Description
These Almond Flour Cookies are a deliciously soft and gluten-free treat made with blanched almond flour, sweetened naturally with maple syrup and flavored with vanilla. Easy to prepare and baked to perfection, they offer a tender texture with just a hint of golden crispiness around the edges. Perfect for a wholesome snack or dessert.
Ingredients
Dry Ingredients
- 2 cups almond flour (blanched almond flour)
- 1/2 teaspoon baking powder
Wet Ingredients
- 1/4 cup butter (or vegan butter, softened)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour and baking powder thoroughly to ensure even distribution of leavening.
- Add Wet Ingredients: Add the softened butter, maple syrup, and vanilla extract to the dry ingredients. Mix well until all components are fully incorporated into a smooth dough. If desired, fold in chocolate chips with a rubber spatula at this stage.
- Form Cookies: Shape the dough into either 6 large balls or 12 smaller balls depending on your preferred cookie size. Place them evenly spaced on the lined baking sheet, pressing each ball down gently to flatten into cookie shapes.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges just start to turn golden brown, indicating they are cooked through.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving to set their shape and texture.
Notes
- For vegan option, use vegan butter.
- Chocolate chips can be added optionally for extra sweetness and flavor.
- Ensure butter is softened to mix easily into the almond flour.
- Cookies are best stored in an airtight container at room temperature for up to 3 days.
- Use parchment paper to prevent sticking and for easy cleanup.
