Eggless Almond Cookies!!!

12 Cookies


Almond Powder (coarsely ground) – 2 Cups
Psyllium Husk (Isabgol) – 1 Tbsp
Chia Seeds (coarsely ground) – 1 Tbsp (optional but add nice crunchiness to the cookies)
Butter – 50 Gm (approx. 1/4 Cup)
Heavy Cream – 1 Tbsp
Stevia Powder – 1 Tsp
Erythritol – 1 Tbsp
Baking powder – 1 Tsp


  1. Mix everything together till it resembles a smooth dough and let it sit in fridge for 15 minutes.
  2. Shape the dough into 12 small balls.
  3. Flatten the balls with your palm. You can also use the back of a fork to do this just like I did in these Peanut Butter cookies.
  4. Line the baking tray with the parchment paper or butter paper and place the balls evenly.
  5. Bake in a preheated oven at 220° C for 20 mins.
  6. Let the cookies cool down completely for 15-20 minutes on a wire rack.
  7. Serve and enjoy!!!


  1. Psyllium Husk has the property of converting into gel when it comes in contact with some liquid. So, it acts as a binding agent in the absence of eggs in this recipe.
  2. If the dough is breaking and not binding into balls even after letting it rest for 15 minutes, you can add 1 tbsp cream and let it sit for another 10 minutes.
  3. If the dough is very runny and difficult to handle, you can add some more Psyllium Husk (1 tsp at a time) and let it rest for 10 minutes.
  4. Letting them cool down on wire rack is very important. The cookies will become very crunchy after this.

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