It is very possible to make cookies using Acid Reflux – GERD friendly ingredients. Keep the pH levels 5.0 and up and keep it plant based.
Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free & vegan, plus, they can be made keto-friendly with 1 substitution.
1 cup (112 g) blanched almond flour (not almond meal)
3 tablespoons coconut sugar (see notes for keto option)
1/2 teaspoon baking powder
1/8 teaspoon fine sea salt
2 tablespoons water
- Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, coconut sugar, baking powder and salt (breaking up all lumps in the flour). Add the water and stir until blended.
- Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centres.
- Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Making these almond flour cookies with no sugar (or a liquid sweetener like honey) did not yield good results. The cookies tasted dry or the batter was too runny. I find that coconut sugar is the best performing and most natural option.
If you prefer not to purchase coconut sugar, you can make these almond flour cookies with light or dark brown sugar instead.
A healthy way to make the cookies rich and satisfying! I adore the double-almond whammy of the almond flour combined with almond butter. If you like, you can swap the same amount of peanut butter. (An almond flour peanut butter cookie sounds so tasty, especially once you add the next ingredient.)( Use Natural Peanut Butter Brown lid)
I love nice dark chocolate here. Carob chips are easiest, but if you don’t mind a bit of chopping, a chopped good-quality carob bar would be dreamy.
Flaky Sea Salt
The final somethin’ that makes these Almond Flour Cookies truly pop. I found the cookies tasted a bit flat without it, so if you plan not to top the cookies with salt, you may want to add an extra pinch or two to your batter.
An Important Salty Tip: Do not use table salt. What you want is a mild, cleanly flavoured flaky sea salt like Maldon
Table salt contains compounds to keep it free-flowing; these compounds give it a metallic taste. The smaller grains also make it easy to over salt your food—not what we want for our perfect, pleasantly plump Almond Flour Cookies!
A tray of freshly baked Almond Flour Cookies
How to Make Vegan Almond Flour Cookies
As this recipe is written, it calls for two tablespoons of butter (for richness and flavour) and 1 large egg (to bind the cookies and help them rise).
If you’d like the cookies to be vegan:
- Swap the butter for 2 tablespoons of a vegan buttery substitute. Room temperature coconut oil would also work, though I prefer the flavour of butter for cookies.
- Swap the egg for a flax egg (to make the flax egg, stir 1 tablespoon of ground flaxseed meal together with 3 tablespoons of water; let sit for 5 minutes to gel, then use in the recipe as directed).
- Be sure your chocolate is dairy free.
- A plate of Almond Flour Cookies sprinkled with flaky salt.
If you try this almond flour cookie recipe, please let me know what you think in the comments section below. I love hearing your feedback; I hope you enjoy them as much as we do!
Almond Flour Cookies
yield: 12 COOKIES prep time:10 MINS cook time:20 MINS total time:30 MINS
The BEST Almond Flour Cookies with Dark Chocolate Chips. Thick, chewy, and they take just one bowl with no refrigeration! Gluten free, super quick and easy!
2 tablespoons unsalted butter — at room temperature (to make vegan, use vegan butter or coconut oil)
1/2 cup coconut sugar — or light or dark brown sugar
1/4 cup almond butter
1 large egg — at room temperature (to make vegan, use a flax egg)
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 cups almond flour — sifted if lumpy
1/2 cup semisweet or dark chocolate chips — dairy free if needed
Flaky sea salts, such as Maldon or fleur de sel — optional
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter, coconut sugar, almond butter, egg, and vanilla extract on medium-high speed, until smoothly combined.
Sprinkle the baking soda and salt evenly over the top, then sprinkle in the almond flour. With the mixer on low speed, beat until the mixture is well combined. By hand, fold in the chocolate chips.
With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls and roll into balls (each ball will be about 2 inches in diameter). Arrange on the baking sheet, leaving 2 inches between each.
With your fingers, lightly flatten the tops of the cookies. Sprinkle with salt, if using. Bake for 10 to 12 minutes or until the edges are just beginning to brown. The cookies will feel dry on the top and edges but slightly molten and underbaked beneath the surface when touched. Place the sheet on a cooling rack. Allow the cookies to cool on the sheet for 5 minutes, then transfer them to the cooling rack and let them finish cooling for as long as you can stand the suspense.
