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Baked cookies on a black cooling rack.
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Almond Flour Cut Out Cookie Recipe

This recipe makes cookies that are firm around the edges and soft and chewy in the middle.
The recipe yields about 15 cookies that 3 inches across and 1/4 inch thick.
Recipe yields 15 servings.
Prep Time5 minutes
Cook Time9 minutes
Chill Time4 hours
Total Time4 hours 14 minutes
Course: Cake, Cookies, Dessert
Cuisine: American
Keyword: almond cookies, cut out almond flour cookies, gluten free almond cookies, gluten free almont cookies
Servings: 1 cookie
Author: Hani

Equipment

  • 1 hand held mixer or stand mixer
  • 1 baking sheet (USA pan brand)
  • parchment or perforated mat
  • scale or measuring cups and spoons

Ingredients

  • 6 tbsp unsalted butter (85 grams)
  • ½ and scant ⅛ cup granulated sugar (120 grams) or use 1 cup powdered sugar (120grams)
  • 1 large egg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 1 tbsp Lemon Zest (optional)
  • 2¼ cup almond flour (225 grams)
  • ¾ cup chickpea flour (100 grams)
  • 1/4 salt
  • 1/2 baking powder
  • corn, potato or tapioca starch to dust the surface

Instructions

Almond Flour Cookie Dough

  • In a small bowl, whisk together 2 cups and ¼ cup (225 grams) of almond flour, 3/4 cup (100 grams) chickpea flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt.
  • In a bowl beat six tablespoons (85 grams) unsalted room-temperature butter with 1/2 cup plus scant ⅛ cup granulated sugar (120 grams) at medium-high speed until fluffy, about 3-4 minutes.
  • Add one whole egg to the butter-sugar mixture. Beat until well blended and creamy.
    Next, beat in 1 teaspoon of Vanilla Extract, 1/2 teaspoon of Almond extract, and 1 tablespoon of lemon zest. Beat until well blended, about 30 seconds.
  • At low speed, beat all the dry ingredients (flours, baking powder and salt) into the butter-sugar-egg mixture. Beat until dough forms.
  • Shape the dough into a disk, wrap it in a food wrap, and refrigerate for 2-4, best to chill it overnight.

Bake Cookies

  • Preheat oven to 350F (180C) for 8-10 minutes.
    Dust the work surface with starch and roll the dough to 1/4 inch thick. Cut out cookies and carefully transfer cutouts to a baking sheet lined with parchment or perforated mat.
    Chill cutouts again for 10 minutes if they become too soft.
    Bake cookies in the preheated oven for 8-10 minutes. Allow them to cool on a baking sheet for 5-10 minutes before transferring cookies to a cooling rack. Use a wide, flat spatula to transfer cookies.

Notes

  • What can I use in place of chickpea flour? You can use oat flour. I have yet to test other flours.
  • Do baked cookies taste like chickpeas? No, they don't. However, I should mention that freshly made cookie dough has a very subtle chickpea taste, especially if you are looking for it, but once the cookies are baked it dissipates completely.