Almond Cookies: Gluten-Free & Processed Sugar-Free

I have been making meals and treats for a friend with Celiac Disease for many years now. The hardest part is making tasty baked goods without gluten, although I've gotten to be pretty good at it over the years. Now, three of my six next door neighbors are not eating processed sugar. I find this much more challenging than the gluten when it comes to baking.

I came across this recipe in a search for sugar-free cookies. They satisfy not only the processed sugar-free neighbors, but my friend's need for gluten-free baking as well. 

Considering these cookies are both gluten and processed sugar-free, they are surprisingly tasty. The flavor comes mostly from the almond meal and extract. The maple syrup provides a little touch of sweetness. If you bake for anyone that needs to be gluten or processed sugar free, give these a try, you'll be pleased by how easy and good they are.

Almond Cookies, Gluten & Processed Sugar Free 
(Makes about 2 dozen cookies.)

• 2 cups almond meal

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• 1/3 cup maple syrup

• 1 1/2 tablespoons coconut oil, melted

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

Preheat oven to 350^o F.

Almond Cookies: Gluten-Free &
Processed Sugar-Free

In a bowl, combine all dry ingredients (almond meal, baking soda and salt). Mix well.

In another bowl, combine all wet ingredients (maple syrup, coconut oil, vanilla and almond extract). Mix well.

Fold wet ingredients into the dry and mix. The dough should be stiff and sticky.

Line a baking sheet with parchment paper.

Shape the dough into small balls, about 1 inch in diameter. Place cookies on the baking sheet with enough space so they are not touching. Using your hands, press down to flatten into disks.

Bake the cookies for 10 minutes.

Let the cookies rest on the baking sheet out of the oven until they are completely cooled. This is an important step to let the cookies firm up properly.

The result should be a chewy, slightly undercooked cookie.