These were too easy not to try. Immediately.
And you should too.
I have to tell you, I am LOVING baking with these “alternative” flours. The fact that they are gluten-free (which makes them perfect for Noah and me) is great and all.
But I have found that they also whip up baked goods that are tender, moist and incredibly flavorful. The inherent flavor in almond and coconut means that you’re already on your way to some tasty cookies, brownies, doughnuts, etc., before you’ve even added your other ingredients. Regular all-purpose flour’s got nothing on these guys.
Oh – and these are vegan too. Which means no waiting for butter to soften, or eggs to come to room temperature.
All you need is a bowl and spoon, and in just a few minutes these cookies are in the oven.
And did I mention that your kitchen is going to smell incredible?
So what are you waiting for???
adapted from the kitchn
2 cups almond meal or almond flour (almond meal will yield a cookie with a bit of crunch in the middle, as the almonds are not as finely ground. I preferred this; experiment to see which you prefer)
1/2 teaspoon baking powder
1/3 cup maple syrup (dark will give a more pronounced flavor; use whatever you have on-hand)
2 teaspoons vanilla
Pre-heat oven to 350; line a baking sheet with parchment paper.
Using a spoon, mix all ingredients in a medium bowl till well-blended (dough will be sticky). Scoop tablespoon-sized mounds of dough onto your prepared baking sheet, spacing about an inch apart.
At this point you can put the cookies right in the oven, or you can flatten them with the bottom of a measuring cup. Flattening them will yield crisper cookies; I did both to show you the difference in appearance (I preferred the flatter ones; Chelsea liked the mounds). If you decided to flatten, dip the bottom of the measuring cup in water to prevent sticking.
Bake for 12-15 minutes, or till golden brown around the edges. Cool in the pan for 3 minutes, then transfer to a wire rack to cool completely.
This delicious recipe brought to you by Sheri Silver