This is by far the easiest cookie recipe I have ever made. It only contains 3 ingredients and all you do is mix it, form it in little balls and bake it in the oven for 18 minutes.
You probably wonder why I use coconut sugar. Because compared to cane sugar it is nutrient rich, low on the glycemic index chart and it melts almost exactly like sugar although it is completely natural and unrefined. You will find coconut sugar at your health food store and even some grocery stores are carrying it now. The only problem with it is that it will go rancid quickly so make sure when you buy it from a bulk bin that it smells fresh and keep it in the fridge or freezer to maintain its freshness.
Check this is out!
2 cups of almond flour
1 cup of coconut sugar
3 egg whites
Preheat the oven to 350F / 180C.
Line a cookie sheet with baking paper or a silicone mat.
In a small bowl whip the egg whites for a minute or two, just to loosen them.
In a large bowl mix the almond flour and coconut sugar together.
Add the egg whites and mix till the egg whites are incorporated.
Form small balls with wet hands (otherwise it will stick) the size of walnuts and spread them on the lined cookie sheet. They don't have to be too far apart because they won't spread.
Bake for 18 minutes or until set. Be aware that the use of coconut sugar will make the dough brown quicker and it might get burned. Always check a couple of minutes before the time given in a recipe.
And you know the really good thing about these cookies, if you have any left over they will freeze really well. You can eat them straight from the freezer and they will retain their crunchy outside and chewy inside.