Vegan Sugar Cookies

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

Parchment paper


Preheat oven to 325° F.

Lightly coat large baking sheet with spray.

Set aside.

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).

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