Easy to make, chewy, crispy on the edges, gluten and cholesterol free.
What You Need:
- 85 grams coconut oil
- 5 tbsp baker’s sugar
- 1 teaspoons almond extract
- 2 egg whites (room temperature)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups almond flour (or almond meal)
Optional: chocolate chips in the mix or chocolate chunks on top.
Yield about 20 cookies
What To Do:
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- Beat the coconut oil and sugar together with a mixer. Hand mixer works well.
- Add the almond extract and egg whites and beat them until well mixed.
- Add the baking soda, salt, and one third of the flour and beat well. Add the second third and mix well and finally mix the the last third.
- Put tablespoons of the dough on the lined baking sheet about 1 1/2 inches apart. Bake for about 13 minutes.
- Turn off the oven and turn on the broiler. Let them brown for about 2 minutes.
- Cool and enjoy!
Notes:
- The consistency of the dough should be soft but not runny. Add more flour if necessary. You can get a good idea of the consistency by looking at the first picture.
- Time in the oven
