Almond Flour Cookies Eating Bird Food
Flour Cookies

Almond Flour Cookies Eating Bird Food

  • October 12, 2021

It was one of my first times baking with almond flour and for some reason, I expected the almond flour to make the cookies dry, but they are super moist and delicious.Baking With Almond Flour.Almond Flour vs. Almond Meal.Almond meal works well in heartier recipes or recipes where the texture of flour doesn’t matter as much, like my almond flour crackers.Almond Flour Cookie Ingredients.blanched almond flour – like I mentioned above, make sure you grab almond flour and not almond meal!– a touch of salt really helps the other flavors in this recipe pop!How to Make Cookies with Almond Flour.Add your chocolate, scoop the dough and bake!How to Store Almond Flour Cookies.More Almond Flour Baked Goods.

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Almond Flour Thumbprint Cookies

Almond Flour Thumbprint Cookies

Almond Flour Thumbprint Cookies

These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour.They’re festive and perfect for the holidays.I made this with the Bob’s Red Mill Almond Flour and the end result was so delicious.Perfect for cookies!Bob’s Red Mill Almond Flour is the perfect flour for these because it’s blanched (the skins are removed) and it’s super finely ground.I’ve been a HUGE fan of Bob’s Red Mill for years and was so honored they wanted to work with me for a holiday recipe this year.How to Make Thumbprint Cookies.Mix the dough – Mix almond flour, softened butter, maple syrup, vanilla extract and salt in a small bowl until a dough forms.More Almond Flour Recipes to Try:.If you make these almond flour thumbprint cookies be sure to leave a comment and star rating below letting us know how they turned out. .

Almond Crescent Cookies

Almond Crescent Cookies

Almond Crescent Cookies

I think I’ve found my new favorite healthier holiday cookie recipe.This is a recipe we’ve made every single year for Christmas since I was a little girl and I’ve always adored the crispy pecan shortbread texture paired with the sweet and fluffy powered sugar coating.Before my nanny passed, she would always help out by rolling all the cookies in powered sugar for us.If we were not watching closely she would end up munching on cookies the whole time she was rolling them.My nanny’s traditional crescent cookies are made with white flour and butter.Over the years I’ve moved away from using regular white flour when baking so I’m really excited to have a grain-free, gluten-free version of these cookies to enjoy.I opted to go the vegan route and used Earth Balance buttery sticks, which worked amazingly well.Mix the dough – Mix almond flour, softened butter, 3 Tablespoons confectioner’s sugar, vanilla extract and salt in a small bowl until a dough forms.Place the dough onto a baking sheet lined with parchment paper about 1 inch apart.After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week.For freezing crescent cookies, simply place in an airtight freezer-safe container.If you make these crescent cookies, be sure to leave a comment and star rating letting me know how they turned out. .

Healthy No Bake Almond Cookies

Healthy No Bake Almond Cookies

Healthy No Bake Almond Cookies

These tasty no bake almond cookies are packed with almonds, dates and cacao nibs.No Bake Almond Cookie Ingredients.almond butter.Add the dates, almond butter, vanilla and salt and process for about a minute until a dough forms.Dipping the cookies in chocolate is optional and you certainly don’t have to do both white and dark chocolate… just pick your favorite.Once all cookies are dipped, place baking sheet with cookies into the fridge or freezer until the chocolate has set. .

Pillowy Soft Pumpkin Cookies

Pillowy Soft Pumpkin Cookies

Pillowy Soft Pumpkin Cookies

These soft pumpkin cookies are like pillowy clouds that melt in your mouth.I actually shared a variation of these pumpkin cookies on my Instagram last winter!I made a version with a box of Simple Mills vanilla cake mix and they were so good.I don’t know why it’s taken me so long to post this recipe (I guess I was waiting for fall to come back around)!I used a combination of almond and coconut flour and the end result was perfection.pumpkin pie spice – you can make your own using my recipe or use store-bought.I haven’t tested the recipe with other natural sweeteners like maple syrup or honey.I have tested this recipe with coconut sugar and it works great, but does make the cookies a bit darker in color.I haven’t tested the recipe with other natural sweeteners like maple syrup or honey.Simple: The easiest method is to simply spread a layer of frosting on top of each cookie with a knife.The easiest method is to simply spread a layer of frosting on top of each cookie with a knife.For the final batch (the ones I used for these photos) I frosted with a star tip (#17).For the final batch (the ones I used for these photos) I frosted with a star tip (#17).Store cookies in the fridge for up to one week or freezer for up to two months.If you make these pumpkin cookies be sure to leave a comment and star rating below letting us know how they turned out. .

Healthier Snowball Cookies {Gluten-free}

Healthier Snowball Cookies {Gluten-free}

Healthier Snowball Cookies {Gluten-free}

These healthy snowball cookies are made with just 6 ingredients.The base is almond flour, so they’re gluten-free, grain-free and can easily be made vegan.Ingredients in Healthier Snowball Cookies.Traditional snowball cookies are made with white flour and butter.How to Make Healthier Snowball Cookies.Simply mix together the almond flour, softened butter, 3 Tablespoons of the powdered sugar, vanilla and salt in a bowl until a dough forms.Let them cool slightly and then roll in powdered sugar until coated.These snowball cookies are so easy to store. .

4-Ingredient Almond Coconut Cookies

4-Ingredient Almond Coconut Cookies

4-Ingredient Almond Coconut Cookies

The only four ingredients in these cookies are almonds, coconut flakes, chocolate chips and sweetened condensed coconut milk.If you want these cookies to be vegan, be sure to use dairy-free chocolate chips.sweetened condensed coconut milk – You can – You can make your own or use the Let’s Do Organic brand.Lately I’ve been hooked on using sweetened condensed coconut milk to make vegan and dairy-free treats!If you’re feeling ambitious, you can make your own sweetened condensed coconut milk.You can do this by adding the sweetened condensed coconut milk to a small saucepan and heat over super low heat until mixture is liquid.How to Make Almond Coconut Cookies.This recipe is super simple and similar to making macaroons.In a bowl, combine the shredded coconut, almonds and chocolate chips with the sweetened condensed coconut milk.More Cookie Recipes You Might Enjoy:. .

Mummy Cookies

Mummy Cookies

Mummy Cookies

This recipe is a spin-off of my soft pumpkin cookies, which are absolutely delicious.canned pumpkin – make sure you check the ingredient list!pumpkin pie spice – you can make your own using my recipe or use store-bought.– you can make your own using my recipe or use store-bought mini chocolate chips – I used Enjoy Life mini chocolate chips for this recipe.– I used Enjoy Life mini chocolate chips for this recipe.I haven’t tested the recipe with other natural sweeteners like maple syrup or honey.I haven’t tested the recipe with other natural sweeteners like maple syrup or honey.I tried it and it worked great, there’s just less contrast since the sugar cookies are light in color.Making the cookies look like mummies is really easy, you just need a few tools including a piping tip and candy eyes.Then I placed a tiny bit of frosting on the back of two candy eyeballs and attached them just above the center of each cookie.For the type of frosting, I think vanilla buttercream or cream cheese pairs best with these pumpkin cookies.I really love the ingredients and flavor of Simple Mills frosting, but I did find that it got stuck in the small piping tip a couple times so for these mummies I ended up using a different frosting that I don’t love… the ingredients aren’t as good and I personally don’t think the flavor is as yummy either. .

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