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 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.
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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.
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
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
- Small Batch Chewy Chocolate Chip Cookies
- Soft Apple Cookies With Caramel Icing
- Snickerdoodle Cookies (Small Batch)
- Flourless Peanut Butter Cookies
- Lemon Shortbread Cookies
Almond Flour and Maple Cookies
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.
