If you are struck by a sudden craving for almond cookies, this is the recipe for you! Easy, gluten-free, vegan, and utterly delicious, these cookies will definitely hit the spot! They are reminiscent of those almond cookies that you get at a Chinese restaurant, although if you are used to the super-crunchy almond cookies from a Chinese restaurant, these are a bit softer and chewier (which frankly we prefer – fewer crumbs and no sharp edges stabbing you in the gums or the roof of your mouth!)
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One of the things that we love about these vegan almond cookies is that you can use just about any type of sugar (vegan white sugar, date sugar, coconut sugar, turbinado sugar… we use maple sugar!), and while they will taste slightly different depending on what sugar you use, they will always be yummy!
You can definitely make these cookies using the “two spoons” method of scooping up the dough and dropping it onto the cookie sheet. That said, we finally invested in a small ice cream scoop for scooping uniform amounts of cookie dough and making the cookies all the same size, and we are so glad that we did! We use it all the time, and it’s definitely one of those things that we wish we had done ages ago. This is the scoop that we got, because we like the Oxo brand, but there are lots of others from which to choose on Amazon.
Oxo Good Grips Small Ice Cream Cookie Dough Scoop
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These gluten-free vegan almond cookies are so easy to make and so delicious that, honestly, the most difficult thing about them will be keeping them around, and not eating them up all at once!
Super Easy, Super Yummy Gluten-Free Vegan Almond Cookies
Ingredients
2 cups almond flour
6 tablespoons any type of sugar (date, coconut, turbinado, etc. – we use maple sugar!)
1 teaspoon baking powder
1/4 cup water (yes, really!)
dash of salt
Optional: Whole almonds for pressing into the top
Directions
Preheat your oven to 350°.
Either sift or whisk your almond flour to remove any lumps and to get it light and fluffy. Then gently spoon the almond flour into your measuring cup – the reason for doing this is so that the almond flour remains fluffy and uncompacted. Put the two cups of almond flour into a bowl, add the sugar and the baking powder, and the dash of salt, and whisk until it is fully mixed, Then mix in the water until it is fully incorporated and forms a soft cookie dough.
Scoop dough with a small ice cream / cookie dough scoop, or using two table spoons, and drop onto a greased or parchment-lined cookie sheet. Do not flatten the dough before putting it in the oven, as these will spread out, so leave room between each cookie for the dough to spread as it is baking.
If you like, press one whole almond onto the top of each cookie before putting them in the oven.
Variation: You can also scatter a few chocolate chips on top of each cookie before baking them.
Put the cookies in the oven and bake for 14-15 minutes, or until edges are golden brown.
Remove from oven and let rest in the pan until cool enough to handle (this allows them to set, don’t try to move them from the pan right away or they may fall apart), then transfer to a cooling rack until cool.
You are going to love these cookies!
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