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Almond Crinkle Cookies

Servings 30 small cookies
Author Natalie


For the cookie dough:

  • 60 grams (4 tbsp.) maple syrup
  • 60 grams (1/4 cup) dark brown sugar
  • 45 ml. (3 tbsp.) vegetable oil
  • ¼ tsp. ground cinnamon
  • Pinch of salt
  • 1 large egg yolk
  • 150 grams (1 cup) all-purpose flour
  • 50 grams (1/4 cup) almond meal
  • ½ tsp. baking powder
  • ½ tsp. baking soda

For coating:

  • 60 grams (1/2 cup) sugar powder


  1. In a mixer bowl with paddle attachment place maple, brown sugar, oil, cinnamon, salt and egg yolk and mix until combined.
  2. Add flour, almond meal, baking powder and baking soda and mix until soft dough is obtained.
  3. Cool the dough for about an hour in the refrigerator.
  4. Preheat the oven to 170c degrees and arrange baking paper on baking trays.
  5. Make walnut-sized balls of dough and dip in powdered sugar for coating.
  6. Arrange the cookies in intervals on the trays and bake them for 10-14 minutes or until the cookies crinkle and set.
  7. Cool completely at room temperature and serve.

Recipe Notes

  • Keep the cookies in a sealed box for up to a week at room temperature.
  • You can freeze the cookies for up to a month in a sealed container.
  • You can prepare the dough a day in advance and keep it in the refrigerator.
  • Instead of maple, you can use date syrup or honey in the same amount. Flavors will vary accordingly.