Small Batch Almond Flour Cookies with Maple Syrup
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.
Servings: 6 Cookies
Calories: 290kcal
Equipment
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
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
- 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
- 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.
Almond flour can be lumpy, and sifting will make it smooth and airy.
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.
Nutrition
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