May 21
2015

Almond Cookie Bites (Gluten free and Paleo!)

in Dairy-free, Dessert, Gluten-free, Paleo, Refined sugar-free

Paleo Almond Cookie Bites

Ok folks, here’s the next installment of my almond cookie dough base!  Instead of chewy almond cookies, these are little cookie bites that have a bit more of a cake texture, but very similar to their larger counterparts.

Interior view of an almond cookie bite

They still have a bit of chew, but they are lighter with a bit more air to them.  Still delicious and still criminally easy to make!  These aren’t like the almond cookies you may be used to, although I adore those!  These take their name from almond flour being the predominant ingredient, and don’t have any almond extract in them (though almond extract would be a DELICIOUS addition)!

Almond Cookie Bites

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Almond Cookie Bites

Makes 32 cookies (2.25-inches in diameter)

Ingredients:
2 cups blanched almond flour
1 cups tapioca flour
1/2 cup coconut palm sugar (or granulated sugar)
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon fine grain sea salt
2 tablespoons palm shortening
2 tablespoons honey
1 large egg
1 teaspoon vanilla extract (for Paleo: add the seeds from half of a vanilla bean instead)

Directions:
1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line with silicone baking mat or sheet of parchment paper. Set aside.

2. Place the dry ingredients in a food processor and pulse to combine. Add the remaining wet ingredients and mix until everything is well incorporated and a thick dough forms.

3. Scoop the dough onto the prepared baking sheet (I use a 1 tablespoon (1 1/2-inch diameter) scoop, but you can roll tablespoons of the into balls by hand as well). Using a cookie press or the palm of your hand, gently flatten the cookies slightly until they are slightly more than 1/2-inch thick.

4. Bake the cookies in the oven for 9 minutes. Remove the cookies from the oven and let them cool for 5 minutes, then move them from the baking sheet to a cooling rack to finish cooling.

*Recipe Notes: Store the finished cookies in an airtight container.  They stay moist for about 48 hours.  They start to get a bit stale after 2 days.

{ 6 comments… read them below or add one }



Kacey @ The Cookie Writer May 21, 2015 at 10:07 am

Almond cookies are one of my favourites! I just made some this past week and they were a hit. Almond extract can be strong, so I always warn people beforehand (in my recipe that is) :)

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Fuji Mama (Rachael) May 21, 2015 at 11:13 am

Oh how I love almond extract! :-) These cookies actually don’t use any, they get their name from almond flour being the predominant ingredient!

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Kate @ Diethood May 21, 2015 at 9:42 pm

I could seriously eat a dozen of these cookies. Anything almonds and I’m completely IN!

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Fuji Mama (Rachael) June 4, 2015 at 10:56 pm

We can totally be friends! ;-) I’m an almond girl too. That is one problem with these cookies…since they’re smaller, it’s all too easy to eat a dozen!

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Michelle @ The Complete Savorist May 23, 2015 at 12:54 am

I adore almond cookies. I have childhood memories of visiting my great uncle and aunt and being served almond cookies. Looking at these I am 6 again and sitting on plastic covering the couch with a cold glass of milk and a plate of cookies.

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Fuji Mama (Rachael) June 4, 2015 at 10:57 pm

What a beautiful memory! Taste memories are so powerful!

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