- Nonstick cooking spray
- 1 cup almond flour sift after measuring
- 1 dash sea salt (or Himalayan Salt)
- 1 dash baking soda
- 2 Tbsp. pure maple syrup
- 1 Tbsp. extra virgin organic coconut oil melted
- 1 tsp. pure vanilla extract
- 2 tsp. unsweetened almond milk
- sprinkles (optional)
- 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. Top with sprinkles before baking if you plan to use them.
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).
NOTE: If you want to use cookie cutters to make your cookies, place the dough in the fridge overnight, then roll dough out to 1/4″ thick and cut into your shapes. Be sure to flour the surface you are using to roll the dough out onto.
**TIP: to make your slices come out smooth, use unflavoured dental floss to cut slices. No plain dental floss in your medicine cabinet?? Try clean, unused fishing line instead. Either work great!!