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gluten-free cookies

Gluten-free Almond Cookies

These cookies are highly addictive. Crispy on the outside; soft and chewy on the inside.

I baked at least a half dozen variations of these before I was satisfied with the texture. Not a single batch of these cookies lasted past the second day. If you ask me, that’s a pretty fool proof cookie!


5.0 from 1 reviews
Gluten-free Almond Cookies
Prep time: 
Cook time: 
Total time: 
YIELDS: 12, 2" cookies
 
INGREDIENTS
  • 2 cups almond flour (also known as almond meal)
  • ¼ tsp sea salt or pink Himalayan salt
  • ¼ tsp baking soda
  • 1 tsp vanilla extract
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
DIRECTIONS
  1. Pre-heat oven to 325 degrees.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a medium bowl, whisk together almond flour, salt and baking soda.
  4. In a separate bowl, mix together melted coconut oil, vanilla extract and maple syrup.
  5. Add wet ingredients to dry ingredients and stir until well combined.
  6. Use your hands to form a big ball of dough (mixture will feel quite moist).
  7. Cover dough in plastic and refrigerate for 15 minutes.
  8. After 15 minutes, roll dough into 12 golf sized balls and flatten between your palms to make discs (edges may crack, just use the side of your palm to smooth these out). Place discs onto parchment lined cookie sheet.
  9. Bake for 12 minutes or until edges start to brown.
  10. Let cool completely before handling. They will firm up nicely. Promise :)

 

Your Comments

7 comments… add one

  • Heather August 28, 2014, 11:48 am

    Have you tried substituting honey for the maple syrup or any other sweetening syrup?

    • saida August 29, 2014, 9:15 pm

      I did! I tried honey as well as organic sugar cane. Both do work and are just as yummy, but I prefer the consistency of the baked cookie when I use maple syrup. If I remember right, the cane sugar made the mixture a little difficult to form into cookies and the honey resulted in a more “sticky” cookie.

      The taste however, was great for all the variations :)

  • Dani May 14, 2014, 11:41 pm

    Hello Saida,

    Can you substitute vegetable oil or olive oil for the coconut oil?

    Thanks,

    Dani

    • saida May 15, 2014, 1:02 pm

      Hi Dani

      I haven’t tried that but I don’t see why not. It may alter the taste a little but I don’t think it would make that much of a difference. If you try it, let me know how it goes :)

  • dina May 8, 2014, 12:44 pm

    i love almond cookies. these look great!
    dina recently posted..Farm to Tray Live Twitter Chat

  • veronica May 8, 2014, 11:39 am

    I made these earlier and they are absolutely delicious and so simple!!

    • saida May 8, 2014, 12:08 pm

      These are my favourite cookies of all time! They take less than 10 minutes to throw together but I’m not sure that’s a good thing. I find I have to talk myself out of baking them because I can’t stop eating them! Thanks for taking the time to rate them :)

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