Almond Flour Archives - Gluten Free on a Shoestring

Super Fudgy Paleo Brownies

By Nicole Hunn | Published: March 15, 2023 | Posted In: Brownies, Paleo

These super fudgy Paleo brownies are made with plenty of chopped chocolate, finely ground almond flour and a touch of coconut flour for structure, and no refined sugars. They'll be your new favorite—whether you're Paleo or not!

Closeup image of brown cake square on white paper

What makes this Paleo brownies recipe so special

These Paleo brownies are dark, delicious, and for chocolate-lovers only! Dense and rich, I find that I'm satisfied with less of this brownie than with a classic one with refined flours and sugars.

These brownies are a treat, and not exactly “health” food. But the sugars in them are unrefined coconut sugar and honey, which both have some nutrients. Plus, the recipe calls for less sugar than many other brownie recipes.

The ingredients in these Paleo brownies

Most of the ingredients in this recipe are very classic Paleo baking ingredients: coconut oil, almond flour, coconut flour, coconut sugar, honey. Here are a few notes on each ingredient and what you should know about it:

Almond flour, salt, coconut flour, honey, baking soda, eggs, cocoa powder, coconut sugar, chocolate, coconut oil in small glass bowls on blond wood table

Chopped chocolate – I like to use a combination of unsweetened chocolate and a Paleo-friendly dark chocolate with some unrefined sweetener. “Dark chocolate” is the term used to describe chocolate that has cocoa but no milk solids. If you don't care whether these brownies are strictly Paleo, you can use whatever chocolate you like here.
Virgin coconut oil – Virgin coconut oil is the type of coconut oil that is solid at cool room temperature. If you are at all concerned about coconut flavor, try using a “triple-filtered” variety, which removes all traces of coconut flavor.
Coconut sugar – This granulated unrefined sugar adds a lot of sweetness and some depth of flavor to these brownies. It tends to have a much coarser grind than refined granulated sugars, so it has to be dissolved in the warm melted chocolate and coconut oil.
Honey – Honey adds liquid sweetness and some nice flavor to these brownies.
Eggs – Eggs add lift, structure, and help balance the coconut flour, which tends to absorb a lot.
Almond Flour – You must use finely-ground almond flour that has been “blanched,” which just means that the skins of the almonds have been removed. I like Honeyville brand or to order from Nuts.com. Almond meal will not work as it's too gritty to combine properly and to make a smooth brownie.
Coconut Flour – One single tablespoon of coconut flour really helps add a lot of stability to these Paleo brownies without adding any flavor. It does make the brownies absorb more liquid, so we need one more egg than we otherwise might.
Salt – Salt balances the sweetness and brings out the flavor of these brownies.
Baking Soda – Baking soda helps to neutralize the acidity of the honey and cocoa powder, if you aren't used Dutched cocoa powder.
Cocoa powder – Cocoa powder adds lots of chocolate flavor to these brownies. Mixed with melted virgin coconut oil, it makes a creamy chocolate flavor.

How to make the smoothest Paleo brownies

These Paleo brownies are made similarly to how we make our chewy non-Paleo gluten free brownies recipe. Here's how, step by step:

Small bowl with melted chocolate and oil, coconut sugar on top, being whisked in, large metal mixing bowl with eggs that are beaten, chocolate mixture poured in, beaten with metal whisks into thick brown batter

Melt wet ingredients together and beat in eggs

We begin by melting both the chopped chocolate and the virgin coconut oil. You can melt them together in the same heat-safe bowl or in separate ones, in the microwave on reduced power or over a double boiler. If you've melted them separately, combine them.

While the melted chocolate and oil are still very warm, quickly whisk in the coconut sugar so that it begins to dissolve. This is how we avoid the graininess of the sugar in the brownies. Whisk in the honey, too.

Next, the eggs are beaten very well in a separate large mixing bowl. The melted chocolate mixture is added slowly and beaten well so all of the wet ingredients are well-combined.

Large metal mixing bowl with dark brown batter and brown powder on top then mixed in, light brown powder mixed in, then spread into 8-inch metal baking pan, baked, and cut into squares

Add dry ingredients to wet and bake

To the large mixing bowl of wet ingredients, first the cocoa powder is added. Cocoa powder always resists being blended into anything wet, so we do this first. Next, add the almond flour, baking powder, salt and coconut flour, and mix until combined.

Transfer the thick, sticky brownie batter to a lined square baking pan, and spread it into an even layer. Bake the brownies just until they're fully baked in the center, at which point they won't glisten. Test by using a toothpick and ensure that it doesn't come out wet (a few moist crumbs are fine).

Let the brownies cool to room temperature. They'll slice most cleanly if you chill them before remove the brownies from the pan and cutting them into 9 larger or 12 smaller squares.

Close up view of inside a paleo brownie on white plate

Tips for making the best Paleo brownies

Melt the coconut sugar for a smooth batter

Granulated coconut sugar is much grainier than refined sugars, and it can make these brownies a bit grainy. We avoid this problem by melting the coconut sugar in the liquid chocolate and coconut oil while they're still warm. The smoothest dough makes for the most gorgeous Paleo brownies.

Make sure your oven is not too hot

Be careful about a too-hot oven. Almond flour tends to burn at higher temps, and you want these to stay fudgy, soft and tender. Most ovens run hot, so be careful that yours doesn't go above 325°F/163°C by using a standalone oven thermometer.

Don't omit the bit of coconut flour

And I know it's only a tablespoon of coconut flour, but it's worth buying some to use in this recipe. I've also made the recipe without it, and they just don't have the same texture. You don't need to buy a ton of coconut flour; I keep it in the refrigerator, and it takes me forever to make it through a 1 pound bag.

Use only finely ground blanched almond flour, not almond meal

Finely ground almond flour that has had its skins removed (blanched) is the only sort of almond flour that will work in this recipe. Almond meal is coarsely-ground almonds that haven't had their brown skins removed. It won't work in recipes like this, as it won't combine properly with the other ingredients and is gritty.

Overhead view of metal tray with brownies

Paleo brownies substitution suggestions

Paleo brownies are, by definition, made without refined sugars, without dairy, and without any grains. Here is some information about whether you can replace some of the other ingredients here:

Can you make Paleo brownies without eggs?

It would be difficult to make these brownies without eggs, since there are 3 in a relatively small pan of brownies. You could try using 1 “chia egg” each per egg (1 tablespoon lukewarm water mixed with 1 tablespoon ground white chia seeds and allowed to gel per egg), but I'm not certain it would do the heavy-lifting that eggs are doing here.

Almond free Paleo brownies

To make these brownies without almond flour, you might try using finely ground cashew flour or even finely ground hazelnut flour in its place. The taste would likely change.

