Low Iodine Almond Flour Sugar Cookies
Total time57 min
Prep time15 min
Cook time12 min
4.9(23)
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Learn more →Ingredients
18 servings
- 2 cups almond flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ cup coconut oil, melted and cooled
- 3 tbsp pure maple syrup
- 1 large egg
Chef's tipFor 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
- ½ tsp almond extract (optional)
For topping
- 2 tbsp coarse sugar or flaky sea salt, for topping (optional)
Can be omittedflaky sea salt
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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