Gluten and Egg Free!
- 4 cups almond flour
- 1 1/2 sticks salted butter (room temp)
- 1/4 tsp salt
- 1 tsp baking soda
- 2/3 cups light breakfast syrup – you could use maple syrup or honey, but watch your cookies closely or they’ll burn on the bottom!
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup mini chocolate chips
- 1 cup chopped pecans (optional)
Combine all ingredients thoroughly. Spoon cookie size of choice scoops onto a foiled and oiled baking sheet. Bake at 350 for 8-10 minutes.
VERY IMPORTANT!!! You MUST let your cookies rest for 10-15 minutes. Almond flour cookies are notorious for crumbling. Once out of the oven, place on a wire rack and allow to cool before digging in. They’re worth the wait.
Wine Pairing Suggestion
Any mulled wine…I’ll work on a recipe in the coming weeks!
***Serves however many people you’re willing to share with. This batch turned out 24 medium sized cookies.