Maple Sugar Cookies
It’s the start of our school year and I’m homeschooling my kiddos this year. It’s only kindergarten for my oldest and my 3 year-old is along for the ride. One thing that we’ve been incorporating into our days is afternoon story time with tea and or milk and a baked treat. We’ll make a picnic in the living room, gather our books, and bring out a try of our treats. It’s been really sweet and I’m loving this little tradition.
These cookies were a huge hit last week! They’re definitely a treat and not every week will we make something so sweet but these were perfect for the start of the school year while we were in celebratory spirits.
These are gluten and refined sugar free and are a lovely treat to share with your kiddos.
I hope you all enjoy these as much as we do! Cheers to the start of a new season.
Maple Sugar Cookies
PREP TIME: 15 minutes COOK TIME: 12 minutes SERVES: 12 cookies
1 1/4 cups blanched almond flour
1/4 cup tapioca flour/starch
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 cup smooth almond butter (unsalted)
1/3 cup coconut oil or ghee (softened but not melted)
1/4 cup maple sugar
3 Tablespoons pure maple syrup
1 teaspoon vanilla extract
1 large egg yolk
Preparation
Preheat the oven to 350F. Line a large baking sheet or two with parchment paper and set aside.
In a medium-size bowl, whisk together the flours, baking soda, and salt then set aside.
In a separate large bowl, using an electric mixer or wooden spoon, whisk together the nut butter, coconut oil or ghee until smooth. Then add the maple sugar, syrup, vanilla and egg yolk. Mix/beat on low until the mixture is a sticky dough.
Using a small spoon, scoop up about 1 inch size portions of the batter, roll into a ball then drop the mixture onto the prepared parchment, lightly flattening with the back of the spoon. Keep cookies about 2 inches apart as they will spread slightly while baking. Bake for 10-12 minutes until the edges are lightly browned. They will be very soft, but don’t over bake them so their texture remains chewy. They will stiffen up a bit while cooling.
Remove from the oven and allow to cool for 5 minutes on the try before transferring to a wire rack.
Store cooking loosely covered at room temperature for up to 4 days.
