Ingredients:

  • 2 cups (200g) superfine almond flour
  • 1/3 cup (80ml) pure maple syrup
  • 3 tbsp (42g) melted coconut oil
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (8g) coconut flour
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Whisk the almond flour, baking powder, and sea salt in a large mixing bowl until no clumps remain.
  2. Stir in the melted coconut oil, maple syrup, and vanilla extract. Mix until a cohesive, soft dough forms.
  3. Place the dough in the refrigerator for 20 minutes to prevent excessive spreading during baking.
  4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  5. Scoop tablespoon-sized balls of dough onto the sheet, pressing them down slightly with your palm.
  6. Bake for 8-10 minutes until the edges are barely golden and the centers are set but soft.
  7. Remove from the oven and allow cookies to firm up on the baking sheet before transferring.
  8. Optional: Whisk together 2 tbsp maple syrup, 1 tbsp coconut flour, and 1 tsp lemon juice to create a glaze; apply to cooled cookies.