Vegan Sugar Cookies

Author: BeachbodyServes: 12 cookies, 1 cookie per serving


Nonstick cooking spray

1 cup almond flour, sift after measuring

1 dash sea salt (or Himalayan Salt)

1 dash baking soda

2 Tbsp. pure maple syrup

1 Tbsp. extra virgin organic coconut oil, melted

1 tsp. pure vanilla extract

2 tsp. unsweetened almond milk

Parchment paper


Preheat oven to 325° F. Lightly coat large baking sheet with spray. Set aside. Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside. Combine maple syrup, oil, and extract in a small bowl; mix well. Add maple syrup mixture to almond flour mixture. Add milk slowly; mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm. Cut log into twelve slices. Spread slices out on prepared baking sheet. Bake for 8 to 10 minutes, or until set. Cool for 10 minutes on baking sheet. Loosen with metal spatula, remove from sheets and cool completely on a wire rack (or on parchment paper).

Nutritional Information (per serving): Calories: 73 Total Fat: 6 g Carbohydrates: 4 g Fiber: 1 g Sugars: 3 g Protein: 2 g

Containers ½ Yellow 1 tsp

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