Growing up in an Italian home, a hallmark of any festivity or party was the sweet table which always included a variety of cookies, mainly almond ones such as marzipan and the classic amaretti. This almond cookie recipe has been given a nutritional makeover, by using health-promoting coconut oil and by reducing the overall amount of sugar used. These gluten-free and dairy-free delights are delicious and easy to make!
Vanilla Almond Cookies
- 1 1/3 cup blanched almond flour or meal
- 1/3 cup organic cane (or other) sugar
- 1 teaspoon baking powder (OR 1/2 teaspoon baking soda)
- 1 egg, beaten
- 3 tablespoons virgin coconut oil, melted
- 1 tablespoon pure vanilla extract
Preheat oven to 350 degrees F.
Mix the wet and dry ingredients separately. Combine and mix until well incorporated. Form 12-14 balls and place on a parchment-lined baking tray, leaving about 1-2 inches of space in between the cookies. Bake for 10-12 minutes. Let cool for at least 10 minutes before transferring them to a cookie rack to cool completely. Store in an airtight container at room temperature, or in the fridge, for up to 3 days, or freeze for up to 3 months. Enjoy!