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Vegan Sugar Cookies

Indulge your sweet tooth with these chocolate peppermint muffins made with good-for-you ingredients.

Author Beachbody

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Servings 12 cookies

Calories 73 kcal


  • Nonstick cooking spray

  • 1 cup almond flour sift after measuring

  • 1 dash sea salt (or Himalayan Salt)

  • 1 dash baking soda

  • 2 Tbsp. pure maple syrup

  • 1 Tbsp. extra virgin organic coconut oil melted

  • 1 tsp. pure vanilla extract

  • 2 tsp. unsweetened almond milk

  • Parchment paper


  1. Preheat oven to 325° F.

  2. Lightly coat large baking sheet with spray. Set aside.

  3. Combine almond flour, salt, and baking soda in a medium bowl; mix well. Set aside.

  4. Combine maple syrup, oil, and extract in a small bowl; mix well.

  5. Add maple syrup mixture to almond flour mixture. Add milk slowly; mixing to break up clumps of dough. Form dough into a ball with clean hands. Place on parchment paper. Roll into a 7-inch long log. Freeze for 50 to 60 minutes, or until firm.

  6. Cut log into twelve slices. Spread slices out on prepared baking sheet.

  7. Bake for 8 to 10 minutes, or until set.

  8. Cool for 10 minutes on baking sheet. Loosen with metal spatula, remove from sheets and cool completely on a wire rack (or on parchment paper).

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