-- This recipe makes about 12 two-inch cookies or 24 one-inch cookies
-- Almond flour: This recipe uses almond flour instead of traditional wheat flour, which makes them gluten-free, grain-free, and higher in protein. But, since there isn't any wheat flour to help roll them out, the dough is sticky. Be patient and keep the dough chilled.
-- Rolling out the dough: Roll it out between two sheets of parchment paper, then remove the top sheet and cut out your cookies. Leave them on that bottom layer of parchment paper (don't try to transfer them) by sliding the ready-to-bake cookies onto a cookies sheet.
-- Roll them out to about ¼-inch thick. Too thin and they will get too brown quickly.
-- The right oven temperature: Bake at 350ºF. I suggest getting an inexpensive internal oven thermometer that hangs on the inside of your oven to ensure accuracy.
-- Binding the dough: Since there aren't any eggs or other binders in this recipe, we rely on the maple or honey (liquids) to bind them. You could try it with coconut nectar as well, but you can't replace the liquid sweetener with a dry sweetener.
-- Extra virgin olive oil: The tablespoon of oil also helps bind the cookies and prevents them from sticking to the parchment paper. I use a delicate tasting extra virgin olive oil because that's what I have on hand and you can't even taste it, but you could use organic grapeseed oil (neutral tasting) or even coconut oil. The coconut oil will give them a coconutty flavor. Avocado oil is a strong flavor so not recommended. Vegetable, canola, or other low-quality oils are not recommended because they are not healthy.
-- Get creative! I cut these into hearts and dipped them in melted vegan dark chocolate chips for Valentine's Day, but you can use any shape for any occasion.