Almond Cookies


  • 1 cup raw unsalted whole almonds, lightly toasted
  • 1 ¼ cups unbleached whole wheat pastry flour
  • 1 cup unbleached all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2/3 cup liquid honey
  • ¼ cup pure maple syrup
  • 1/3 cup coconut butter, melted or extra virgin coconut oil
  • ¼ cup unsweetened applesauce
  • ¼ cup ground flaxseed
  • 1 large egg
  • 1 teaspoon pure vanilla
  • ¼ cup sliced almonds, toasted (for garnish)


Place almonds in food processor and process until well ground. Remove from processor and scoop into large mixing bowl. Add flours, baking powder and salt. Mix well to combine. In another medium-sized bowl, combine honey, maple syrup, coconut oil, applesauce, flaxseed, egg and vanilla. Mix well with a mixer. Combine wet and dry ingredients in a larger bowl. Use clean hands to mix or mix well with wooden spoon. Place the dough covered in the refrigerator for one hour to allow the dough to set. When ready to bake, preheat the oven to 350° F. Line baking sheet with parchment paper. Using a 1 tablespoon measure, scoop out dough and shape into balls. Place on cookie sheet and press middle of dough down with your thumb to make a little well. This is where you will place the almond slivers. Bake each sheet of cookies for 12 to 15 minutes. Watch the last few minutes of baking so the cookies don’t burn. Remove from the oven and let cool on a wire rack before storing. Garnish with the toasted almonds. Makes 30 cookies. These cookies can be made ahead of time and freeze well.

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