Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups almond flour (gently scoop and level off, do not pack down)
  • 1 teaspoon baking soda
  • 1 tablespoon ground Ceylon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup raw creamy almond butter (I like Trader Joe's brand; it's thin and runny)
  • 3/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.
  • In a small mixing bowl or large measuring cup, whisk together the almond butter, maple syrup and vanilla extract.
  • Pour the wet ingredients into the dry. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.
  • Using your hands, roll the dough, about 1 tablespoon at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.
  • Bake for 8 to 10 minutes, until they are starting to firm up on the outside.
  • Let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to continue cooling completely.