I have to admit I am not much of a baker. I think that’s because I really do not have a sweet tooth, I’m not into cakes and pies and all that sweet stuff. My sweet Grandma Lorraine used to say, “who needs all that icing anyway” and I have to agree with her. However, with being pregnant, I suddenly have been craving sweets! I seriously could live on dark chocolate and organic vanilla bean ice cream right now. I heard that means it’s a girl, but since we aren’t finding out the gender, I guess I will have to wait and see!
I love simple clean ingredients and something that isn’t going to take all afternoon to make. So when I discovered this recipe by Elizabeth Barbone for the World’s Easiest Paleo Cookies in her new cookbook World’s Easiest Paleo Baking, and realized from start to finish it took less than 20 minutes to make these cookies, I knew I had to try them! The title is correct, with only 4 ingredients, these were so simple to make, especially for a non-baker like me, seriously it was SO easy! Not to mention, very delicious. I love that you can taste a hint of the maple syrup! 🙂
Read down for the recipe and also make sure you go to the bottom of this post to enter to win a copy of Elizabeth Barbone’s cookbook, World’s Easiest Paleo Baking. Or Click Here to buy your copy now on Amazon!
Mix together the Almond Flour and Baking Powder.
Add in the Maple Syrup and Vanilla Extract and stir together to form a sticky dough.
Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart. For crisp cookies, press down the dough lightly with the bottom of a drinking glass or measuring cup. I personally wanted soft cookies, so I didn’t press down the dough.
Bake until edges are golden brown, about 12 minutes and enjoy!
Don’t they look heavenly. These were soft and moist, but had a nice golden brown outer layer.
World’s Easiest Paleo Cookies
Prep Time: 5 minutes
Bake Time: 12 minutes per pan
Yield: 16 cookies
1 1/2 cups finely ground almond flour
1/2 teaspoon baking powder, homemade (see recipe below) or grain-free store-bought
1/3 cup dark maple syrup
2 teaspoons vanilla extract
- Adjust oven rack to the middle position and preheat the oven to 350° F. Line a rimmed baking sheet with parchment paper.
- Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla extract. Stir until a sticky dough holds together.
- Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart. For crisp cookies, press down the dough lightly with the bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, lightly wet bottom of the glass.) For softer cookies, don’t press down the dough.
- Bake until the edges are golden brown, about 12 minutes.
- Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
- Allow the baking sheet to cool, and repeat with the remaining dough.
Grain-Free Baking Powder
Most commercial baking powders contain a grain-based starch. Thankfully it’s easy to make your own!
Active Time: 2 minutes
Yield: about 6 tablespoons
1/4 cup cream of tartar
2 tablespoons baking soda
1 teaspoon tapioca starch
- Whisk the cream of tartar, baking soda, and tapioca starch together in a small bowl.
- Store in the pantry in an airtight container for up to 4 weeks.