Almond Meal Cookies Vegan Recipe
Flour Cookies

Almond Meal Cookies Vegan Recipe

  • May 10, 2022

If you’ve tried these Almond Meal Cookies with Coconut and Chocolate Chips, you already know how amazing they are.However, the recipe does require an egg, and a reader recently suggested/asked if I had tried veganizing them.Because I’m always testing new recipes, I rarely reach back and remake old ones.This recipe is simple, requiring just 9 ingredients and roughly 1 hour (including chilling)!And coconut oil and vanilla are the only liquid ingredients, besides….(See Peanut Butter Cup Cookies, Fluffy Sugar Cookies, Best-Ever Cornbread, Pumpkin Cake… The list goes on.).Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! .

3-Ingredient Almond Flour Cookies {Vegan, Keto Option}

3-Ingredient Almond Flour Cookies {Vegan, Keto Option}

3-Ingredient Almond Flour Cookies {Vegan, Keto Option}

Irresistible 3-ingredient vegan almond flour cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy.The dough takes roughly 1 minute to prepare (that’s averaging up) with the help of nothing more than a medium-size bowl and a spoon.Very buttery, in fact, despite having no butter, or added oil of any kind.All of that, and I have not mentioned several key features that makes these cookies all the more extraordinary.The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Coconut sugar (or the granulated sweetener of your choice; I have keto options below).I highly recommend adding a small amount of salt, too, but it is up to you.In addition, 1 cup of flour yields 10 generous-sized cookies, which is pretty frugal in the long run.With one basic recipe, you have a wealth of cookie options at the ready, depending on what flavorings (e.g., vanilla and other extracts, spices, citrus zest) and/or stir-ins (e.g., chocolate chips or chunks, dried fruit, nuts, seeds) you want to incorporate.You can even make jam thumbprints or use the dough as the base (in an 8-inch or 9-inch square baking pan) for bar cookies.I specifically scaled this recipe small (10 cookies at a time) for anytime (now!).cookie baking, but the recipe can be doubled, tripled or quadrupled without a problem, in case you need to serve a crowd. .

Vegan Almond Flour Cookies

Vegan Almond Flour Cookies

Vegan Almond Flour Cookies

And trust me, they’ve tasted a lot of cookie recipes over the years.Ssing almond meal will result in a more of a soft and cake-like cookie, while blanched almond flour will result in a crispier and more buttery cookie, similar to shortbread.Ssing almond meal will result in a more of a soft and cake-like cookie, while blanched almond flour will result in a crispier and more buttery cookie, similar to shortbread.If you have a copy of my first cookbook, you may already know that heating certain nuts, including almonds, at a lower temperature may help to prevent acrylamide formation.I’m often too impatient these days to bake cookies for a longer time, and I don’t consider home-cooked food to be a huge acrylamide risk in the grand scheme of things.A review of 15 epidemiologic studies couldn’t find any consistent evidence suggesting that dietary exposure increases the cancer risk in humans.With that being said, if you’d like to lower your risk of acrylamide exposure, just to be on the safe side, you can bake these cookies at 250ºF for 30 minutes.Keep in mind, the cookies will not be lightly golden when you bake them at this temperature– they will remain very pale in color, which is the point, since browning is a sign of acrylamide formation.Add to Collection Go to Collections Print Pin 4.8 from 141 votes Vegan Almond Flour Cookies Vegan Almond Flour Cookies are gluten-free and paleo friendly.Naturally sweetened with maple syrup, they remind me of a buttery shortbread cookie with chocolate chips inside!1/2 cup mini chocolate chips (88 grams) Instructions Preheat the oven to 350ºF and line a large baking sheet with parchment paper.In a large bowl, stir together the almond flour, baking soda, and salt.Add in the melted coconut oil, maple syrup, vanilla, and vinegar, and mix again, until the dough looks uniform, with no clumps.Use your hands to flatten the cookies then bake at 350ºF for 12 minutes, or until the edges look lightly golden.Almond flour cookies get softer if you store them at room temperature overnight, so I recommend serving these the day you make them, or keep them in an airtight container in the fridge or freezer for the firmest texture.*Tip: Using room temperature maple syrup will prevent the coconut oil from thickening up.If you use cold maple syrup, the cookie dough may appear more "dry" in texture, but it will still bake the same.If you try these Vegan Almond Flour Cookies, please leave a comment below letting me know how you like it! .

