Vegan Almond Maple Cookies
Easy almond flour cookies that are naturally sweetened & oil-free. Chewy on the inside, and so rich & buttery (without the butter)!
AuthorKaitlin - The Garden Grazer
Prep Time:13 minutes mins
Cook Time:12 minutes mins
Total Time:25 minutes mins
CourseDessert
CuisineGluten-Free, Oil-Free, Vegan
Servings18 small cookies
Dry ingredients:
- 2 cups almond flour*
- 1/2 tsp. ground cinnamon (or up to 1 tsp.)
- 1/2 tsp. baking powder
- 1/4 tsp. fine grain salt
Wet ingredients:
- 1/3 cup pure maple syrup
- 1-2 tsp. pure vanilla extract (optional)
Toppings (optional):
- Vegan chocolate chips or nuts
Preheat oven to 350°F (180°C).
In a medium bowl, add all dry ingredients. Stir.
Slowly add maple syrup (and optional vanilla), while stirring to combine. Stir well with a spatula until a sticky ball forms.
Line a baking sheet with parchment paper (or Silpat).
Scoop out rounded tablespoons of dough and form small balls about 1.25" in size. (Lightly wet hands to prevent sticking.) Place on baking sheet.
Gently press down each ball with a flat-bottomed glass to flatten cookie to about 2" 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 (optional).
Bake for 11-13 minutes.
Remove from oven and let rest on baking sheet for 5-10 minutes to firm up. Then transfer cookies to a cooling rack.
*Almond flour: Most of the time I use natural (unblanched) super-fine almond flour from Bob's Red Mill, but blanched flour works too.
Chilling the dough: You can also prepare the dough in advance (through step 3, without preheating the oven). Then cover and refrigerate dough for up to 1-2 days.
Calories: 87 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 6 g | Saturated Fat: 1 g | Potassium: 25 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 38 mg | Iron: 1 mg