World's Easiest Cookies
Serves: 16 cookies
  • 1½ cups FINELY GROUND ALMOND FLOUR (I used almond meal)
  • ½ teaspoon BAKING POWDER*
  • 2 teaspoons VANILLA EXTRACT
  1. Adjust an oven rack to the middle position and preheat the oven to 350
  2. degrees F. Line a rimmed baking sheet with parchment paper.
  3. Whisk the almond flour and baking powder together in a medium mixing
  4. bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla
  5. extract. Stir until a sticky dough holds together.
  6. Drop dough by the tablespoonful onto the prepared baking sheet, spaced
  7. about 2 inches apart. For crisp cookies, press down the dough lightly
  8. with the at bottom of a drinking glass or measuring cup. (If the glass
  9. sticks to the dough, lightly wet bottom of the glass.) For softer
  10. cookies, don’t press down the dough.
  11. Bake until the edges are golden brown, about 12 minutes.
  12. Allow the cookies to cool on the pan for about 3 minutes, then
  13. transfer them to a wire rack to cool completely.
  14. Allow the baking sheet to cool, and repeat with the remaining dough.
If you need grain free baking powder, here's Elizabeth's recipe -

Grain-Free Baking Powder

Most commercial baking powders contain a grain-based starch.
Thankfully it’s easy to make your own!

Active Time: 2 minutes
Yield: about 6 tablespoons

¼ cup cream of tartar

2 tablespoons baking soda

1 teaspoon tapioca starch

Whisk the cream of tartar, baking soda, and tapioca starch together in
a small bowl.

Store in the pantry in an airtight container for up to 4 weeks.
Recipe by Crumbs and Chaos at