Makes 12 cookies, 1 cookie per serving
Nonstick cooking spray
1 cup almond flour sift after measuring
1 dash sea salt (or Himalayan Salt)
1 dash baking soda2 Tbsp. pure maple syrup
1 Tbsp. extra virgin organic coconut oil melted
1 tsp. pure vanilla extract
2 tsp. unsweetened almond milk
Preheat oven to 325° F.
Lightly coat large baking sheet with spray.
Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.
Combine maple syrup, oil, and extract in a small bowl; mix well.
Add maple syrup mixture to almond flour mixture.
Add milk slowly; mixing to break up clumps of dough.
Form dough into a ball with clean hands.
Place on parchment paper.
Roll into a 7-inch long log.
Freeze for 50 to 60 minutes, or until firm.
Cut log into twelve slices.
Spread slices out on prepared baking sheet.
Bake for 8 to 10 minutes, or until set.
Cool for 10 minutes on baking sheet.
Loosen with metal spatula, remove from sheets and cool completely on a wire rack (or on parchment paper).