- 1 cup blanched almond flour (not almond meal)
- 3 heaping teaspoons granulated stevia
- 1/2 teaspoon baking powder
- Optional: 1/8 teaspoon fine sea salt
- 2 tablespoons water
INSTRUCTIONS
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, mix the almond flour, stevia, baking powder and (optional) salt, until well blended and lumps in the flour are broken up). Add the water and stir until blended to evenly moistened by crumbly consistency.
Roll scant tablespoons of dough into a smooth balls and gently press down to leave a thumbprint. Place on the prepared baking sheet, about 2 inches apart.
Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely. Store in an air tight container for up to 1 week, or freeze for up to a month.
Makes 10-12 cookies approximately
VARIATIONS
- Add a 1/4 teaspoon of almond extract for more intense flavor
- Add a 1/4 teaspoon of vanilla extract for a different variety.
- Add a 1/2 teaspoon of orange extract and top with a pinch of grated orange rind mixed with granulated stevia.
- Roll dough balls in powdered cinnamon before baking.
- Top with almond slices before baking.