Amaretto cookies (just 5 main ingredients)

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This cookie has become a signature indulgence offering in our home. My brother simply loves these cookies and I can see his facial expressions coming alive as I begin to write this recipe. Whenever he visits us, he is always looking for the sweet treats in our pantry and I always ensure I have a few of his favorites stocked up before his arrival.

A combination of almond flour with maple syrup makes this cookie incredibly chewy with a crispy bottom. Sweetness level is kept to a minimum which enhances the almond flavor and also allows us to indulge in several cookies ! So what are the 5 ingredients – almond flour, maple syrup, olive oil, whole wheat flour and cashews bits. A tablespoon of almond milk adds some liquid. The good nut butter in almond flour almost takes the place of butter in a good way. So all we need is a little bit of olive oil for some good fat.

Ingredients – Makes 16 – 18 cookies

• Blanched Almond flour – 1 ¾ cup
• Whole wheat flour – upto 8 tbsps
• Maple syrup – ½ cup
• Olive Oil – ¼ cup
• Almond extract – ½ tsp
• Lemon extract – ½tsp
• Milk – 1 tbsp
• Baking Soda – ½ tsp
• Baking Powder – ¼ tsp
• Salt – pinch
• Cashew nuts (coarsely chopped) – 2 tbsps
• Almond milk – 1 tbsp

Procedure –

1. Preheat oven to 350 degrees
2. Layer a large cookie sheet with parchment paper and set aside
3. Mix the dry ingredients – almond flour, baking soda, baking powder and salt and keep aside
4. Mix the wet ingredients – maple syrup, olive oil, extracts and milk, mix and it will become syruppy in texture
5. Add the dry ingredients to wet and mix until combined.
6. Now add the WW flour 1 tbsp at a time mixing lightly, till a cookie dough consistency is reached, I have sometimes used up to 8 tbsps, this depends on the nature of the almond flour as to how much WW Flour it can absorb, so do this step carefully
7. Add cashewnut pieces and mix lightly
8. Taking a large size spoon, scoop out oval shaped cookies and place on cookies sheet 2 inches apart
9. Bake for 12 minutes, turn off oven and leave it in the hot oven for another 8 minutes
10. The bottom will be a beautiful golden color with few brown tops. The center will still be chewy. If you like crispy cookies, keep it for another 4-5 minutes in the hot oven until desired crispness.
11. Remove cookie sheet from oven and eat it warm or cool completely and store in air tight containers. It will stay in the pantry for upto a month.

Amaretto cookies Recipe Card –

Blanched Almond flour – 1 ¾ cup
Whole wheat flour – upto 8 tbsps
Maple syrup – ½ cup
Olive Oil – ¼ cup
Almond extract – ½ tsp
Lemon extract – ½tsp
Milk – 1 tbsp
Baking Soda – ½ tsp
Baking Powder – ¼ tsp
Salt – pinch
Cashew nuts (coarsely chopped) – 2 tbsps
Almond milk – 1 tbsp