Yields approximately 2 dozen 3 inch cookies
2 cups finely ground almond meal
¼ tsp. salt
¼ tsp. baking soda
¼ cup all-natural pure maple syrup
3 tbsp. coconut oil
2 tsp. coconut milk
1 tsp. all-natural vanilla extract
1 tsp. all-natural almond extract
1 ¾ cups powdered sugar
1 tsp. natural flavoring of choice (vanilla, almond, lemon, etc.)
1-2 tbsp. water
Dark chocolate chips
In a stand mixer, combine coconut oil, maple syrup, and flavorings, mix until thoroughly combined. Mix in almond meal, salt and baking soda. Slowly pour in coconut milk just until the dough comes together.
Roll dough in-between 2 layers of parchment paper (wax paper will work as well). Cut into desired shape and freeze for 20 minutes to an hour.
Shapes should be firm before baking, bake cookies at 325 degrees for approximately 10-12 minutes.
Cool completely before removing from sheet pan. If desired, dip the tops of the cookies in icing, just enough to make the toppings stick to them. Choose from the toppings to create festive cookies.
Tip: this gluten-free recipe makes a great chocolate chip cookie by simply adding 1 cup of dark chocolate chips to the dough.