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SCD Vanilla Almond Flour Snack Cookies

Crunchy Vanilla Almond Flour Snack Cookies

These crunchy vanilla almond flour cookies are the perfect grain-free snack! Made with simple ingredients like almond flour, honey, and coconut oil, they’re easy to bake and versatile enough for flavor variations.

Course Dessert
Cuisine GAPS, Paleo, SCD
Keyword almond flour, almond flour cookie, grain free, scd cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings 30 cookies
Author Sherry Lipp

Ingredients

  • 2½ cups almond flour
  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup honey
  • ¼ cup coconut oil - butter can be subbed
  • ¼ cup cocoa butter
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

  1. Add almond flour, coconut flour, baking soda, and salt to large mixing bowl

  2. Combine and set aside

  3. Add honey, coocnut oil, and cocoa butter to small saucepan

  4. Stir over medium-low heat for a few minutes until everything is melted (don't let it boil)

  5. Remove from heat

  6. Pour the honey mixture into the dry ingredients

  7. Add vanilla extract

  8. Stir to just combine

  9. Use an electric mixer on medium speed to thoroughly combine the dry and wet mixtures - it will be crumbly

  10. Use your hands to form the dough into a ball

  11. Split ball into two equal parts

  12. Form one ball into a one-inch log on a sheet of wax paper

  13. Roll the dough up in the wax paper and fold the edges so it is closed

  14. Repeat with the other half of the dough

  15. Place the wrapped dough in the refrigerator for at least two hours and up to 24

  16. When you are rady to bake, preheat the oven to 350℉ / 180℃

  17. Line your bbaking sheet with silicone liner or pachment paper

  18. Get one log of the dough out of the refrigerator

  19. Unwrap and slice dough into ¼-inch pieces

  20. Place slices about an inch apart on lined baking sheet

  21. Bake for 8 - 10 minutes until cookies are slighly firm to the touch and lightly browned around the edges. IMPORTANT - cookies will be soft when they come out of the oven and the crisp as they cool. Don't overbake them. They should be a little soft, but not doughy to the touch. Press lightly with your finger, if it just makes a soft dent, the cookeis are ready, if it makes a deep dent, they are too soft. Put back in the oven for one to two minutes.

  22. Let cookies cool on pan for about two minutes before moving to cooling rack

  23. Carefully slip a spatula under a cookie. If you can easily lift it without it crumbling, it's ready for the cooling rack

  24. Cool cookies on rack until completely cool - they will be crunchy at that point

  25. Repeat with second dough log. I like to havre two baking sheets prepared so you can put the second batch in while first batch it cooling on the pan. It's best to have cold dough on a cold pan if possible.

  26. For best texture, store cooled cookies in air-tight container in the freezer

Recipe Video