This gluten-free dessert recipe easily doubles (and triples). You may want to plan on it!by Rochelle Bilow
Quite possibly the simplest cookie you’ll ever bake. These lightly spiced sweeties come together in just one mixing bowl and are gluten-free thanks to almond flour in place of wheat flour. Cardamom and cinnamon lend a cozy flavor, while pear adds natural sweetness and a touch of fiber.
- 1 ½ cups fine almond flour
- ¼ tsp. ground cardamom
- ½ tsp. cinnamon
- ¾ tsp. baking powder
- ⅛ tsp. kosher salt
- 2 tsp. pure maple syrup
- 3 Tbsp. melted coconut oil
- ½ tsp. vanilla extract
- ¼ tsp. almond extract
- 2 Tbsp. no-sugar added dried pear or apple, diced
- 1 Tbsp. coconut chips or unsweetened coconut flakes
- 1 tsp. raw sugar
- Preheat the oven to 375˚F with a rack set in the middle. Line a baking sheet with a piece of parchment paper and set aside.
- In a large mixing bowl, combine the almond flour, cardamom, cinnamon, baking powder, and kosher salt. Whisk well to combine.
- Drizzle the maple syrup, coconut oil, and vanilla and almond extracts over the top. Use a flexible spatula or wooden spoon to mix everything together; the texture should be similar to wet sand that holds together when squeezed. Add the chopped pear and stir again to distribute evenly.
- Use a tablespoon measure to scoop out 12 even portions. Roll each one between your palms and place on the prepared baking sheet, spaced 1 1/2 to 2 inches apart (cookies do not spread much during baking). Press down gently with your palm to flatten so that each cookie is about ¼” in height. Decorate the top of each cookie with the coconut and a sprinkle of raw sugar.
- Bake for 10 minutes, until just barely golden at the edges. Remove from the oven and let cookies cook on the baking sheet for 2-3 minutes. Use a spatula to carefully transfer the cookies to a wire rack and let cool completely before eating, about 1 hour. Cookies will keep in an airtight container for up to 5 days.