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Giới thiệu
Ingredients
▢ 1 ½ cup Almond Flour - note 1
▢ 2 tablespoons Cornstarch - note 2
▢ 3 tablespoons Dairy-Free Butter (Unsalted)
▢ 3 tablespoons Maple Syrup - note 4
Optional – highly recommended for flavors
▢ ½ teaspoon Vanilla Extract
▢ ½ teaspoon Cinnamon
▢ ¼ teaspoon Almond Extract
Instructions
Preheat the oven to 350 °F (180 °C). Line two large cookie sheets with parchment paper. Slightly oil the paper with cooking oil spray. Set it aside.
In a mixing bowl, whisk the almond flour, cornstarch, and cinnamon, if used.
Stir in maple syrup, melted plant-based butter, vanilla extract, and almond extract.
Stir the batter with a rubber spatula, then knead it with slightly oiled hands until it forms a sticky dough ball.
Place a large piece of parchment paper on your working surface, place the dough ball in the center, and press another large piece of parchment paper on top.
Press the dough ball with the palm of your hand to form a circle of dough that is encased between the two layers of parchment paper.
Roll with a rolling pin into a 1/4 inch (1/2cm) in thickness, peel off the top piece of parchment paper, then use a cookie stamp cutter to cut out cookies.
Place each cookie into the prepared cookie sheets, leaving a thumb of space between each of a them. They won't expand in the oven.
Bake the cookies for 8-10 minutes max at 350 °F (180 °C) until just golden brown. If you overbake them, they get dark and crunchier.
Cool on a cooling rack for 1 hour before serving
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