Almond-Maple Cookies ~ Flour, Dairy & Egg Free!

My friend, Sarah, is off of gluten and mentioned she is missing cookies.  No one should be without cookies!!  So, I searched around the web and found this recipe that sounded good.  I tweaked it a bit (as I almost always do) and came up with these tasty treats.  They are crispy the first day and get just a bit softer as they hangout around the kitchen.  They're not a traditional cookie ~ since there is no flour, dairy or egg ~ but, one that might be for you if you're off the wheat flour bandwagon.  I used Trader Joe's brand of almond meal, which is ground from almonds with the skins left on.  If you use a blanched almond meal, the cookies should come out even lighter in color & look more like a sugar cookie.


We went through the cookies pretty quick.  Roy really enjoyed them, so that always tells me when they're good.  Who says a cookie has to be made with flour to be a sweet, little treat?  Certainly not me!   :)   Hope you like them, Sarah.  Enjoy!

Almond-Maple Cookies ~ Flour, Dairy & Egg Free!
makes approx. 12 thin cookies, depending on size
adapted from this recipe

  • 1 cup finely ground almond meal
  • 1/8 tsp baking soda
  • big pinch of salt
  • 2 Tbsps pure maple syrup
  • 1 1/2 Tbsps avocado or vegetable oil (I like to use avocado oil for its 'buttery' flavor)
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  •  up to 2 level tsp extra oil or water ~ IF needed (I didn't)
Optional Almond Glaze
Mix 1/3 cup of powdered sugar with a few drops of almond extract and a little water to make a thin Almond Glaze for the cookies ~ if desired.

Combine maple syrup, oil of choice and vanilla/almond extracts in a small cup. In a 2 cup Pyrex measuring cup (or small bowl) combine dry ingredients and stir very well.

Mix wet into dry and stir until completely combined.  If it won't hold together, add the 2 tsp of oil or water, 1 tsp at a time.  (do not add any more liquid than the recipe calls for)

Roll out dough to a thin cut-out-cookie width, either between sheet of plastic cling wrap or sheets of parchment paper, then cut into shapes.

Freeze cut out cookie dough 1 hour before baking 10-13 minutes (depending on desired crispiness) at 325 F on parchment paper lined cookie sheet or a greased cookie sheet.

Let cool 15 minutes before removing cookies from the cookie sheet. They'll firm up as they cool.  Once completely cooled, you can glaze the cookies, if desired.  Store in a container, (once glaze is set, if using) with the lid ajar, so they will stay crisper/firmer.

I think next time I make these, I'll try adding some cocoa powder to the mix, as well as some mini chocolate/carob chips.  Sounds like it would be good...I'll let you know.  :)

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