• Before starting, keep in mind that these are slightly softer than regular shortbread cookies. They are vegan, gluten-free cookies made with wholesome ingredients, crispy on the outside, and chewier in the center.
• Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper.
• In a medium-size mixing bowl, add all the ingredients: almond flour, maple syrup, melted coconut oil, salt, vanilla extract, and almond extract,
• Combine the ingredients with a spatula first, squeeze the dough with your hands to bring ingredients together, and form a cookie dough ball. If too wet, you can add more almond flour.
• Scoop the dough with a measuring tablespoon and roll it into a ball.
• Place each ball onto the lined cookie sheet.
• Use a fork to flatten each cookie. The thinner, the crispier they will be. You can add sprinkles now, using a fork to press them gently into the batter.
• Bake for 10-12 minutes until slightly golden and slightly hard on top.
• Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.

Storage

• Store in the fridge in a sealed container for up to 5 days