#ALMOND MILK COOKIE RUN CRACKED#

These almond flour cookies are perfect as is, but here are some fun recipe variations!

These cookies stay soft for over a week when stored properly! Place cookies in a ziplock bag or lidded container and store on the counter for 1 week or longer.įor prolonged storage, individually wrap and freeze cookies for up to 3 months. Cook for at least 10 minutes before serving.

Roll it in sugar to coat, and place on a sheet pan.īake: Bake the cookies until the tops are cracked and the edges are set. Roll in sugar: Scoop out a heaping tablespoon of dough and roll it into a ball. Mix wet ingredients: In a large bowl, mix together the wet ingredients until combined.Īdd dry: Stir in the dry until thoroughly mixed. Baking soda - to create a nice chewy cookie.Almond flour - use fine blanched almond flour, like Kirkland or Bob's Red Mill brands, not almond meal.Almond extract - to bump up the delicious almond flavor!.Vanilla extract - use pure vanilla extract for the best flavor.Brown sugar - you can also substitute coconut sugar, but the cookies won't be quite as soft.They are gluten free, grain free, and dairy free.

The brown sugar in the dough keeps these cookies soft for over a week!.The easiest recipe that gives you perfectly soft chewy cookies every time.Perfect for a Christmas cookie tray or some weeknight baking any night of the year! Reasons to love this recipe! These Almond Flour Cookies are a guaranteed crowd pleaser! They have crispy sugar edges and soft, moist, chewy centers.

#ALMOND MILK COOKIE RUN CRACKED#

Almond milk cookie run