Nut free Paleo brownies

In place of any sort of nut flour, I would recommend using the Paleo option in our recipe for flourless brownies. There really is no way to eliminate the almond flour in this recipe altogether.

Paleo brownies without coconut

The coconut flour really adds quite a bit of structure to these brownies. If you don't want to use it at all, you can try replacing it with more almond flour, but they will be more fragile. If you'd like to replace the coconut sugar you can try using date sugar.

For the coconut oil, you can try using Spectrum brand nonhydrogenated shortening. There are a lot of coconut products in this recipe, so you'll have to experiment!

9 brown dessert bar squares on white paper

FAQs

What's the best way to store Paleo brownies?

You can store these brownies, once sliced at room temperature for up to 3 days as long as they're covered. You can also place them in a sealed container in the refrigerator, since they're moist enough to handle the drying effect the refrigerator tends to have.

Can you freeze these Paleo brownies?

Yes! Wrapped tightly in freezer-safe wrap or in a sealed freezer-safe container, they freeze very well for longer storage. They won't even freeze solid, so you don't even really need to defrost them very much before they're ready to enjoy again.

How do I get a thin crackle top on my Paleo brownies?

The crackly top on brownies is really a meringue. If you really want that crackly top, you'll need to beat the eggs at high speed until they're much more pale in color.

Can I mix chocolate chips or nuts into these Paleo brownies?

Yes! I have made these brownies with dry mix-ins like chocolate chips and nuts. I wouldn't mix in more than 4 ounces of either one, and reach for soft raw nut pieces like almonds or pecans over walnuts, which tend to be a bit too hard in brownies.

Can I make these brownies with “regular” sugar instead of coconut sugar?

Absolutely! If you don't care whether or not your brownies are strictly Paleo, you can replace the coconut sugar with an equal amount, by weight, of dark brown sugar.

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Paleo Brownies | Super Fudgy

These dense, rich Paleo brownies are made with melted dark chocolate and cocoa powder for the ultimate chocolate flavor, and without dairy, gluten, grains, or refined sugars.

Course: Bars, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 9 brownies

Author: Nicole Hunn

Equipment

Handheld mixer

Ingredients

5 ounces dark chocolate chopped (I like to use a mix of unsweetened chocolate and dark chocolate, for a richer, less sweet brownie)
6 tablespoons (84 g) virgin coconut oil
¾ cup (120 g) coconut sugar
¼ cup (84 g) honey
3 (150 g (weighed out of shell)) eggs at room temperature
¾ cup (60 g) unsweetened cocoa powder (either natural or Dutch-processed)
½ cup (56 g) blanched finely ground almond flour
1 tablespoon (8 g) coconut flour
¼ teaspoon baking soda
¼ teaspoon kosher salt

Instructions

Preheat your oven to 325°F. Grease an 8-inch square baking pan, and then line it with overhung sheets of crisscrossed unbleached parchment paper. Set the pan aside.
Place the chocolate and coconut oil in a small, heat-safe bowl and then place the bowl over a small pan of simmering (not boiling) water, taking care that the bowl doesn’t touch the simmering water.
Melt the chocolate and coconut oil, stirring occasionally, until smooth.
Remove the bowl from the heat, and add the coconut sugar and honey to the mixture.
Whisk to help the coconut sugar to dissolve in the warm mixture, and to integrate the honey.
Alternatively, the oil and chocolate can be melted in the microwave in 30-second bursts, stirring in between until melted and smooth before adding the coconut sugar.
In a large bowl, place the eggs, and whisk or mix until well-beaten and combined.
Add the melted chocolate, oil, and sugars to the bowl slowly, whisking constantly.
Add the cocoa powder and whisk until the cocoa powder has been absorbed. Using a handheld mixer, beat until very well-combined.
Add the almond flour, coconut flour, baking soda, and salt, and mix with a silicone spatula or spoon until just combined. The batter will be thick and sticky.
Transfer the brownie batter to the prepared pan and, using an offset or silicone spatula, spread into an even layer. It helps to moisten the tool you are using to smooth the top a bit to prevent it from sticking.
Place the pan in the center of the preheated oven. Bake just until the brownies are no longer wet in the center, about 25 minutes. The brownies will not appear wet and as shiny in the middle, and a toothpick inserted there will come out with only a few moist crumbs, but not wet.
Remove the brownies from the oven and allow them to cool in the pan at room temperature until the pan is no longer hot to the touch.
For clean lines when you slice the brownies, place the brownies, still in the pan, in the refrigerator to chill for about an hour before slicing them.
When you’re ready to slice the brownies, remove them from the pan and peel away the foil. Slice the brownies into 9 or 12 equal rectangles or squares.

Notes

Nutrition information is provided as a courtesy and is, at best, approximate.

Originally published on the blog in January 2014. In 2016, ingredients updated slightly. In 2023, photos and text resources added, and method adapted for improved brownie texture.

Nutrition

Close up of paleo brownie on white plate

Bakery-Style Almond Flour Muffins

By Nicole Hunn | Published: January 20, 2023 | Posted In: Breakfast & Brunch, Muffins, Paleo

These almond flour muffins are just like the generous muffins you see in a bakery, but way lower carb and only lightly sweet. Make them with chocolate chips, whatever mix-in you like, or nothing at all!

What makes these almond flour muffins special

My kids really, really love it when I bake with almond flour. They don't know Paleo from Schmaleo. They just know what they like. And these almond flour muffins keep my kids full all morning when they have them for breakfast.

My family likes that these muffins are sweet, tender and filling. I like that they're lightly sweet, packed with lots of healthy fats and low in simple carbs. I consider these a true breakfast food, and they also double as a great afternoon gf snack.

These almond flour muffins are, in fact, compliant with the Paleo diet, but I find myself less and less concerned with labels like that. I've tried eating every which way (low carb, Mediterranean, Paleo, sugar-free grain-free, you name it), and I mostly feel best when I eat mostly plants, some protein and healthy fats, like these grain free muffins.

