Almond flour is the whole point of this dough, giving these cookies a naturally rich, slightly nutty base with none of the usual heaviness. A quick flaxseed gel keeps everything bound together while almond and vanilla extract add warm, fragrant depth to every bite. Rolled into balls, flattened, and finished with a single blanched almond pressed into the center, they bake up with golden, slightly crackled edges and soft, chewy middles. The organic cane sugar gives just enough sweetness without overpowering the toasty almond flavor. These are simple enough for an afternoon treat but pretty enough for a cookie plate, and they're a solid pick for a gluten free kitchen. Once cooled and firmed up, they hold their shape beautifully for packing into lunchboxes or gifting in a tin.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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