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Almond flour cookies with cinnamon on a white plate

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 mins
Cook Time:12 mins
Total Time:25 mins
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 (176°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: I use natural (unblanched) super-fine almond flour from Bob's Red Mill. Blanched should work too, though I have not tested this yet.
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.

Nutrition Per Serving (Estimate)

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