Roasted Walnut Oil Almond Cookies

Crafted with a blend of almond flour and all-purpose flour (or gluten-free flour, if you want!), these cookies boast a tender yet crisp texture that's simply irresistible. Our Roasted Walnut Oil infuses each bite with a deep, roasted walnut & almond essence, perfectly complemented by the sweetness of granulated sugar and the aromatic hint of almond extract. Easy to prepare and bake, these cookies are golden brown perfection, making them an elegant and delicious addition to any dessert platter. Whether enjoyed with a cup of tea or as a sweet snack, these almond cookies are sure to become a household or party favorite.

I N G R E D I E N T S :

1 cup almond flour
1 cup all-purpose flour or measure for measure gluten-free flower
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Rocky Mountain Olive Oil Roasted Walnut Oil
3/4 cup granulated sugar
1 large egg
1 teaspoon almond extract

I N S T R U C T I O N S :

Preheat the oven: to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Mix Wet Ingredients: In a separate bowl, beat together the Roasted Walnut Oil l and sugar until well combined. Add the egg and almond extract, and mix until smooth.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Shape the Cookies: Roll the dough into small balls and place on the prepared baking sheet. Flatten each ball slightly with the palm of your hand.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.