Delightful Almond Cookies

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.


  • 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: