Made with almond flour, these gluten free vegan almond cookies are perfectly chewy and crispy. A lovely cookie, if I do say so myself.
Cookies, cookies, all the cookies. You can never have too many cookie recipes. Most of the time, they are my go-to dessert. They come together quickly, bake up in just a few minutes and you don’t even have to wait for them to cool before digging right in! Warm cookies are just the best.
Bob’s Red Mill almond flour. A staple in my pantry. I’m always adding it to my muffins, breads, cookies and cakes. This naturally gluten free flour adds richness to baked goods. Don’t forget about that extra protein too. The texture it creates with these almond cookies is pretty magical. They are chewy, crispy and completely irresistible.
Creating new recipes makes me happy, especially when they turn out just the way had imagined. I wanted a nutty, naturally-sweetened cookie when I was dreaming up these gluten free vegan almond cookies. Mission accomplished!
- 1 3/4 cups Bob's Red Mill almond flour
- 3/4 cup coconut sugar
- 1/4 cup cornstarch or tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup non-hydrogenated shortening, melted
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons sliced almonds
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In large mixing bowl, whisk together almond flour, coconut sugar, cornstarch, baking powder and salt.
- Add melted shortening, maple syrup and vanilla extract to flour mixture. Stir until combined. Allow cookie dough to set 10 minutes to thicken.
- Using cookie scoop, place cookie dough onto cookie sheet {cookies will spread quite a bit}. Top with a few sliced almonds and gently press into cookie dough.
- Bake cookies 11-13 minutes, until edges are golden brown. Allow to cool on cookie sheet at least 5 minutes before transferring to cooling rack..
- Remove cookies from pan and place on cooling rack to finish cooling. Store in airtight container.
Get a Bob’s Red Mill coupon for a discount on gluten free pie crust mix by clicking here!
This post has been sponsored by Bob’s Red Mill. All opinions are my own.
Hi Sara, just made these, THEY ARE AMAZING!!!!!!! OH MY GRACIOUS! My church loved them, so good! Thank you!
I’m so glad to hear! Thank you!
Many of the recipes I make from here turn out a lot different when I make them than your picture and description. A true it’s not you it’s me scenario. What keeps me coming back to this website though, is most of the time, even though they turn out completely different, they are still really good. I just made these and they look super legit. They are really light in color and look like normal cookies (chocolate chip or something but without the chocolate chips). They didn’t spread and they are pale except around the edges and really crunchy…but they taste very good. I did use a different brand of almond flour which has never made a huge difference before…but maybe the Bob’s is important in this one… either way, it made a great cookie. Wow! (Also, your vegan cakes are the best. You should know that.)