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Vanilla Almond Cookies (vegan) & a Nice Cup of Tea

Vanilla Almond Cookies

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.

Rice Dream Cup of Tea

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.

Vanilla Almond Cookies. Crumbly vegan cookies made with ground almonds and wholemeal spelt flour and flavoured with vanilla. Not too sweet, but perfect with a cup of tea. #TinandThyme #VeganRecipe #VeganCookies #VeganBiscuits #veganuary #DairyFree #Cookies

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.

Vanilla Almond Cookies

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.

5 from 1 vote
Vanilla Almond Cookies
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Crumbly vegan cookies made with ground almonds and wholemeal spelt flour and flavoured with vanilla. Not too sweet, but perfect with a cup of tea.

Course: Afternoon Tea, Snack
Cuisine: British
Keywords: almonds, biscuits, cookies, vegan, wholemeal spelt flour
Servings: 30 cookies
Calories: 76 kcal
Author: Choclette
Ingredients
  • 90 g coconut oil - softened
  • 60 g golden caster sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 160 g wholemeal spelt flour
  • 90 g almonds - toasted and ground
  • 2 tbsp rice milk (I used Rice Dream)
  • 50 g icing sugar
Instructions
  1. Grind the almonds in a blender or coffee grinder.
  2. Cream the coconut oil and sugar together until light and fluffy.
  3. Beat in the salt and vanilla extract.
  4. Add the flour and ground almonds and stir with a wooden spoon until the mixture has a sandy type texture.
  5. Add the milk and stir with a flat bladed knife. Bring the mixture together with your hands to form a dough.
  6. Roll walnut sized pieces into balls with the palms of your hands.
  7. Place slightly apart on a lined baking tray and bake at 170℃ for about 15 minutes or until just golden.
  8. Allow to cool for 10 minutes, then roll in the icing sugar. Place on a wire rack to cool completely.
Recipe Notes

If the dough is too soft, place in the fridge for 30 minutes to firm up.

Adapted from Pistachio Biscuits with Rose & Almonds.

Please note: calories are per serving. They're approximate and will depend on exact ingredients used.

Nutrition Facts
Vanilla Almond Cookies
Amount Per Serving
Calories 76 Calories from Fat 41
% Daily Value*
Total Fat 4.6g 7%
Total Carbohydrates 7.8g 3%
Protein 1.3g 3%
* Percent Daily Values are based on a 2000 calorie diet.

Other recipes for vegan cookies and biscuits you might like

Linkies

 Treat Petite LogoI’m sending these vanilla almond cookies off to Treat Petite with Cakeyboi and The Baking Explorer.

 

 

Cook Once Eat TwiceThey 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!

 

 

 

Cook Blog ShareAnd finally I’m sending a few of these tasty little biscuits to #CookBlogShare with Mandy at Sneaky Veg.

 

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these delicious little vanilla almond cookies, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

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.

38 Comments

  1. Henk Kooiman

    7th January 2017 at 1:18 pm

    Nice and delicious vegan cookies and very easy to make so it seems. With these ingredients you do not need a lot of sugar. I have tried several grain milks before, but always went back to ‘normal’ milk (most often goat’s milk nowadays). What keeps me from using alternative milks more often is the sunflower oil. It has an adverse effect on my stomach and I do not like the taste either. Pity, because I like the idea.

    Reply
    • Choclette

      7th January 2017 at 5:51 pm

      Have you tried sheep’s milk Henk? It has a nicer flavour than goat’s I find and is meant to be more attuned to the human body – or so I’m told.

      Reply
      • Henk Kooiman

        7th January 2017 at 9:44 pm

        There are farms with milking sheep in the area , but they are not allowed to sell raw milk. Till now I haven’t seen sheep’s milk in any supermarket or even organic shop. Only yogurt and cheese. I’d definitely buy and try it. Goat’s milk can indeed become rather strong flavoured after a couple of days. I use it up in breads and pancakes then.

        Reply
        • Choclette

          8th January 2017 at 9:01 pm

          Not allowed to sell raw milk? Aghh, that makes me so cross! We used to have a supply of raw cow’s milk, but lost it when few years ago 🙁

          Reply
  2. Kate | The Veg Space

    7th January 2017 at 1:53 pm

    Oh those sound delicious Choclette, just right with a nice cup of tea!! I’ve been experimenting with more vegan baking too recently, and I’m always pleasantly surprised as to how easy it is to substitute in dairy-free milks etc. with great results. I haven’t tried baking with rice milk before but must give it a try, these sound lovely!

    Reply
    • Choclette

      7th January 2017 at 5:39 pm

      Thanks Kate 🙂 Rice milk is a good one to use if you’re averse to nuts or soya and it works perfectly well in baking.

      Reply
  3. Lucy Parissi

    7th January 2017 at 1:53 pm

    To be honest anything with almonds gets my vote and these look like traditional Greek cookies called ‘amygdalota’ which I am totally addicted too. I need to try this milk – mostly use almond milk but don’t like it in coffee.

