Almond Flour Cookies
These almond flour cookies capture all the buttery, nutty essence of traditional favorites while embracing today's health-conscious approach to baking. They are naturally gluten-free, protein-packed, and incredibly tender, providing a delicious treat without the guilt.
Ingredients
- 2 cups almond flour (superfine)
- 1/3 cup coconut oil (melted)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 large egg
Instructions
- Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the almond flour, baking soda, and sea salt.
- In a separate bowl, combine the melted coconut oil, maple syrup, vanilla extract, and egg. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until the dough comes together.
- Using a cookie scoop or tablespoon, portion the dough into 1.5-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie with your fingers or the bottom of a glass.
- Bake for 12-15 minutes, until the edges are lightly golden and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Store completely cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies for up to three months. Refresh in a 300°F oven for 3-5 minutes if they lose crispness.