COOKIE PRESS ALMOND COOKIES [made with flaxseed egg]
These easy, buttery classic Cookie Press cookies just became a little healthier with some added fiber from the FLAXSEED EGG.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 36 small cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
- Diet: Low Fat
Ingredients
Scale
- 1 Tablspoon Ground Flaxseed
- 1/4 cup Almond Flour
- 2 cups All-purpose flour
- 1 cup Butter [or Ghee]
- 3/4 cup sugar
- 1/2 tsp Salt
- 3/4 tsp Almond extract
- 3/4 tsp Vanilla extract
Instructions
- Preheat oven to 325 degrees.
- Beat softened butter + sugar for about 2 min until whipped. [I have also done this with a fork and works fine if the butter is soft!}
- Add in FLAXSEED EGG [or regular egg if using] + extracts and beat for another min.
- Add flours and salt. Mix until combined.
- Place room temp dough in your cookie press. Do a few practice cookies on a parchment lined cookie sheet by placing the end of the cokie press flat on the parchment. After you squeeze one cookie, {hear ONE clicking sound}, gently lift the cookie scoop off the pan by one side rocking motion. It may take a few times to get it to work perfectly. {And if it doesn’t work, simply roll the cookies into small cookies. Keep in mind they don’t expand or flatten so make them in the shape you want them when finished!
- Bake for 8 min or until slightly browned on the edges. Remove from oven and let cool.