These 4-ingredient dairy-free almond cookies by Food Metrica are simply the best! I love making recipes that are easy to make and dairy-free as I am lactose intolerant. They have the perfect texture, crispiness, sweetness, and nutty flavor. The great thing about this recipe is it’s also vegan and gluten-free. The steps are very easy to follow. I can assure you there is nothing complicated in making these cookies. Once I saw this on Youtube, I instantly knew I have to bake them. It is now my favorite snack whenever I drink coffee or tea.
Ingredients:
- 1-1/3 cups of almond flour (be sure not to pack it in the cup tightly, just scoop it and use a knife to level)
- 2 tablespoons of maple syrup
- 2 tablespoons of coconut oil (melted)
- pinch of salt
Instructions:
Step 1:
Line a baking pan with parchment paper. Preheat the oven to 350 degrees F or 175 degrees C.
Step 2:
In a bowl, add 1-1/3 cups of almond flour, a pinch of salt, 2 tablespoons of maple syrup, and 2 tablespoons of coconut oil. Stir well using a spatula to combine. It will become a soft dough and will look like this.
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Step 3:
Scoop the dough using a teaspoon and roll it. You will make approximately 16 balls from this dough but it depends on the size of each scoop. Place in a baking pan lined with parchment paper. Space the balls 2 inches apart.
Step 4:
Flatten the balls halfway with a fork.
Step 5:
Place them in the preheated oven and bake for about 12 to 15 minutes or until the edges are golden brown.
Step 6:
Once they are done baking, remove them from the oven and let them cool on the sheet for about 10 minutes. After 10 minutes, transfer them to a wire cooling rack and let them cool completely. Serve and enjoy!
These almond cookies are best stored in the refrigerator in an airtight container for up to 2 weeks.
3 Ingredient Dairy Free Almond Cookies
