Want to bake delicious low carb cookies this year? Then try almond cookies without flour. They're perfect for anyone who wants to cut down on carbs, white flour and sugar. I'll tell you my favorite recipe!
Are you looking for a delicious cookie recipe that not only tastes incredible, but is also low carb?
Then you've come to the right place!
Today I'm introducing you to my absolute favorite cookies: Almond cookies without flour and sugar. Yes, you read that right - without any flour or sugar!
And the best thing about it? They are not only Low carbbut also super easy to prepare. Who says healthy baking has to be complicated?
You're probably the same as me: I love healthy snacking, but I don't spend a lot of time in the kitchen. This year, I've made a resolution to make different types of cookies with lots of nuts. sugar- and flour-free.
You'll see - you don't even need these two ingredients. Because almond cookies without flour and sugar are delicious and work even if you're not a professional baker. 😊
Let this recipe convince you and immerse yourself in the world of healthy snacks!
Table of contents
- What ingredients do I need for almond cookies without flour and sugar?
- Preparation: What you should know about almond cookies without flour and sugar
- Recipe: Almond cookies without flour and sugar
- How long do I have to bake almond cookies without flour?
- How can I refine almond cookies?
- How do I store low carb almond cookies correctly?
- Low carb almond cookies without flour and sugar
What ingredients do I need for almond cookies without flour and sugar?
So what you definitely don't need is sugar and white flour. There are now so Many delicious low carb cookie recipeswho rely on alternatives. Instead of sugar, for example Birch sugar* or Erythritol* and instead of classic flour Nut flours for use. But let's take a closer look at that now.
I'll also tell you what you can substitute ingredients with if you don't have them to hand.
Almonds
You need two types of almonds - one in the form of Flour and once very classically ground.
By the way, before you ask yourself this: Can you use Almond flour* also just use ground almonds?
The answer is quite clear: NoLow carb almond cookies will not work. Because Almond flour* is de-oiled. That is why it is relatively expensive. De-oiling changes their baking properties. Ground almonds* are simply almonds that have been grated into very small pieces. They contain a lot of oil and behave very differently when baked.
Almond flour* contains less fat - there are about 10 grams of fat per 100 grams. Ground almonds* have a fat content of 59 grams.
Almond flour* has a very fine structure, it feels much lighter in direct comparison than ground almonds*. The flour gives recipes Strength and is a good substitute for wheat flour. You can buy the flour online, in health food stores, in some drugstores or in large supermarkets.
By the way: you should Almond cookies without flour and sugar to prepare. Because almonds are a real superfood. They are rich in healthy fats and proteins. It contains a lot of vitamin E and magnesium.
Because they have a high fiber content, almonds promote digestion and can even lower cholesterol levels. Big plus point: almonds are one of the most important and best ingredients in low-carb cooking. They keep you full for a long time and prevent cravings.
If you want to try something different: You can replace the almonds with hazelnuts! Hazelnut flour and Almond flour* has the same baking properties - you can modify the recipe 1:1.
Look here: "How to use low carb flours correctly!“
Butter
We need butter or another vegetable fat such as margarine in the cookies. Butter has several functions:
- Taste and textureButter gives the cookies a buttery taste and ensures a tender, crumbly texture.
- Binding: Butter helps to keep the dry ingredients (such as almond flour and ground almonds*) to bind and form a smooth dough.
- HumidityIt gives the cookies moisture, which is particularly important as the recipe requires no flour or sugar.
- Tanning: When baking, the butter helps to create a golden brown color on the surface of the cookies.
- DurabilityFats such as butter can help baked goods stay fresh for longer.
Erythritol
My favorite substitute for sugar is Erythritol*, not only because it contains 0 calories, but also because it has the same baking properties as conventional household sugar.
I replace replace sugar in many recipes with Erythritol*. If you would like to do the same, you can simply 1:1 make. But you need to know that Erythritol* has less sweetening power - so the cookies feel less sweet. But that doesn't bother me because most recipes are far too sugary for me anyway.
With a 1:1 substitute, the cookies may become less crispy with the sugar substitute.
Egg
The egg binds the recipe together. If you are allergic to eggs or simply don't have any at home, you can replace them with apple sauce. You can read how this works here: "This is how applesauce replaces a chicken egg!“
Cocoa
You can mix the dough with cocoa or simply leave it out. It is also possible to divide the basic dough into two pieces and only color half of the low carb cookies.
Add lemon zest to the light cookies and you have created two completely different flavors from one basic dough. Great, isn't it? 😊
Cinnamon
I add a pinch of Cinnamon* in the recipe to make the cookies taste even more like Christmas.
Tip: Who is not a fan of Cinnamon*, you should go for vanilla instead. Both spices harmonize perfectly with almonds. Or you can simply leave them out and enjoy the light taste of marzipan.
Yummy: Low carb cookies to cut out!
