Low Iodine Vegan Almond Cookies
Total time34 min
Prep time15 min
Cook time14 min
5.0(30)
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 2 cups almond flour
- ¾ cup organic cane sugar
- ¼ tsp baking soda
- ¼ tsp fine salt
- 3 tbsp vegan butter, melted and cooled
- 1 tsp almond extract
- ½ tsp vanilla extract
- 18 whole blanched almonds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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