Maple Sugar Cookies (Vegan, Oil-free, Gluten free, & Refined sugar free)
I think there's something special about cutout cookies, so I am excited to share these with you. They are more time consuming to make then some of my other desserts, but I think they are worth it. They are crispy on the outside and chewy on the inside.
2 & 1/2 cups almond flour
1/2 cup maple syrup
2 tsp vanilla extract
1 tsp almond extract
Pinch of salt
Combine all the ingredients in a bowl. If needed you can use your hands to form a ball of dough. Once you have a well combined ball of dough, place it back in the bowl and freeze for 30 minutes.
Place the dough on a large piece of parchment paper and place another piece on top of the dough. Roll the dough out until it's 1/4 inch thick. Place the rolled out dough back in the freezer for another 30 minutes.
Preheat your oven to 350°F and line your baking sheet with parchment paper or a silicone baking sheet.
Place your chilled rolled out dough on a flat surface and remove the top layer of parchment paper. Cut out as many cookie as you can. If you're not able to easily lift your cutout cookies, place the dough back in the freezer. If the dough is cold enough they will be easy to transfer to your baking sheet. You can also dip your cookie cutters in a little almond flour if your cookie cutters are sticking.
Form a ball with the leftover dough and roll it back out between two sheets of parchment paper. Cut out more cookies and continue the process until you have used up all the dough. You may need to place the dough back in the freezer for 10 minutes between rolling it out again. If you refreeze the dough at any time you will want to also freeze any cookies you have on your baking sheet if you're not ready to bake them.
Once you have finished cutting out your cookies, bake them for 10-12 minutes. Allow to cool on the baking sheet for 10 minutes before removing them.
Notes: The amount of cookies you will be able to make depends on the size of your cookie cutters. I was able to make 18 cookies.