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
Chewy and sweet, these paleo almond cookies are completely addicting but deceptively healthy! Vegan, gluten-free, and paleo. RECIPE UPDATED November 2019. The oven I used to develop and test these recipes was hotter than my oven now, so I've updated the cooking time in case your oven is like mine.
- 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
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!
- 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 ;)