Notes on almond flour muffins ingredients

Almond flour – This recipe can be made only with finely ground, blanched almond flour. Blanched almond flour is just almond flour that is made with almonds that have had their outer skins removed. Your almond flour must be finely ground, and never coarsely ground almond meal, or your muffins won't hold together or even look much like muffins at all. I really like Honeyville brand, Wellbee's brand, and nuts.com sells a nice version. Just be sure it's finely ground and blanched.
Tapioca starch/flour – Tapioca starch (also known as tapioca flour) helps balance the high fat content of almond flour, lightening the batter, and helping hold the muffins together without being too crumbly.
Baking soda – This is the only chemical leavener in these muffins, and it gets activated as soon as it's added to liquid, so work quickly to get the muffins into the oven after you make the batter. Baking soda also helps baked goods brown in the oven.
Salt – This balances the sweetness and brightens all the other flavors.
Pure maple syrup – The only added sweetener, pure maple syrup adds sweetness and tenderness to these muffins. Plus, that caramel flavor of real maple syrup adds real depth of flavor.
Applesauce – Make sure you're using smooth, unsweetened applesauce, since we are already sweetening these almond flour muffins with maple syrup. Chunky applesauce won't have as much moisture as smooth, and it won't mix into the batter as well. If you're using homemade applesauce, puree it well.
Virgin coconut oil – This is the kind of coconut oil that's solid at cool room temperature (in warm weather, it's usually kind of soft in the pantry). If you're at all concerned about coconut flavor, be sure to use a triple-filtered kind of coconut oil, which removes any trace of coconut.
Eggs – This recipe calls for 3 eggs, which provide structure and help these muffins rise in the oven. The weight measurement I provide is really just for those readers who use farm-fresh eggs that haven't been sorted into sizes. I use large cage free eggs.
Miniature chocolate chips – I really love Enjoy Life brand miniature chocolate chips, since they're dairy free and gluten free (and also free of all top 8 allergens) and they're also dark and rich and are never white with the bloom that can appear on lesser quality chocolate chips.

Tips for baking the perfect almond flour muffins every time

Mix your almond flour with tapioca starch

Almond flour mixed with tapioca starch/flour is my current favorite mixture for baking things like our recipe for almond flour cookies. Finely ground, blanched almond flour is already pretty versatile in baking, and adding tapioca absorbs some of the fat, leading to more even baking and lighter baked goods in general.

Avoid using almond meal

Almond meal is made from coarsely ground almonds that haven't been blanched to remove their skins. Since it isn't finely ground, like our almond flour, it doesn't blend into the tapioca starch, or into the rest of the muffin batter, fully. It tends to make crumbly, oily baked goods.

Make sure your ingredients are at the right temperature

Ingredients that clump when they're cold, like coconut oil and even almond flour (all that healthy fat!), won't blend well into the other ingredients in the batter. So make sure your applesauce, eggs, maple syrup, and any other ingredients you store in the refrigerator come to room temperature before you combine them into the batter, or they'll cause ingredients that tend to clump to do just that! If your eggs are cold, try floating them in a bowl of very warm (not hot) water right from the tap for about 15 minutes.

Be sure to use full sized muffin tins

The batter is relatively loose and thin, but the muffins rise quite a bit and rather quickly. There's not a lot of chemical leavener in these muffins, but there are 3 eggs in just 12 muffins and that means a fair amount of rise, so make sure your muffin tins aren't on the small side.

Don't bake your almond flour muffins too hot

Almond flour baked goods have a tendency to burn in the oven, which is why we bake these muffins at only 325°F. We don't have the option of baking first at 425°F to get the muffins to rise into a nice dome like we do with our gluten free applesauce muffins, or the bottoms and sides would burn. Most ovens run hot, so be sure to gauge your oven's temperature using a standalone oven thermometer and adjust your oven's dial accordingly.

Almond flour muffins variation suggestions

You can leave out the chocolate chips, or swap them for another mix-in, like chopped nuts or dried fruit. Just be careful not to mix in anything with too much moisture as that will change the entire balance.

If you'd like to add some warm spices to your almond flour muffins, try adding 1 teaspoon of ground cinnamon to the batter, and then a mixture of cinnamon-sugar to the tops of the muffins before baking. I'd probably leave out the chocolate chips entirely in that case.

FAQs

Can I freeze these almond flour muffins?

Yes, these almond flour muffins freeze quite well. Just wrap them tightly in freezer-safe wrap, or place them in an air tight freezer safe container with a tight-fitting lid. They won't freeze solid, and you can defrost them on the counter overnight or in the microwave quickly on low power.

Are these almond flour muffins Paleo?

Yes, these almond flour muffins, made without grains, dairy, or refined sugars, are appropriate to eat on a Paleo diet.

Can I make miniature muffins with this almond flour muffins recipe?

You can try to make 24 mini muffins in a light-colored muffin tin with this same recipe. I would make sure the wells are full-sized, and really watch the baking time because they're even more likely to burn than the full-sized muffins.

Almond flour muffins ingredient substitution suggestions

Since these muffins are already compliant with the Paleo diet, they're gluten free, grain free and dairy-free. Here are a few words about the other possible ingredients you might like to substitute in this recipe. Please keep in mind that these are my educated guesses, but I haven't tried these substitutions so you'll have to experiment!

Can you make these almond flour muffins egg-free?

Since this recipe has 3 whole eggs, it's more difficult to replace them with a substitute. Generally, my go-to egg substitute is a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon of lukewarm water, mixed and allowed to gel), but I'm not really sure it would work in this recipe. I do not recommend Ener-G egg replacer.

Almond flour muffins without coconut oil

If you'd like to replace the virgin coconut oil, I recommend trying Spectrum brand nonhydrogenated vegetable shortening. I do not recommend Earth Balance buttery sticks in this recipe, as they have way more moisture.

Almond flour muffins without applesauce

These muffins do not taste at all like applesauce, as it's a relatively neutral flavor in baking. If you can't have it, you can try replacing it with mashed bananas, but the end result will taste like bananas. You'd probably be better off with our almond flour banana muffins recipe!

Almond flour muffins without almond flour

If you can't have almonds, you can try finely ground cashew flour or even finely ground blanched hazelnut flour. It should work great. To avoid nuts and nut flours entirely, but still go grain-free, I recommend trying my Paleo Blueberry Muffins, as they're made entirely with coconut flour. If you'd like to try sunflower seed flour, feel free to experiment, but know that the baking soda in the recipe can react with the chlorophyll in the sunflower seeds and turn your muffins green!

Can you make almond flour muffins without tapioca flour/starch?

Generally, tapioca starch has no proper substitute as it's unique in its behavior in baking (in all the best ways). But I have a sneaking suspicion (read: I have not tried this!) that arrowroot might work in its place here. You might also try superfine glutinous rice flour, also known as sweet white rice flour.

Almond flour muffins without maple syrup

Maple syrup is considerably thinner and less viscous than honey, so I don't recommend using honey in its place here. But I bet agave syrup would work just fine.

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Bakery-Style Almond Flour Muffins

These big, beautiful almond flour muffins are the perfect buttery-tasting, nutty, and tender grain free muffin that you're searching for. Sweetened only with pure maple syrup and natural applesauce.

