I have been making these cookies from Sweet Laurel on repeat. They are vegan and gluten free and absolutely delicious. Make sure to use precise measurements– just a tad too much oil will result in really flat, greasy cookies and just a little too much flour will make them dry. Although, they are still delicious! The best part is you can eat the batter by the spoonful.
3 cups almond flour
1/2 teaspoon Himalayan pink salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 tablespoon pure vanilla extract
1/4 cup date sugar (I used coconut sugar)
2 teaspoons cinnamon
Preheat oven to 350 degrees and set rack in the middle of the oven.
Stir together the dry ingredients in a medium bowl. Whisk together all wet ingredients and stir into the dry ingredients. Place one inch balls of batter onto parchment lined baking sheets and lightly press down. Sprinkle with the sugar and cinnamon combination. Bake for 8-10 minutes, until just golden brown around the edges. Remove from the oven and place the cookies on a cooling rack.