Dairy-Free Almond Cookies

I've been dairy-free for about a month and I have to say I'm loving how my body feels. Now, let me explain. This wasn't something I entered into for my own health. Trust me when I tell you I would never voluntarily give up cheese without a very good reason.

I did it because Von has a sensitive digestive system and I had read that this could help. I'm not sure it's helping him much, but after a few weeks of banning all dairy from my diet, I have discovered that my own systems seem to be functioning better. There are many studies out there that have documented the benefits of dairy-free diet so for now, I'm sticking with it.

I've been on the hunt for alternative recipes to my favorite things and have tried quite a few that are amazing. This Wild Blueberry Scone Recipe is great and rivals my own recipe. So when I went looking for an easy almond cookie recipe that would satisfy my craving I came across these Dairy-Free Almond Cookies (recipe at end of post). These little morsels are very good, but, I'll be honest, they don't age well. I love them right after baking and they are so easy to make so I'm keeping this recipe on rotation in small batches. Helen loves them too and because they are sweetened with maple syrup, I somehow feel better about her eating them.

Another added bonus is that they are the perfect size to store in a Ball Jar. I have a ton of these in my pantry and love how the cookies look all stacked up inside.

If you have any favorite dairy-free recipes you'd like to share please leave it in the comments below!


2 C almond flour

1/2 tsp baking powder

1/3 C maple syrup

2 tsp vanilla extract

Preheat oven to 350 degrees. Line baking sheet with parchment.

Mix all ingredients together to form dough. Drop rounded tablespoons onto parchment. With bottom of a wet glass, smoosh down to flatten into a cookie.

Bake 12-15 minutes until edges are golden. Enjoy!