I made these vegan almond cookies for my friend’s dinner party last month. The almonds made the cookies delicate, and she said they were the most elegant cookies she had ever served.
Light and Nutty Vegan Almond Cookies
These almond cookies are made with almond flour, providing a soft texture and a rich, nutty flavor. The recipe takes approximately 30 minutes to prepare and bake, yielding around 24 cookies.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- Pinch of salt
- Sliced almonds for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Mix well until fully combined.
- Combine Dry Ingredients: In another bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
- Form the Dough: Gradually add the dry mixture to the wet ingredients, mixing until a dough forms. If the dough is too crumbly, add a splash of water to help it come together.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet. Gently flatten each cookie and press a sliced almond on top if desired.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 24 cookies
- Calories: 100kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 8g
I keep the cookies in an airtight container at room temperature for up to five days. The cookies stay delicate, and I let them come to room temperature before serving.
