The other day I really wanted a cookie – not just any cookie but a Holiday-ish cookie. One that just screams “it’s snowing outside, I’m lazy and I want a mountain of cookies while I play video games and have pretty lights on“. You know the kind of mood + cookie I’m talking about!
I also wanted it to be sweet and almost sugar cookie like because sugar cookies have always screamed “holidays” to me. And well, that’s what I made. They’re some kind of weirdly awesome Paleo Cookie/Sugar Cookie love child that’s only 6 ingredients and barely requires effort. Even Mr. POAB who isn’t the biggest fan of sugar cookies {or sugary foods} loved these. They reminded him of a sugar cookie mixed with a shortbread cookie! See, these make even the pickiest of eaters happy!
I also accidently made these highly addictive so if you finish them super quickly … I’m sorry? Kind of? Maybe, but probably not!
A few things to note before you leave me on an epic cookie baking adventure:
– What kind of maple syrup and vanilla you use matters. It really, really matters. Don’t use the crappy fake stuff in these, use the good maple syrup and vanilla. I personally used Grade A Amber Maple Syrup from Vermont in mine!
– If you’ve baked with maple syrup before you’ve probably noticed that where the maple syrup is from, what grade it is, when it was bottled, etc all change the flavor of what you’re baking. If your cookie comes out to sweet or not sweet enough it could be your maple syrup! You can try adding a smidge more or less to your cookie or just a different brand all together!
Maple Vanilla Cookies | Paleo + Gluten Free Cookies
Prep Time: 10 mins- Total Time: 10 mins
Yield: 25
Category: Dessert
Print Recipe
Pin RecipeDescription
These paleo cookies are somewhere between really pretty, delicate and delightful!
Ingredients
- 2 eggs, lightly beaten
- 1.5 cups blanched almond flour
- 1/3 cup maple syrup
- 1 Tablespoon + 1 teaspoon Vanilla extract
- 1/2 teaspoon cinnamon
- Scant 1/8 teaspoon salt {I used super fine sea salt}
Instructions
- Pre-Heat your oven to 375{F}
- Crack your eggs into a bowl and lightly beat them.
- Put a sieve over the bowl and put your almond flour, cinnamon and salt through it. This will just ensure that there aren’t any lumps or clumps of almond flour! If you don’t have a sieve you can instead put your almond flour in a separate bowl and use a whisk to try to break up any clumps that might be in there and then transfer that to your bowl!
- Add in the maple syrup + vanilla and mix it all together until combine.
- Use a small cookie scoop {I used a #70 cookie scoop} to portion out the cookie dough on a parchment paper or aluminum foil lined baking sheet. If you don’t have a small cookie scoop you can use a small tablespoon measure or just a spoon to scoop it out!
- These cookies won’t spread so you need to flatten them to get them to be that cute little cookie shape! I just wetted the underside of a small clean glass cup and pressed down to flatten it – you could also wet your fingers and press down on them instead! Just note either way you’ll have to re-wet either your fingers or the glass every 2-3 cookies!
- Place in your oven and bake for 11-13 minutes, until the edges just start to turn color and the underside is a nice golden brown color.
- Let cool and enjoy!
xoxo
Liz-
These look really good! You can’t call them vegan, though. Eggs. My vegan son would not eat them. But, I will!
Whoops! Thank you for finding that! When I originally made them I was trying to go for Vegan and then added the eggs and my brain got some wires crossed lol!!! I hope you enjoy them! And I promise to work on a cookie that your son can enjoy too!!!!
My versions always come out soft and squishy. Not really like a cookie at all. Still tasty but soft 🙁
These cookies are delicious. I have a real soft spot for vanilla so naturally I just adore these. They firmed up enough for me so they weren’t falling apart but they were still soft and almost cake like. Yum yum! Thanks for sharing.
★★★★★