Course: Muffins

Cuisine: American

Prep Time: 10 minutes

Cook Time: 17 minutes

Yield: 12 muffins

Author: Nicole Hunn

Ingredients

2 cups (240 g) finely-ground blanched almond flour
1 cup (128 g) tapioca starch/flour
¾ teaspoon baking soda
½ teaspoon kosher salt
5 tablespoons (105 g) pure maple syrup
¼ cup (60 g) smooth applesauce at room temperature
4 tablespoons (56 g) virgin coconut oil melted and cooled
3 (150 g (weighed out of shell)) eggs at room temperature, beaten
3 ounces miniature dairy-free chocolate chips

Instructions

Preheat your oven to 325°F. Grease or line a standard 12-cup muffin tin, and set it aside.
In a large bowl, place the almond flour, tapioca starch/flour, baking soda and salt, and whisk to combine.
Create a well in the center of the dry ingredients and add the maple syrup, applesauce, coconut oil, and eggs, and mix until well-combined. The batter will be thick but smooth.
Add the miniature chocolate chips, and mix until evenly distributed throughout the batter.
Divide the batter evenly among the prepared wells of the muffin tin, and shake back and forth until the batter is evenly distributed in each cup.
Place in the center of the preheated oven and bake until a toothpick inserted in the center comes out clean (about 17 minutes).
Do not overbake, and be sure that your oven temperature is accurate or the muffins will burn as almond flour has that tendency.
Allow to cool very briefly before transferring the muffins to a wire rack to cool completely. Serve immediately or store covered at room temperature for 2 days or wrap tightly and freeze for longer storage.

Notes

Originally published on the blog in 2013. In 2018, all photos and video new, recipe updated to replace some of the fat, reduce the sugar and replace the coconut flour. In 2023, new text resources added.

Nutrition

The Best Almond Flour Sugar Cookies (Perfect Taste and Texture)

By Nicole Hunn | Published: December 16, 2022 | Posted In: Cookies, Paleo

These soft, buttery cutout almond flour sugar cookies will hold any shape you like, so you can celebrate any holiday and still eat grain free!

These cutout almond flour sugar cookies will hold any shape you like so you can celebrate any holiday and still eat grain free!

Why these almond flour sugar cookies are so amazing

These gluten free sugar cookies tick all the boxes. Unlike a lot of other gluten free dough, this recipe rolls out beautifully, makes it incredibly easy to cut out any shape you want, and the dough holds its shape fantastically during baking.

And it's versatile – Christmas cookies with almond flour? You betcha. Stars, gingerbread people, Christmas trees, bells, baubles, and more.

Almond flour valentine cookies? Why not? Beautiful heart-shaped cookies topped with a rich red frosting or glaze. Perfect to share with your loved one or just to celebrate love in all its forms.

In a nutshell:

This gluten free almond flour sugar cookie recipe just works. For any occasion.
The cookies have a wonderfully tender crumb.
The ingredients are simple gluten free pantry staples
The recipe is easy to follow
The dough is easy to handle, roll, and cut out

Cutout cookies are the kind of cookie that require you to roll out cookie dough, and then cut out shapes with a cookie cutter. They're most often sugar cookies, which are a simple mix of flour, baking powder, salt, sugar, butter and egg. But they could be gingerbread cookies or even chocolate shortbread cookies.

A proper cutout cookie will hold its shape just as you cut it, even if that shape has twists, turns, bends, or corners. That means that it's ready to celebrate any holiday, any day of the year.

Whether it's a birthday, and you want to surprise your 5-year-old by spelling out his name in sugar cookies, it's Easter and you want to make eggs and bunnies, or it's Valentine's Day, and it's all about the hearts, a good sugar cookie recipe has you covered.

Almond flour and tapioca starch/flour as a mostly all-purpose flour

I love baking with almond flour and rarely bake with it without adding some tapioca starch/flour to create a proper balance of ingredients. The best ratio of these flours is usually 40% almond flour, 60% tapioca starch.

That ratio is the best if you're trying to create a recipe that closely resembles the type that you'd make with a rice-based flour blend (or conventional all-purpose flour). Since almond flour has a lot of fat, you'll typically use about half the amount of fat that you might otherwise expect.

Almost Paleo

Most of the time I create a recipe with this amazing set of 2 gluten free flours, it's a Paleo recipe. That means no dairy (but it seems like maybe butter is now Paleo-legal?), no grains, and no refined sugars. For this recipe, I started with my soft frosted sugar cookies recipe and mostly just swapped out that almond/tapioca flour blend and reduced the fat by half.

I do understand that unrefined sugars like honey and maple syrup contain some nutrients, and they're less likely to create a carb craving than refined sugars. But for the most part, sugar is sugar to your body. Plus, I'm really not interested in ever becoming dogmatic.

The only way I was going to be able to create an almond flour sugar cookie that was light in color was to use white sugar, and Paleo granulated sugar is brown (coconut palm sugar). Since I'm trying to make a “normal” looking and tasting sugar cookie, appearance mattered a lot to me.

If you're looking for a more virtuous almond flour cookie, try my almond flour chocolate chip cookies. They're very lightly sweet and quite virtuous.

Tips for making the best almond flour sugar cookies

Yes, this recipe is an easy one, but I've still got a few extra tips for you to follow to make sure your sugar cookies turn out perfect every time.

Use fine almond flour

Only use finely ground almond flour. And make sure you go for the blanched almond flour, too, as that means the skins have been removed, so you'll get lighter, more traditional sugar cookies.

While simple, this recipe is pretty specific, and coarse almond flour, or the coarse almond meal you can make at home just won't cut it.

I always purchase almond flour from either Honeyville (the best price is often on Amazon) or Nuts.com. Bob's Red Mill brand almond flour is not finely ground enough, and it makes an enormous difference in the success of the recipe.

No need to cool the dough

With these almond flour sugar cookies, there's no need to refrigerate or freeze the dough. It's ready to go as soon as you've finished kneading it.

Don't be in a hurry to add water

This recipe is a simple one-bowl-and-a-spoon recipe, which is great. But when you're following along with the recipe, you'll notice that the dry ingredients severely outnumber the wet ingredients. Don't worry—I promise it works.

When you add the melted butter, egg, and vanilla, you may think the dough will never come together. It will, but it will likely need a bit of water to bring it together. It's all described in the recipe, and the how-to video shows precisely what I mean.

You will certainly have to knead the dough with clean hands to integrate everything. You may be tempted to add water a tablespoon at a time, and keep going until the dough comes together easily with a spoon. Instead, add the water very, very slowly and let touch be your guide.

