Cookies are one of those treats that bring instant joy—crisp edges, a tender crumb, and a subtle sweetness that lingers. When you add the delicate, nutty flavor of almonds, you elevate them to something truly special.
If you’re searching for a wholesome, crowd-pleasing cookie that’s vegetarian and easy to make, these vegetarian almond cookies might just become your new favorite. Whether you’re baking for a holiday, gifting friends, or simply enjoying with your afternoon tea, this recipe delivers a classic, melt-in-your-mouth texture and a rich almond taste.
Plus, with just a handful of ingredients, you can whip up a batch in under an hour. Let’s dive into why you’ll love these cookies, the simple ingredients you’ll need, and how to ensure perfect results every time!
Why You’ll Love This Recipe
- Rich Almond Flavor: Made with both ground almonds and almond extract, these cookies are bursting with a naturally sweet, nutty flavor.
- Simple and Quick: With easy-to-find ingredients and straightforward steps, anyone can make these—even beginner bakers.
- Vegetarian-Friendly: No animal-derived gelatin or hidden additives—just wholesome, plant-based goodness.
- Perfect Texture: Crisp on the outside and tender on the inside, these cookies strike the ideal balance.
- Customizable: Add citrus zest, swap in alternative flours, or dip in chocolate for a fun twist.
- Great for All Occasions: Elegant enough for festive gatherings, yet simple enough for everyday snacking.
Once you try these cookies, you’ll find yourself reaching for this recipe again and again!
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 1/4 cups (160g) | Can substitute with whole wheat for a nuttier flavor |
| Almond flour (finely ground almonds) | 3/4 cup (70g) | Use blanched almond flour for best results |
| Powdered sugar | 2/3 cup (80g) | For a smooth, tender crumb |
| Unsalted butter | 1/2 cup (113g), softened | For vegan, use plant-based butter |
| Egg | 1 large | For egg-free, see variations below |
| Almond extract | 1 teaspoon | Essential for a lovely almond aroma |
| Vanilla extract | 1/2 teaspoon | Optional, but adds warmth |
| Salt | 1/4 teaspoon | Balances sweetness |
| Whole almonds (for garnish) | ~20-24 pieces | Optional, to top each cookie |
Equipment
- Mixing bowls (medium and large)
- Measuring cups and spoons
- Electric mixer or sturdy whisk
- Baking sheet
- Parchment paper or silicone baking mat
- Spatula
- Wire cooling rack
- Sifter (optional, for the powdered sugar)
Instructions
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and powdered sugar until light and fluffy, about 2-3 minutes. This ensures a smooth, melt-in-your-mouth cookie.
- Add the wet ingredients: Beat in the egg, almond extract, and vanilla extract (if using) until fully incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- Mix to form the dough: Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand with a spatula, just until a soft dough forms. Do not overmix.
- Shape the cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place on the prepared baking sheet, spacing about 2 inches apart. Gently flatten each ball and press a whole almond on top, if desired.
- Bake: Place the tray in the preheated oven and bake for 13-15 minutes, or until the edges are a light golden brown. The centers should remain pale and soft.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and store: Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 1 week.
For perfectly round cookies, use a cookie scoop to portion the dough. Chilling the dough for 15 minutes before baking can help prevent spreading.
Tips & Variations
- Egg-Free Version: Replace the egg with 3 tablespoons of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. This keeps the cookies moist and binding.
- Make It Vegan: Use plant-based butter and an egg substitute as above.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free 1:1 baking blend.
- Add Citrus: Mix in 1 teaspoon of grated lemon or orange zest for a fresh twist.
- Chocolate Dipped: Once cooled, dip half the cookie in melted dark chocolate and let it set for an indulgent treat.
- Spice It Up: A pinch of ground cardamom or cinnamon adds warmth and depth.
“Don’t have almond flour? Pulverize blanched almonds in a food processor until finely ground—just don’t over-process into almond butter!”
Nutrition Facts
| Per Cookie (1 of 24, approx.) | Amount |
|---|---|
| Calories | 85 |
| Total Fat | 5g |
| Saturated Fat | 1.5g |
| Cholesterol | 8mg |
| Sodium | 22mg |
| Total Carbohydrate | 8g |
| Dietary Fiber | 0.5g |
| Sugars | 3g |
| Protein | 1.5g |
Note: Nutrition data is approximate and will vary with specific ingredients and portion sizes.
Serving Suggestions
- With Tea or Coffee: The nutty, buttery flavor pairs beautifully with a hot cup of tea or coffee.
- On a Dessert Platter: Add these cookies to a selection of treats for a festive holiday platter or afternoon tea.
- Gift Them: These cookies package beautifully in a decorative tin or cellophane bag—perfect for gifting!
- With Fruit: Serve alongside fresh berries or poached fruit for a lighter dessert.
- Ice Cream Sandwiches: Place a scoop of vanilla or almond ice cream between two cookies for a decadent treat.
Conclusion
There’s something truly special about homemade cookies. These vegetarian almond cookies combine simplicity, elegance, and irresistible flavor in every bite.
The delicate crunch of almonds, the subtle undertones of vanilla, and the melt-in-your-mouth texture make them a memorable treat for any occasion. Whether you’re an experienced baker or just getting started, you’ll find joy in making (and sharing!) these cookies with friends and family.
If you’re looking for more plant-based baking inspiration, be sure to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another wholesome dessert idea. Or, if you’re in the mood for savory baking, try these Vegetable Crackers Recipe for Healthy Homemade Snacking.
And for effortless bread-making, our Vegan Bread Machine Recipe for Soft, Delicious Loaves is a must-try!
Enjoy your homemade almond cookies, and happy baking!
📖 Recipe Card: Vegetarian Almond Cookies
Description: These light, crunchy almond cookies are perfect for a vegetarian treat. Enjoy their nutty flavor with a cup of tea or as a sweet snack.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 20 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup almond milk
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add almond milk and vanilla extract, and mix well.
- In another bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients to form a dough.
- Scoop tablespoons of dough onto the baking sheet and flatten slightly.
- Top each cookie with sliced almonds.
- Bake for 15-20 minutes or until edges are golden.
- Let cookies cool on a wire rack before serving.
Nutrition: Calories: 85 kcal | Protein: 2 g | Fat: 5 g | Carbs: 8 g
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