When I first transitioned over to a plant based, whole foods diet I had a really difficult time shopping at the grocery store. At times, I would be so frustrated with the limited options available that fell within the guidelines of how clean I wanted to eat. This was especially true for desserts. I have always had a sweet tooth and was looking for something to satisfy that craving but without processed sugar.
On one of my shopping trips, I found these delicious almond based cookies that really fit the bill. They were gluten free and the almonds gave them this delicious buttery taste that I loved. As much as I loved them, those cookies cost $4 each, so I decided I better figure out how I could replicate them at home. I also wanted to replace the agave used in those cookies with lower glycemic maple syrup. These cookies are that replication.
I absolutely adore these cookies. These cookies have won the approval of my non-vegan, anti-health food family and friends.
They are: Vegan, Gluten Free, High in Fiber, Low Carb, High Protein, and Paleo. Also, they are super easy to make, require only one bowl, and less than 15 minutes.
Feel free to enjoy them straight out of the oven, but I prefer them at room temperature.
This cookie base also lends very well to playing with the flavor combinations. What flavors do you enjoy in your cookies?
- 2 cups almond flour
- ¼ cup + 1 TB coconut oil, softened
- 3 TB maple syrup
- ⅛ tsp sea salt
- ½ tsp baking soda
- 2 tsp vanilla
- zest of 1 large lemon
- 2 TB dried cranberry, chopped
- Preheat oven to 375
- Add all ingredients in a mixing bowl.
- Mix by hand until combined.
- Drop by rounded tablespoons onto parchment paper and slightly flatten.
- Bake for 9-10 minutes until the bottoms are golden brown.