Low Iodine Almond Flour Soft Sugar Cookies

Total time57 min

Prep time15 min

Cook time12 min

4.7

(8)

Low Iodine Almond Flour Soft Sugar Cookies

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the cookies

2 ½ cups almond flour (blanched, finely ground)
¼ tsp baking soda
¼ tsp fine sea salt
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
¼ cup coconut oil, melted and cooled
¼ cup pure maple syrup
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
1 tsp pure vanilla extract

For the glaze

2 tbsp coconut oil, melted
2 tbsp pure maple syrup
½ tsp pure vanilla extract
1 pinch fine sea salt
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.

For serving

naturally colored sprinkles (optional)

Instructions

1
In a large bowl, whisk together the almond flour, baking soda, and fine sea salt until evenly combined with no lumps.
2
In a medium bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth and fully incorporated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!