Vanilla Almond Cookies (vegan) & a Nice Cup of Tea
Now Twelfth Night has passed, I’m feeling it’s time to Jumpstart January. Whilst these vanilla almond cookies aren’t exactly healthy, they aren’t too bad for you either. They contain freshly ground almonds and wholemeal spelt flour and the sugar content is relatively low. I’m also trying to eat more vegan meals than usual this month to celebrate Veganuary, so I’ve made them vegan.
As I mostly cook and bake with whole foods, the majority of the recipes I make are highly nutritious, but expect to see less sweet treats and more vegan meals than usual for the rest of this month. And why limit this to food only? I reckon it’s time to try a dairy-free alternative to milk: cue Rice Dream. As the name suggests, Rice Dream is a dairy-free milk made from rice. It was the first rice milk commercially available in the UK and has been with us for thirty years. It contains no added sugars or sweeteners and the only additions are a tiny percentage of sunflower oil, calcium carbonate, vitamin B12, vitamin D and salt.
I was challenged to create a little tea party and try Rice Dream in a cup of tea to see how I found it. I figured a batch of these vanilla almond cookies seemed like the ideal foil for a nice cup of tea and were festive enough for any post Christmas gatherings. They also filled up the biscuit tin in case of any unexpected guests, which is just as well as I had several. I like my tea very weak, so I’m quite sensitive to the taste of any added milk. I tried the rice milk with Earl Grey and a more traditional breakfast tea and can honestly say I liked it and was happy with both cups. The flavour is good, without compromising the tea’s taste and it didn’t split as I’ve noticed some non-dairy milks do. CT, who drinks his tea a little stronger than me, also found it more than acceptable.
I’ve been using Rice Dream in a few things over the last week or so. It makes delicious vegan porridge for breakfast and I can report it produces an excellent vegan golden latté using maple syrup rather than honey. I used the Rice Dream to bind my vanilla almond cookies together too.
You can try Rice Dream for yourself and see what you think. If you buy one of the “try me for free” 1 litre promotional packs, you can get your money back if you don’t like it. Do hurry though as this is only available on 120,000 via Tesco and Asda. They have an RRP of £1.50.
These vanilla almond cookies are easy to make and quite delicious. They keep well too. I based them loosely on the pistachio biscuits with rose and almonds I made for Christmas gifts one year. These were less sweet, but crumbly and nutty with a subtle vanilla flavour and were enjoyed by all.
- 90g coconut oil - softened
- 60g golden caster sugar
- pinch salt
- 1 tsp vanilla extract
- 160g wholemeal spelt flour
- 90g almonds - toasted and ground
- 2 tbsp rice milk (I used Rice Dream)
- 50g icing sugar
- Grind the almonds in a blender or coffee grinder.
- Cream the coconut oil and sugar together until light and fluffy.
- Beat in the salt and vanilla extract.
- Add the flour and ground almonds and stir with a wooden spoon until the mixture has a sandy type texture.
- Add the milk and stir with a flat bladed knife. Bring the mixture together with your hands to form a dough.
- Roll walnut sized pieces into balls with the palms of your hands.
- Place slightly apart on a lined baking tray and bake at 170℃ for about 15 minutes or until just golden.
- Allow to cool for 10 minutes, then roll in the icing sugar. Place on a wire rack to cool completely.
- If the dough is too soft, place in the fridge for 30 minutes to firm up.
They also go to Corina at Searching for Spice for Cook Once Eat Twice. I did manage to make them last more than one day – honest!
And finally I’m sending a few to #CookBlogShare with Mandy at Sneaky Veg.
Other recipes for vegan cookies and biscuits you might like
- Chocolate hobnobs via Nadia’s Healthy Kitchen
- Oaty coconut, fennel and chocolate chip cookies via Tin and Thyme
- Oaty cranberry & coconut cookies via Planet Veggie
- Valentine shortbread sweethearts from The Veg Space
Post commissioned by Dream®. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blythe and blogging.