These almond cookies without flour are
- gluten free
- Low carb
- Keto suitable
- sugar free
- lactose-free if you use margarine
- mega tasty
- and quickly prepared
Preparation: What you should know about almond cookies without flour and sugar
If you like soft and smooth cookies, then you will especially like and taste this recipe. The cookies melt in your mouth.
The cookies are best straight after baking. I love them when they are still lukewarm.
You need to make these preparations:
Preheat the oven
This may seem obvious, but it's really important that you do this. A well preheated oven ensures a Even baking temperature and prevents the cookies from drying out.
Bring ingredients to room temperature
This applies not only to these cookies, but in general. You should always mix ingredients such as eggs, butter and milk before baking. Room temperature bring. So they can be Mix better and the texture of the cookies will be much better.
Mixing & sieving
For dry ingredients such as flour, Baking powder* or cocoa, sieving can help to avoid lumps and ensure a finer texture.
Observe sequence
Take the time to measure all the ingredients precisely. This will ensure that the ratios are correct and that you achieve the desired result.
The order in which you add the ingredients can make a difference. In most recipes, you start by adding fat and sugar (or Erythritol*) until creamy before adding other ingredients.
Do not bake for too long
Make sure that the cookies are not too long remain in the oven. Otherwise they will Hard and dry. My oven bakes very unevenly, so I turn the baking tray halfway through, otherwise the almond cookies at the back are black and the ones at the front are pale.
Keep a close eye on what happens to the cookies. Almond cookies without flour behave differently to those with white flour.
Now that that's cleared up, we can move on to the recipe for almond cookies without flour.
Recipe: Almond cookies without flour and sugar
Let's get started! Here you will find the long version of the recipe. It is aimed at anyone who doesn't bake regularly or is even baking for the first time. I explain in great detail how to proceed and what to look out for.
If you love to bake again and again, then you will find the A short version of the recipe at the end of the article.
Ingredients:
- 150 g almond flour
- 100 g ground almonds*
- 130 g room temperature Butter
- 20 g erythritol
- 1 egg
- 1 pinch salt
- 1/2 TSP Cinnamon*
- 1/2 tsp cocoa (optional)
- 1 handful of almonds for decoration
AlsoBaking tray with baking paper, scales, 2 bowls.
Preparations
Preheat the oven to 180° top/bottom heat. Alternatively, 160° hot air is also possible - the cookies will be crispier on the surface.
Line the baking tray with baking paper.
Weigh all the ingredients separately in small bowls so that you don't forget anything.
Mix ingredients
Mix almond flour and the ground almonds in a bowl.
Stir the butter at room temperature (!) with the erythritol in a second bowl until creamy.
Once the two have mixed well, add the egg. You don't have to separate it, we need egg yolk and egg white - so just add them in.
Now add a pinch of salt. Stir until all the ingredients are combined.
Stir in the cocoa
Finally, cocoa and Cinnamon*. Depending on Cocoa powder* It may be necessary to pass it through a sieve. Otherwise lumps tend to form. Use Baking cocoa*, no drinking chocolate.
With cocoa, you have to listen to your instincts a little. It can happen that the dough becomes dry. If this happens, add a little butter. Usually 1 teaspoon is enough.
The dough should not be crumbly and should be easy to shape.
If you're a big chocolate fan, you can also have more Cocoa powder* You just need to be careful with the consistency and allow for a little more butter.
Bake low carb almond cookies
You will need about a teaspoon of dough for each cookie. Form a ball out of the dough and place it on the baking tray. Press the dough a little flat with the back of the spoon.
Place the almond in the center.
Leave 2 cm space between the cookies. Now it's off to the oven at 180° top/bottom heat.
Bake the cookies for about 15 minutes. I turn the tray after 10 minutes so that they brown evenly.
The cookies are rather crumbly and tender due to the ingredients. If you bake them for too long, they become dry and hard.
How long do I have to bake almond cookies without flour?
I would like to dedicate a separate paragraph to this topic because I have a lot to say about it. The actual baking time depends very much on your oven and how big the cookies turn out.
My old oven was already very leaky and baked very one-sided, I had to turn cookies, cakes and the like regularly. Otherwise the back was black and the front was still raw. Now I have a much better oven and
There are a few tips and tricks you should bear in mind for the perfect baking time:
- Observe colorThe cookies should turn a golden color, but not too dark. This is a good indication that they are ready. They will turn brown on the underside.
- Check consistencyThe cookies will still be a little soft immediately after baking. They will harden as they cool. If you are unsure whether they are done, you can gently press the center of a cookie with your finger. It should give slightly, but not too much.
- Do not open the oven door too oftenResist the urge to constantly open the oven door to check on the cookies. Every time you open the door, heat escapes and this can prolong the baking time and affect the result.
How can I refine almond cookies?
