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 😋🙈)
Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.