Almond Flour Cookies- Just 5 Ingredients!

Almond Flour Cookies- Just 5 Ingredients!

Almond Flour Cookies- Just 5 Ingredients!

No chill time required and ready in 15 minutes, they are a delicious and healthy treat!Having said that, I’ve been meaning to create some cookies made with almond flour.I’ve done plenty of baking with almond flour in cakes and other desserts, but not with cookies…until now!They’ve all told me that they are tired of using gluten free flour for baking because not all brands are created equal.They are thick, chewy, have slightly soft center, and gorgeous crisp edges.Almond meal tends to yield heavy and dense cookies and will be darker in color.Almond meal tends to yield heavy and dense cookies and will be darker in color.If you use vegan butter, be sure to use one from a stick, as other kinds contain added water that can affect the texture of the cookies.If you use vegan butter, be sure to use one from a stick, as other kinds contain added water that can affect the texture of the cookies.Next, add your softened butter, maple syrup, and vanilla extract and mix until combined.Gently fold through your chocolate chips, reserving a few to top the cookies with.Form 6 large or 12 small balls of dough and place on a lined baking sheet.Using warm butter will start the melting process of the chocolate chips, which will result in marbled cookies and burnt edges.The reason for this is that they can go from golden to dark brown in a small amount of time.– Add 1/2 cup raisins to the dough, and reserve a few to top the cookies with.Trail mix cookies – Add up to 1/2 cup of your favorite mix-ins, including seeds, nuts, candy bits, and more!– Add up to 1/2 cup of your favorite mix-ins, including seeds, nuts, candy bits, and more!To freeze: Put your cookies in a ziplock bag and store in the freezer for up to 6 months.Line a large baking sheet with parchment paper and set aside.Add your melted butter, maple syrup, and vanilla extract, and mix until combined. .

Vegan Almond Flour Cookies

Vegan Almond Flour Cookies

Vegan Almond Flour Cookies

Buttery soft, vegan almond flour cookies are salty sweet, melt in your mouth, bursts of deliciousness.As an added bonus, they are naturally gluten free, using almond flour over wheat.Blanched will produce cookies that are slightly fluffier and lighter in colour.Unblanched almond flour will produce slightly darker cookies, but still unbelievably delicious.However, if your homemade flour comes out very coarse, you will need extra liquid to make up for that.Add 1-2 tablespoons of water until the batter is sticky and holds when rolling into balls.Baking powder that has been left open for a long time in the pantry can start to lose its effectiveness.Now roll your batter into half inch balls, and place on your baking sheet.Feel free to add some chocolate chips or dried fruit into the mix.This recipe for almond flour cookies is best enjoyed the same day its made.Or, if you’re making a batch of Christmas cookies well in advance, you may freeze these for up to 1 month.Perfect for a small batch, but also easily doubled or tripled, as needed. .

Chewy Almond Meal Cookies.

Chewy Almond Meal Cookies.

Chewy Almond Meal Cookies.

Chewy almond meal cookies are gluten free, vegan, and so tasty!Today I’ll be sharing my first sweet recipe of this 31 day series.Chewy and delicious almond meal cookies are gluten free and vegan.In a large bowl, mix the almond meal, gluten free flour, sugar, cinnamon, salt, and baking soda.Add the melted buttery spread, applesauce, flax seed egg replacers, and vanilla extract.Amount Per Serving Calories 105 Calories from Fat 63 % Daily Value* Fat 7g 11% Saturated Fat 1g 6% Sodium 77mg 3% Potassium 4mg 0% Carbohydrates 7g 2% Fiber 1g 4% Sugar 4g 4% Protein 2g 4% Vitamin A 180IU 4% Calcium 23mg 2% Iron 0.5mg 3% * Percent Daily Values are based on a 2000 calorie diet.We love these chewy almond meal cookies and I make them or some variation of them quite often.Luckily I keep a good supply of almond meal on hand at all times for emergency cookie making.This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets. .

