Almond Crunchy Cookies

Vegan Almond Cookies

Cookies are about the most quick baked good we can get our hands on unless it is a a maamoul, which I love but it definitely needs a bit more labor: what I can assure you is that vegan cookies are one of the best baked goods you can start with if you are not convinced yet about non-dairy or eggs in your sweets, there are minimal ingredients and you can also make them refined sugar free like these (without the frosting). Personally, I am not a big fan of cookies but I love their simplicity because I can grab one on the fly, which can be a blessing and a curse HA!

For a while I’ve loved a vegan cookie i buy from the store and when I say “a” I mean it because it is sold as one (1) medium cookie, I love it because it is crunchy and so rich; I leave the soft and chewy for chocolate chip cookies because (find my recipe here) I love to have them with milk. Now, while I like tea I rarely drink them with my dessert, I leave tea for my knitting and crocheting; these specific cookies can be simply eaten alone but they sure pair a nice herbal tea because of their lemon frosting.

This is another recipe born from leftovers, I was seriously trying to use the last bit of almonds we had in the freeze (yup, we save our nuts in the freezer) but turns out when I was testing them for the second time i found another small bag of almonds, clearly that side needs some organization; anyhow, these cookies are very simple and if you want to remain free of refined sugar simply omit the frosting, they are extremely easy to make and I love their crunchiness.

Almond Crunchy Cookies

Vegan

Makes: 11 cookies

Prep time: 10 mins

Cook time: 14 mins

Ingredients:

• 1 cup flour
• 1/2 cup almond meal
• 1/2 tsp baking soda
• 1 pinch of salt
• 1/3 cup coconut oil, softened
• 1 tsp almond extract
• 1/4 cup maple syrup, room temp
• 2 Tbsp molasses
• 1/4 cup + 2 Tbsp roasted and chopped almonds
FROSTING
• 1 cup powdered sugar, sifted
• 1 ½ Tbsp lemon juice

Instructions:

1. Preheat your oven at 400F and your baking pan with non-stick paper
2. Place all your dry ingredients in a bowl and quickly mix with a fork to combine everything; add the rest of the ingredients but the almonds and mix by hand until you have a cohesive dough that can easily form balls to bake, lastly add the almonds and mix until completely incorporated
3. Form 2 Tbsp ping pong balls like and lightly flattened them with your palm (see image), not paper thin flat but you want about ¼” height
4. Bake between 12-14 minutes when they are nice and gold. Let cool completely before icing
5. For the icing simply mix sugar and lemon juice until you have a thick frosting and you can either dip or drizzle. Enjoy with a cuppa tea