Lake Isle Press

The World’s Easiest Cookies

If I hadn’t baked these cookies myself, I might read the recipe and think it’s missing something. But it’s not! Made with only four ingredients, these cookies are a nice, easy option when you want a little something sweet and delicious. You can make either crisp cookies or ones that are soft in the center. I think you'll need to bake two batches to see which you prefer, don’t you?

The World’s Easiest Cookies


  • 227 grams (2 cups) finely ground almond flour
  • 1⁄2 teaspoon grain-free baking powder
  • 100 grams (1⁄3 cup) dark maple syrup
  • 2 teaspoons vanilla extract


Active Time: 5 minutes
Bake Time: 12 minutes per pan
Yield: 16 cookies

Adjust an oven rack to the middle position and preheat the oven to 350oF. 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. Stir until a sticky dough holds together.

Drop dough by the tablespoonful onto the prepared baking sheet, spaced about 2 inches apart to allow for spreading. For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom in tapioca starch.) 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.

Store on the counter in an airtight container for up to 3 days, or freeze, wrapped in plastic wrap and placed in a freezer container, for up to 6 weeks.

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