Preparation Time: 15 minutes
Cooking Time: 12–15 minutes
Total Time: 30 minutes
Difficulty Level: Easy
Servings: 18 cookies
Cuisine: American
Course: Dessert, Snack
Calories: Approximately 145 calories per cookie
Ingredients
- 1½ cups all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut oil (melted)
- ¾ cup organic cane sugar
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup sliced almonds
- 2 tablespoons chopped almonds (optional)
- 2 tablespoons coarse sugar for topping (optional)
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking tray
- Parchment paper
- Cooling rack
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or lightly grease it with oil.
Step 2: Mix the Dry Ingredients
In a large bowl combine:
- All-purpose flour
- Almond flour
- Baking powder
- Salt
Whisk until evenly combined.
Step 3: Prepare the Wet Mixture
In another bowl combine:
- Melted coconut oil
- Sugar
- Almond milk
- Vanilla extract
- Almond extract
Whisk until smooth and creamy.
Step 4: Make the Cookie Dough
Slowly add the wet ingredients into the dry ingredients.
Mix gently using a spatula until a soft dough forms.
Fold in the sliced almonds.
Avoid overmixing because this can make the cookies dense.
Step 5: Shape the Cookies
Scoop about 1½ tablespoons of dough for each cookie.
Roll into balls and place them on the prepared baking tray.
Leave about 2 inches of space between cookies.
Flatten each cookie slightly using the palm of your hand.
Sprinkle chopped almonds or coarse sugar on top if desired.
Step 6: Bake
Bake for 12–15 minutes, or until the edges become lightly golden.
The centers may still appear soft but will firm up while cooling.
Step 7: Cool
Allow the cookies to cool on the baking tray for 5 minutes.
Transfer them to a wire rack and cool completely before serving.
Baking Tips
- Use room-temperature almond milk for better mixing.
- Don’t overbake if you prefer softer cookies.
- Chill the dough for 20 minutes for thicker cookies.
- Toast the almonds beforehand for extra flavor.
- Measure flour correctly to avoid dry cookies.
Variations
Chocolate Almond Cookies
Add ½ cup vegan dark chocolate chips.
Lemon Almond Cookies
Mix in 1 teaspoon lemon zest.
Cinnamon Almond Cookies
Add ½ teaspoon ground cinnamon.
Coconut Almond Cookies
Fold in ¼ cup shredded unsweetened coconut.
Cranberry Almond Cookies
Add ⅓ cup dried cranberries for a fruity twist.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate for up to 10 days.
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
These Vegan Almond Cookies pair wonderfully with:
- Hot coffee
- Almond milk
- Oat milk latte
- Green tea
- Herbal tea
- Vegan hot chocolate
- Fresh fruit
- Dairy-free vanilla ice cream
They’re also perfect for holiday cookie boxes, picnics, school snacks, or gifting to friends and family.
Frequently Asked Questions
Can I use oat flour instead?
Yes, although the texture will be softer and slightly more delicate.
Can I replace coconut oil?
Yes. Vegan butter or a neutral vegetable oil works well.
Can I make these gluten-free?
Absolutely. Replace the all-purpose flour with a gluten-free flour blend designed for baking.
Why did my cookies spread too much?
The dough may have been too warm. Chilling it for 20 minutes before baking helps maintain the cookie shape.
Can I make the dough ahead of time?
Yes. Refrigerate the dough for up to 48 hours before baking.
Nutrition Information (Per Cookie)
- Calories: 145 kcal
- Carbohydrates: 16 g
- Protein: 3 g
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Fiber: 2 g
- Sugar: 8 g
- Sodium: 55 mg
- Calcium: 35 mg
- Iron: 1 mg
- Potassium: 85 mg
Nutrition values are approximate and may vary depending on the ingredients used.