Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free & vegan and can be varied in countless ways.
Ingredients
1 cup blanched almond flour (not almond meal)
2 tablespoons maple syrup
½ teaspoon baking powder
⅛ teaspoon fine sea salt
Instructions
1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the almond flour, maple syrup, baking powder and salt (breaking up all lumps in the flour). Add the water and stir until blended.
3. Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart. Using the back of a fork, press cookie to make a pattern.
4. Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
5. Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Variations:
Chocolate Chip Cookies: Add ¼ cup miniature semisweet chocolate chips to dough.
Thumbprints: Maake an indentation int the top of each unbaked cookie mound and fill with ¼ teaspoon of jam or preserves before baking.
Dried Fruit and nut Cookies: Add ⅓ cup very finely chopped dried fruit and crushed nuts to dough.
Sesame Almond Cookies: Add ⅛ teaspoon almond extract to dough.Sprinkle tops of cookie dough with sesame seeds before baking.
Toasted Almond Cookies: Add ¼ teaspoon almond extract and ⅓ cup toasted sliced almond, coarsely crushed, to dough.
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