- ¼ cup brown sugar (light or dark, both will do)
- ½ tsp baking soda
- ¼ tsp salt (a few pinches only is fine)
- 2 tbsp unsalted butter (at room temperature)
- 2 tsp vanilla essence
- 1 large egg
- 2 cups blanched almond flour (available on amazon)
You can also make your own almond flour
- Soak almonds overnight
- Blanch them in the morning and let them dry completely (externally and internally). This may take a few days.
- Pounding them into a flour
- ½ cup chocolate chips (optional. You can also use mixed nuts)
- Preheat the oven to 180 deg C.
- Combine the brown sugar, baking soda, salt, and butter, and mix until smooth. (I used a hand blender but a whisk wielded by a strong arm, works just as well.)
- Mix in the vanilla, egg, and almond flour. Stir well to combine everything. The mixture shall not be runny. It will be more of a dough consistency. If it is too thick then you can add a tsp/tbsp of warm water (warm and not hot!). That will loosen the dough.
- Once the dough is amalgamated well, stir in the chocolate chips or nuts (whatever you are using)
- Lightly grease a baking sheet, or line it with parchment.
- Gently flatten the cookies to about 3/8-inch thick.
- You can make round balls and flatten them (on the baking sheet) or flatten the dough on a tray and cut it out with cookie cutters for desired shape. Make sure the width is about 3/8th inches thick.
- Bake the cookies at 180 deg C for 15-18 minutes, until golden brown. (I use a microwave and it takes me around 20 minutes to bake them. If you are using an oven then the baking may be faster so check the cookies around the 10 minute mark and adjust the time accordingly)
- Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, and then carefully transfer them to a rack to cool completely. They will take about 10 minutes to become crisp.