Easy Roasted Almond Cookies Recipe - Allrecipes.com
Easy Roasted Almond Cookies Recipe
  • READY IN hrs

Easy Roasted Almond Cookies

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"I like to draw a heart on them for special occasions. Every time I make these cookies, I have to smile because the ingredients are simple, without the typical eggs, oil, or wheat -- yet so yummy!"

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Original recipe makes 6 cookies Change Servings
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Directions

  1. Preheat oven to 275 degrees F (135 degrees C). Spread the almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Finely grind the almonds in a food processor.
  2. Raise oven temperature to 350 degrees F (175 degrees C). Oil a baking sheet with vegetable oil.
  3. In a bowl, mix together the ground almonds, oat flour, maple syrup, and almond extract. Form the mixture into 6 balls, then flatten the balls into cookies about 1/4 inch thick. Place cookies onto the prepared baking sheet.
  4. Bake until crisp and brown around the edges, 12 to 15 minutes; watch them carefully because they burn easily. Remove the cookies carefully, and allow to cool.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2012

For making these cookies, I actually just put the almonds in a cold oven and turn on the oven to 350 degrees. When my oven has reached 350 they are roasted good enough for me. Fast and easy. The less you roast the almonds IMHO the more nutritious they stay. Once roasted slightly I would store them in the refrigerate so oils in the almonds do not turn rancid or use that day.

 
Most Helpful Critical Review
Oct 29, 2011

the almond extract gave the cookies a bitter taste. obviously, it is a very nutty cookie recipe; my recommendation would be to leave out the almond extract or tone it down with some honey.

 

10 Ratings

Aug 28, 2011

I'd say it seems like it's vegan approved! way to go..a bit of protein doesn't hurt either!roasting nuts is the only way to truly enjoy them!good job!(from a VEGAN!)

 
Nov 26, 2011

response to kfoste8. Please check your almond extract. Could be it has gone rancid. Was a little worried myself when I made this recipe because I had purchased the raw almonds a few weeks ago and didn't know that I should be storing them in the freezer until I roasted them because their natural oils could turn. My cookies turned our really good. Will make again with candy sprinkles.

 
Feb 25, 2012

For being gluten free, these are pretty good. I ground rolled oats into flour, and had almond flour on hand. I used orange extract instead of almond. They turned out very yummy. A different texture then a flour cookie, but very good. I think I may dip in melted semi-sweet chocolate, next time.

 
Feb 26, 2012

These have become a staple at our house. We've recently cut dairy out of our diet, and these are the 1st cookies that I've found that are dairy-free and very good. Also very easy to make! I must make them much smaller, because I usually end up with at least a dozen cookies from this recipe.

 
Jan 23, 2012

I was wondering, can I bake the almonds the day before I'm going to make the cookies? I'm going to have a massive time crunch and will probably need to do this.

 
Mar 12, 2013

We all liked these cookies, kids included. As I already use almond flour in baking and had it ready to go, I lightly toasted a cup of it first rather than toast and grind extra almonds. I reduced the almond extract to 1/4 teaspoon as I thought the full 1 teaspoon would be too strong for out tastes. It added just a subtle hint of flavor. I also opted to add 1/3 cup chopped dried cherries to the batter. If you make the six cookies as directed, they will be quite large. I measured out a tablespoon of batter per cookie and that yielded a dozen cookies of typical size. Anyway, this recipe will go on our regular cookie list.

 

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Nutrition

  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 3 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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