August 04, 2021 1 min read

Delicious vegan almond cookies that are both gluten-free and oil-free with a refined sugar-free option. This cookie recipe is super easy to make, resulting in a cookie with a soft inside and crisp outside. They can be ready in just about 30 minutes and taste amazing fresh out of the oven.

Ingredients

  • 2 cups almond flour
  • 6 tbs tapioca starch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tsp cinnamon
  • 1/3 cup organic cane sugar (sub with maple syrup for refined sugar-free)
  • 1/2 cup almond butter
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • 1/2 cup almond milk
  • 1/3 cup chopped Daily Crunch Almonds

Instructions

  1. Preheat oven to 375° F. Prepare a baking sheet lined with parchment paper or lightly greased with coconut oil.

  2. Combine all dry ingredients in a mixing bowl and set aside.

  3. Thoroughly combine all wet ingredients using a handheld or stand mixer. With the mixer on low, slowly add in your flour mixture until everything is just combined. Make sure to not over mix.

  4. Stir in chopped almonds.

  5. Take a spoonful of dough and roll into a ball. Add two almond halves to the top and slightly press them into the dough.

  6. With the palm of your hand, lightly press down the dough. This dough will not spread and will bake exactly how you put them into the oven.

  7. Bake for about 15 minutes, or until golden-brown.

Full recipe here.

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