Buttery Vegan Almond Cookies
These vegan almond cookies are exquisitely crispy and melt-in-the-mouth. The fluffy, light dough comes together in one bowl. A shower of colored sugar gives a festive look.
Servings: 32 2 ½-inch cookies
Calories: 106kcal
Equipment
- Stand mixer or hand mixer and bowl
Ingredients
- 16 tablespoon vegan butter Use any brand you like. Make sure the butter is soft and at room temperature, but not melted.
- ¾ cup sugar
- ¼ cup aquafaba (chickpea brine)
- 2 teaspoons almond extract (can use less, but I love the almond flavor here)
- 1 teaspoon pure vanilla extract
- 1½ cups unbleached all purpose flour
- ¾ cups almond flour (finely ground or superfine almond flour)
- Colored sugar or sprinkles for decorating (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer using the paddle attachment, or with a handheld mixer, beat the butter and sugar for two minutes or until light and fluffy. You will need to scrape down the sides and bottom of the bowl a couple of times.
- Add the aquafaba and almond and vanilla extracts and mix in.
- Mix in the flours one after the other, beating about 20 seconds after each addition. Make sure you scrape down the sides and bottom of the bowl and incorporate everything thoroughly.
- Using a cookie scoop of spoon, scoop out rounds of the batter on an ungreased baking sheet, leaving about two inches between each cookie. Flatten the tops slightly and decorate with colored sugar or sprinkles at this time, if desired.
- Bake 11 minutes or until the edges are browned.
- Remove from the oven and wait 5-7 minutes for the cookies to firm, then, using a thin spatula, transfer them to a wire rack and cool thoroughly.
Notes
- To make the cookies thicker, increase the amount of all purpose flour to two cups and decrease almond flour to ¼ cup.
- You can decrease the amount of butter in the cookies to 1 ½ sticks and use another quarter of a cup of aquafaba. This will also result in thicker cookies.
- There is no baking powder or baking soda in this recipe. But if you want cookies that rise a bit you can add a teaspoon of baking powder with the flours while making the cookie dough.
- Store the cookies in an airtight container at room temperature for 2-3 days. They will keep a couple of weeks in the refrigerator.
- You can make the cookie dough beforehand and freeze. Thaw and shape into cookies before baking.
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 46mg | Potassium: 8mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Calcium: 7mg | Iron: 1mg