Vegan Almond Cookies Food

VEGAN ALMOND FLOUR SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, agave syrup, melted coconut butter, vanilla extract, baking powder, and salt in the bowl of a food processor; pulse until a soft dough forms. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
• Roll out dough to 1/4-inch thickness. Cut out cookies with a cookie cutter; transfer to the prepared baking sheet.
• Bake in the preheated oven until slightly golden, 12 to 14 minutes.

VEGAN ALMOND BUTTER COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix dry (first five ) ingredients together.
• 3. Separately, mix wet (last 4) ingredients together.
• 4. Combine wet mixture into dry until you achieve a consistent paste.
• 5. Form into 1-inch balls on non-stick or silicon baking sheet, spaced 2-3 inches apart.
• 6. Bake for approximately 9 minutes, or until bottoms are lightly browned; Cool on rack.

TRIPLE ALMOND COOKIES (VEGAN)

Steps:

• Preheat the oven to 350*F.
• In a large bowl, combine almond butter, maple syrup, oil and almond extract until well blended.
• In a separate bowl, mix together flour, baking soda and salt.
• Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes.
• Roll heaping tablespoons of dough into balls, flatten with palm of your hand to about 1/3 of an inch and place onto ungreased cookie sheet. (use parchment paper if desired).
• Bake for 8-10 minutes. Remove from cookie sheet and cool on wire rack.

VEGAN ALMOND BUTTER COOKIES

Steps:

• Add the vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth. Add in the almond butter and vanilla extract and mix in.
• Add the flour, baking soda, baking powder and salt to a separate bowl and mix together. Then add the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part).
• Try rolling some of the cookie dough into a ball, if your dough is too crumbly to roll into a ball then add a tablespoon of soy milk and try again. I did not need any added soy milk at all, but I used a natural variety of almond butter (where the oil separates and sits on the top and then you mix it in very well before using) so if you use a version that is much less oily it could be that you'll need a little soy milk. But only use it if you have to.
• Preheat the oven to 375°F (190°C).
• Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for around 20 cookies. Then press down on them with a fork to flatten.
• Bake for 10-15 minutes until lightly browned on top. Remove from the oven and allow to cool on the baking tray.
• When the cookies have cooled, melt the chocolate in the microwave by microwaving for 30 second intervals and bringing it out to stir every 30 seconds until melted. If your chocolate is a little too thick to drizzle nicely, then add a teaspoon of coconut oil to thin it out.
• Drizzle the chocolate over the top of the cookies. Place them into the fridge for 10 minutes for the chocolate to set and then your cookies are ready to serve.

3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}

Steps:

• Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
• Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
• Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
• Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

VEGAN ALMOND MACAROONS

Steps:

• Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
• When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
• Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.

VEGAN ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350°F (177°C).
• Prepare your baking sheet(s) by lining with parchment paper, if needed.
• Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
• In a medium bowl, add almond butter, coconut sugar, baking soda, vanilla extract, and flax egg. Mix until all ingredients have combined.
• Add chocolate chips and mix to combine.
• Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). (See images above)
• Flatten each cookie slightly. Leave enough space around each cookie, they will spread as they bake.
• Bake for 10 minutes, don't over bake!
• Leave cookies on the cookie sheet to cool for about 15 minutes, then remove and place on a cooling rack.