Salty Maple Butter Cookies
These Salty Maple Butter Cookies are naturally gluten-free, made with real maple syrup and almond flour, and have a cozy sweetness that feels both wholesome and satisfying. Best of all, they taste absolutely delicious.
Equipment
- KitchenAid mixer or beaters
Ingredients
- 3 ½ cups almond flour
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 ½ teaspoons baking soda
- ½ cup unsalted butter room temperature
- ¾ cup maple sugar
- 1 egg whisked
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- Maldon salt, for topping
Instructions
- Prepare the Dough: Combine 3 ½ cups almond flour, ½ teaspoon cinnamon, ½ teaspoon sea salt, and 1 ½ teaspoon baking soda in a bowl.
- In a stand mixer, beat ½ cup room temperature butter, and ¾ cup maple sugar for 3 minutes on high, until light and fluffy.
- Turn down to medium speed and slowly add the egg, a little at a time, scraping down the sides as needed. Next add ⅓ cup maple syrup and 2 teaspoons vanilla extract and mix until combined. If your batter looks a little broken, don’t worry. It will come back together when you add the almond flour.
- Being careful not to overmix, add the dry ingredients. I recommend doing this by hand. Stop when there’s a tiny amount of dry ingredients not incorporated.
- Use a small scoop and scoop the cookies onto a baking sheet. Chill for 30 minutes to 24 hours. If not baking within 24 hours, transfer the chilled dough to a freezer bag and freeze for up to 2 months.
- Bake the Cookies: Preheat the oven to 350˚F. Spread the cookies out, eight cookies to a baking sheet. Sprinkle a small amount of Maldon salt on top of each cookie. Bake for 12 minutes total, rotating the pan halfway through. When done the edges will look lightly golden, and the centers still slightly soft.