3 Ingredient Paleo Cookies (Vegan, Gluten Free)
Is there anything better than easy baking? I mean, sometimes it’s fun on a day reserved just for ‘me time’ to get into the kitchen, pull out every ingredient from the cupboard and create dishes and desserts. But sometimes you just need to pull it together quickly… you have a last minute gathering with friends, you are a new mom and would like to still bake something sweet and satisfying but time is limited… I know this has been the case for me several times (minus the mom-ming, but I have a high maintenance French bulldog child and I consider that just as needy!!) Well, for those who want a quick and foolproof recipe for baking… I introduce to you THE 3 INGREDIENT COOKIE. The best part about this cookie? It’s a great base and flavors can be added to it. If you add maple syrup as the base, these will be more a maple soft shortbread cookie. If you add honey, these will be more a honey and almond cookie. You can add in vanilla extract, orange extract and zest, almond extract, pretty much whatever you’d like to achieve a delicious and easy cookie. If you're looking for a simple gluten free dessert, or paleo dessert, these are the perfect fit! They are also safe on a low fodmap diet, as always.
How are these 3 ingredient paleo cookies really 3 ingredients?
These cookies are made from almond flour, a sticky sweetener and either coconut oil or melted (vegan) butter. Butter will make them more of a shortbread cookie. They bake well, hold together well, and depending on what sweetener you use, they will have a soft and sometimes chewy inside and crunchy edges. A pinch of salt tecccchhnically makes them a 4 ingredient cookie, but this isn’t necessarily needed, it just balances the flavors out a bit.
What special items do I need?
One bowl and a cookie sheet! Optional bowl for melting and dipping chocolate.
What is in these 3 ingredient paleo cookies?
Almond flour: This is the only flour in this cookie, I only suggest substituting with another nut flour like hazelnut
Vegan Butter/Butter or Coconut Oil: I like vegan butter here so they taste more like shortbreads, but coconut oil can be used as well
Maple Syrup or Honey: Any sweetener will work here! It depends on what flavor you are wanting. I made maple cookies so used maple syrup.
Sea salt: Yes this is technically is a 4th ingredient but I think the salt helps balance the flavors a bit. It’s optional but recommended!
Dark Chocolate: As pictured here, I dipped my cookies in chocolate and filled the centers. I highly recommend and it balances the simplicity of the cookie out perfectly!
How to store and freeze these easy paleo cookies:
These store well on the countertop for 3 days. After the third day, transfer to the fridge in an airtight container. They will last 7-10 days in the fridge. To freeze, I recommend an airtight ziploc or Stasher bags are great for freezing baked goods, they prevent icing. Remove from freezer and defrost at room temperature when ready to enjoy.
1 1/2 cups of superfine almond flour
3 tbsp of maple syrup (or use coconut nectar or honey for more neutral flavor)
4 tbsp of melted vegan butter/butter or coconut oil
Pinch of sea salt (yes this is a 4th ingredient technically but I feel it helps balance out the flavors a bit)
Optional 1/2 cup dark chocolate chips
Other add in ideas, to customize your cookies:
If you like traditional almond cookies, add 1/4 - 1/2 tsp of almond extract
If you want a vanilla cookie, add 1 tsp of vanilla extract and/or paste
If you want orange flavored cookies, add 1/2 tsp orange extract and/or 2 tsp of orange zest
You may also add in lemon zest, grated chocolate, cinnamon, nuts….
If you try any other combinations, leave me ideas and comments below!
Preheat the oven to 325F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, combine your almond flour, maple syrup or sticky sweetener, and melted butter/coconut oil. Add in pinch of sea salt. Mix well until a dough forms. Form dough into a ball and refrigerate until chilled, about 30 minutes.
Once the dough is chilled and more formable, you may either roll this dough out into a log shape and slice 1/2” pieces, as a slice and bake cookie.
If you want thumbprint cookies to fill centers with chocolate or jam, you can roll the cookie dough into 1” balls and press down in the middle with your thumb to create an indent.
If you want shaped cookies, you can roll and cut out shapes you desire. Roll out the dough to 1/8” thick. The thicker the cookie, the chewier they will be. I used these cookie cutters from William Sonoma to create the shapes shown here and the indents for the chocolate pools!
Once your cookies have been all cut/rolled and ready, line them onto your baking sheet. You can place them close together, they won’t spread.
Bake 10-15 minutes. Depending on the thickness, they make take longer or be done sooner. Once the edges are a golden brown, they are ready.
Let cool on baking sheet or transfer them to a cooling rack. Once they are completely cooled, melt your chocolate chips in a small bowl. If using a microwave, heat in 30 second increments to ensure the chocolate will not burn. Then dip the cookies into the chocolate, or fill the centers — or even drizzle all over the cookies, and set back on baking sheet for chocolate to harden. You may even sprinkle crushed nuts over the chocolate before it cools. I used pecans and they were divine with the maple and chocolate!
These cookies are yours to customize!
You can use any sticky sweetener of preference here. Just keep in mind your flavors will change with each sweetener.
The only sub I suggest here for the almond flour is another nut flour, like hazelnut or pecan flour. You may try oat flour, but you will have to add more butter/oil to compensate for the dryness of the flour.
As always if you make these cookies, leave me comments and reviews below! I’d love to hear from you and it helps others! And be sure to tag me on instagram @gutsy_baker, and use #gutsybakes!
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