When the dough holds together after kneading, it will roll out cleanly and the cookies will keep their clean lines during baking. Too much water will cause the cookies to spread during baking. Remember, you can always add more water, but you can't take any out.

Stick to the recipe

Baking is science. With some recipes, there's a certain amount of leeway when it comes to experimenting, substituting, adding, or removing ingredients. But not with these almond flour sugar cookies.

Remember, the dough has to be suitable for cutting and absolutely must hold its shape while baking. So, as with many gluten free recipes, the right ratio of ingredients, and the properties each brings to the mix, are critical.

So stick to the recipe and avoid the temptation to switch things up too much. Avoid adding almond extract, coconut flour, coconut oil, or date sugar, and stick to the recipe I've laid out in this post if you want successful almond flour cookies.

If you add extra flavorings, even just almond extract, you change the wet to dry ratio. Similarly, if you remove the vanilla extract, you'd change the wet to dry ratio.

Or if you change from almond flour to coconut flour, the texture and consistency of the mixture changes, and you'd need to change the amount of liquid you use to compensate for the thirstier coconut flour.

Trust me. Trust the recipe. Trust the process. Save your experimentation for the toppings!

How to store almond flour sugar cookies

You can store these almond flour sugar cookies, unfrosted, in the refrigerator for up to 5 days. If you've frosted them already, they should still go in the fridge in an airtight container, but they'll only last a day or two before they're past their best.

You can freeze the dough, or the baked, unfrosted cookies, too. Just wrap tightly, place in a freezer safe container, and keep in the freezer for up to three months.

Ingredients and substitutions

This recipe is naturally gluten free as it doesn't contain any wheat flour or other gluten grains, but it does contain eggs and dairy.

And, while I said above that you should stick to the recipe, I've listed below the best options for substituting some of the ingredients, like vegan butter, to accommodate different dietary needs.

Tapioca starch/flour: Tapioca starch has no substitute, I'm afraid. It's a unique flour (sometimes called a starch, but there is no difference regardless of the name). Like almond flour, quality varies tremendously among brands of tapioca starch.

I almost always buy tapioca starch/flour from Nuts.com since it's great quality at a great price. Authentic Foods also makes a great quality product, but it's much more expensive.

Sugar: You can use granulated coconut sugar in place of refined granulated sugar, gram for gram. To make sure that the coconut sugar dissolves completely, though, grind it first in a blender or food processor.

The cookies will turn brown, though, since coconut sugar is very dark brown in color. The coconut sugar will also add some flavor. The edges of the cookies will also likely not be as clean.

If you'd like to try making these cookies sugar free, I have a really good feeling about Lankato granulated monkfruit sweetener, gram for gram. It's a mix of monkfruit and erythritol. It does tend to be drying, though, so expect to add more water to bring the dough together.

Butter/dairy: In place of melted butter in the cookie dough, try using butter-flavored Spectrum nonhydrogenated vegetable shortening. Virgin coconut oil (the kind that is solid at room temperature) should also work as a dairy-free substitute, but the cookies may spread. If you're making the glaze and want to make it dairy-free, be sure to use dairy-free chocolate.

Egg: In place of the egg in this recipe, you can try using a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). However, you may need to add a little more water, and you'll likely find that the dough doesn't bind together quite as well. If you go this route, you may want to refrigerate the dough for 30 minutes before rolling and cutting.

Xanthan gum: I do consider the xanthan gum in this recipe to be optional, but it is essential to a clean edge on your cutout cookies, and a smooth texture. I tried compensating for the omission of xanthan gum with more tapioca starch (which does sometimes work in a recipe like this), but it was a fail every single time.

Chocolate glaze: The chocolate glaze is not very sweet at all, and really balances the sweetness of the cookie itself. You can leave it out entirely, try using the Paleo 7-Minute frosting from these Paleo chocolate sandwich cookies, or really use whatever frosting, icing or glaze you like.

The light corn syrup in the glaze (which is not the same as high fructose corn syrup) helps thicken the glaze so that it tops the cookies, rather than simply coating them like a thin mint. In place of the corn syrup, you can try using honey, which will add some unwanted flavor but should still work.

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The Best Almond Flour Sugar Cookies (Perfect Taste and Texture)

These cutout almond flour sugar cookies will hold any shape you like, so you can celebrate any holiday and still eat grain free! They're sugary, almondy, and beautiful.

Course: Cookies, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 24 cookies

Author: Nicole Hunn

Ingredients

For the cookies.

1 cup (120 g) finely ground blanched almond flour
1 ½ cups (180 g) tapioca starch/flour plus more for sprinkling
½ teaspoon xanthan gum (optional)
½ teaspoon baking powder
½ teaspoon kosher salt
⅜ cup (125 g) granulated sugar
4 tablespoons (56 g) unsalted butter melted and cooled
1 (50 g (weighed out of shell)) egg at room temperature, beaten
1 teaspoon pure vanilla extract
Water by the half-teaspoonful as necessary

For the chocolate glaze.

6 ounces dark chocolate chopped
3 tablespoons (42 g) virgin coconut oil
3 tablespoons (63 g) corn syrup
Coarse salt for sprinkling (optional)

Instructions

Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

Make the cookie dough.

In a large bowl, place the almond flour, tapioca starch, xanthan gum, baking powder, salt, and granulated sugar and whisk to combine well.
Add the butter, egg, and vanilla, and mix to combine. If the dough has any spots that seem very dry, add water by the half-teaspoonful and mix to combine.
Using clean hands, knead the dough together until it forms a ball. It will be thick and relatively stiff.
Divide the dough in half and set one half aside, draped with a tea towel to prevent it from drying out.

Shape the cookies.

Place the first half of the dough on a lightly floured surface, sprinkle the top lightly with more tapioca flour, and roll it out a bit less than 1/3-inch thick.
Move the dough often to prevent it from sticking, sprinkling lightly with more tapioca flour as necessary.
Using a 2 1/2-inch round cookie cutter, cut out rounds of dough and pull off the excess cookie dough around the rounds.
Place the rounds of dough about 1-inch apart from one another on the prepared baking sheets.
Gather and reroll the scraps, and repeat the process with all the remaining dough until it’s all been used.

Bake the cookies.

One at a time, place the baking sheets in the center of the preheated oven and bake until just set in the center (about 10 minutes).
The edges of some of the cookies may brown slightly, but take them out before there is any significant browning.
Remove the cookies from the oven and allow them to cool until set.

For the glaze.

