3 Ingredients Almond Cookies Recipes

3-INGREDIENT ALMOND BUTTER COOKIES

Steps:

• Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray.
• In a medium bowl, mix the almond butter, sugar and egg until well combined. Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.
• Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely before removing from the cookie sheet.

3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}

Steps:

• Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
• Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
• Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
• Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

ALMOND COOKIES III

Steps:

• In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
• Preheat the oven to 300 degrees F (150 degrees C). Drop cookies by teaspoonfuls onto cookie sheets, and press down slightly with the bottom of a glass. Place a whole almond on top of each cookie.
• Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.

3 INGREDIENTS ALMOND COOKIES

Steps:

• Preheat your oven on 180'C/350'F and line a flat baking tray with baking paper.
• Place the Almond Meal in a large mixing bowl and sift in the Icing Sugar. Mix together.
• Whisk the Eggs in a separate bowl then add them to the dry ingredients.
• Mix all the ingredients together using a whisk or a spatula until you get a thick, slightly sticky paste.
• With a small Ice Cream Scoop, pick up small chunks of dough and roll them between your hands to create small balls. Place them on the baking tray then slightly flatten them with your fingers (see note 1).
• Optional: place a raw almond in the middle of each cookie.
• Bake for about 15 minutes or until slightly golden. Place on a cooling rack to cool down completely.