Eggless almond cookies
Eggless almond cookies are a delicious treat made without eggs. These cookies are rich in almond flavour, with a soft and buttery texture. They are easy to make and can be enjoyed with a cup of tea or as a sweet snack anytime.
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 30 minutes – 1 hour.
- 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
If you use unsalted butter, add a pinch of salt to the flour.
A dry dough can lead to several challenges, such as difficulty in shaping the cookies, crumbly texture, and cracking during baking.
Almond Flour: If you don't have almond flour, you can grind whole almonds in a food processor until they are finely powdered. Just be careful not to over-process them into almond butter.
Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookie dough for later use.
