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Vegan Almond Cookies Recipe

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4.3 from 10 reviews

Delightfully crisp yet tender vegan almond cookies made with almond flour and flavored with vanilla and almond extract. These cookies are easy to prepare, dairy-free, and perfect for a light snack or dessert with a delicious nutty crunch from sliced almonds.

  • Total Time: 34 minutes
  • Yield: 16 servings

Ingredients

Wet Ingredients

  • 1/2 cup (115g) vegan butter, room temperature
  • 1/2 cup (100g) packed brown sugar or granulated sugar
  • 1 tablespoon (15g) dairy-free milk, or as needed
  • 1 teaspoon vanilla flavoring
  • 1/2 teaspoon almond flavoring (optional)

Dry Ingredients

  • 1 1/2 cups (150g) almond flour / blanched almond meal
  • 1/2 cup (65g) all-purpose plain flour or gluten-free all-purpose flour
  • 1/2 teaspoon baking powder

Topping

  • 3/4 cup (65g) sliced almonds

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper to prepare for baking.
  2. Mix Wet Ingredients: In a medium bowl, add the vegan butter, brown sugar, dairy-free milk, vanilla, and almond flavoring. Use a hand mixer or a wooden spoon to beat the ingredients together until the mixture is light and fluffy.
  3. Add Dry Ingredients: Sift in the almond flour, all-purpose flour, and baking powder into the wet mixture. Gently mix until just combined. The dough should feel soft and slightly tacky but not sticky. If needed, dampen your hands to pinch the dough for a better feel.
  4. Prepare Almond Coating: Pour the sliced almonds into a small, shallow bowl to prepare for coating the cookies.
  5. Shape Cookies: Using a small ice cream scoop or spoon, portion the dough into about 16 equal-sized balls. Roll each dough ball with clean, damp hands and dip them into the sliced almonds to coat fully.
  6. Arrange Cookies: Place the almond-coated cookie balls on the lined baking trays. Space them about 5 cm (2 inches) apart to allow room for spreading. Slightly flatten each ball with your fingers to shape the cookies.
  7. Bake: Bake in the preheated oven for 12-14 minutes or until the edges turn lightly golden. For softer cookies, reduce baking time slightly; for crunchier cookies, extend the baking time.
  8. Cool and Serve: Remove cookies from the oven and allow them to cool on the baking trays for 10-15 minutes. The cookies will be soft when hot but will firm up as they cool. Transfer them to a cooling rack to cool completely before serving. Enjoy warm or at room temperature.
  9. Storage: Store leftover cookies in an airtight container at room temperature for up to one week, refrigerate for up to two weeks, or freeze for up to two months for best freshness.

Notes

  • For best accuracy, use a kitchen scale to weigh ingredients.
  • You can substitute brown sugar with granulated sugar for a lighter color and slightly different texture.
  • If gluten intolerance is a concern, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
  • The almond flavoring is optional but enhances the nutty taste.
  • Adjust baking time based on your preference for softer or crunchier cookies.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-almond-cookies-recipe/