Vegan Almond Flour Cookies - Small Batch
User Reviews
5
Vegan Almond Flour Cookies - Small Batch
Description
The Vegan Almond Flour Cookies use almond flour as the base, combined with coconut sugar, baking powder, and sea salt, sweetened and moistened with maple syrup. The dough is slightly tacky but firm enough to roll into small balls, which bake at 350°F until edges just turn golden. The result is a tender cookie with a subtle nutty flavor, balanced sweetness, and a slightly crisp exterior.
Mixing involves careful incorporation of wet and dry ingredients until the dough reaches the right consistency, with the option of adding extra maple syrup if the dough feels too dry. Baking for 13-15 minutes helps develop light browning and texture.
These cookies are easy to store and can be refrigerated or frozen, and the almond flour can be blanched or unblanched, each affecting final color and texture slightly. Using fresh baking powder ensures proper spreading. This small batch recipe suits those wanting a controlled quantity of vegan, almond-flavored cookies.
Ingredients
- 100 grams almond flour approx. 1 scant cup (not almond meal)
- 1 tablespoon coconut sugar or brown sugar, unrefined
- ½ teaspoon baking powder
- ¼ teaspoon salt sea salt
- 2-3 tablespoons maple syrup start with 2 and increase if needed
Instructions
- Preheat the oven to 350°F/176°C and line a baking sheet with parchment paper.
- Combine the almond flour, sugar, baking powder, and salt in a medium bowl. Then add 2 tablespoons of maple syrup and mix well. Use a fork to help get the syrup combined and keep mixing until you have a slightly sticky batter. If needed, add another tablespoon of maple syrup. (If you weigh the flour, 2 tablespoons should do it.)
- Roll the batter into one-inch balls (or use a small cookie scoop) and place them onto your baking sheet, spacing them at least 2 inches apart. You should get 9-10 cookies.
- Bake until the edges are lightly golden, approx. 13-15 minutes and remove them from the oven. Let the cookies cool for at least 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Weighing almond flour improves accuracy and cookie consistency.
- Use slightly moist hands to roll dough if it sticks during shaping.
- Ensure baking powder is active for proper cookie spread; press down gently if cookies do not spread after initial baking.
- Cookies store well at room temperature for a few days or can be refrigerated or frozen for longer storage.
- Blanched almond flour yields lighter-colored cookies; unblanched produces slightly darker ones.
- Grinding your own almonds requires adding extra liquid to achieve proper dough stickiness.
- Salt amount can be adjusted according to dietary preferences for a balanced sweet and salty flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Cookies
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71cal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Sodium | 82mg | 3% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Calcium | 37mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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