Almond Flour and Maple Cookies

This small batch of Almond Flour and Maple Cookies are gluten-free and refined-sugar free, and they are easy to make!  Only one bowl is needed to make 6 soft and tender cookies full of almond flavor, sweetened with maple syrup, and finished with slivered almonds for a light and sweet treat.

Almond cookies on a plate

Almond Flour Cookies – Gluten-Free

Full disclosure out of the gate – I am not a seasoned gluten-free baker.  I have had a bag of almond flour in my fridge for a while now.  With the intention of making French macarons.  Since I haven’t mustered up the courage to give the French cookies a try, I decided I need to make something before the flour goes bad.

Just a little insight into a self-taught home bakers mind.

What is Almond Flour?

Basically, blanched almonds that are ground to a powder.  That’s it.  So, using the almond flour instead of all-purpose flour is what makes these cookies gluten-free.  And yes, all of the other ingredients are gluten-free.  

What is the difference between Almond Flour and Almond Meal?

  • Almond Flour – blanched almonds (no skins) ground to a fine powder.
  • Almond Meal – almonds with the skins that is more coarse.

Source

A stack of gluten free cookies

This post may include affiliate links. As an Amazon Associate, I may earn a small commission on qualifying purchases, at no extra cost to you. Please read the Disclosure Policy for details.

Small Batch Almond Cookies

There are a few great things about this small batch of almond cookies (aside from being a small batch, of course):

  • Easy to make – You only need one bowl.
  • Gluten-Free – We’ve talked about that …
  • Dairy-Free – We use melted coconut oil instead of butter.
  • Refined-sugar free – These cookies are sweetened with maple syrup.  Which happens to go great with the flavor of almond!
  • Almond galore – If you like almonds, you will (should) like these cookies.  The almond flavor is amped up by adding almond extract.  I know there is either a you love it or hate it opinion on almond extract.  I happen to love it. 

What do the almond cookies taste like?

  • Taste – Almond (hee hee) with a slight sweetness.  The maple syrup does not overpower.  Thus, the cookies are not overly sweet.
  • Texture – Sturdy yet very soft cookie.  Keep in mind, the cookies are made from almonds that have been ground to a powder.  The result is a flour that is not as fine as all-purpose flour.  So, these cookies have more bite to them.
Gluten free almond flour cookies

What You Need To Make Almond Cookies

Ingredients

  • Blanched Almond Flour  – I have tested this recipe with both Bob’s Red Mill and a brand from Walmart.  My preference is Bob’s Red Mill because it was a ground finer and free from almond skins.
  • Baking Powder
  • Salt
  • Egg White – This acts as a binder and also helps with the rise of the cookies.
  • Coconut Oil – The solid kind and I only use refined, because it doesn’t have a strong coconut flavor.
  • Pure Maple Syrup
  • Almond Extract
  • Vanilla Extract – For more flavor, but optional.
  • Sliced Almonds
  • Coconut Sugar – Totally optional.  To sprinkle on top of the cookies.

Baking Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
Almond cookies cooling on a rack

Tips For Making Almond Flour and Maple Cookies

  • Use blanched almond flour – This is almond flour that has been ground to a powder without the almond skins.
  • Sift the almond flour – Along with the other dry ingredients.  Almond flour can clump together and we want all of the ingredients to mix homogenously.
  • Use cold pressed refined coconut oil – I have tried virgin coconut oil, and it has too much of a coconut flavor for me.
  • Only pure maple syrup – It costs a little more, but it is worth it!
  • The recipe can be doubled – If you want to make a larger batch.
  • The extracts are optional – Even the almond extract, if you don’t care for it.
  • High altitude bakers – Your bake time may be closer to the 10 minute mark.

Now that I have opened the bag of almond flour, I suppose I’ll have to give those French macarons a try! 🙂

More Small Batch Cookie Recipes

Almond cookies with almond slices
Almond cookies on a plate
Print Recipe Pin Recipe

Almond Flour and Maple Cookies

This small batch of Almond Flour and Maple Cookies are gluten-free and refined-sugar free, and they are easy to make!  Only one bowl is needed to make 6 soft and tender cookies full of almond flavor, sweetened with maple syrup, and finished with slivered almonds for a light and sweet treat.
Prep10 mins
Cook10 mins
Total20 mins
Servings: 6 Cookies
Author: Erin | Butter and Bliss

Ingredients

  • 1 cup + 2 tablespoons blanched almond flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg white
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract - optional
  • 1 tablespoon cold pressed refined coconut oil, melted
  • Sliced Almonds, to garnish - optional
  • coconut sugar, to garnish - optional

Instructions

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
  • In a small microwave safe bowl, melt the coconut oil.
  • In a small mixing bowl, sift together the almond flour, baking powder, and salt. Note – I recommend sifting because the almond flour can get lumpy.
  • To the dry ingredients, add the egg white, maple syrup, almond and vanilla (if using) extract, and the melted coconut oil. Stir with a spoon or spatula until all the ingredients are smooth and combined.
  • Using a cookie scoop (highly recommend), scoop out 6 equal portions of the cookie dough – placing at least 2 inches apart. The cookies will spread slightly. Garnish the tops of the cookies with sliced almonds and a sprinkle of coconut sugar (if using). Bake for 10-13 minutes, or until the cookies turn golden. High altitude baking – you may find the bake time to be closer to 10 minutes.
  • Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Transfer the cookies to the wire rack to cool completely. Enjoy!

Notes

  • Use blanched almond flour – This is almond flour that has been ground to a powder without the almond skins.
  • Sift the almond flour – Along with the other dry ingredients.  Almond flour can clump together and we want all of the ingredients to mix homogenously.
  • Use cold pressed refined coconut oil – I have tried virgin coconut oil, and it has too much of a coconut flavor for me.
  • Pure maple syrup, not pancake syrup – It costs a little more, but it is worth it!
  • The recipe can be doubled – If you want to make a larger batch.
  • The extracts are optional – Even the almond extract, if you don’t care for it.
  • High altitude bakers – Your bake time may be closer to the 10 minute mark.
Course: Dessert, Snack
Cuisine: American
Liked the recipe?Let us know how it was!
Bookmark the Baking Resources page for a helpful list of kitchen tools and ingredients for recipes on the blog!


Leave a Reply

Your email address will not be published. Required fields are marked *

recipe rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.