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I can’t believe Christmas is so soon!!
It’s crazy how time flies sometimes. I feel like I can barely keep up with my life haha. Nonetheless, I’m excited to celebrate Jesus with my family in a few short days. Listening to Christmas music and baking cookies makes me feel like a kid again, so I decided I should do that! And with Christmas so close, I figured I should post this cookie recipe ASAP so you could have time to make them yourself if you wanted!
I’m a HUGE fan of almond desserts. It’s such a decadent flavor and so so delicious! I also feel like almond cookies are sort of festive and Christmasy, so that adds an extra layer of excitement! These cookies use coconut sugar as the sweetener and I personally think they turned out delicious because I’ve made them a few times!
This recipe is also SUUPER simple and only has 5 ingredients! The flour is almond flour, and doesn’t even use any coconut flour! It’s pretty quick to make so they’d be easy to whip up on Christmas eve for Santa Clause 😉
Sweet Almond Cookies
These are the perfect Christmas cookies if you love sweet almond desserts.
- Prep Time: 10 minutes
- Cool Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
240g super-fine almond flour, I use Bob’s Red Mill (2 cups lightly packed)
60g raw cane sugar or golden coconut sugar (1/3 cup)
1 stick butter, room temperature or gently softened NOT melted
1 cold egg
1/2 tsp almond extract
Optional: Pecans for decorative topping
Instructions
- Preheat oven to 375ºF
- Thoroughly combine all ingredients in a bowl.
- Place a piece of parchment paper on a baking sheet.
- Roll dough into 1” balls and place on parchment paper (16 balls).
- Press the balls down either with a spoon (and I placed a pecan in the indentation for decoration) or press them down with a fork in a crisscross pattern.
- Bake 8-10 minutes on aluminum or 11-13 minutes on stainless steel, until the edges are golden brown. Remove from the oven, reinforce the wells by gently pressing them down again if needed, and let the cookies rest on the cookie sheet for at least 10 minutes because it takes a bit for them to set (they will break apart if moved too early).
- Please leave feedback and your review if you made this recipe! Thanks!
