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No Sugar Almond Cookies - Crisp, Nutty, Naturally Sweet

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground; look for “superfine” for the best texture.
  • Almond butter: Unsweetened and creamy; helps bind and enrich the dough.
  • Ripe banana or unsweetened applesauce: Natural sweetness and moisture. Very ripe banana adds more sweetness.
  • Egg: Binds the dough and adds structure. Use a large egg at room temperature.
  • Vanilla extract: Rounds out the flavor and enhances sweetness perception.
  • Cinnamon: Optional, but adds warmth and depth.
  • Baking powder: Gives the cookies a gentle lift.
  • Salt: Just a pinch to balance sweetness and bring out flavor.
  • Optional add-ins: Chopped nuts, unsweetened coconut flakes, or sugar-free dark chocolate chips.

Method
 

  1. Preheat and prep: Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and cleanup.
  2. Mash or measure: If using banana, mash 1 medium very ripe banana until smooth (about 1/3 cup). If using applesauce, measure 1/3 cup unsweetened applesauce.
  3. Mix the wet ingredients: In a medium bowl, whisk 1 egg, 1/3 cup mashed banana or applesauce, 2 tablespoons almond butter, and 1 teaspoon vanilla until smooth.
  4. Combine dry ingredients: In another bowl, whisk 1 3/4 cups superfine almond flour, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  5. Bring it together: Add the dry mix to the wet ingredients. Stir with a spatula until a soft, slightly sticky dough forms. If using add-ins, fold in up to 1/3 cup.
  6. Chill briefly (optional but helpful): If the dough feels too sticky, chill it for 10–15 minutes. This makes scooping and shaping easier.
  7. Portion and shape: Scoop heaping tablespoonfuls (about 1 1/2 tablespoons each), roll into balls, and place 2 inches apart on the baking sheet. Gently flatten to about 1/2-inch thick. For a classic look, press a few sliced almonds on top.
  8. Bake: Bake 12–15 minutes, until the edges are golden and the centers look set. Almond flour browns quickly, so check at 11 minutes.
  9. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. They firm up as they cool.
  10. Taste and adjust sweetness next time: If you want a sweeter cookie without sugar, use a riper banana next time or add a touch more vanilla and cinnamon to boost perceived sweetness.