Allergen-Friendly Sugar Cookies (Grain-Free & Vegan)

• 3/4 cup Almond Flour
• 2 tbsp. Arrowroot Powder
• 1/4 tsp. Baking Soda
• 2 - 3 tbsp. Maple Syrup, (or Honey)
• 2 tsp. Olive Oil
• 1/2 tsp. Vanilla Extract
• 1/4 tsp. Almond Extract ((optional))
• Pinch of Fine Sea Salt

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1. Preheat oven to 350F. Prepare a baking pan with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, and arrowroot powder.
3. Create a well in the center, then add in two tablespoons maple syrup, olive oil, vanilla extract, almond extract, and a pinch of salt. Use a spatula or large spoon to mix the batter together until well-combined. If the cookie dough is still too dry, add the remaining tablespoon of maple syrup.
4. Roll out the dough in between two pieces of parchment paper to 1/4" thick, then cut with a 1 1/2 - 2" cookie cutter to place on the prepared baking pan.
5. Bake for 10-15 minutes, or until slightly golden on the edges. Allow them to cool for at least 5 minutes.

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