Sugar cookies without flour, sugar or butter? Yes please! Almond flour has become a new staple in my kitchen. Almonds are rich in calcium, iron, potassium and vitamin E, making the perfect nutrient rich gluten free flour. It is an easy choice for people who are paleo, avoiding grains or simply looking to follow a lower carb based diet.
There is a few things you need to know when using almonds in your baking. Almond flour and almond meal both consist of ground almonds but they are slightly different when using them as a substitute for regular flour.
- Almond meal is generally a coarser grind made from almonds that almost always still have their skins, so you’ll see flecks of the skin in the meal.
- Almond flour is white because the almonds are first blanched to remove the outer skin layer and then ground into a fine flour.
I almost always use almond flour as it gives a nice light, fluffy texture. I also have found I can easily substitute almond flour with regular flour for most recipes I create. If your recipe is more forgiving (brownies, power muffins), it likely won’t matter much and you can use either one. You can easily make almond meal/flour at home in your vitamix or food processor. You can also find these flours at health food stores, costco or bulk barn locations.
These cookies remind me of a shortbread cookie mixed with a sugar cookie. I highly recommend making the strawberry icing as it is so simple, making the cookies taste like a delicious bite of strawberry shortcake. If you are interested in colouring your baking, please avoid using chemical food colouring and instead use real food to brighten your dish. More colourful recipes to come using superfood powders, I promise! See notes at the bottom to find out how I got my icing extra pink!!