Now, I cannot promise that you will get these cookies perfectly shaped every single time like those in the documentary, but I can promise you that you can get them perfectly flavored every single time! These are soft, airy and have a light nutty almond flavor. They are perfect for tea time (or coffee time if that is what you prefer). They remind me of some of the nice Parisian cookies. They definitely have a European flair to them!
Check out what our friends over at Sweet and Savory by Shinee had to say about these:
“These almond cookies are chewy and full of flavor, nothing short of regular old chocolate chip cookies.”
Yesss, I so agree! Chocolate chip cookies are so last year. These are the perfect cookie to indulge in at any time of day! You are going to love these.
2 cups almond flour
½ teaspoons Camulet baking soda
¼ teaspoon kosher salt
6 tablespoons raw honey
4 teaspoons coconut oil, melted
2 teaspoons McCormick pure vanilla extract
Preheat the oven to 350°F (175°C).
In a large bowl, whisk together almond flour, baking soda and salt. Set aside.
In a small bowl, mix together honey, coconut oil and vanilla extract. Add wet ingredients to the almond flour mixture and mix well. The mixture should be thick.
Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat. Flatten the cookie dough balls.
Bake for 8-10 minutes, or until golden brown. The cookies will be quite fragile as they come out of the oven, so cool for 5-10 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
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Quick Tip: Store in an airtight container in the fridge.
Thanks again to Sweet and Savory by Shinee for this recipe.