5 Ingredient Almond Flour Cookies (Vegan and Gluten-free)

A Bit about Almond Flour

Almonds are originally known to have come from the Middle East and eventually spread to Europe and Africa. Flours made from almonds and pistachios are historically known to be products from the Middle East as well, first introduced to Italy and to the rest of Europe. The flour was introduced first in the form of a Middle Eastern cookie called Maccherone by the Sicilians. In time, these spread to France in the 16th century and evolved to what we know today as Macaroons. 

In the past decade, low-carb diets, keto diets and works have gained a lot of popularity. I am guilty of trying a few of these out myself as well! Things like avocado, chia seeds, etc., which were otherwise not so popular, just became a celebrity sensation of sorts. That being said, you need to watch out for what kind of almond flour you buy as well. Ensure that you don’t get unblanched almond flour, which is high in phytic acid and is found in almond skins and its main purpose is to protect the seed until it is planted and germinates. The phytic acid binds to nutrients, holding on to them till the time when the seed is ready to grow into a plant. So this is not good for the human body as it binds with the phosphorus, calcium and magnesium, causing nutrition related problems, if taken in large quantities frequently. 

So if you are looking for almond flour to try out this recipe, make sure you get blanched almond flour. It might be on the pricier side…but hey! You can’t put a price on a healthy diet, right? Turns out you can, haha! Jokes aside, blanched almond flour comes without the risk of the phytic acid, packed with proteins, healthy fats and low carbs & sugars. Now let’s jump into the main reason why we are all here!

Take a glimpse at the Tips and Video before proceeding to the written instructions!