These vegan and grain-free cookies are easy to make, and the dough comes together in less than a minute. Fiber-rich almond flour is the star ingredient, and the sweetness comes from real maple syrup. If you don’t have almond extract, just double the vanilla extract. These cookies are crispy on the outside and soft in the middle.
Learn how to use almond flour for baking.
Level Ups (optional)
Add ½ cup of chocolate chips, chopped nuts or dried fruit. Add ½ tsp each of cream of tartar and cinnamon for a Snickerdoodle-like cookie.
Substitute ½ cup coconut flour for the almond flour and ½ tsp coconut extract for the almond extract. Skip the powdered sugar and add ½ cup of dark chocolate chips.
Whisk or fork
Spatula or wooden spoons
Measuring spoon and cups
Knife or bench scraper to portion the dough (optional)
Food scale (optional)
- 2 cups finely ground almond flour
- ¼ tsp salt
- ½ tsp gluten-free baking powder
- ½ tsp almond extract
- ½ tsp vanilla extract
- ⅓ cup real maple syrup
- Gluten-free powdered sugar for dusting (optional)
- Arrange rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking sheet.
- In a medium bowl, whisk together the almond flour, salt and baking powder. Using a spatula or a wooden spoon, and stir in the maple syrup, almond and vanilla extracts until the dough is uniform and holds together.
- Divide the dough into 16 balls. If using a scale, these will weigh about 22 grams each. Using a flat-bottomed glass or glass measuring cup, press down the balls. (If the glass sticks to the dough, dip the bottom in water.)
- Bake until the edges are golden brown, about 11-13 minutes. Allow the cookies to cool on the pan for about 5 minutes, lightly pressing again if you’d like them flatter. Transfer them to a wire rack to cool completely. Cool the baking sheet between batches.