Almond Meal Cookies

I'm excited to share my very first cookie recipe with you! This recipe is very simple and only has a handful of ingredients. There are no eggs, no wheat, no butter and no grains, so this recipe is vegan, wheat free, grain free and will surely satisfy any sweet craving.

Who doesn't love sweets or cookies? Well while I do love sweets, I don't always love cookies or desserts that are too sweet, so these cookies are a perfect option for a mild sweet tooth. If you like your cookies extra sweet, perhaps drizzle some melted Enjoy Life Chocolate Chips on the top after the cookies are completely cooled.

These cookies are moist and soft on the inside and just the right texture on the outside. They are quite filling and wonderful for breakfast, too! Because there are no eggs in it, feel free to lick the bowl and taste the cookie dough! It's quite delicious!

Also, every single ingredient below except for one can be purchased at Trader Joe's! I am not too sure if Trader Joe's carries almond extract, but you can get that at Whole Food's Market or another grocery store. Also, I prefer to keep them in the fridge. I love cold cookies and I think the texture is better either fresh out of the oven or right out of the fridge, but my mom liked them both room temperature and cold so it's just a personal preference.

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INGREDIENTS

1 cup almond meal

1/2 cup Gluten-Free flour

1/4 cup coconut sugar

1/4 tsp sea salt

1/4 cup unsweetened applesauce

3 TB melted/liquid coconut oil

1 TB vanilla extract

1/4 tsp almond extract

OPTIONAL ingredients

1/4 tsp lemon extract

1/4 tsp coconut extract

Directions:

Mix all dry ingedients in a bowl.

Mix all wet ingredients in a separate bowl.

Combined wet and dry ingredients until cookie dough is smooth and without dry mixture clumps.

Using a small cookie scoop, place cookie dough on baking sheet lined with parchment paper. The cookies will not spread. If you do not have a cookie scoop, use about 1 TB - 1 1/2 TB of dough per cookie. Flatten them a little if you are using a scoop.

Bake them at 300 degrees for 20 minutes. Allow to cool before eating... if you can wait that long!

Recently I had my mom, and two other women... as well as my husband try them. My mom and hubby and both of the other women loved them. One of the women wrote this sweet note on my Krysten's Kitchen facebook page.

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