Small Batch Almond Flour and Maple Cookies
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This small batch of Almond Flour and Maple Cookies are gluten-free and refined-sugar free, and are super 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.
Gluten Free Almond Flour Cookies
Cookies in under 30 minutes? Yes please! These almond flour cookies were one of my first ever gluten free small batch desserts on the blog. And if you are new to gluten free baking, this is an easy cookie recipe to start with. You will get a feel for what it is like to bake with almond flour. As well as the texture and flavor of almond flour.
Since these cookies, I have tested and shared a number of flavorful gluten free cookies that include almond flour. My small batch gluten free chocolate chip cookies, gluten free cut-out sugar cookies, and gluten free double chocolate cookies are gluten free versions of traditional classics. Each have delicious texture and flavor, and my trademark they don’t tast gluten free recipe!
There’s A Lot To Love About These Almond Cookies
- Easy – You only need one bowl to make the cookies.
- Dairy-Free – We use melted coconut oil instead of butter.
- Refined Sugar-Free – The almond cookies are sweetened with maple syrup, which happens to go great with the flavor of almond.
- Almond Galore – We have almond flour, almond extract, and slivered almonds to showcase all the almond flavor of these little cookies.
- Lovely Texture – Because the cookies are primarily almond flour, they are incredibly tender with a slight bite.
Key Ingredients
- Almond Flour – I recommend blanched almond flour because it is ground finer and without the skins.
- Egg White – This acts as a binder and also helps with the rise of the cookies.
- Coconut Oil – I recommend refined coconut oil because it has a very neutral flavor. You can swap in melted butter if you prefer.
- Pure Maple Syrup – The maple syrup gives the cookies a delicate sweetness and wonderful caramel notes. Make sure it is pure maple syrup and not pancake syrup.
- Almond Extract – A must for the almond cookies and to reinforce the almond flavor!
- Sliced Almonds – To garnish the tops.
- Coconut Sugar – A little sprinkle on top that is optional.
Helpful Tips
- 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.
Small Batch Almond Flour and Maple Cookies
Ingredients
- 1 cup, plus 2 tablespoons blanched almond flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg white
- 2 tablespoons pure maple syrup
- ¼ teaspoon almond extract
- ½ 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 mixing bowl, sift together the almond flour, baking powder, and salt. Note – I recommend sifting because the almond flour can get lumpy.1 cup, plus 2 tablespoons blanched almond flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- 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.1 egg white, 2 tablespoons pure maple syrup, 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract, 1 tablespoon cold pressed refined coconut oil, melted
- Using a small cookie scoop, 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 to 13 minutes, or until the cookies turn golden.sliced almonds, to garnish, coconut sugar, to garnish
- 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
- Serving Size – This is a small batch recipe that can easily be doubled.
- Yield – As written, the recipe will yield 6 cookies. More or less depending on if you make your cookies smaller or bigger.
- Sweetener – You can swap in any sweetener of choice 1:1.
- Storage – The cookies can be stored covered at room temperature for 3 to 5 days.
- Freezing – Baked and cooled cookies can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Defrost at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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