Description
Packed with wholesome ingredients and bursting with flavor, these Vegan Almond Cookies prove that healthy doesn’t have to mean sacrificing taste.
Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups (7.3 oz.) almond flour
- 2 Tablespoons cornstarch (or arrowroot powder)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup maple sugar (or coconut sugar or date sugar) *
- 2 Tablespoons flaxseed meal
- ½ teaspoon sea salt (+/-) *
Wet Ingredients:
- 1/3 cup unsweetened almond butter *
- ¼ cup unsweetened plain plant milk
- 1 teaspoon lemon juice
- ½ to 1 teaspoon almond extract (optional)
Optional Toppings:
- 1/3 cup almond slices
- Whole Food Plant Based Powdered Sugar
Instructions
- Preheat the oven to 350 F, middle rack.
- Line a baking sheet(s) with parchment paper (or silicone pads), set aside.
- Place the all the Dry Ingredients into a mixing bowl, whisk to combine.
- Add all the Wet Ingredients to the dry ingredients and mix thoroughly with a stiff spoon to incorporate all the ingredients. This may take a few moments as initially it will feel like the dough is too dry and won’t come together, keep pressing the dough with a stiff spoon until it comes together.
- Place the dough in the refrigerator for 10 to 20 minutes to chill.
- Using a small-sized cookie scoop (approx. 1 tablespoon) and scoop up some cookie dough, place onto the cookie sheet as a drop cookie or roll it into a ball and press lightly to slightly flatten*. Continue until all the dough has been placed (or rolled and slightly flattened) on the cookie sheet. Space the cookies about 3 inches apart as they do spread.
- Take 3 to 4 sliced almonds and press them to the top of each cookie.
- Place in a 350 F preheated oven for 12 to 13 minutes until the cookies are set, the bottoms and edges are browned.
- Remove from the oven and allow to cool on the cookie sheet for 5 minutes, then remove and move them to a cooling rack. Allow to completely cool to room temperature, enjoy!
- Optional: Whole Food Plant Based Powdered Sugar, sprinkle the tops with a light dusting of Whole Food Plant Based Powdered Sugar once the cookies are completely cooled.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 33 to 36 cookies