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Vegan Almond Cookies Recipe

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4.3 from 12 reviews

These vegan almond cookies are simple and quick to make, combining a buttery texture with a crunchy almond-coated exterior. They bake to perfection with chewy edges and a soft, tender center, making a delightful treat for any occasion.

  • Total Time: 34 minutes
  • Yield: 16 cookies

Ingredients

Vegan Almond Cookies

  • ½ cup (115g) vegan butter, room temperature
  • ½ cup (100g) packed brown sugar or granulated sugar
  • 1 tablespoon (15g) dairy-free milk, or as needed
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • 1 ½ cups (150g) almond flour / blanched almond meal
  • ½ cup (65g) all-purpose plain flour or gluten-free all-purpose flour
  • ½ teaspoon baking powder

Coating

  • ¾ 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, sugar, dairy-free milk, vanilla extract, and almond extract. Using a hand mixer or wooden spoon, mix until the mixture is light and fluffy.
  3. Add Dry Ingredients: Add the almond flour, all-purpose flour, and baking powder to the wet mixture. Stir until just combined, forming a soft and tacky dough that is not overly sticky. If necessary, dampen your hands to check texture.
  4. Prepare Almond Coating: Place the sliced almonds in a small, flat bowl to coat the cookie dough balls later.
  5. Shape and Coat Cookies: Use a small ice cream scoop or spoon to divide the dough into approximately 16 equal balls. Roll each ball with damp hands, then coat thoroughly in the sliced almonds.
  6. Arrange on Tray: Place the almond-coated dough balls on the prepared baking trays about 5 cm (2 inches) apart. Slightly flatten each ball with your fingers to shape the cookies.
  7. Bake Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges turn slightly golden. Adjust the baking time for softer or crunchier texture as desired.
  8. Cool Down: Allow the cookies to cool on the baking trays for 10-15 minutes to firm up. Then transfer them to a cooling rack to cool completely. Serve warm or at room temperature.
  9. Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week, refrigerate up to 2 weeks, or freeze for up to 2 months.

Notes

  • Use a kitchen scale for precise measurements to ensure the best results.
  • You can substitute brown sugar with granulated sugar depending on sweetness preference.
  • Optionally use gluten-free all-purpose flour to make the cookies gluten-free.
  • Almond extract is optional but adds an extra nutty flavor.
  • Adjust baking time to achieve your preferred cookie texture: less time for softer, more time for crunchier.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

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