These are the easiest almond cookies you’ve ever made in your life. There are only four ingredients. If you follow a Paleo, gluten-free, or vegan diet, you’ll notice right away that these cookies are a fit for you.
The almond cookie recipe was introduced from the first wave of Chinese immigration to the U.S. in the 19th century. Today this recipe is widespread around the world and almost almond cookie known as Chinese almond cookie. It’s adapted from the Chinese walnut cookie, which first appeared in the Ming Dynasty (Jiajing Emperor Period) during the 16th century.
- 2 cups finely ground almond flour
- 1/2 teaspoon baking powder
- 1/3 cup dark maple syrup
- 2 teaspoons vanilla extract
- Arrange a rack in the middle of the oven and heat to 350 °F. Line a rimmed baking sheet with parchment paper.
- Whisk the almond flour and baking powder together in a medium bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.
- Drop rounded tablespoons of the dough onto the prepared baking sheet, about one inch apart. For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom in water.) For softer cookies, don’t press down the dough.
- Bake until the edges are golden brown, about 12 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely. Cool the baking sheet between batches.