Dit 3-bestanddeel amandelmeelkoekies are super easy yet super delicious cookies made in onder 30 minute and they are egg-free and dairy-free!
I love almond flour cookies, like my Almond Flour Peanut Butter Cookies, 2-Ingredient Almond Flour Banana Cookies, of Amandelmeel Suikerkoekies. Almond flour is a healthy alternative that brings an incredible flavor to cookies while keeping all the macros in check!
Alhoewel die hele resep net hieronder is, moet jy nie al my wenke verder af misloop nie, insluitend bestanddeelruilings, my kookwenke en stap-vir-stap-foto's!
Hou jy van hierdie resep?
Los 'n kommentaar lewer hieronder of gaan na ons Facebook-bladsy waar ek op (byna) alle kommentare antwoord, ons Instagram bladsy vir inspirasie, of ons Pinterest vir die stoor van resepte!
3-bestanddeel amandelmeelkoekies
Bestanddele
- 1 koppie Amandelblom - verpak
- 3 eetlepels Esdoringstroop
- 2 eetlepels Soja melk - or almond milk or coconut milk
Optional ingredients – recommended to add flavors
- ¼ teelepel Sout
- ½ teelepel Vanielje-ekstrak
- ½ teelepel Amandel uittreksel
- 2 eetlepels Gesnyde amandels - om te versier
instruksies
- Verhit die oond tot 350°F (180°C). Voer 'n bakplaat met bakpapier uit.
- In a mixing bowl, add all the ingredients: almond flour, maple syrup, milk of choice, and any of the optional ingredients, if used : salt, vanilla extract, and almond extract.
- Combine the ingredients with a rubber spoon until it forms a cookie dough ball.
- Roll a tablespoon of dough between your slightly oiled hands and release it on the prepared baking sheet.
- Press the cookie a little with your fingertips to flatten it and add a few sliced almonds on top to decorate.
- Repeat these steps until no more cookie dough is left, leaving a thumb of space between the cookies.
- Bake the cookies for 10-12 minutes at 350°F (180°C) until slightly golden and slightly hard on top.
- Let the cookies cool down on the sheet for 5 minutes, then transfer them to a cooling rack to completely cool down.
Notes
Voeding
Bestanddele en vervangings
- Amandelblom – Use ultra-fine blanched almond flour for the best texture. Almond meal can be used but will result in a grittier texture.
- Esdoringstroop – I like to use pure maple syrup. Agave nectar, coconut nectar, or monk fruit syrup can be used as alternatives.
- Soja melk – Choose unsweetened soy milk. Almond milk or coconut milk can be substituted for different flavor profiles.
You can add the following ad-ins for different flavors.
- Sout – Use fine sea salt to enhance the overall flavor.
- Vanielje-ekstrak – Use pure vanilla extract for the best flavor.
- Amandel uittreksel – This intensifies the almond flavor. Use just a bit as it’s quite potent.
- Gesnyde amandels – These add texture and some funky flair. Other nuts or seeds can be used for variation.
How to Make 3-Ingredient Almond Flour Cookies
This is an easy recipe to whip up with my printable recipe card further down. You can use the pictures below to see key steps.
Pour all the ingredients in a small mixing bowl and combine them into a sticky batter.
Roll the dough into 6 dough balls.
Flatten the almond flour cookie dough balls on a baking sheet lined with parchment paper and press a few sliced almonds on top.
Bake the cookies for 10-12 minutes at 350 °F (180 °C) before letting them cool down.
Carine se Bakwenke
- Measure the almond flour correctly by scooping it and leveling it into the measuring cup to ensure the right consistency.
- If the dough seems too wet, add a bit more almond flour, one tablespoon at a time.
- Slightly oil your hands when rolling the cookies to prevent sticking.
- For uniform cookies, use a small cookie scoop or tablespoon measure.
- Don’t overbake the cookies. They should be just golden around the edges. They will continue to firm up as they cool.
- For a chewier texture, add a tablespoon of coconut oil to the dough.
- Eksperimenteer met byvoegings like chocolate chips, dried fruit, or spices like cinnamon or cardamom.
- These cookies freeze well. Store them in an airtight container with parchment paper between layers for up to 3 months.
Would this work with Oat milk instead of Almond?
Absoluut!
Great cookies! Will definitely make again!
Thank you so much!
they came out great!
could I make this with pistachio flour instead?
Probably but you will have to use a powerful food processor, or coffee grinder to create thin pistachio ground. If the ground is too coarse, it will make the cookie dough fragile and fall apart. I would rather use half almond flour and half pistachio ground.
Quick. Easy. Delicious. Makes a very small batch so be prepared too,double or triple it. I added milk chocolate chips
Dankie!
Can you add orange zest and some orange juice?
You can swap the almond milk for orange juice. Adding 1 teaspoon orange zest will be great!
So easy to make! Really need to let it sit before enjoying but then it’s so chewy, almond flour tends to be very dry but this was great. I added some chopped almonds on top of the thumbprint cookies, it was a great texture too.
Hi, how much approximately is a Cup? Thanks!!
Use the metric button just above the ingredients to convert!
Was mal oor dit!