The best easy almond cookies. Vegan. Gluten free.
Hello there my friends! The weekend is in sight & I’m so ready for it to arrive. It happens to be our last weekend, sadly, with our oldest before she heads off to college. She moves in early because she’s part of a early job program and then 5 days later all of the students arrive for their week long orientation. As excited as I am… the sadness is creeping in a bit.
So what better way to nurse some sadness than with cookies 😉 Ha. I’ve been making this recipe for a good long time, originally found here, but with a modification. They are vegan, gluten free and paleo. Simply one of the best cookies you will ever eat, simple ingredients and they seem to be virtually impossible to screw up. Winner!
These cookies freeze nicely and I’m stashing this recipe aside for a future care package or two this fall. Are you a fan of Italian almond cookies? If so, brace yourself for a healthier version.
- 2 cups finely ground almond flour (227 grams)
- 1/2 teaspoon baking powder
- 1/3 cup dark maple syrup (100 grams)
- 1 teaspoon almond extract
- Preheat your oven to 350 degrees and line your baking sheet with parchment or a baking liner. Set that aside.
- Into a mixing bowl or your stand mixer, add your almond flour and baking powder. Combine. Then add your syrup and extract. Blend until fully incorporated.
- Using a small scoop, scoop out the dough into small cookies on your prepared sheet. If you wish, gently press the dough down with the palm of your hand (wet it first) to flatten the cookie out a bit. Bake for 12 minutes or until golden around the edges. Remove and let cool completely. Using a spatula, I’ve found this imperative, remove the cooled cookies from the parchment and serve. I’ve attempted several times to just pick up the cookies and had some of the internal cookie remain on the parchment. A spatula alleviates this issue.
You are using almond flour in this recipe and not almond meal.
Try to use the best ingredients that you can in your recipes for the optimum flavor.
Spoon your dry ingredients into your measuring cups to ensure the proper amount versus scooping your measuring up into the flour etc. Ingredients are often packed into the measuring cups throwing off the quality of the flour etc. and not yielding the best results.
That dark, gooey center is life. No joke.
Okay first things first… going to see an orthopedist Monday morning. Fingers crossed but I know it will end up in surgery.
Sunday: 2 hours of cardio at the gym
Monday: 1h 10m weightlifting/45 minutes cardio
Tuesday: 1h weightlifting/40 minutes cardio
Wednesday: 1h 45 cardio
Thursday: 1 hr weightlifting/45 minutes cardio
And that’s a wrap from here!
— Knead to Cook
Good luck with your knee! I’m 7 weeks out from ACL reconstruction. If you do end up with surgery, the healing process way faster now than it used to be, especially since you’re in such good shape! I did 2 months of pre-hab and cannot recommend it enough.
Hi Morgan, I had my meniscus root repair last May, as I was 8 days out from my 50 mile race I had trained over a year for. My knee just never got “better” per se. When I had my knee drained they noted that part of the meniscus was bulging and getting pinched. I’m hoping that’s all it is. At this point I just want the pain and swelling gone. 🙂 Thanks for the love. Stay tuned… I go in Monday.
These cookies are divine, I’ve made them few times but they didn’t last long. Now I have my eyes set on pumpkin applesauce oatmeal muffins. Thank you for sharing and I hope everything is well!
Thank you sweet girl! Those cookies are a home run every single time. They normally last a few hours in my kitchen. 🙂 oxo