Who doesn’t love cookies? And, when they are made with almond flour then they pack in loads of flavour and nutrition too.
I prefer to use almond flour and not almond meal when I make cookies. The reason for that is that almond flour is made of blanched almonds in comparison to almond meal which is a coarse powder of un-blanched almonds. Both the flours have a grainy, coarse texture like sand grains. And, that is what makes the cookies turn out crisp on the outside and soft and crumbly on the inside.
ALMOND FLOUR AND M&M COOKIES
- 2 tablespoons unsalted butter at room temperature
- 1/2 cup light or dark brown sugar
- 1/4 cup peanut butter (you can also use regular butter if you want but peanut butter adds and additional crunch and flavour which is delicious)
- 1 large egg at room temperature /flax egg* (for vegetarians)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups almond flour (sifted if lumpy)
- 1/4 cup semisweet or dark chocolate chips
- 1/2 cup M&M’s
Note – to make the flax egg, stir 1 tablespoon of ground flaxseed meal together with 3 tablespoons of water; let sit for 5 minutes to gel, then use in the recipe as directed
- Preheat the oven to 180 degree C.
- Line a baking tray with parchment paper and keep ready.
- In a bowl mix together the almond flour, salt and baking soda.
- In a large mixing bowl beat the butter, sugar, peanut butter, egg, and vanilla extract on medium-high speed, until smoothly combined.
- To the above add the flour mixture and beat on low speed till all ingredients are well combined. You can also do this by hand. Almond flour is rich in poly unsaturated fats like Omega-6 fatty acids so the dough will be quite greasy.
- Fold in the chocolate chips and M&Ms. This dough does not need to rest in the fridge and can be baked directly.
- By using a small cookie/ice cream scoop or even by hand, shape the dough into 2 inch diameter balls. Place them on the lined cookie baking tray and press them gently with your finger or spoon to flatten them a little. Make sure to leave a 2 inch gap between each cookie as the cookies will expand on baking.
- You can garnish the tops of the cookies with slivered almonds, choco chips etc
- Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but will be slightly soft and may seem under-baked beneath the surface when touched.
- Place the sheet on a cooling rack. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to the cooling rack and let them finish cooling.
- leftover cookies can be stored at room temperature for up to 4 days