These Gluten-Free Almond Cookies are soft and chewy! Made with almond flour and sweetened with maple syrup and organic cane sugar, these easy almond cookies are also vegan.
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the tapioca starch and water in a small bowl, stir to combine and allow to sit for a couple minutes.
In a large bowl, combine ½ cup organic cane sugar, tapioca starch slurry, and maple syrup. Whisk to combine. Whisk in coconut oil, followed by vanilla and almond extract.
Add the almond flour, baking soda, and salt. Stir until ingredients are completely incorporated. If needed, use your hands to thoroughly combine ingredients into a cohesive cookie dough. Allow dough to rest for 5 minutes to absorb the liquid ingredients.
Place remaining ¼ cup organic cane sugar on a plate. The dough may be sticky, so dampen your hand with water or spray hands with cooking spray. Use a tablespoon to scoop out dough, then roll into a ball. Place ball on plate with sugar, roll to coat, then place on prepared baking sheet. Space cookie dough balls about 1 ½ inches apart. Repeat until cookie sheet is filled with even rows.
Using your palm, press each dough ball down about halfway.
Bake for 10-12 minutes, or until cookies are set on the outside. Allow cookies to cool on baking sheet for 4-5 minutes then transfer to a wire rack to cool.
Store in an airtight container.
Notes
The dough may be a bit sticky, so slightly dampen your hands or use cooking spray when rolling the dough into a ball.
These cookies will spread but to get that great crackle, use your palm to press down slightly before baking.
Allow the cookies to rest and cool for 4 to 5 minutes before transferring them to the cooling rack.