Imagine a cozy afternoon, the kind where time feels like it’s wrapped in a soft, warm blanket. That’s when these almond flour cookies come into play. They’re ridiculously easy to whip up, with a nutty aroma that dances through the air, making every bite feel like a tiny celebration. It’s like the cookies are singing a sweet melody of comfort and nostalgia—just like those rainy days in October when you crave something delightful yet simple.
Steps
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. In a large bowl, combine the almond flour and baking powder.
- Add softened butter, maple syrup, and vanilla extract to the dry ingredients and mix until everything is well combined. Gently fold in the chocolate chips, saving a few to place on top of the cookies later.
- Shape the dough into 6 large or 12 smaller balls and arrange them on the prepared baking sheet. Flatten each ball into a thick cookie shape.
- Bake the cookies for 12-15 minutes, or until the edges are just starting to turn golden brown. Once done, remove the cookies from the oven and let them cool completely on the baking sheet.
Ingredients
- 2 cups blanched almond flour
- 1/2 teaspoon baking powder
- 1/4 cup butter (or vegan butter), softened
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Optional: 1/4-1/2 cup chocolate chips
Nutritional Values
Calories: 1152kcal | Carbohydrates: 78g | Protein: 24g | Fat: 90g | Sodium: 360mg | Potassium: 66mg | Fiber: 12g | Sugar: 30g | Vitamin A: 810IU | Calcium: 396mg | Iron: 6mg | NET CARBS: 66g
FAQ
- Can I substitute almond flour with almond meal in this recipe?
- While almond meal can technically be used, it will result in cookies that are not as light in color and may have a slightly crumbly texture compared to those made with almond flour.
- Is it possible to prepare the dough in advance and freeze it?
- Unfortunately, this dough does not freeze well. Thawing it results in a crumbly texture, and the baked cookies tend to be brittle. The recipe is quite simple, so it’s best to make it fresh.
- What alternatives can I use for maple syrup in these cookies?
- You can substitute maple syrup with agave nectar or honey, though honey can be quite strong in flavor. Some readers have experimented with sugar-free syrup, but I haven’t tested this personally.
- How do I store these almond flour cookies to keep them fresh?
- Store the cookies in an airtight container for up to a week. For longer storage, keep them in the refrigerator. They can also be frozen in a ziplock bag for up to six months.
- Do these cookies spread while baking, and how should I shape them?
- These cookies don’t spread during baking, so it’s important to shape them to your desired size and thickness before placing them in the oven.
Tips
- Ensure your butter is softened and at room temperature before mixing it into the dough. Using warm butter can cause the chocolate chips to melt prematurely, resulting in marbled cookies and burnt edges.
- Shape the cookies to your desired size and thickness before baking, as they do not spread during cooking. This will help you achieve the perfect cookie shape.
- Avoid overbaking the cookies by checking them at the 12-minute mark. They will continue to cook as they cool, so it’s better to remove them from the oven when they are just turning golden.
- For a different flavor profile, consider substituting the maple syrup with agave nectar or honey. However, be mindful that honey can be quite overpowering, so adjust accordingly.
Equipment
- Blanched Almond Flour – While not equipment, it’s a specific ingredient that might not be common in every household.
- Baking Sheet – A large baking sheet is necessary for baking the cookies.
- Parchment Paper – Used to line the baking sheet to prevent sticking.
- Mixing Bowl – A large mixing bowl for combining ingredients.
- Rubber Spatula – Useful for folding in chocolate chips and mixing ingredients effectively.
