Spiced Almond Flour Cookies For A Fall Treat

Ingredients

Dry Ingredients

Ingredients:

Dry Ingredients:

1 half of cups almond flour

half of cup coconut flour

half of teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon floor nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

Wet Ingredients

Eggs: Eggs present construction, richness, and colour to the cookies. They additionally assist bind the ingredients collectively.

Unsalted butter: Unsalted butter adds flavor, tenderness, and richness to the cookies. It is necessary to use unsalted butter to be able to management the amount of salt in the cookies.

Maple syrup: Maple syrup provides sweetness and a hint of maple flavor to the cookies. You can substitute honey or agave syrup when you wouldn’t have maple syrup.

Vanilla extract: Vanilla extract provides a touch of flavor to the cookies. You can substitute almond extract if you want a more pronounced almond flavor.

Notes

– The wet elements ought to be at room temperature before you begin mixing them together. This will help them combine smoothly.

– If the dough is merely too sticky, add slightly more flour. If the dough is simply too dry, add a little more wet components.

– The cookies may be baked instantly or chilled for as a lot as 24 hours earlier than baking. Chilled dough will produce chewier cookies.

Instructions

Preheat Oven and Prepare Baking Sheets

Preheat oven to 350 Degrees F (175 Degrees C). Line two baking sheets with parchment paper.

Make the Dough

Make the Dough:

– In a large bowl, cream together the butter and sugar until gentle and fluffy.

– Beat in the eggs separately, then stir in the vanilla.

– In a separate bowl, whisk collectively the almond flour, baking powder, baking soda, salt, and spices.

– Gradually add the dry elements to the moist components, mixing till simply mixed.

– Fold in the chopped almonds.

– Cover the dough and refrigerate for at least half-hour, or overnight.

Chill the Dough

Instructions:

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a medium bowl, whisk collectively the almond flour, spices, salt, baking powder, and baking soda.
In a separate bowl, cream together the butter, coconut oil, and sugar until mild and fluffy.
Beat within the egg and vanilla extract.
Add the dry components to the moist ingredients and mix till a dough types.
Form the dough right into a ball, wrap in plastic wrap, and refrigerate for no much less than 30 minutes, or as much as overnight.
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Roll out the dough on a frivolously floured surface to 1/4-inch thickness.
Cut out cookies utilizing a 2-inch cookie cutter.
Place cookies on the prepared baking sheet.
Bake for 10-12 minutes, or till the edges are golden brown.
Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill fully.

Chill the Dough:

Chilling the dough helps the cookies hold their form and prevents them from spreading an excessive quantity of in the oven.
You can chill the dough for a minimum of 30 minutes, or as a lot as overnight.

Shape and Bake the Cookies

– With the dough together, form tablespoon-size balls and prepare on the ready baking sheet about 2 inches apart.

– Use your thumb or a butter knife to press your required design in the middle of every ball.

– Bake for 10 to 12 minutes, or till the cookies have simply started to brown around the edges and are set within the center of the cookie.

Cool and Serve

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the Almond flour cookies recipe flour, baking powder, cinnamon, ginger, nutmeg, and salt.

3. In a separate bowl, beat together the butter and sugar till light and fluffy.

4. Beat in the egg and vanilla.

5. Gradually add the dry components to the moist ingredients, mixing until just combined.

6. Fold in the chocolate chips and almonds.

7. Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes, or until the sides are golden brown.

9. Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to cool completely.

Cool and Serve:

Let the cookies cool completely on a wire rack before serving.

Store the cookies in an airtight container at room temperature for as a lot as 3 days.