These vegan cookies are amazing! They cater to your sweet tooth without giving you a sugar rush. I got this recipe from Everyday Maven, and tried it out on Easter for the first time. Perfect holiday cookie or perfect tea time treat! I plan to make these babies for Christmas this year, but dipping them in powdered sugar to reminisce about Keebler’s Almond Crescents, which was a family favorite of ours around the holidays.
INGREDIENTS
- 1 ½ cups blanched almond flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ⅛ teaspoon cinnamon
- 2 Tablespoons melted coconut oil
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ¼ cup pure maple syrup
- 15 sliced almonds
Step 1: Preheat oven to 325F. Combine almond flour, salt, baking soda and cinnamon in a bowl. Use a fork to mix and press out any clumps.
Step 2: In a separate bowl, combine melted coconut oil, vanilla extract, almond extract and maple syrup. Mix well.
Step 3: Pour wet ingredients into dry and use fork to mix until well combined. It may be a bit sticky and that is OK.
I decided to add pecan halves to some of mine. Why? Because they look pretty and I love pecans, but the almonds definitely went with the cookie better.
Step 4: Line a baking sheet with parchment paper or a Silpat and use a teaspoon to scoop batter. You should get 15 cookies using a flat teaspoon. Use your fingers to flatten the cookies down a bit and top each cookie with a sliced almond.
Step 5: Bake for 15 to 17 minutes or until lightly golden brown. Cool a couple minutes on baking sheet then remove to a wire cooling rack.
Step 6: Once completely cool, store in an airtight container or cookie tin and Enjoy!
For tips on where to get these ingredients and more recipes: http://www.everydaymaven.com