Free Gigi.
Add 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg
I’ve found that using stainless steel pans with almond flour makes for less problem with the bottoms burning. I started out with one pan in stainless and another of a mystery metal with a nonstick coating. The other pan burned easily but the stainless didn’t. I bought another stainless pan.