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.
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 + 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.
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.