5 Minutes Prep Time

12 Minutes Cook Time



  • 1 ½ cup Almond Flour
  • 3 tablespoons Maple Syrup
  • 3 tablespoons Melted Coconut Oil
  • ¼ teaspoon Salt
  • ½ teaspoon Vanilla Extract
  • ½ teaspoon Almond Extract

Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper.
In a medium-size mixing bowl, add all the ingredients: almond flour, maple syrup, melted coconut oil, salt, vanilla extract, and almond extract,
Combine the ingredients with a spatula first, squeeze the dough with your hands to bring ingredients together, and form a cookie dough ball. If too wet, you can add more almond flour.
Scoop the dough with a measuring tablespoon and roll it into a ball.
Place each ball onto the lined cookie sheet.
Use a fork to flatten each cookie. The thinner, the crispier they will be. You can add sprinkles now, using a fork to press them gently into the batter.
Bake for 10-12 minutes until slightly golden and slightly hard on top.
Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to completely cool down.

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