Vegan Almond Cookies Food

VEGAN ALMOND BUTTER COOKIES

Vegan Almond Butter Cookies image

These cookies are simple, fast, relatively healthy-- and vegan. We're not vegan by any means, but my 2 and 4 year-old kids love to prepare these so they have become a staple in our home! We have also tried 50% whole wheat flour / 50% white flour to satisfying results.

Provided by Kris9722

Categories Drop Cookies

Time 19m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1/2 teaspoon salt
1/3 cup almond butter
1/2 cup maple syrup
1/2 teaspoon vanilla extract
3 tablespoons canola oil

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.

Nutrition Facts : Calories 156.9, Fat 7.6, SaturatedFat 0.6, Sodium 197.6, Carbohydrate 20.5, Fiber 1, Sugar 10.5, Protein 2.6

TRIPLE ALMOND COOKIES (VEGAN)

Triple Almond Cookies (Vegan) image

These have almond butter, almond extract and chopped almonds. And no processed sugar! Vegetarian, too.

Provided by Outta Here

Categories Dessert

Time 30m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup almond butter (creamy or crunchy style)
1/2 cup pure maple syrup
3 tablespoons canola oil
1 teaspoon almond extract
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup almonds, chopped

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.

BUTTERY ALMOND COOKIES

Buttery Almond Cookies image

Made with high-fat, cultured butter, these melt-in-your-mouth almond cookies are like the most tender shortbread you've ever eaten. A simple confectioners' sugar icing and a sliced almond topping make them especially pretty, but you can skip the garnish for something sleeker and simpler. Or use them to make sandwich cookies, filling them with the likes of lemon curd, raspberry jam or melted chocolate.

Provided by Melissa Clark

Categories cookies and bars, dessert

Time 1h

Yield About 4 dozen cookies

Number Of Ingredients 15

Ingredients

1 1/2 cups/190 grams all-purpose flour, plus more for rolling the dough
1/3 cup/38 grams almond flour
1/4 cup/30 grams cornstarch
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup/227 grams salted cultured butter, at room temperature (see Tip)
2/3 cup/130 grams granulated sugar
1 large egg yolk
1/4 teaspoon almond extract
1 cup confectioners' sugar
1/4 cup/56 grams salted cultured butter, melted
1 to 2 tablespoons buttermilk or whole milk, plus more as needed
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
Toasted sliced almonds, for topping

Steps:

In a large bowl, stir together flours, cornstarch, baking powder and salt.
In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy, 3 to 4 minutes. Beat in egg yolk and almond extract until combined, about 20 seconds. With the mixer running on low, add flour mixture, beating until just incorporated. Do not overmix.
Divide dough into two balls. On a floured surface, roll each ball into a 1 1/2-inch-thick log. (If the dough is too soft to work with, chill it for 20 to 30 minutes before forming it into logs.) Wrap logs tightly in parchment paper or plastic wrap, and refrigerate until very firm, at least 2 hours or overnight.
When you are ready to bake the cookies, heat oven to 325 degrees. Line 2 baking sheets with parchment.
Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets.
Bake until cookie edges and bottoms are golden brown, about 15 to 22 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
Make the icing: In a large bowl, whisk together confectioners' sugar, melted butter, 1 tablespoon buttermilk, vanilla and almond extracts. If the icing isn't thin enough to drizzle, add more buttermilk. It should be a little thicker than heavy cream.
Using a fork, drizzle icing all over the cooled cookies, then top with almond slices if you like. Let the icing set for at least 1 hour, then store at room temperature in an airtight container. The cookies will keep for at least 3 days.

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