• Preheat oven to 350F (325F convection bake). Line 1 baking tray with parchment and set aside.

Maple Cookies

• In a large bowl, combine almond flour with sugar, eggs, salt, and extracts (maple and vanilla). Mix to together until wet and evenly combined. (note: the mixture will look dry at first but keep pressing your spatula/mixing spoon into ingredients to form a wet dough)
• Form dough into a large ball. Press between 2 sheets of parchment, rolling the dough to 1/4" thickness.
• Bake for ~15-20 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool completely on a baking sheet.

Maple Glaze

• In a small bowl, combine powdered sugar with maple syrup, and milk/water. Continue adding a few drops of liquid at a time until a thick, dip-able, glaze forms.
• Add food colouring until your desired colour is achieved.

Assembly

• Dip the top of your cookies in glaze and return them to the parchment lined baking sheet.
• Allow to cool fully and store in an airtight container at room temperature for 3-5 days or in the freezer for up to 6 months.
• Enjoy!