gluten free vegan almond cookies
RECIPE TYPE: cookies
SERVES: 24 cookies
  • 1 3/4 cups Bob's Red Mill almond flour
  • 3/4 cup coconut sugar
  • 1/4 cup cornstarch or tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup non-hydrogenated shortening, melted
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sliced almonds
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In large mixing bowl, whisk together almond flour, coconut sugar, cornstarch, baking powder and salt.
  3. Add melted shortening, maple syrup and vanilla extract to flour mixture. Stir until combined. Allow cookie dough to set 10 minutes to thicken.
  4. Using cookie scoop, place cookie dough onto cookie sheet {cookies will spread quite a bit}. Top with a few sliced almonds and gently press into cookie dough.
  5. Bake cookies 11-13 minutes, until edges are golden brown. Allow to cool on cookie sheet at least 5 minutes before transferring to cooling rack..
  6. Remove cookies from pan and place on cooling rack to finish cooling. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at