Store leftover cookies at room temperature for up to 4 days or freeze for up to 3 months. To reheat from frozen, bake in a 350 degree F oven (do not thaw them first) for 5 minutes, or until warmed through.
To freeze unbaked cookies: Portion the dough into balls and arrange on a parchment-lined baking sheet. Place the sheet in the freezer until the dough is firm, then transfer to an airtight container or freezer-grade zip top bag and freeze for up to 3 months.
To make the cookies vegan: See the steps listed in the blog post above.
Almond Chocolate Chip
1/2 cup butter, softened
1/4 cup coconut oil
3/4 cup brown sugar or coconut sugar
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour
1 1/4 cups carob chips of choice
2/3 cup toasted walnuts, optional
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
- Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
- Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.
You can use almond meal in place of blanched almond flour for this recipe with great results.
You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading too much.
4 Tablespoons unsalted butter, softened
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 cup Bob’s Red Mill Superfine Almond Flour
1/4 teaspoon baking powder
pinch of salt
optional: chocolate chips and sprinkles for decorating ( not for those with irritated throat)
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat softened butter, brown sugar and vanilla using an electric mixer for one minute.
- Add almond flour, baking powder and salt and mix just until a dough forms.
- Use a Tablespoon to scoop and roll 12 balls and place them on a baking tray.
- Flatten each ball using the tines of a fork to make a criss-cross pattern.
- Bake at 350 degrees F for 9-10 minutes. Let sit for 5 minutes on a baking tray before transferring to a cooling rack.
- Let cool completely, then drizzle with melted chocolate chips and sprinkles if desired.
Sweet Potato Carob Cookies
1 2/3 cups flour
1/3 cup whole-wheat white flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp nu-salt
1/4 tsp nutmeg
2 eggs, at room temperature
3/4 cup brown sugar
1/4 cup unsweetened applesauce
1/4 cup olive oil
1 cup mashed sweet potato (from 2 medium potatoes; directions below)
1 tsp vanilla
1/2 cup carob chocolate chips
1/3 cup chopped pecans (optional)
- Wash the sweet potatoes and prick them each several times with a fork. Put them on a plate and microwave for 7 minutes. Flip each potato and microwave for 6 more minutes. Set aside to cool.
- Preheat oven to 325 degrees. Line two cookie sheets with parchment paper.
- Stir the flour, baking powder, baking soda, nu-salt, and spices together in a medium bowl and set aside.
- Use a dull knife to peel each potato. Discard the skins, mash the flesh, and measure out 1 cup, setting aside any extra for another use.
- Using an electric mixer, beat the eggs and brown sugar until smooth and light in colour, about 1 minute. Mix in the applesauce, oil, sweet potato, and vanilla until blended.
- At low speed, mix in half of the flour and then the other half after a few seconds. Work quickly, as the dough will form a sticky ball around the beaters. Finish mixing by hand if necessary.
- Mix in the white chocolate chips and pecans (if using) by hand.
- Using a 1/4 cup measuring cup, scoop the dough onto the cookie sheets. You should have 14 to 16 cookies.
- Bake the cookies until the tops feel firm and a toothpick comes out clean, 15 to 16 minutes. Let the cookies rest for 5 minutes on the sheets; then move them to cool racks to cool completely.
- To store, leave the cookies uncovered and unrefrigerated overnight. (Otherwise, they will get soggy.) Move to an airtight container the next morning, and refrigerate if you haven’t devoured them all.
- Makes 14 to 16 cookies.
Oatmeal carob cookies
1 cup (80 g) quick oats
1 cup (128 g) almond flour
6 Tbsp (72 g) coconut sugar*
½ tsp baking soda
½ tsp baking powder
1 large egg
3 Tbsp (45 ml) coconut oil, melted**
lots of carob chips
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine the oats, almond flour, sugar, baking soda, and baking powder. Add the egg and coconut oil, and mix carob chips until fully combined.
- Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little bit, so leave about 2 inches of room between them and don’t flatten them too thin.
- Bake for 7 – 9 minutes, until the edges begin to turn golden brown.
- Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
- Optional: melt some carob chips and use a knife or the back of a spoon to spread some chocolate on one side of the cookies. Place them in the fridge to set before enjoying.