- 1 CUP OF FINE ALMOND FLOUR (no skin) & 1.5 CUPS OF ALMOND MEAL (with skin)
- 1/4-1/3 ORGANIC GRADE B OR DARK MAPLE SYRUP
- 2 TEASPOONS BOURBON VANILLA BEAN PASTE
- 1 HEAPING TABLESPOON BAKING POWDER
- FEW DASHES OF CEYLON CINNAMON
- FEW DASHES OF FRESHLY GROUND HIMALAYAN PINK SALT
Heat the oven to 350°F. Place parchment atop baking sheet.
I used my KitchenAid Machine to whisk the almond flours, cinnamon, salt, and baking powder together and then use machine paddle to mix in maple syrup and vanilla. Mix only until a sticky dough forms — don’t over mix, especially if only using fine almond flour without skin. I prefer using some with skin to give extra fiber and robust texture to the chewy cookie.
Use a small scooper to drop rounded balls of cookie dough onto parchment sheet and gently press with gloved hands or moistened spatula to make a bit flatter at top to be more cookie shaped and less of a ball.
Bake about 15-18 minutes or until lightly browned to your liking. Cool for 5 on the baking sheet and then let sit for a while longer off the sheet until cookies peel easily off parchment.
Options… top with dried fruits, chocolate chunk and banana slice, or any variety of craveable options. According to my at home taste testers, the plain one won!… so I am calling this my fav PLAIN JANE cookie because I love when baking is easy and appeases discriminating palates. oh… try adding vegan vanilla protein powder for more POW for healthy folks
FOR ALTERNATE VERSION, use only fine almond flour (no skin), press the cookie flatter and add your choice of dried fruit on top (I used goji berries)… makes it look like a chinese almond cookie, but so much better for you! It’s an entirely different side of the same base recipe, so go with what floats your boat!