Description
These Almond Flour Cookies are a delicious and healthy gluten-free treat made with blanched almond flour, butter, and natural sweeteners. Soft, buttery, and lightly golden with a hint of vanilla, they make the perfect easy snack or dessert for anyone craving a nutty, homemade cookie without refined sugars.
Ingredients
Scale
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 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set it aside to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the almond flour and baking powder thoroughly to ensure an even texture throughout the dough.
- Add Wet Ingredients: Add the melted butter, maple syrup, and vanilla extract to the dry ingredients. Stir everything together using a rubber spatula until the dough is fully combined and smooth.
- Shape Cookies: Form the dough into either 6 large balls or 12 smaller balls. Place them spaced evenly on the lined baking sheet. Gently press each ball down to flatten into a cookie shape.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges start to turn a light golden color, indicating they are cooked through.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring or serving. This helps them set and maintain their shape.
Notes
- You can substitute butter with vegan butter to make the cookies dairy-free.
- Maple syrup provides natural sweetness, but you can adjust the amount to your taste or substitute with honey if preferred.
- Adding a handful of chocolate chips or nuts can add extra texture and flavor.
- Make sure to cool cookies completely for the best texture; warm cookies may be too soft and crumbly.
- Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