You don't quite like the recipe yet? Don't worry, we've all been there. The great thing about baking is that you can always try out new things and adapt the recipe to your own taste.
Here are some of my favorite variations that you might want to try:
- With chocolate chipsWho doesn't love the taste of melted chocolate in a freshly baked cookie? Instead of cocoa powder, you could add chopped chocolate pieces or chocolate chips.
- With dried fruitFor a fruity touch, you could mix dried fruit such as raisins, cranberries or apricot pieces into the batter. They not only add a sweet note, but also a pleasant consistency.
- Nut-free alternativesIf nuts are not your thing or you are baking for someone with a nut allergy, there are many alternatives. How about replacing the ground almonds with sunflower seeds, cashew or pumpkin seeds? They offer a similar texture and a unique flavor.
And here are a few more ideas you could try if you feel like it:
- Cardamom* addThis spice has a wonderfully warm and aromatic flavor that is especially delicious during the cold season.
- Vanilla instead of Cinnamon*For a classic, sweet taste, you can use vanilla extract or the pulp of a vanilla pod.
- Stir in the lemon zestLemon zest is perfect for a fresh note and a little citrus flavor.
- Xucker chocolate drops* instead of the almond: These sugar-free chocolate drops are a great way to add extra sweetness and chocolate flavor to cookies without adding extra sugar. I am of course referring to the almond on the top of the cookie 😅
- Replace the almond with a hazelnutFor a different taste and texture, you can simply replace the almond in the middle of the cookie with a hazelnut. Or you can replace the grated almonds with hazelnuts.
Finally, here's a little tip: if you need additional Cocoa powder* or other dry ingredients, make sure that the dough does not become too dry. You may need to add a little more butter or liquid.
You shouldn't use cinnamon at the same time as lemon zest - I don't find it particularly tasty. But as we all know, taste is debatable. 😄 You can actually combine anything you like.
How do I store low carb almond cookies correctly?
By the time you've finished baking, you'll be asking yourself one big question: What do I need to consider when storing cookies with ground almonds without flour? In the end, it's similar to classic cookies.
Make sure they stay fresh and tasty for as long as possible:
- Airtight packagingAfter the cookies have cooled completely, you should store them in an airtight tin or container. This prevents them from absorbing moisture from the environment and becoming too soft. It also protects them from unwanted odors from the kitchen. If you like your cookies soft, you can open the lid before eating and leave them for about an hour.
- Store in a cool and dry placeAlmond cookies like to be cool and dry. A cool storage room or dark cupboard is ideal. Avoid storing them near heat sources such as the oven or in direct sunlight.
- Use separating layerIf you stack the cookies in layers in a container, place a piece of baking paper between the layers. This will prevent them from sticking together or breaking.
- DurabilityYour almond cookies should stay fresh for around 1-2 weeks if stored correctly. As they contain no preservatives, it is important to eat them within this time. If you notice that they start to lose their crunchiness after a few days, you can bake them briefly in the oven to breathe new life into them.
- Freeze for laterIf you have baked a larger quantity or simply want to keep some for later, you can also freeze almond cookies. Pack them individually or in small portions and place them in a freezer bag. This way, you can take a few out whenever you need them and defrost them at room temperature. Important: Freeze airtight - otherwise they will take on a frozen taste!
Check out these 9 low carb cookie recipes!
And here, as promised, the Short version of the recipe for all those who bake regularly:
Low carb almond cookies without flour and sugar
Ingredients
- 150 g Almond flour
- 100 g ground almonds
- 130 g Butter
- 2 EL Erythritol
- 1 Egg
- 1 Pinch Salt
- ½ TL Cinnamon
- ½ TL Cocoa powder
- 1 Handful whole almonds as decoration
Anleitung
- Preheat the oven to 180° top/bottom heat. Alternatively: 160° hot air.
- Line a baking sheet with parchment paper.
- Mix almond flour and the ground almonds in a bowl.150 g almond flour, 100 g ground almonds
- In a second bowl, cream together the room-warm butter and the erythritol. Add the egg and then salt.130 g butter, 2 tablespoons erythritol, 1 egg, 1 pinch salt
- Now add cinnamon and cocoa powder to the dough. You can also use more cocoa powder - but then take a little more butter so that the low carb cookies do not become dry.½ tsp. cinnamon, ½ tsp cocoa powder
- For each cookie, take about a teaspoon of dough and shape it into balls. Place the balls on the baking sheet and flatten them a bit with the spoon. Place a whole almond in the center.1 handful of whole almonds for decoration
- Put them in the oven. After about 12 to 15 minutes, the low carb almond cookies without flour are ready!
Nährwerte
My conclusion
Making almond cookies without flour and sugar is not difficult. You don't have to be an experienced cookie baker or bake regularly. You can add ingredients as you wish and refine the dough with chocolate drops, lemon zest or dried fruit.
Good luck with your baking and enjoy! 😋
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