Triple Almond Cookies Vegan Recipes

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.

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.

TRIPLE CHOCOLATE-ALMOND EXPLOSION COOKIES

Steps:

• Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!).
• In a separate bowl, combine the maple syrup, extracts and oil.
• Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
• Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.
• Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out). Let cool for 1 minute on the sheet, then transfer to a cooling rack.

TRIPLE ALMOND COOKIES

Steps:

• Cream butter and powdered sugar.
• Add almond paste, egg and extract. Beat at medium speed until smooth.
• Add baking soda, cream of tartar, salt & flour. Mix until well blended.
• Shape into walnut sized balls and place on ungreased cookie sheet (line with parchment if you wish).
• Place 1 whole almond firmly onto top of each ball but do not flatten too far.
• Bake at 350 degrees for 9-10 minutes. (Do not allow to brown.).
• Cool on sheet for 1 minute, then move to wire racks to finish cooling.

ALMOND BUTTER COOKIES (VEGAN)

Steps:

• Mix the egg replacer and warm water together. I used luke warm water.
• In a large bowl add the nut butter and sugar and egg replacer. Mix well.
• Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
• I used a floured fork and made the cross hatch marks on the cookies.
• I baked them for about 10 minutes.
• Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
• Then cool on a wire rack and eat.
• Bon Appetit!