Anti Inflammatory Almond Flour Sugar Cookies
These tender little cookies prove that treating your body well doesn't mean giving up on dessert. Built on a base of almond flour rather than refined white flour, they bring a naturally nutty richness along with the healthy fats and protein that make almonds such a cornerstone ingredient for reducing dietary inflammation. Coconut oil and pure maple syrup do the heavy lifting in place of butter and processed sugar, keeping every bite wholesome without sacrificing that classic melt-in-your-mouth texture. A quick chill in the fridge before baking is the secret to getting clean, evenly shaped rounds that hold together beautifully in the oven. The edges turn lightly golden while the centers stay just soft enough — and a sprinkle of flaky sea salt on top takes the flavor somewhere genuinely special. With 18 cookies in a single batch, you'll have plenty to share or stash for the week ahead.
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Learn more →Ingredients
18 servings
- 2 cups almond flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ cup coconut oil, melted and cooled
- 3 tbsp pure maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 large egg
- 1 tsp pure vanilla extract
- ½ tsp almond extract (optional)
Can be omittedalmond extract
For topping
- 2 tbsp coarse sugar or flaky sea salt, for topping (optional)
Instructions
- 1
Line a baking sheet with parchment paper and set aside. In a large mixing bowl, whisk together the almond flour, baking soda, and fine sea salt until evenly combined.
- 2
Add the melted coconut oil, maple syrup, egg, vanilla extract, and almond extract, if using, to the dry ingredients. Stir with a rubber spatula until a cohesive dough forms.
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