Step 1: Preheat and Prep the Canvas
Preheat your oven to 350°F (175°C). Line a large, heavy-bottomed baking sheet with parchment paper or a reusable silicone baking mat. Pro Tip: Using a silicone mat prevents the bottoms of your vegan Christmas cookies from browning too quickly, ensuring an even, gentle bake.Step 2: Combine the Wet and Dry Foundations
In a large mixing bowl, combine the creamy almond butter, pure maple syrup, and vanilla extract. Whisk vigorously until the mixture is glossy and completely emulsified. Gradually pour in the blanched almond flour. Using a sturdy silicone spatula, fold the ingredients together until a thick, uniform dough forms.Step 3: Fold in the Festive Mix-Ins
Gently fold in your vegan chocolate chips (or festive dried cranberries). Be careful not to overwork the dough; you simply want the mix-ins evenly distributed so every bite contains a burst of flavor.Step 4: Scoop and Shape the Dough
Using a medium cookie scoop (about 1.5 tablespoons), scoop the dough and roll it into smooth balls between your palms. Place them on your prepared baking sheet, leaving about 2 inches of space between each. Because this eggless dough doesn't spread much on its own, use the palm of your hand or the bottom of a drinking glass to gently flatten each ball to your desired thickness.Step 5: Bake to Golden Perfection
Transfer the baking sheet to the center rack of your preheated oven. Bake for 10 to 12 minutes. You'll know they are done when the edges are a light, golden brown and the centers still look slightly soft. Remember, almond flour browns quickly, so keep a close eye on them after the 9-minute mark!Step 6: The Crucial Cooling Phase
Remove the cookies from the oven. Stop! Do not touch them yet. Vegan baking often relies on the cooling process to fully set the structure. Let the cookies rest on the baking sheet for a full 10 minutes before transferring them to a wire cooling rack.
