Almond Flour Cookies (Vegan, 3 Ingredients!)
User Reviews
5
Almond Flour Cookies (Vegan, 3 Ingredients!)
Description
Almond Flour Cookies combine finely ground almond flour with maple syrup and vanilla extract to form a simple dough that bakes into crisp-edged, tender cookies. The optional salt enhances the subtle sweetness. Pressing the dough flat before baking gives them a rustic look with lacy, firm edges. Baking at 350°F for 10 to 12 minutes produces a cookie with a balance of crispness outside and slight chew inside.
The cookies’ texture and flavor come primarily from almond flour and sweet maple syrup, keeping the ingredients minimal and plant-based. This makes them a focused, straightforward cookie option without wheat or eggs.
They can be stored at room temperature for several days or refrigerated for extended freshness. Variations include adding pumpkin spice, citrus zest, or chocolate chips pressed into the dough before baking, expanding flavor profiles while keeping the base simple.
Ingredients
- 1 ½ cups almond flour fine, 170 g
- ⅛ teaspoon sea salt fine, optional
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (176 C), and line a baking sheet with parchment or silicone mat. Tip: during testing, my Silpat mat produced better texture, a more crisp cookie, as compared to parchment paper.
- In a mixing bowl whisk together the almond flour and salt, if using. Add the maple syrup and vanilla, and stir until fully combined. The dough should look moist but still slightly crumbly and ragged.
- Scoop up one barely rounded tablespoon of dough per cookie (see photos in post for reference). Place on the cookie sheet about 2 ½ inches apart.
- Cut a small, cookie-sized square of parchment paper, and locate a flat-bottomed glass. Use the glass to flatten the cookies, with the parchment square in between to prevent sticking. The cookies should be about ¼ inch thick and 2 ½ inches in diameter. It's okay for the outer edges of the cookies to be somewhat jagged. This gives the cookies a lacy (yet rustic) look and those frilly parts get nice and crisp.
- Bake for 10 to 12 minutes or until the edges and bottoms are golden. If you suspect your oven runs hot, you may want to check on them sooner than 10 minutes. Allow the cookies to cool on the baking sheet.
Notes
- Store cookies in an airtight container at room temperature for a few days or refrigerate up to one week; freezing is also possible.
- Add pumpkin spice to almond flour before mixing for a seasonal variation.
- Enhance flavor by stirring in orange, lemon, or lime zest to the dough.
- Press chocolate chips into the cookies after flattening for a chocolate variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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