If you’re searching for a delightful, crunchy treat that’s entirely plant-based, look no further than this Vegan Almond Cookie Recipe. These cookies are not only irresistibly flavorful but also wonderfully simple to make, perfect for both novice bakers and seasoned pros.
Almonds bring a natural nutty sweetness and a satisfying crunch, while the vegan ingredients ensure that everyone can enjoy these cookies without compromise. Whether you’re baking for a crowd or just craving a wholesome snack, these cookies strike the perfect balance between healthy and indulgent.
Plus, they’re free from dairy and eggs, making them a fantastic option for those with allergies or dietary restrictions. With a tender crumb and a hint of vanilla, these almond cookies will quickly become a favorite in your baking repertoire.
Ready to get started? Let’s dive into why these cookies are a must-try and how to make them your new go-to treat!
Why You’ll Love This Recipe
This vegan almond cookie recipe stands out for its simplicity and delicious results. Here’s why you’ll fall in love with it:
- Easy to make: Minimal ingredients and straightforward steps mean you can whip these up quickly.
- Nutty and flavorful: Almonds provide a rich, natural flavor with a delightful crunch.
- Allergy friendly: Completely dairy-free and egg-free, perfect for vegan diets and those with allergies.
- Versatile: Enjoy them as a snack, dessert, or even with your afternoon tea or coffee.
- Healthy-ish indulgence: Made with wholesome ingredients and natural sweeteners.
Ingredients
- 1 ½ cups almond flour – finely ground for best texture
- ½ cup all-purpose flour (or gluten-free flour for GF option)
- ½ cup organic cane sugar or coconut sugar
- ¼ cup almond butter (smooth texture preferred)
- ¼ cup unsweetened almond milk (or any plant milk)
- 1 tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ cup sliced almonds (for topping)
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Whisk or fork
- Spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Combine dry ingredients: In a large bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt until well mixed.
- Add wet ingredients: Stir in the almond butter, almond milk, and vanilla extract. Use a spatula or your hands to mix until a soft dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
- Shape cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place them evenly spaced on the prepared baking sheet. Flatten each ball gently with your fingers or the bottom of a glass to about ¼ inch thickness.
- Top with sliced almonds: Press a few sliced almonds onto the top of each cookie to add a lovely texture and visual appeal.
- Bake: Place the baking sheet in the oven and bake for 12-15 minutes, or until the edges of the cookies turn golden brown.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. This helps them set and prevents crumbling.
- Enjoy: Once cooled, your vegan almond cookies are ready to be enjoyed with a cup of tea or a glass of plant-based milk!
Tips & Variations
“For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough. You can also swap almond butter for peanut or cashew butter for a different nutty taste!”
- Make them gluten-free: Use a certified gluten-free all-purpose flour or replace with more almond flour if desired.
- Add mix-ins: Fold in vegan chocolate chips, dried cranberries, or chopped nuts to the dough before baking.
- Sweetener swaps: Maple syrup or agave nectar can replace sugar but reduce the almond milk slightly to keep the dough firm.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Nutrition Facts
| Nutrient | Per Cookie (approx.) |
|---|---|
| Calories | 110 kcal |
| Fat | 7 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Protein | 3 g |
Serving Suggestions
These vegan almond cookies are perfect on their own or paired with your favorite warm beverage. Consider these serving ideas to elevate your cookie experience:
- Serve alongside a hot cup of vegan chai tea or coffee for a comforting afternoon snack.
- Pair with a scoop of vegan vanilla ice cream for a quick and easy dessert.
- Use them as a crunchy topping for dairy-free yogurt or smoothie bowls.
- Include them on a holiday cookie platter mixed with other vegan treats.
Conclusion
Making vegan almond cookies at home is a rewarding experience that yields delicious, wholesome treats perfect for any occasion. With simple ingredients and a straightforward process, these cookies offer a wonderful balance of flavor, texture, and nutrition.
Whether you’re accommodating dietary preferences or simply want to enjoy a healthier cookie option, this recipe fits the bill beautifully. Don’t forget to experiment with different nuts or add-ins to customize your batch.
For more delightful plant-based recipes, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, Vegan Bread Machine Recipe for Soft, Delicious Loaves, and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Happy baking and enjoy every bite!
📖 Recipe Card: Vegan Almond Cookie
Description: Deliciously crisp and chewy vegan almond cookies made with simple ingredients. Perfect for a healthy snack or dessert.
Prep Time: PT15M
Cook Time: PT12M
Total Time: PT27M
Servings: 12 cookies
Ingredients
- 1 cup almond flour
- 1/4 cup coconut sugar
- 2 tbsp ground flaxseed
- 5 tbsp water
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C).
- Mix ground flaxseed and water, let sit for 5 minutes to form flax egg.
- In a bowl, combine almond flour, coconut sugar, baking soda, and salt.
- Add flax egg, almond butter, and vanilla extract to dry ingredients and mix well.
- Fold in sliced almonds gently.
- Scoop dough onto baking sheet lined with parchment paper.
- Flatten each cookie slightly with your fingers.
- Bake for 10-12 minutes until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition: Calories: 150 | Protein: 4g | Fat: 12g | Carbs: 8g
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