Making cookies with Emerson is wayyyy more fun than making cookies alone. Even if it does mean a much more extensive clean-up. Watching her eagerly mix the batter, gently (ish) sprinkle confectioners sugar onto each cookie, and her face when she bites into her hard work is just priceless.
The best part about baking together is of course the taste testing. And it was WELL worth the aftermath of a flour and sugar explosion for this one! These perfectly sweet cookies are so easy to make and require only 5 simple (real food) ingredients.
I love using almond meal for this recipe as opposed to a fine flour since it creates a nuttier taste and texture- it’s a nice change from the usual! This recipe makes the perfect addition to your holiday baking for those that may need a grain and/or egg-free treat. They also freeze really well so feel free to bake now and enjoy later- although that could be easier said than done!
- This is my favorite almond meal. You can sub a similar consistency if necessary.
- If you also need a dairy-free dessert sub the ghee/butter for a vegan brand. Just make sure to leave it at room temp to soften, as directed.
- This recipe yields 10 cookies so if you need a larger batch just double or triple the ingredients!
- Invest in a good oven-safe liner. It makes clean up easy and baking consistent. I love this one and use it from everything from baking to roasting veggies!
- To prevent cookies from rubbing against each other (which will remove some of the sugar coating) and make serving for guests easy place each cookie on a mini paper cupcake liner. Looks cute and makes grabbing easy!
Author: The Hungry Happy Mama
Yields: 10 cookies
Prep time: 5 minutes
Bake time: 20 minutes
- 1 c almond meal
- 3 tbsp organic ghee or softened butter
- 5 tbsp organic confectioners sugar + more for coating
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- Preheat your oven to 325F. Line a baking sheet with an oven-safe liner or parchment.
- In a large mixing bowl combine all of ingredients (except the additional sugar) and mix until combined. Note: It may seem crumbly at first but you can use your hands to work in the ghee/butter until you achieve a cohesive dough.
- Scoop out a tablespoon worth of dough and roll into a ball then place it onto the prepared baking sheet. Repeat this step for the remaining dough making sure to space the cookies at least an inch apart.
- Bake the cookies for 20 minutes or until the bottoms start to turn slightly golden.
- Allow the cookies to cool completely before transferring from the pan.
- When you’re ready to coat, add about a 1/2 cup of confectioners sugar to a plate and gently roll each cookie around to cover.
- Serve immediately or store in an airtight container at room temp until ready to serve.
Storing: cookies will last at room temp for up to a week. You can also freeze for a longer shelf-life.