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.
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!