Vegan 🌱 Suitable 12+ months 👶🏼 Gluten free ✅ Makes 24 🍪
✨They’re soft, chewy, quick & simple to make (& they got a little dance out of her)✨
This recipe makes 24 mini cookies so the addition of maple syrup goes a long way here. I didn’t provide her maple syrup until after 12 months (actually after 15 months) and not very often (I made these more for me and knew I was going to let her try a couple so I made mini ones). It’s recommended to avoid maple or added sugar before 12 months (and actually closer to 2 years) to avoid toddlers & babies having a preference for sweet food, however I find the occasional cookie like this doesn’t affect her food preferences.
I weigh the ingredients for the best accuracy as the almond flour can be light & fluffy depending on brands, however have included cup measures (Australian standard sizes) for those who don’t have scales. You can also double the sizes and make 12 cookies and cook for around 12-14mins.
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Three Ingredient Almond Cookies
Ingredients
- 1 Cup/100g Almond flour (also called almond meal)
- 1.5 Tbsp/40g Maple syrup
- 1.5 Tbsp/25g Melted coconut oil
Instructions
- Simply stir the almond flour, maple syrup & coconut oil together, then form & roll about a teaspoon amount of the “dough” to create balls in your hand. Repeat for 24 mini cookies 🍪
- Place them on baking paper, press lightly to flatten with a fork to create a crosshatch design, then bake at 180c for 7-8mins till golden for soft chewy cookies.
- Store in an airtight container for 5 days outside of the fridge, 2 weeks in the fridge, or 3 months in the freezer (although they don’t tend to last more than a couple days in our house 😋🙈)
Did you make this recipe?
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