These cookies get their name due to the amount of almond product that is used in the recipe. Almond flour, almond extract or flavouring and whole or sliced almonds for topping. Now whole almonds bought from the store cannot be use as they are right out of the packaging, they are to hard to have on top of such a soft chewy cookie. The easiest way to make sure the almonds will have just the right crunchiness for the tops is to, soak the whole almonds in water for 24 hours and dehydrate them. I did not have the 24 hours to soak and dehydrate the almonds when I decided to make these, so I purchased sliced almonds and they worked perfectly. With just the right amount of sweetness to combat any type of sweet tooth craving.
1 1/2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/8 tsp cinnamon
2 tbsp melted coconut oil
1 1/4 tsp vanilla extract
1/4 tsp almond extract or almond flavouring, alcohol-free
1/4 cup maple syrup; pure, raw, and natural
12 to 15 whole almonds or sliced; sprouted or soaked and dehydrated
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl combine almond flour, salt, baking soda, and cinnamon. Mix well, breaking up any lumps.
- In a small bowl, place coconut oil, vanilla, almond extract or flavouring, and maple syrup. Whisk until well combined.
- Add wet ingredients to dry ingredients and stir until combined.
- Roll level tablespoon sized portions of dough into balls and place on baking sheet. Press almond slices or whole almond into the centre of each cookie.
- Bake 15 to 17 minutes or until light golden brown. Allow to cool on baking sheet for a few minutes before transferring to cooling rack.
- Store in an airtight container. Can be frozen.