These vegan Almond Maple Cookies are naturally sweetened with maple syrup, and made with just a handful of simple ingredients. Ready in under 30 minutes, they're a quick and easy treat for any occasion! (Vegan, gluten-free, refined oil-free.)
These vegan Almond Flour Cookies are delightfully tasty and come together quick & easy!
Made with just a few simple ingredients, they have a rich, buttery flavor... without any butter! The centers are soft and chewy while the edges are slightly crisp for the perfect texture.
Plus they're naturally vegan, gluten-free, refined oil-free, and refined sugar-free. These cookies are a wholesome treat for everyday dessert or holiday indulgence!
Ingredients for Vegan Almond Cookies
For this recipe, you'll combine in a bowl then bake:
- Almond flour: You'll need two cups of superfine blanched almond flour. (Blanched means the dark brown skins of the almonds have been removed.) Using almond flour as the base of these cookies creates a light, fluffy, buttery texture. It's slightly sweeter and has a nuttier flavor than regular flour.
- Pure maple syrup: This is a delicious natural sweetener, plus it helps bind the dough together.
- Vanilla extract
- Almond extract: This is optional, so you can leave it out if you prefer. However I love the added sweet almond flavor! Just a little goes a long way.
- Baking powder: I use Bob's Red Mill double acting baking powder with no added aluminum. Be sure yours is fresh and not expired for proper leavening (rising).
- Salt: I use fine-grain salt for this recipe.
- Vegan chocolate chips: These are completely optional! Most of the time I use mini chocolate chips, but regular work great too. We'll gently press them into the shaped cookie dough before baking in the oven.
Preparing & Tips
Oil-free baking: Simply line a baking tray with parchment paper (or Silpat mat) for easy non-stick baking.
Forming cookies: You'll use a flat-bottomed glass to lightly press down each ball to form your cookie shapes. (I use a small piece of parchment paper in between the glass and cookie dough to prevent sticking.)
Preparing cookie dough in advance: You can also make the dough ahead of time and store the dough ball in the fridge for 1-2 days until you're ready to bake.
Storing
Once they have fully cooled, store your cookies in an airtight container at room temperature. I find they keep for about 3-4 days (but they never seem to last that long)! You can also store them in the refrigerator for about 5-7 days.
Other recipes using almond flour! I also enjoy using almond flour in these Vegan Gluten-Free Waffles and Vegan Ricotta Cheese.
For more inspiration, also browse all vegan dessert recipes or holiday recipes.
Vegan Almond Maple Cookies (Gluten-Free!)
Ingredients
Dry ingredients:
- 2 cups almond flour (blanched, superfine)
- 1/2 tsp. baking powder
- 1/4 tsp. fine grain salt
Wet ingredients:
- 1/3 cup pure maple syrup
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract (optional)
Toppings (optional):
- Vegan chocolate chips or nuts
Instructions
- Preheat oven to 350°F (180°C).
- In a medium bowl, add all dry ingredients and stir. (For reference, 2 cups almond flour is about 224 grams.)
- Add the vanilla extract and almond extract (if using) to the maple syrup. Then slowly pour the maple syrup mixture into the dry flour mixture while stirring with a spatula. Then use your hands to work the dough until a ball forms.
- Line a baking sheet with parchment paper (or Silpat).
- Then scoop out 12 evenly-sized pieces of dough. (Each dough ball weighs roughly 29 grams for me.) Roll the dough into balls, lightly wetting your hands to prevent sticking if needed. Then place the balls about 2 inches apart on the baking sheet.
- Gently press down each ball with a flat-bottomed glass to flatten cookie to about 2.25"-2.5" diameter. (I place a piece of parchment paper between the glass and cookie to prevent sticking.) Then press down chocolate chips or nuts on top if using.
- Place in the oven and bake for 14-16 minutes. (The time can vary based on your oven and how large your cookies are, so keep an eye on them so they don't burn.)
- Remove from oven and let the cookies rest on the baking sheet for 5-10 minutes to firm up. Then transfer cookies to a cooling rack.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this Vegan Almond Flour Maple Cookies recipe, also check out:
- Vegan Chocolate Cookies
- Vegan Cookie Dough Bites
- Chocolate Chip Banana Oat Cookies
- Healthy Vegan Chocolate Milkshake
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MC says
Can you use maple extract?
Kaitlin says
Hello! Absolutely. I think that'd be a great addition - would love to hear if you give it a try!
MC says
I used one teaspoon vanilla extract and one maple extract. It turned out well. I would recommend it!
Kaitlin says
Wonderful to hear! Thanks for sharing your feedback!
Ingrid Scott says
I made these today because I love something quick and easy. I used a scoop for measurement (before rolling them with wet hands). They taste great and will make them again. Thank you for this recipe!
Kaitlin says
Hi Ingrid! That's wonderful to hear. Thanks for sharing your helpful feedback, and so glad you enjoyed them!