Vegan Almond Cookies
These crisp-edged, chewy-centered cookies prove that skipping eggs and dairy doesn't mean skipping flavor. A simple flax egg — just ground flaxseed stirred into water for five minutes — does all the binding work that a conventional egg would, and you genuinely cannot tell the difference once the cookies come out of the oven. Almond flour forms the base, giving every bite a rich, nutty depth that's amplified by a full teaspoon of almond extract and a hint of vanilla. Melted vegan butter brings everything together into a soft, slightly tacky dough that rolls into neat balls and bakes up beautifully golden at the edges in about 12 to 14 minutes. Press a whole blanched almond into the center of each one before baking and they look like they came straight from a bakery case. The batch makes 18 cookies, so there's plenty to share — or to stash for yourself over the week. They firm up as they cool, so resist the urge to overbake and you'll be rewarded with that perfect chewy snap.
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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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