Small Batch Almond Flour and Maple Cookies

Small batch almond flour and maple cookies that are gluten-free, refined sugar-free, and ready in 20 minutes. Six cookies sweetened with pure maple syrup, with a soft, frangipane-like center and a lightly crisp exterior, topped with slivered almonds and coarse sugar. No chilling, no mixer, no fuss.

Growing up, there was always a tin of Amaretti cookies in the pantry. You may remember the kind — the paper-wrapped pair of crispy almond cookies that seemed to show up every holiday in a gift basket. They had an elusive appeal, like the metal tin made them special. I’d sneak them every so often and was always mesmerized by the bold almond flavor.

But I always wished they were softer. This recipe is a tribute to those pantry cookies.

I took cues from my almond flour and maple syrup thin mints — the two ingredients work so well together, and I set out to build a soft almond flour cookie around them. What I ended up with was something better than expected.

These almond flour cookies are soft — capital S. The inside can only be described as frangipane in cookie form, with a lightly caramelized exterior around it. Maple syrup and a single egg white are what make the texture possible, and fine almond flour ties it all together into a poppable little cookie worth wrapping in tissue and selling in a metal tin.

The other happy surprise is that the cookies are naturally gluten-free and refined sugar-free. Sometimes a recipe just works out that way.

The leftover egg yolk doesn’t have to go to waste — my flourless peanut butter cookies or gluten-free peanut butter blossoms put it to good use

How To Make Almond Flour Cookies With Maple Syrup

Start by sifting the dry ingredients. I keep my almond flour in the fridge (as should you), and it likes to clump. This not only removes any lumps but also evenly mixes all the dry ingredients.

Depending on your sifter or strainer, you may need to help the flour through. I use a whisk to stir it through the little holes.

Add all of the wet ingredients to the almond flour and mix with a spoon or spatula. The dough likes to stick in the middle of the whisk. I’ve tried it. Expect a soft and sticky dough, that doesn’t need to chill.

This is where you can add different or more flavor extracts. Some readers have even noted adding chocolate chips (yum). Personally, I’m notorious for adding an extra splash of almond extract to boost the flavor, which is what makes my almond cream-filled croissants so good.

The dough will be easy to scoop onto the baking sheet. Sprinkle the tops with coarse sugar. I use a mix of Turbinado and coconut sugar, but use all coconut sugar if you’re sticking to refined sugar-free.

Press a few sliced almonds into the dough, and give them a good press or they’ll just fall off as the cookies bake and expand. Bake for about 11 minutes — the center will still look soft, and the edges will be golden.

And if there is one thing I can’t stress enough: let the cookies cool completely. The flours need time to set (they don’t have the benefit of gluten), and if you dig in too soon, the cookies can be crumbly or gummy.

Small Batch Almond Flour Cookies with Maple Syrup

4.6 from 11 reviews

A small batch of six naturally gluten-free, refined sugar-free almond flour cookies sweetened with pure maple syrup and full of almond flavor. Easy to make in one bowl, the cookies are soft on the inside, lightly caramelized on the outside, and ready in about 20 minutes.

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by Erin Cernich

Yield6 Cookies

Prep10 minutes minutes

Cook11 minutes minutes

Total Time21 minutes minutes

Equipment

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  Baking Sheet Lined with Parchment Paper
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  #50 Small Cookie Scoop (1.5 Tablespoon)
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  Fine Mesh Strainer

Ingredients

• ▢ 1 cup, plus 2 tablespoons blanched almond flour
• ▢ ¼ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 1 large egg white, room temperature
• ▢ 2 tablespoons pure maple syrup
• ▢ ¼ teaspoon almond extract
• ▢ ½ teaspoon vanilla extract
• ▢ 1 tablespoon cold pressed refined coconut oil, melted
• ▢ sliced almonds, to garnish (optional)
• ▢ coarse sugar to garnish (turbinado or coconut sugar) (optional)

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Instructions

 

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  Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
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  Set a fine mesh strainer over a medium mixing bowl, and sift the almond flour, baking powder, and salt.
  1 cup, plus 2 tablespoons blanched almond flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt
Almond flour can be lumpy, and sifting will make it smooth and airy.
• ▢
  To the dry ingredients, add the egg white, maple syrup, almond and vanilla, and melted coconut oil. Stir with a spoon or spatula until all the ingredients are smooth and combined. The dough will be soft and sticky.
  2 tablespoons pure maple syrup, 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract, 1 tablespoon cold pressed refined coconut oil, melted, 1 large egg white, room temperature
• ▢
  Use a small cookie scoop, and scoop 6 equal portions of the cookie dough and place 2 inches apart on the prepared baking sheet. Sprinkle with turbinado or coconut sugar (if refined sugar-free) and press sliced almonds on top. Bake for 11 to 14 minutes, or until the cookies turn golden. They will poof and spread ever so slightly.
  sliced almonds, to garnish, coarse sugar to garnish (turbinado or coconut sugar)
• ▢
  Cool the cookies on the baking sheet set on a wire cooling rack for at least 5 minutes, then transfer to the rack to cool completely. The taste and texture of almond flour cookies are better when they have had time to cool.

Notes

• Serving Size – This is a small batch recipe that can easily be doubled and will yield 6 cookies.
• Sweetener – Swap in any sweetener of choice 1:1.
• Flavor Extracts – Readers have noted success with adding more almond extract (no more than 1/2 teaspoon), and other flavors.
• Storage – The cookies can be stored covered at room temperature for up to 5 days. The crisp exterior will soften on leftover cookies.
• Freezing – Baked and cooled cookies can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag.  Thaw at room temperature.

This recipe was inspired by my good friend at It’s Not Complicated Recipes.

Nutrition Estimates

Calories: 290kcal | Carbohydrates: 14g | Protein: 9g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 115mg | Potassium: 16mg | Fiber: 5g | Sugar: 6g | Calcium: 110mg | Iron: 2mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.