One-Bowl Triple Almond Cookies (paleo, egg-free)

Some time ago, I was craving my starch-free chocolate chip cookie but found I had run out of chocolate chips. I got creative and came up with this almond cookie recipe instead. The almond flavor in this cookie is amazing! My sister insists on a little more almond extract than I prefer, so make sure to adjust the amount of almond extract to your own liking if as-written isn’t quite enough for you.

Ingredients

Directions:

1. Preheat your oven to 350°F.
2. Line a baking sheet with a silicone mat or, alternatively, parchment paper.
3. Combine all ingredients (except sliced almonds) together in a bowl until mixed well.
4. Drop cookie dough by rounded tablespoons onto the prepared baking sheet. There is no need to leave much space between the cookies as they will not spread when baked.
5. Top each cookie with some sliced almonds and gently press to flatten the cookie (the shape of the cookie will not change much while it bakes).
6. Bake at 350°F for 12 minutes until the edges are golden (time may vary by oven and preference). If you like a crispier cookie, add a minute or two. If you prefer a softer cookie you may choose to reduce the baking time by a few minutes.
7. Cool cookies on the cookie sheet (do not touch them immediately as the cookies will firm up as they cool).
8. These cookies store well at room temperature for 12 hours, refrigerated in a sealed container for 1 week (if you can make them last that long), or for 3 months in the freezer, if properly wrapped.