Laurie Gelman’s Canadian Maple Christmas Cookies

1/4 cup coconut oil, or ghee
3 TBS pure maple syrup
3 TBS pure maple sugar
1 tsp pure vanilla extract
1 large egg at room temperature
2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp fine grain sea salt
3/4 cup chopped walnuts

maple glaze:
1/2 cup powdered maple or brown sugar*
2 tsp oat milk
1/2 tsp Vanilla

Preheat your oven to 350° F and line a large baking sheet with parchment paper or reusable baking mat.

In a large bowl, whisk together coconut oil with the maple syrup, maple sugar, vanilla, and egg until incorporated.

In a medium bowl, combine the almond flour, baking soda, and salt. Sift or whisk

Add the dry ingredients to the wet ingredient bowl until well blended and you have dough ball.

Stir in the chopped walnuts into the batter.

Chill the dough in the refrigerator for 10-20 minutes., allowing dough to rest.

Scoop the dough using a medium cookie scoop (about 1.5 Tbsp) onto the baking pan , about 2” apart.

Very gently press down on the top of each cookie, so they will have a better shape.

Bake in the preheated oven for 10-12 minutes or until golden brown.

Remove from the oven and allow cookies to cool on the baking sheet for 2 minutes, then carefully transfer to wire racks to cool completely.

For the glaze: in a medium bowl whisk or stir all ingredients until a glaze forms them drizzle on each cooled cookie