Almond Flour Cookies (Vegan, 3 Ingredients)

close up of crisp cookies stacked on baking sheet, some with chocolate chips.

Almond Flour Cookies (Vegan, 3 Ingredients)

Prep Time 10

Cook Time 10

Total Time 20

Servings:12 cookies

Author: Lori Rasmussen, My Quiet Kitchen

These 3-ingredient vegan almond flour cookies are rich, shortbread-like, crisp on the edges, irresistibly chewy in the middle, and they just might be the easiest cookies you'll ever make! No refined-sugar, eggs, dairy, oil or gluten. Ready in 20 minutes! Allergy-friendly other than almonds.

Ingredients
US Customary | Metric

1½ cups fine almond flour (170 g) - see Notes
⅛ teaspoon fine sea salt - optional
¼ cup maple syrup
2 teaspoons vanilla extract

Instructions

Preheat the oven to 350 degrees F (176 C), and line a baking sheet with parchment or silicone mat. Tip: during testing, my Silpat mat produced better texture, a more crisp cookie, as compared to parchment paper.
In a mixing bowl whisk together the almond flour and salt, if using. Add the maple syrup and vanilla, and stir until fully combined. The dough should look moist but still slightly crumbly and ragged.
Scoop up one barely rounded tablespoon of dough per cookie (see photos in post for reference). Place on the cookie sheet about 2 ½ inches apart.
Cut a small, cookie-sized square of parchment paper, and find a flat-bottomed glass. Use the glass to flatten the cookies, with the parchment square in between to prevent sticking. Press down firmly. The cookies should be about ¼-inch thick and 2 ½ inches in diameter. It's okay for the outer edges of the cookies to look jagged. This gives the cookies a lacy (yet rustic) look and those frilly parts get nice and crisp.
Bake for 10 to 12 minutes or until the edges and bottoms are golden. If you suspect your oven runs hot, you may want to check on them sooner than 10 minutes. Allow the cookies to cool on the baking sheet.

Notes

How to Measure Almond Flour: I recommend using a kitchen scale for the best results. If you don't have one, measure almond flour like you would brown sugar, packing it into the measuring cup.

Variations

Pumpkin spice - whisk 2 ½ teaspoons pumpkin spice blend into the almond flour before adding the wet ingredients.
Citrus - add a full teaspoon of fresh orange, lemon, or lime zest to the mixing bowl.
Chocolate chip - after flattening the cookies, press chocolate chips into the tops.

How to Store

Once the cookies are completely cool, store in an airtight container at room temperature for a few days or in the refrigerator for up to a week. Can also be frozen.

Nutrition