In a small, heat-safe bowl, place the chopped chocolate.
Melt it in the microwave in 30-second bursts (stirring in between) or over a small simmering pot of water until melted and smooth.
Add the coconut oil, and mix to combine. The mixture will be quite thin.
Add the corn syrup and mix to combine. The mixture will thicken a bit after you add the corn syrup.
Spoon the glaze on top of each cooled cookie and spread into an even layer, leaving a 1/4-inch border clean on the top of each cookie.
Sprinkle the cookies lightly with coarse salt, if you like.
Allow the glaze to set at room temperature or in the refrigerator before serving.

Notes

Originally published on the blog in 2019. In 2022, lots of new text resources added; recipe, photos, and video unchanged.

These cutout almond flour sugar cookies will hold any shape you like so you can celebrate any holiday and still eat grain free! #glutenfree #gf #almondflour #paleo

Almond Flour Banana Muffins | Grain Free

By Nicole Hunn | Published: January 22, 2021 | Posted In: Breakfast & Brunch, Muffins, Paleo

Almond flour banana muffins are naturally gluten free and grain free, and even Paleo, but taste just like “regular” banana muffins. The perfect hearty, grab and go breakfast!

Almond flour muffins in blue liners in a pile in a round metal tin with dark gray cloth liner

A crowd-pleasing breakfast muffin

Listen, not everyone (in my house, even) loves the taste of almond flour. And when I bake, I like to keep my ideal reader (that's you!) and my ideal eater (that's my youngest) in mind.

She doesn't like the taste of almond flour—but she really likes these muffins. That is a win. 🙇🏻‍♀️

If you add a few diced ripe bananas to the tops of them, like you see in the background of the photo above, they will spread a bit more on top. Try adding them to some, but not all.

They have everything I look for in a muffin: tasty, hearty, satisfying, and they freeze well. That means that I can make a batch, and let it cool, then freeze the muffins.

They defrost quickly at room temperature, but you can speed up the process in your microwave. Don't defrost them in the toaster oven, or they'll burn.

Banana muffin sliced in half on small green plate with muffin on small white plate in background

How to bake with almond flour without burning it

Almond flour has a ton of (healthy) fats. If you're not careful, the outside of your almond flour baked goods will burn before the inside has fully cooked.

In our recipe for classic almond flour muffins, we bake them at 325°F. It's low enough to give the muffins time to bake and high enough to let them brown a bit.

These almond flour banana muffins have nearly a pound of peeled, ripe bananas in them. That means they have quite a lot more natural sugar in them.

To bake these moist and naturally sweet muffins all the way through without burning anything, I bake them at 300°F for 20 minutes. Then, rotate the muffin tin, and continue to bake at 275°F for another 5 minutes.

The oven temperature won't have fallen 25°F within those 5 minutes, but it will have started to fall, and that makes all the difference. The muffins will go from soft in the very center to set in that time.

Raw banana muffin batter in blue baking cups in muffin tin wells

Are these almond flour banana muffins Paleo?

They're Paleo—if you use a Paleo baking powder. Baking powder is a combination of a starch, cream of tartar, and baking soda.

If you use a traditional baking powder, it will almost certainly not have a Paleo-friendly starch. Instead, it probably has cornstarch.

There is so little starch in baking powder, though. I don't know how strict your adherence to the Paleo diet is.

Speaking of strict adherence, if you're Paleo and quite precise about it, you will have to contend with the pure vanilla extract. You should either leave it out, replace it with another liquid flavoring/extract, or just be sure that yours is made with a Paleo-legal alcohol.

Almond flour banana muffins with banana pieces baked on top in round metal tin

Ingredients and substitutions

Almond flour

Blanched almond (almonds with their skins removed) flour, ground finely, is at the heart of these banana muffins. If you can't have nuts, please have a look at our classic gluten free banana muffins recipe or our recipe for gluten free banana bread made with an all purpose gluten free flour blend.

If you simply can't have almonds, but you can have hazelnuts, try using hazelnut flour in this recipe. I find that it's often a good substitute—but no promises since I haven't tried it.

Be sure you're actually using blanched almond flour in this recipe, though. Almond meal is coarsely ground, and the almonds haven't had their skins removed. It's too coarse and won't work as described in this recipe.

I really like the superfine almond flour from Nuts.com. Honeyville also makes great almond flour. I store mine in the refrigerator, since nuts go rancid quite quickly otherwise.

Eggs

There are simply too many eggs in this recipe for me to recommend an egg replacer of any kind. Remember that almond flour is relatively heavy, and has a lot of fat, so it needs a lot of lifting. The eggs work hard in this recipe.

Tapioca starch/flour

Tapioca starch/flour (same thing, names used interchangeably) is a unique gluten free/grain free baking flour. It creates lightness and crispness, but also stretch and chew.

If you'd like to try replacing it in this recipe, you might have success with arrowroot in place of tapioca starch. Arrowroot isn't as stretchy, but we don't need as much stretch here as we might in a recipe like our soft tapioca wraps.

Pure maple syrup

I really like the maple syrup in this recipe since the taste is more subtle, and really complements the banana flavor. But if you can't or don't have maple syrup, you can use honey in its place.

Honey has a bit less moisture, and a stronger flavor. Try using 3 tablespoons (63 g) honey, and adding another 25 grams of mashed bananas.

Virgin coconut oil

I use triple-filtered virgin coconut oil from my local Trader Joe's. The triple-filtering removes any trace of coconut flavor from the solid-at-room-temperature oil.

If you'd like to replace the coconut oil, and you can have unsalted butter, use that. You can also use shortening.

Whole almond flour muffin on small white plate with two banana slices on top

Almond Flour Low Carb Tortillas

By Nicole Hunn | Published: February 28, 2018 | Posted In: Paleo, Tortillas

These low carb tortillas are made with a blend of almond flour and coconut flour, and the dough is amazingly easy to handle. With less than 2 net carbs per tortilla, they're going to be your new favorite gluten free tortilla!

round brown wooden disk with stack of about 20 round light yellow tortillas topped with black beans, tomatoes and cilantro with more toppings in glass bowls

What makes these the best almond flour low carb tortillas

Almond flour is kind of a magic baking ingredient. It's not cheap, though, so it's nice if you can extend both its reach and its versatility by combining it with another flour.

In the past, I've reached for tapioca starch/flour as a match for it as I did in these soft Paleo flour tortillas, in my beloved coconut flour pancakes which are so good and amazingly so fluffy, and in my almond flour muffins and almond flour cookies. It really is one of my absolute favorite baking ingredients.

Tapioca starch as it's one of the most versatile gluten free baking ingredients of all. But it's, well, a starch (even though it's sometimes referred to as tapioca flour). It's a really stretchy, useful starch, but it's not really packed with health benefits.

small round light yellow piece of dough pressed into a disk on brown paper

What purpose does coconut flour serve in these low carb tortilla wraps?

