Stop sleeping on Chinese Almond Cookies

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs and gluten-free.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener with a unique flavor.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

egg

🥗Healthier: flaxseed meal

💰Cheaper: chia seeds

Flaxseed meal is a great egg substitute for binding.

Preheat your oven to 325°F with the rack set in the top third and bottom third position.

Line two baking trays with parchment paper and set them aside.

In a large mixing bowl, add 150 g of sugar and 170 g of softened unsalted butter.

Beat the butter and sugar together on medium speed until fully creamed together, about 6 minutes, until light in color and fluffy.

Add 1 egg yolk to the mixture and 2 tablespoons of neutral oil.

Mix in 3 teaspoons of imitation almond extract until combined, about 30 seconds.

Add the dry ingredients: 6 g of baking powder, 3 g of baking soda, 8 g of salt, and 16 g of cornstarch directly to the wet mixture.

Mix thoroughly for about a minute to ensure even combining.

Fold in sliced almonds until evenly distributed.

Scoop tablespoon-sized portions of the dough onto the prepared baking trays, spacing them apart.

Flatten each cookie slightly with the back of a fork.

Bake in the preheated oven for 10-12 minutes until golden brown.

Remove from the oven and let cool on the baking trays for a few minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens