THE "BEST" ALMOND COOKIE
These are arguably some of the best whole-foods, gluten-free, sugar-free cookies. They are easy to make and easy to eat. They make a great holiday festive cookie as well as an everyday home cookie. They only have a few ingredients and can be made in under 10 minutes. These cookies will never let you down in flavor and you will be so happy to have such a miraculous whole-foods cookie in your recipe book. Enjoy!
This is one of my absolute favorite cookie recipes. This recipe is simple, delicious, nutritious and is only a couple of ingredients. I used to make these for sale at the market, retreats, for friends, gift, potlucks, holiday parties, and Wednesday night family dessert. These cookies will never let you down in flavor, simplicity, and easy.
Ingredients
2¾ C almond meal*
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon
1 T vanilla
5 T maple syrup
⅓ C coconut oil
Instructions
Combine all ingredients and mix.
If the batter is too runny to work with, put in a cool place or refrigerate until the coconut oil solidifies.
Use a standard cookie scoop and place on a baking sheet.
Flatten cookie with parchment paper and a glass with a flattened bottom. Press down on the cookie scoop until flat.
Place a raw almond in the middle.
Bake at 350 for 8-10 minutes, rotating the tray halfway through.
Notes
Tip: Dip the edges of half of these cookies in a vegan chocolate ganache and allow for them to cool. These cookies store well at room temperature, they also freeze very well.
*To make your own almond meal, use a dry Vitamix. Add whole almonds and turn the blender on high for 45-60 seconds, scraping down the edges if needed. Do not go too long or you will start to make almond butter.
Store extra almond meal in the refrigerator or freezer.