For these low carb tortillas, I chose to pair coconut flour with almond flour. It's not only less expensive, it's also very low in carbohydrates and high in fiber. I really do love baking with almond flour, as it's high in good fats and low in carbs, but I only like baking with coconut flour.

Coconut flour tends to require the addition of many, many eggs as it absorbs so much moisture. There is a tipping point, though, where whatever you're baking can just taste like an omelet if you're not careful. Instead, I've been experimenting with replacing some of that moisture with, well, water.

metal cake cutter pressing a perfect circle into thin light yellow dough on brown paper

Shaping these low carb almond flour tortillas

Before you begin working with this dough, please read through all the instructions in the recipe card below. The instructions are pretty specific, but that's only to help you understand what to expect.

If you mess up and find that the dough is just too wet to roll out properly, add more coconut flour by the pinch (literally—1/8 teaspoon) and knead it into the dough, then try again. Generally, it's easier to add moisture than to take it away, so go slowly when adding water to the food processor.

4 light yellow raw tortilla disks on a black electric skillet

Is this almond flour tortilla wrap dough easy to handle?

Yes! This dough is actually very durable and therefore easy to handle. You'll be amazed by how thin you can roll the dough and still move it from the rolling surface to a hot griddle.

Are these almond flour low carb tortillas like Mission low carb tortillas?

No, Mission brand “Carb Balance” wraps are not gluten free! Some of the marketing for those low carb wraps refers to them as “keto friendly,” but the second and third ingredients are wheat starch and wheat flour, and the package states that it “contains wheat.” Wheat is a gluten-containing grain and must be avoided on a gluten free diet.

4 cooked light yellow tortilla rounds with browned spots on black electric skillet

Fun extra “equipment” to make your almond flour low carb tortillas

If you're curious about the “equipment” that I used, above you'll find the Presto 15″ Tilt-n-Fold Griddle (that's an affiliate link, but please feel free to shop around). I absolutely love this griddle for its size and the shape and use it for everything I can these days. It's so easy to store, heats very evenly and was really reasonably priced.

The 6-inch cake cutter (affiliate link) that I used (scroll up for that photo) to get neat edges on the tortillas is a very useful little trinket to have in the kitchen, but it's totally not necessary at all. The lid of a pot works great for the same purpose, or rough edges left intact are of course perfectly fine!

Stack of about 20 yellow round tortillas with brown spots; top tortilla on the stack is folded gently in half

Are these almond flour low carb tortillas considered Paleo?

I've become less and less interested in what's exactly Paleo and what's not. The definition of Paleo really seems to be such a moving target (now you can have dairy on a Paleo diet? come on!).

Plus, dogmatic adherence to what really are arbitrary rules (as opposed to a gluten free diet, which has established medical benefits for those who need it) tends to annoy me.

Almond flour low carb tortillas: Ingredients and substitutions

About using almond flour

This recipe calls for finely ground blanched almond flour, which is really the only sort of almond flour I use for baking. You can't use almond meal, which is a much more coarse grind and is made using almonds that still have their skins.

If you'd like to replace the almond flour entirely, you should be able to use finely ground cashew flour without any issue. To make this recipe nut-free, you can try sunflower seed flour, but the tortillas may turn green. ? The chlorophyll in the sunflower seeds reacts with baking powder, leading to a green color, but it's harmless. Maybe perfect for St. Patrick's Day?!

About using coconut flour

Generally, there is absolutely no substitute for coconut flour on a 1:1 basis. It's entirely unique, filled with fiber and absorbs a ton of moisture.

But I tested this recipe with 6 tablespoons (48 g) of tapioca starch/flour in place of the coconut flour, and it still worked! The dough isn't quite as resilient when handling, and the tortillas tend not to bend as well. I found that they were better the next day when stored in a sealed plastic zip-top bag along with a moistened paper towel. They will definitely have more carbs, though!

Do you have to use xanthan gum in these low carb tortillas?

You really really need the xanthan gum in this recipe. Without it, though dough is very crumbly and you just won't be able to roll it out and have it hold together long enough to even get it on the griddle.

Guar gum should work in its place if you prefer that. I do have a recipe for Paleo tortillas made without xanthan gum (that isn't nearly as low carb) that you might prefer if xanthan gum is a problem.

Can you make these almond flour tortillas without an egg?

I haven't tested this recipe with an egg substitute, but my favorite “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel) should work since it's only one egg in the recipe.

About the baking powder in these almond flour tortillas

Baking powder is a mix of starch, baking soda, and cream of tartar. Conventional baking powders are typically made using cornstarch, which is not appropriate for a Paleo diet.

If you'd like to make these low carb tortillas Paleo-friendly, just use a Paleo baking powder, made with a starch like tapioca or arrowroot.

P.S. If you're following Weight Watchers, each tortilla has 3 SmartPoints and is really satisfying!

How to make soft, foldable low carb almond flour tortillas

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Almond Flour Low Carb Tortillas | soft and flexible

These almond flour low carb tortillas are made with just enough added coconut flour, and the dough is amazingly easy to handle. With less than 2 net carbs per tortilla, they're going to be your new favorite gluten free tortilla!

Course: Bread, Tortillas

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 8 tortillas

Author: Nicole Hunn

Equipment

Food processor fitted with steel blade a miniature food processor is fine

Ingredients

13 tablespoons (98 g) finely ground blanched almond flour
¼ cup (28 g) coconut flour
1 teaspoon (4 g) xanthan gum
1 teaspoon baking powder
½ teaspoon kosher salt
1 (50 g (weighed out of shell)) egg at room temperature, lightly beaten
2 tablespoons (1 fluid ounce) lukewarm water plus more as necessary

Instructions

Prepare the dough.

In a food processor (a miniature one will do), place the almond flour, coconut flour, xanthan gum, baking powder, salt, egg and 2 tablespoons of water, and pulse to combine.
If the dough holds together well and feels moist but not wet, process until it forms a ball and mostly clears the dough from the bottom of the container.
If the dough feels at all dry, add more water by the teaspoonful, processing after each addition until it reaches the proper consistency. Continue to process until the dough forms a ball as directed.

Let the dough rest.

Transfer the dough from the food processor to a piece of plastic wrap, wrap tightly and store in the refrigerator until you’re ready to make the tortillas (up to 4 days). It’s best to allow the dough to chill for at least 10 minutes.

Shape and cook the tortillas.

