These melt-in-your-mouth vegan gluten-free maple almond cookies are made from a base of organic oat and almond flour and naturally sweetened with Canadian maple syrup.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, mix together the softened coconut oil, maple syrup and vanilla extract until smooth. In a small bowl, sift together the almond flour, oat flour, baking powder and sea salt. Add the flour mixture to the coconut oil mixture and stir well until combined. Note that the mixture will seem quite dry as you start mixing, however it will come together.
Using a 3 tablespoon scoop, portion the dough onto the prepared baking sheet allowing 2" between each dough ball. Then, gently flatten each ball with the palm of your hand so they are approx ½" thick and sprinkle each cookie with the chopped maple almonds. Gently press the almonds pieces into each cookie.
Bake for approximately 13-15 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
The coconut oil should be soft so it's easy to scoop, but not liquid or too hard. Be sure to source certified gluten free organic oat flour to keep these cookies true to their name. This recipe will store for up to 5 days covered and can be frozen for later use. These cookies will lose some of their crunch on the second day, but are just as delicious!
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