These Vegan Almond Flour Cookies are flavorful and delicious. Made with just 5 ingredients, these Gluten-Free cookies with ripe banana and maple syrup are sure to become your new favorite healthy snack.
Add your banana into a medium bowl and mash it with a fork. Stir in Maple syrup and almond flour. Mix everything nicely until you all ingredients are incorporated and shape your cookie dough into a ball. Wrap a ball in a plastic wrap and place it into a freezer for 30 minutes. (Note 2)
Preheat the oven to 345 F and line a baking sheet with a parchment paper.
Remove the dough from the freezer, place it in between 2 sheets of parchment paper and roll it out to ⅛-in. thickness. Using a cookie cutter of your choice cut out cookies. (Note 3) Place cookies on a baking sheet and bake for 12 - 15 minutes or until the edges start to brown.
Meanwhile, in a small bowl whisk together powdered sugar and lemon juice.
Remove cookies from the oven, transfer to a wire rack and let them cool for 10 minutes. After that, using a pastry brush cover the top of the cookies with a sugar-lemon glaze. Alternatively, you can directly dip each cookie into the bowl with a glaze. Let the glaze dry and enjoy!
Note 1This recipe contains only 3 tablespoon of Maple syrup so the cookies will only be slightly sweet which compensates for the sweetness of sugar-lemon glaze that you dip the cookies into at the end. If you're not going to use the glaze, feel free to increase the amount of Maple syrup to 4-5 tablespoon If you do this, you'll also need to increase the amount of almond flour. Add an additional ¼ cup of flour into the dough. The dough will be sticky but you'll be able to shape it into a ball.Note 2Depending on the size of the banana, you might need to use more almond flour. The dough is supposed to be sticky, but if it's too hard to shape it into a ball, add an additional ¼ cup of almond flour. Note 3Freezing the dough for 30 minutes will make it easier to roll out. There's no need to dust a table with a flour, but I found that it's easier to roll the dough in between 2 sheets of parchment paper.Also, use a light touch when rolling the dough. Since, it'll probably be slightly sticky, apply a light pressure on a rolling pin.