When you’re ready to make the tortillas, heat a nonstick or cast iron griddle until hot (if using an electric griddle with a temperature gauge, heat it to 375°F).
Unwrap the dough and divide it into 8 pieces of equal size. Working with one piece of dough at a time, roll it into a ball between your palms and then press it into a disk.
Place on a large piece of unbleached parchment paper and top with another large piece of parchment paper. Use a rolling pin to roll the dough into a round about 7-inches in diameter.
For best results, periodically remove the parchment paper from either side, flipping it frequently to prevent the paper from sticking or wrinkling too much.
Carefully remove the top piece of parchment by pulling it away from the dough slowly and cut out a 6-inch round using a 6-inch cake cutter or the lid of a pot. Remove the excess dough and replace the top parchment.
Flip the dough over and carefully pull the paper away from the dough. It should now be rather easy to lift the dough from the papers entirely.
Place the shaped, raw tortilla on the hot griddle and allow to cook, flipping frequently and pressing down with a wide spatula, until it’s opaque on both sides and the tortilla has developed a bit of color.
Repeat with the remaining dough, stacking the warm tortillas on top of one another.

How to store the tortillas.

Serve immediately, or place a stack in a zip-top plastic bag. Place a moistened paper towel into the bag before sealing it tightly. This will help keep the tortillas moist until you are ready to serve them.
They can be refreshed in a hot, dry skillet before serving if desired.

Notes

These low carb tortillas are made with a blend of almond flour and coconut flour, and the dough is amazingly easy to handle. With less than 2 net carbs per tortilla, they're going to be your new favorite gluten free tortilla!

Nutrition information is provided as a courtesy, using the calculator at Cronometer.com, but values are approximate and will vary based on real-world conditions, including the particular brands of products used among other factors.

I believe I adapted this from Farm To Jar, who seems to have adapted it from the new to me blog, Gnom-Gnom.com.

Dairy Free Chocolate Almond Biscotti

By Nicole Hunn | Published: December 2, 2011 | Posted In: Cookies, Desserts, Snacks

Almond biscotti on white towel Biscotti. It's an important part of Cookie Season. Wouldn't you say?

It takes a bit of time to make, but it's simple to put together. The time is because they're twice-baked. Plus all the cooling in between bakings. Cooling can get on a girl's nerves. Until that girl remembers: chill out. Go do something else during the cooling.

Twice-baked potatoes are not a favorite of mine (apologies to their fans). They smack of a certain desperation to find a yet another way to make potatoes. Like tots, chips, pancakes, mashed, fries and baked — even hasselback — is not enough ways.

Twice-baked cookies are an entirely different story.

Crispity crunchity, but, oddly, not dry or crumbly. And with lots of flavor. The almond flour means they're healthy & satisfying (a protein bar!), the cocoa makes them chocolately (a cookie!), and the white chips lend some extra sweetness (chips!). *If you can't find dairy-free gee eff white chocolate chips, sub in your favorite DF GF chips*

Butterscotch chips sound like a nice choice, too. Up to you. But there's no butter. No need.

eggs being poured into bowl

To the dry ingredients, add the eggs, oil and vanilla.

A close up of chocolate chips in a bowl

Toss the chips in some cornstarch.

Chocolate chips being poured into batter

Add the chips to the batter.

Biscotti batter being poured into a pan

Pour into a biscotti pan. Or a rectangular tart pan.

By the way, I love my USA Pans (sponsor) Biscotti Pan (affiliate link in there). It's not only perfect for biscotti, it's a great size pan for making dinner rolls, Cornbread, or Bacon Cheddar Biscuits.

Raw almond biscotti in a pan

Then shake the pan back and forth to even out the batter. And *smack* the pan flat on the counter a couple times to release any air bubbles.

Bake at 350 degrees F. And then cool. Go clean the bathroom. It's gonna be a few minutes. You could even run an errand, come back and just pick up where you left off.

a few pieces of almond biscotti on brown surface

Once cool, remove from the pan, slice into 12 to 15 pieces.

almond biscotti in metal tray

Place the biscotti about two inches apart on a rimmed baking sheet, and bake at 300 degrees F for another 15 to 20 minutes. Cool again.

Your turn…

[Read more…]

What makes this Paleo brownies recipe so special

The ingredients in these Paleo brownies

How to make the smoothest Paleo brownies

Melt wet ingredients together and beat in eggs

Add dry ingredients to wet and bake

Tips for making the best Paleo brownies

Melt the coconut sugar for a smooth batter

Make sure your oven is not too hot

Don't omit the bit of coconut flour

Use only finely ground blanched almond flour, not almond meal

Paleo brownies substitution suggestions

Can you make Paleo brownies without eggs?

Almond free Paleo brownies

Nut free Paleo brownies

Paleo brownies without coconut

FAQs

What's the best way to store Paleo brownies?

Can you freeze these Paleo brownies?

How do I get a thin crackle top on my Paleo brownies?

Can I mix chocolate chips or nuts into these Paleo brownies?

Can I make these brownies with “regular” sugar instead of coconut sugar?

Paleo Brownies | Super Fudgy

Equipment

Ingredients

Instructions

Notes

Nutrition

What makes these almond flour muffins special

Notes on almond flour muffins ingredients

Tips for baking the perfect almond flour muffins every time

Mix your almond flour with tapioca starch

Avoid using almond meal

Make sure your ingredients are at the right temperature

Be sure to use full sized muffin tins

Don't bake your almond flour muffins too hot

Almond flour muffins variation suggestions

FAQs

Can I freeze these almond flour muffins?

Are these almond flour muffins Paleo?

Can I make miniature muffins with this almond flour muffins recipe?

Almond flour muffins ingredient substitution suggestions

Can you make these almond flour muffins egg-free?

Almond flour muffins without coconut oil

Almond flour muffins without applesauce

Almond flour muffins without almond flour

Can you make almond flour muffins without tapioca flour/starch?

Almond flour muffins without maple syrup

Bakery-Style Almond Flour Muffins

Ingredients

Instructions

Notes

Nutrition

Why these almond flour sugar cookies are so amazing

What is a gluten free cutout cookie?

Almond flour and tapioca starch/flour as a mostly all-purpose flour

Almost Paleo

Tips for making the best almond flour sugar cookies

Use fine almond flour

No need to cool the dough

Don't be in a hurry to add water

Stick to the recipe

How to store almond flour sugar cookies

Ingredients and substitutions

The Best Almond Flour Sugar Cookies (Perfect Taste and Texture)

Ingredients

For the cookies.

For the chocolate glaze.

Instructions

Make the cookie dough.

Shape the cookies.

Bake the cookies.

For the glaze.

Notes

A crowd-pleasing breakfast muffin

How to bake with almond flour without burning it

Are these almond flour banana muffins Paleo?

Ingredients and substitutions

Almond flour

Eggs

Tapioca starch/flour