I’m really excited to share these cookies with you guys because I’ve had them in my back pocket for a while, but wanted to test the recipe a few more times until I put it out into the world. Even if one little thing goes wrong in my trial runs, I don’t put the recipe out until it’s been perfected. Call me a perfectionist, but once you put something out on the internet it’s there forever. Even if you delete a post/photo, there’s a good chance someone’s already saved it somewhere else. So I never want to put out a bad recipe! Ultimately, it comes down to trust. When people come here and see a recipe I’ve made, I want them to trust that it will come out well. No, not everyone may like my recipes. Different people like different things. But there’s a difference between not liking the way something tastes vs. an obvious error in a recipe. The first may not be avoidable. The second is. So that’s my two cents on the matter.
BUT I DIGRESS. These cookies are really flippin’ good. And magical. I say magical because I have no idea why they taste the way they do… they’re chewy and sweet and taste a bit like a brownie to me. But the main three ingredients are almond meal, coconut oil, and maple syrup. It’s magic, I say! These are super quick to whip up and are perfect for your vegan / gluten-free / cookie-loving friends. I hope you all love them as much as I do!!
Magical Almond Cookies
Ingredients
- 2 Cups Store-Bought Almond Meal
- 1/3 Cup Maple Syrup
- 1 1/2 Tbs Coconut Oil melted
- 1 Tsp Vanilla Extract
- 1/2 Tsp Baking Soda
- 1/8 Tsp Salt
- 1 Tbs Water if needed
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine dry ingredients (almond meal, baking soda, salt). Mix well.
- In another bowl, combine wet ingredients (maple syrup, coconut oil, vanilla). Mix well.
- Fold wet ingredients into the dry and mix. The dough should be very sticky and difficult to stir. However, if the cookie dough is impossible to stir, add a maximum of 1 tbs of water.
- Line a baking sheet with parchment paper (this keeps the cookies from sticking!)
- To make cookies, shape dough into into little balls, about 1 inch in diameter. Using your hands, press down into flat disks.
- Place cookies down on baking sheet with enough space so they’re not touching.
- Bake in the oven for 8-10 minutes (be careful – they can burn easily!!)
- Let cookies rest on the baking sheet out of the oven until they are cooled COMPLETELY. It will be tempting, but they keep cooking for a little while they're on the baking sheet, so don't skip this step!
Notes
- For this recipe, use store-bought 100% dry almond meal. DO NOT use almond meal from making almond milk unless it is 100% dry and moisture-free. If you use homemade almond meal that is not completely dry, the excess water content prevents the cookies from holding together.
- The final result should be a chewy, slightly undercooked cookie. Because there are no ingredients like eggs or butter, you don’t to worry about the centers spoiling!
P.S. No update on the work / life situation as of now. You guys have been so kind to check in with me. I hope for the meantime you will accept this photo of Ivy yawning in lieu of a life update ;)
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