These were inspired by this recipe. Unglazed, they are actually a really healthy cookie. They kinda are shortbread-like, in that they aren’t particularly sweet, and kinda nutty.
- 2 cups finely ground almond meal (or 8 oz of raw almonds processed well)
- 3/8 tsp salt
- 1/4 tsp baking soda
- 4 Tbsp real maple syrup
- 3 Tbsp coconut or vegetable oil
- 1 tsp vanilla
- 2-4 tsp unsweetened almond milk (or non dairy milk of choice)
- 1 cup powdered sugar
- 1/4 tsp vanilla
- 1 Tbsp+ non dairy milk of choice (or water)
Combine all dry cookie ingredients in one bowl. Combine maple syrup, oil, and vanilla in another bowl. Add wet into the dry and stir well. Add non dairy milk as needed, but no more than 4 tsp. Put the cookie dough in the fridge to firm up before rolling.
Once chilled, roll out dough (in batches) in between two pieces of parchment paper. Cut with cookie cutters and place on a baking sheet lined with parchment paper. Put in a freezer for 20 minutes before baking. Preheat oven to 325. Bake for 10 – 13 minutes. Allow to cool on the pan for another 5 minutes and then transfer to a wire cooking rack to cook completely.
Combine glaze ingredients in a bowl and stir well, starting with just 1 Tbsp non dairy milk. Then add additional milk, a half teaspoon at a time and stirring well, until all sugar is moistened and well combined. You should only need to add about 1 1/2 tsp of milk. If you add too much, add some more powdered sugar.
Spread the glaze on the cookies with a knife. Allow glaze to harden on cookies before stacking.