Almond Flour Vegan Thumbprint Cookies (Grain-Free)

Almond Flour Vegan Thumbprint Cookies (Grain-Free)

Almond Flour Vegan Thumbprint Cookies (Grain-Free)

Gluten free, paleo, low carb and wfpb recipe.These flourless, vegan thumbprint cookies filled with jam are just what you need to satisfy that craving!Made with almond flour they’re rich in protein, super easy to make, using one bowl and pantry staples, and perfect for just about any occasion.Whether it’s the holiday’s, picnics, potlucks or parties, these grain and dairy-free cookies are fantastic and will be loved by all!– I used a super fine almond flour from Bob’s Red Mill (affiliate link).Pure maple syrup – This natural sweetener is perfect, adding just the right amount of sweetness.For variation, try using crushed pistachios, walnuts, pecans or macadamia nuts.For variation, try adding 1/2 teaspoon of cinnamon or cardamom for a nice layer of flavor.Scoop out rounded tablespoons of dough and roll into a ball, as shown above.Roll each dough ball in the nuts, place on cookie sheet lined with parchment paper or silicone mat about 2 inches apart (shown above left).Using the back of a 1/2 teaspoon measuring spoon or your thumb, gently press in the center of each dough ball (above right).My favorite way to store these almond flour thumbprint cookies is to keep them loosely covered, and not in an airtight container.ALMOND FLOUR VEGAN THUMBPRINT COOKIES Print Recipe ★★★★★ 5 from 29 reviews Delicious, soft, chewy and perfectly sweet almond flour vegan thumbprint cookies filled jam are perfect for the holidays or any occasion!Cuisine: Vegan, American Ingredients Scale 1x 2x 3x 2 cups almond flour (I used Bob’s Red Mill Fine AF).slivered , crushed or chopped (optional) 3 tablespoons triple berry chia seed jam (or your favorite jam), divided Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat.Make the dough: In a medium bowl, whisk together the maple syrup, olive oil and vanilla.Add the almond flour and salt, mix well until the mixture forms a soft dough consistency.Roll the dough balls in the crushed almonds, and place on a rimmed baking sheet, about 2 inches apart.Add the jam: Using your thumb or the back of 1/2 teaspoon measuring spoon, make an indent in the center of each cookie.To freeze, let cool and store in freezer safe containers with parchment paper between each layer, will keep for to 2 months.RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet (affiliate links).FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration! .

Almond Flour Shortbread Cookies with 3 Ingredients

Almond Flour Shortbread Cookies with 3 Ingredients

Almond Flour Shortbread Cookies with 3 Ingredients

If you love shortbread cookies but want to make them a little bit healthier, with fewer carbs, and avoid wheat flour, this is the recipe for you.These 3-ingredient almond flour cookies are super simple to make and ready in less than 30 minutes.Paleo – this recipe doesn’t use grain or xanthan gum, often used in gluten-free baking.Watch my Shortbread Cookie Web Story learn how to make them, or follow the recipe below.Let me share my tips with you to select the best healthy ingredients for this recipe.The recipe works with both, but an almond meal adds a gritty texture to cookies and a darker color.The recipe works with both, but an almond meal adds a gritty texture to cookies and a darker color.Coconut oil is a great plant-based fat to make crunchy vegan cookies.I highly recommend it, but if you want to keep the recipe simple, and make plain shortbread cookies, don’t bother adding these little extra ingredients.Almond extract – add 1/2 teaspoon to the cookie dough.Finally, press each ball slightly with the back of a fork to flatten into a 0.4 inch (1cm) thick cookie.These cookies firm up with time and get their best texture after 3 hours at room temperature.But if you like your shortbread cookies crispier, press them thinner into a 0.4-inch thickness (1cm).It actually makes thinner and crispier almond flour shortbread cookies.So you will have to roll the dough between two parchment paper pieces to prevent it from sticking to the roller pin.Below I listed my favorite cookie recipes made with almond flour for you to try. .

Almond Flour Cookies (Vegan, Gluten Free!)

Almond Flour Cookies (Vegan, Gluten Free!)

Almond Flour Cookies (Vegan, Gluten Free!)

