Eggless almond cookies
Eggless almond cookies are a tasty treat, perfect for anyone who loves almonds. It combines simple ingredients to create a delightful, nutty flavour perfect for any occasion. The base of these cookies is a blend of all-purpose flour and almond flour, which gives them a rich, nutty taste and a soft texture. Butter adds a creamy, buttery flavour, while the sugar provides sweetness and a melt-in-your-mouth feel. A hint of almond extract enhances the flavour who love a strong almond taste. A small amount of baking soda ensures the cookies are light and fluffy, and salt balances the sweetness. For added moisture, milk is used, making the dough easy to work with. These cookies are a perfect eggless treat for everyone to enjoy.
Eggless almond cookies are easy to make at home and are a perfect homemade treat for kids’ school snacks. They are easy to pack and are a delightful addition to any lunchbox.
More cupcakes and muffins recipes.
Whether enjoyed with a cup of tea or as a sweet snack, eggless almond cookies are a dessert that everyone can enjoy. They are easy to make and can be customized with additional flavours like vanilla or almond extract, providing a homemade taste that’s both comforting and satisfying.
Click here for the chewy chocolate chip cookie recipe.
Eggless almond cookies
Ingredients
- 1 cup or 120gms of all-purpose flour
- ¾ cup or 60 gms of almond flour
- ½ tsp baking soda
- ½ cup or 120gms of sugar
- ½ cup or 100 gms of salted butter softened at room temperature
- ⅛ tsp almond extract optional, for a stronger almond flavour
- 2 tbps of milk or as needed
Instructions
- Preheat your oven to 180°C.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the all-purpose flour, almond flour and baking soda. Set aside.
- In a large mixing bowl, cream the softened butter and powdered sugar together, using an electric mixer until the mixture is light and fluffy. This should take about 2-3 minutes.
- Mix in the almond extract (if using) until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- The dough should be soft but not sticky. If the dough feels too dry, add a bit of milk, a teaspoon at a time.
- Take small portions of dough (about a tablespoon each) and roll them into balls.
- Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball using your palm or the bottom of a glass to form a round cookie.
- Place them in the refrigerator for about 20 – 30 minutes.
- Bake in the pre-heated oven for 15-20 minutes or until the edges are lightly golden.
- Keep an eye on the cookies as almond flour can cause them to brown quickly.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy your homemade eggless almond cookies with a cup of tea or coffee!
Notes
