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3-Ingredient Almond Flour Cookies
www.theconsciousplantkitchen.comThese 3-Ingredient Almond Flour Cookies are super easy yet super delicious cookies made in under 30 minutes and they are egg-free and dairy-free!
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/3-ingredient-almond-flour-cookies/ or scan the QR code here ➡️
Servings: 12 cookies
Calories: 122.7kcal
Ingredients
- 1 cup Almond Flour packed
- 3 tablespoons Maple Syrup
- 2 tablespoons Soy Milk or almond milk or coconut milk
Optional ingredients - recommended to add flavors
- ¼ teaspoon Salt
- ½ teaspoon Vanilla Extract
- ½ teaspoon Almond Extract
- 2 tablespoons Sliced Almonds to decorate
Instructions
- Preheat the oven to 350 °F (180 °C). Line a cookie sheet with parchment paper.
- In a mixing bowl, add all the ingredients: almond flour, maple syrup, milk of choice, and any of the optional ingredients, if used : salt, vanilla extract, and almond extract.
- Combine the ingredients with a rubber spoon until it forms a cookie dough ball.
- Roll a tablespoon of dough between your slightly oiled hands and release it on the prepared baking sheet.
- Press the cookie a little with your fingertips to flatten it and add a few sliced almonds on top to decorate.
- Repeat these steps until no more cookie dough is left, leaving a thumb of space between the cookies.
- Bake the cookies for 10-12 minutes at 350 °F (180 °C) until slightly golden and slightly hard on top.
- Let the cookies cool down on the sheet for 5 minutes, then transfer them to a cooling rack to completely cool down.
Notes
Almond Flour: You need ultra-fine almond flour for this recipe. Almond meal works as well but the cookies will be gritty and darker in color. Measure the flour packed in the cup. I didn't try the recipe with a different type of flour.
Sweeteners: You can replace maple syrup with any liquid sweetener of choice, like coconut nectar, agave syrup, or Monk fruit syrup.
Texture: The cookies are soft and moist. They are not supposed to be crispy.
Storage: You can store them in the fridge in a sealed container for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 122.7kcal | Carbohydrates: 6.4g | Protein: 3g | Fat: 10.4g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 48.9mg | Potassium: 11.8mg | Fiber: 1.5g | Sugar: 3.5g | Calcium: 35mg | Iron: 0.5mg | Magnesium: 1.1mg | Phosphorus: 0.02mg | Zinc: 0.04mg