Delicious vegan almond cookies that are both gluten-free and oil-free with a refined sugar-free option. This cookie recipe is super easy to make, resulting in a cookie with a soft inside and crisp outside. They can be ready in just about 30 minutes and taste amazing fresh out of the oven.
Who doesn’t love a good cookie recipe? Personally, I love experimenting and baking new and different cookie flavors. Though I always love a classic chocolate chip cookie, these almond cookies are a delicious way to mix things up.
These cookies are super light and soft in the middle with a perfectly crisp outside. They have a wonderful almond flavor with a slight crunch thanks to the chopped Daily Crunch Almonds mixed in.
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They’re made with just about every almond product possible. The use of almond flour makes them a great gluten-free option, while the almond extract gives them delicious but not overpowering flavor. This recipe also includes almond milk, almond butter and of course, chopped almonds.
So, when I say these are almond cookies, I mean it.
If you try these vegan almond cookies, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!
Almond Cookies
Delicious vegan almond cookies that are both gluten-free and oil-free with a refined sugar-free option. This cookie recipe is super easy to make, resulting in a cookie with a soft inside and crisp outside. They can be ready in just about 30 minutes and taste amazing fresh out of the oven.
Ingredients
- 2 cups almond flour
- 6 tbs tapioca starch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tsp cinnamon
- 1/3 cup organic cane sugar (sub with maple syrup for refined sugar-free)
- 1/2 cup almond butter
- 2 tsp vanilla extract
- 2 tsp almond extract
- 1/2 cup almond milk
- 1/3 cup chopped Daily Crunch Almonds
Instructions
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Preheat oven to 375° F. Prepare a baking sheet lined with parchment paper or lightly greased with coconut oil.
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Combine all dry ingredients in a mixing bowl and set aside.
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Thoroughly combine all wet ingredients using a handheld or stand mixer. With the mixer on low, slowly add in your flour mixture until everything is just combined. Make sure to not over mix.
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Stir in chopped almonds.
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Take a spoonful of dough and roll into a ball. Add two almond halves to the top and slightly press them into the dough.
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With the palm of your hand, lightly press down the dough. This dough will not spread and will bake exactly how you put them into the oven.
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Bake for about 15 minutes, or until golden-brown.
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