Eggless almond cookies recipe - kids and adults both will love to munch on these cookies. These are so good.
These are rich, buttery, crispy yet soft and melt in your mouth kind. The best feeling you will get once you bite into.
Try it once, I am sure you will fall in love with these badam cookies. Trust me.
At home we love any kind of cookies or biscuits as we call in India.
Recently many readers were asking to variety of cookies. So last weekend I baked 5-6 different types to take the photos and will be sharing those one by one. So stay tuned.
Check out other eggless cookies recipes
Coconut cookies // Pistachio cookies // Jam cookies // Nutella cookies
How to make eggless almond cookies:
1) Take dry ingredients (All purpose flour, almond powder, baking powder and salt) in a bowl. You can use almond meal or almond flour in place of ground almonds. I have just ground whole almonds into a powder.
2) Whisk it well till it gets incorporated.
3) In another bowl, take soften butter and sugar. Beat it till it is light and smooth.
4) After that add yogurt, vanilla and almond extract. Again beat it well.
5) Add dry flour mixture.
6) And mix in with spatula or wooden spoon till it gets all combined. Dough will be sticky at this time. Chill the dough into the refrigerator for about 20-30 minutes and it won't be sticky anymore.
7) Meanwhile pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
8) Line a baking sheet with parchment paper. Alternately you can spray with nonstick oil spray or grease it well with butter.
9) Make tablespoon size round balls, arrange them on the prepared sheet. Make sure to keep them few inches apart. They will spread as they bake.
10) Arrange the slivered or halved almonds on top of each cookie and slightly press so it will stick.
11) Bake into preheated oven for about 15-17 minutes. Edges will starts to golden brown and center will be still little on softer side.
12) Remove it from the oven and let it cool into the sheet for 10 minutes. Then transfer it to cooling rack and let it cool completely.
Serving suggestion: Enjoy this almond cookies as such any time of the day. It can be served with a cup of tea or coffee.
Eggless almond cookies recipe
Ingredients
- ½ cup All purpose flour (Maida)
- ½ cup Ground almonds or almond meal
- ⅛ teaspoon Baking powder
- ⅛ teaspoon Salt
- ¼ cup Unsalted butter soften at room temperature, ½ stick or 2 oz or 57 grams
- ⅓ cup White granulated sugar
- 1 tablespoon Plain yogurt (dahi or curd)
- ½ teaspoon Pure vanilla extract
- ⅛ teaspoon Almond extract optional
- Almonds Slivered or halved, few for garnishing
Instructions
Making cookie dough:
- Take dry ingredients (All purpose flour, almond powder, baking powder and salt) in a bowl.
- Whisk it well till it gets incorporated.
- In another bowl, take soften butter and sugar. Beat it till it is light and smooth.
- After that add yogurt, vanilla and almond extract. Again beat it well.
- Add dry flour mixture.
- And mix in with spatula or wooden spoon till it gets all combined. Dough will be sticky at this time.
- Chill the dough into the refrigerator for about 20-30 minutes and it won't be sticky anymore.
Making eggless almond cookies recipe:
- Meanwhile pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a baking sheet with parchment paper. Alternately you can spray with nonstick oil spray or grease it well with butter.
- Make tablespoon size round balls, arrange them on the prepared sheet. Make sure to keep them few inches apart.
- Arrange the slivered or halved almonds on top of each cookie and slightly press so it will stick.
- Bake into preheated oven for about 15-17 minutes. Edges will starts to golden brown and center will be still little on softer side.
- Remove it from the oven and let it cool into the sheet for 10 minutes.
- Then transfer it to cooling rack and let it cool completely.
These cookies were beautiful..my husband ate most of them..but will make double next time..
wow, sure make a double batch next time so you can have too. 🙂
Tried these cookies today and they came out perfectly. The recipe was easy, quick and left my kitchen smelling like heaven! I would recommend baking double quantities though as these disappear faster than you expect.
Quick question - Can I use the same recipe and quantities mentioned for a cashew cookie as well? Do you also have a basic butter cookie recipe? I have been trying out quite a few of your recipes and can gladly say that none of them have failed so far. Thank you so much!
Very happy to know that you liked these cookies.
Yes you can use the same for cashew cookies.
I will sure post the butter cookie recipe as time permits.
Thank you Kanan!
These are fantastic. My datch yielded ten cookies using level tablespoons. After I ate 3, I quickly made up a new double batch so there will be some for the rest of the house tomorrow. So quick and easy, plus my egg allergic friend thanks you. I keeper, and wow, yogurt, great idea.
very glad to know that cookies came out good and you enjoyed.
Thank you for the review
Thanks for sharing such a healthy and easy recipe...tried them as just per the instruction & they came out just delicious 😋
glad to know that cookies came out good.
These are very easy to make and are very good. Thank you for posting this.
you're welcome