Ingredients:
- 2 cups of blanched almond flour
- 4 Tbsp of Organic Maple Syrup (or Swerve granular sugar for a sugar-free option)
- ¼ tsp of sea salt
- 4 tbsp of virgin coconut oil – melted
- 1 tsp of vanilla extract (can sub for lemon extract, peppermint, almond, or any other flavor)
- 1 Tbsp of water (or lemon juice/orange juice if opting for a different flavor)
- Optional* add 1 tsp-1 Tbsp of spices of choice (cinnamon, ginger, allspice, etc for more flavor)
Instructions:
- Preheat the oven to 350F and line a baking sheet with non-toxic parchment paper
- Combine all ingredients in a medium size mixing bowl and stir until combined. The dough should form a dough-like consistency and stick together. If too crumbly, add water 1 tsp at a time until desired texture is achieved.
- Shape dough into 24 1-inch balls and place on a baking sheet about 2 inches apart.
- Flatten the cookies with a fork, fingers, or the bottom of a glass to about 1cm to ½ in thick.
- Bake for 10-12 minutes or until golden on the edges
- Remove from oven and let cool for 10 minutes.
Optional:
- Top with organic Christmas sprinkles,
- glaze frosting made from dairy-free milk and Swerve confectioner sugar,
- dust with cinnamon and Swerve granular sugar for snickerdoodles.
- Dip in melted dark chocolate and top with peppermint
- Add natural food coloring for fun color options
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