Almond Flour Cookies (Vegan, Gluten Free!).These vegan almond flour cookies are soft, chewy, and irresistible!And even though I’m partial to chocolate chip, you can customize these nutty cookies into just about any flavor!For this vegan almond flour cookies recipe, I used only wholesome ingredients!Maple syrup for sweetness and coconut oil for a chewy yet tender crumb.In my experience, almond flour recipes can be hit or miss.Almond flour absorbs less moisture which makes baking with it a bit tricky.With a well-tested recipe like this one, easy almond flour cookies come out crisp and chewy every time!Almond flour has a mild but slightly nutty flavor that’s addictive in cookies.It gives them a bit more texture and plenty of plant-based protein, which is great since you will definitely want more than one of these.Made with wholesome ingredients like maple syrup and coconut oil.Customize these cookies made with almond flour to switch up the flavors.This almond flour cookie recipe is made with simple ingredients found at major grocery stores.You won’t need to hunt around for any of them or use any special equipment like a food processor or mixer.Almond Flour Keto Cookies: These cookies are already pretty low carb (only 7 grams net carbs per cookie), but if you’re on the keto diet, use your favorite 1:1 sugar replacement in place of the maple syrup for an even lower carb option.I recommend a monk fruit blend for its pleasant taste that mimics sugar.I recommend a monk fruit blend for its pleasant taste that mimics sugar.Almond Flour Peanut Butter Cookies: Reduce the coconut oil to 1 tablespoon and melt 1/4 cup of peanut butter with the wet ingredients.Reduce the coconut oil to 1 tablespoon and melt 1/4 cup of peanut butter with the wet ingredients.Leave out the chocolate chips and make a small indent on the top of each cookie.Use only the almond flour, baking soda, and salt, and add 2/3 of a cup of mashed banana.Almond Flour Chocolate Cookies: Melt 1/2 cup of chocolate chips with the oil mixture and two tablespoons of Dutch cocoa powder to the dry ingredients.Follow these simple instructions to make these paleo chocolate chip cookies!Stir to form an almond flour cookie dough.Almond flour cookies are much healthier than their original counterparts.Store the cookies in an airtight container or ziplock bag for up to one week.For unbaked, scoop the cookies onto a lined sheet pan and freeze for 45 minutes.Bob’s Red Mill & King Arthur are two almond flour brands I highly recommend!You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food! .

Vegan Almond Flour Ginger Molasses Cookies

Vegan Almond Flour Ginger Molasses Cookies

Vegan Almond Flour Ginger Molasses Cookies

Vegan Almond Flour Ginger Molasses Cookies – these are bursting with the flavor of cinnamon, allspice and brown sugar and are wonderfully soft and chewy.Made with almond flour and sweetened with maple syrup, molasses and brown sugar, these warm spiced vegan ginger molasses cookies are the perfect sweet treat during the holidays or any other day.If you have a bag of almond flour in your pantry, make this vegan molasses cookies recipe.I am talking about almond flour, brown sugar, molasses, maple syrup, and warming spices to fill your home with the most amazing smells.2 tablespoons cane sugar for rolling Instructions In a bowl mix all the dry ingredients until well combined.(For the large cookies I use about 2.5 tablespoons worth dough) Roll into a smooth ball, then press to flatten a bit then dip it in the cane sugar.If using a small scoop, you can roll the balls in sugar and bake without flattening for smaller fatter cookies.For larger cookies, flatten the dough Notes For Oilfree : omit the coconut oil, use 1 tablespoon more maple syrup.: omit the coconut oil, use 1 tablespoon more maple syrup For Nutfree make my molasses cookies.Nutrition Nutrition Facts Almond Flour Ginger Cookies Amount Per Serving Calories 157 Calories from Fat 81 % Daily Value* Fat 9g 14% Saturated Fat 2g 13% Sodium 108mg 5% Potassium 80mg 2% Carbohydrates 19g 6% Fiber 2g 8% Sugar 13g 14% Protein 3g 6% Vitamin A 1IU 0% Vitamin C 1mg 1% Calcium 49mg 5% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.tapioca starch is added for binding and for soft texture we love but you can use cornstarch as well.they are sweetened with brown sugar, maple syrup and molasses which gives them a nice golden color and caramelized taste and lends these a chewy texture.To store almond flour cookies for up to three long months, pop them in a freezer-safe airtight container and place in the freezer.: omit the coconut oil, use 1 tablespoon more maple syrup For Nutfree make my molasses cookies.If the dough mixture is a little crumbly or dry, add one to two teaspoons more maple syrup and mix in.Roll into a smooth ball, then press to flatten a bit then dip it in the cane sugar.If using a small scoop, you can roll the balls directly in sugar and bake for smaller fatter cookies. .

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