Description
Make this delicious Almond Flour Cookies recipe. With just 5 ingredients, they’re gluten-free, easy, and perfect for a healthy treat. This recipe makes 12 (2-inch) round cookies.
Ingredients
Units
Scale
- 2 cups almond flour (not almond meal)
- 1/3 cup maple syrup (or honey; use maple to keep these vegan if desired)
- 1 tablespoon extra virgin olive oil (or butter, or your favorite cooking oil)
- 2 teaspoons high-quality vanilla extract (or almond extract or any extract, or you can omit it)
- 1/4 teaspoon baking soda (not baking powder)
- 1/4 teaspoon Kosher salt or fine sea salt (I use Real Salt)
Instructions
- Preheat and Mix: Preheat the oven to 350ºF (180°C). In a mixing bowl, gently combine almond flour, baking soda, and sea salt. Make a well in the center and add vanilla, maple syrup (or honey), and olive oil. Mix with a wooden spoon or silicone spatula until a dough ball forms.
- Chill: To make rolling easier, place the dough in the refrigerator, covered, for 30-90 minutes, or overnight. (Or, in the freezer for 15 minutes or i
- Roll and Cut: Roll out the dough between two sheets of parchment paper (not wax paper) to ¼ inch thick. Remove the top sheet and use a cookie cutter to cut out cookies, leaving at least ¼ inch between each.
- Bake: Discard the top sheet of parchment. Transfer the parchment paper with the cookies to a baking sheet. Bake for 7-10 minutes, or until the edges are lightly golden.
- Cool and Enjoy: Let the cookies cool on the counter for 10-30 minutes. Serve plain, dipped in chocolate, or frosted with vegan vanilla buttercream for a sugar cookie taste if desired.
Store at room temperature, covered, for up to 5 days or in the refrigerator for up to 10 days. Freezes well.
Notes
Tips:
- Almond flour: This recipe uses almond flour instead of traditional wheat flour, making the cookies gluten-free and higher in protein. The dough can be sticky, so keep it chilled.
- Rolling out the dough: Roll it out between two sheets of parchment paper (not wax paper) to prevent sticking. Cut out your cookies and leave them on the bottom layer of parchment paper for easy transfer to the baking sheet. Alternatively, you can use your hands to press and shape into ¼-inch thick 1-to-2-inch round cookies if you don’t want to bother with rolling them out. They are prettier when rolled, but shaping them with your hands also works.
- Oven temperature: Bake at 350ºF. I do not use convection for these cookies because it tends to dry them out.
- Binding the dough: The maple syrup or honey helps bind the dough. Avoid replacing the liquid sweetener with a dry sweetener. If you want to use a dry sweetener such as brown sugar or white sugar, then I suggest the Almond Flour Christmas Cookies recipe.
- Extra virgin olive oil: The oil helps bind the cookies and prevents sticking. Use a delicate-tasting olive oil, or substitute with organic avocado oil, coconut oil, or your favorite healthy cooking oil
- Get creative: Customize your cookies with different shapes and toppings for any occasion. Add sprinkles or frosting if desired.