Looks like I’m on a role of easy, low fuss, 5 ingredients or less recipes these days. I recently made amazing chocolate-tahini fudge squares and magic strawberry whip that triples it’s size in the mixing bowl, and now I want to share with you these cookies.
I’ve tried to make healthy cookies before. I also made almond macaroons a few times. both were ok. Both were meh. Nothing to write home about. But these cookies…they did not survive 10 minutes on the cooking rack. So good! actually vegan, it you stop to think about it, and gluten free! the optional, but highly recommended rose water adds something exotic and special that kicks these cookies straight into sublime. So good!
For about 12-14 cookies
1 cup almond flour
3 tablespoons sugar
2 tablespoons coconut oil, melted
1 tablespoon rose water (optional, but very, VERY recommended)
A generous pinch of salt
- mix everything together until you reach the texture of very wet sand that smells like roses.
- scoop a heaping teaspoon of mixture and roll into a ball. Place on a lined baking sheet.
- Repeat with the rest of the mixture until you have 12-14 cookies. Flatten with a fork for a cute presentation.
- Bake in a 350 degrees Fahrenheit for about 15 minutes, until the cookies golden slightly. Let cool as they will harden further when chilled.