Sugar free Almond Flour Cookies(Gluten, Grain & Egg free)

I make cookies only with Almond Flour nowadays for my family,  they are not alone gluten, grain free but also high in protein and very nutritious. But you will still see some cookies with whole wheat, oats etc in future posts which were all done in my earlier attempt few years back and which I still bake for people who are on a nut free diet.  In all my almond flour cookie recipes I use maple syrup as sweetener which is all natural and doesn’t cause cavities like sugar does. So they are safe for dental health but still they are sweetener which will increase blood sugar for people with diabetes. So I tried using Stevia and Xylitol as the sweetening agent couple of times before I nailed down this recipe. Stevia definitely had an after taste and with xylitol the taste was good but with almond flour which is gluten free and no eggs, the cookie didn’t have a structure and was all crumbly.  Bean flours are used as binding agent in lot of gluten free cooking and taking that as an inspiration, I tried to combine almond flour and split chick pea flour(besan) with xylitol and the cookie was much better than the stevia and the earlier xylitol version. If you are on a low glycemic diet do try this one out and do let me know how you liked it.

Preparation Time – 10 Minutes

Cooking Time – 10 to 12 Minutes

Makes Around – 10 to 12 Cookies

Ingredients

Almond flour - 1/2 Cup

Besan(Split Chick Pea flour) - 1/3 Cup

Vanilla extract - 1/4 tsp (Saffron & cardamom, Cinnamom, Cardamom & Rose Water, Orange extract & Orange rind are the different flavors I tried and liked them all)

Xlitol powdered - 1/4 cup

Clarified butter - 1/4 cup

Baking Soda – pinch

Salt – pinch

Almond flakes – 1 Tbsp

Method

1)  Combine the almond flour, split chick pea flour, powdered xylitol, baking soda and salt.

2) To this add vanilla extract and clarified butter and make a smooth dough.

3) Preheat an oven to 350 degree Fahrehiet and line a cookie tray with parchment paper.

4) Make 10 to 12 equal sized balls out of the cookie dough and with your hands press them gently into flat balls and place them with equal distance in the baking tray. Take some flaked almonds in your hand and gently top each cookie with few flakes and press with your finger so that the flakes touch the dough and hold on without falling.

5) Bake for 10-12 minutes till the cookies are slightly browned, remove the tray and let it sit out for 2-3 minutes and then remove the cookies and cool in a wire rack.

6) Store in an airtight container once completely cooled and keeps good at room temperature for 4-5 days.

Events

Sending this to Julie’s Christmas Delicacy Event

Sending this to Cookie Love- Blog Hop guest hosted by Raji of Vegetarian Tastebuds.

Sending this to Cakes and More - Cookie Fest.

Off to Spicy Treat’s Bake Fest #2 an event started by Vardhini.

Off to Edible entertainment’s Jingle all the way.

Posted in: almond flour, almond flour recipes, cookies, diabetic cookie recipes, gluten free bakes