Easy Gluten-Free Almond Flour Cookies

free of gluten, dairy, soy, grains, and easily egg-free

shared by Carrie Forbes on Gingerlemongirl.com


2 cups blanched almond flour

1/2 cup - 3/4 cup coconut palm sugar (or: honey, sugar, maple syrup, date sugar...)

1 egg (or egg replacer, 1/4 cup applesauce would work just fine)

1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat. In a large bowl whisk together the almond flour and coconut palm sugar. Make a well in the center of the dry ingredients and add the egg (or egg replacer) and the pure vanilla extract. Stir the wet ingredients into the dry ingredients until you have a very stiff and sturdy dough. It should be stiff enough to stir into a ball. If it's too crumbly (and it could be, depending on the humidity levels where you live), add water a teaspoon at a time, until the dough will stir into a stiff ball. Scoop the dough out with a cookie scoop and place 1" apart onto the cookie sheet. I usually get about 12 medium-size cookies. Shape them with your fingers into circular cookies and flatten them slightly with your palm. Bake for 12-15 minutes until cookies are a bit puffy and are golden brown around the edges. Allow cookies to cool for 10-15 minutes before eating... if you can wait that long!