    Reply
    • Choclette

      7th January 2017 at 5:36 pm

      I’ve heard they’re also similar to Mexican wedding cookies and Russian tea cakes, so it just shows that almond cookies are the best 😉 I’m off to check amygdalota now.

      Reply
  4. Angie@Angie's Recipes

    7th January 2017 at 3:30 pm

    They look very delicious! Can’t resist anything with almonds.

    Reply
    • Choclette

      7th January 2017 at 5:40 pm

      Almonds are just brilliant and I find grinding them yourself makes for a much better flavour and texture in bakes.

      Reply
  5. Camilla Hawkins

    8th January 2017 at 10:20 am

    These biscuits do sound far healthier and I love the uniform spherical shape:-)

    Reply
    • Choclette

      8th January 2017 at 9:00 pm

      Thanks Camilla. The dough was perfect for rolling, so they were also really easy to make.

      Reply
  6. Cathy @ Planet Veggie

    8th January 2017 at 2:49 pm

    Yum, just my kind of thing! I love vanilla and I keep meaning to try rice milk so I definitely will now so I can make these 🙂

    Reply
    • Choclette

      8th January 2017 at 8:59 pm

      Two in one Cathy, that’s my kind of thinking 😉

      Reply
  7. Nadia

    8th January 2017 at 5:31 pm

    They look adorable! I don’t think I’ve ever baked ball shaped cookies! I love that you made them healthy and vegan for veganuary 🙂 The rice milk sounds yummy, need to give it a try.

    Reply
    • Choclette

      8th January 2017 at 8:58 pm

      Oh, you must try ball shaped cookies, they are similar, but also different to flat ones 😉

      Reply
  8. Kate - gluten free alchemist

    8th January 2017 at 8:31 pm

    Cute! They look like little snowballs. Bet they taste as delicious as they look xxx

    Reply
    • Choclette

      8th January 2017 at 8:55 pm

      Yes, they are really best for the festive period I feel, but I’d actually be happy to eat them any time 😉

      Reply
  9. Sus // roughmeasures.com

    9th January 2017 at 2:36 pm

    Oh I haven’t ever tried rice milk before, is it a nice texture? These biscuits look like the perfect treat for Veganuary!

    Reply
    • Choclette

      9th January 2017 at 3:20 pm

      Thank Sus. I like it and yes the texture is good, though it is more equivalent to skimmed milk than full milk I reckon.

      Reply
  10. cheri

    9th January 2017 at 4:23 pm

    These cookies looks delicious and enjoying with a cup of tea sounds wonderful. I have tried almond milk but never the rice, will have to change that.

    Reply
    • Choclette

      9th January 2017 at 5:15 pm

      Definitely worth trying, even if it’s only to confirm you prefer almond milk!

      Reply
  11. Kirsty Hijacked By Twins

    9th January 2017 at 9:03 pm

    I love the sound of these cookies, I love the addition of the coconut oil and combined with the almonds, perfection! Thank you for sharing with #CookBlogShare x

    Reply
    • Choclette

      9th January 2017 at 9:47 pm

      Thanks Kirsty, they are also super easy to make – always a bonus 🙂

      Reply
  12. Mandy

    9th January 2017 at 10:16 pm

    Delicious! If only it was possible to send real biscuits via the Internet! Thanks for linking up with #CookBlogShare

    Reply
    • Choclette

      10th January 2017 at 9:08 am

      Hmmm, I’m not so sure that would be a good idea. I’d probably be unable to restrain myself 😉

      Reply
  13. Corina

    10th January 2017 at 3:54 pm

    These sound delicious! I’m sure I’d find it hard to make them last more than one day but I’m pleased you did! I know with little biscuits like this it feels so easy to keep having just one more! Thank you so much for sharing with #CookOnceEatTwice

    Reply
    • Choclette

      10th January 2017 at 4:00 pm

      Thanks Corina. I think it must be the almonds, but one cookie was surprisingly satisfying – not that that stopped me!

      Reply
  14. Sarah Newman

    11th January 2017 at 4:10 am

    Oh YUM I LOVE Rice Dream!! These look super simple and I imagine the toasted almonds lend a deliciously nutty flavor. I love tea too and your little tea set is really adorable. 🙂

    Reply
    • Choclette

      11th January 2017 at 8:36 am

      Thanks Sarah. Almonds are such a good nut, but toasting them takes them onto an even higher plain 🙂

      Reply
  15. Nayna Kanabar

    19th January 2017 at 6:23 pm

    These look adorable, and I like tgat they ate healthy too. I have tried rice milk and its a tually quite nice. I have yet to bake with it.

    Reply
    • Choclette

      20th January 2017 at 5:45 pm

      Thanks Nayna. They were delicious and rice milk works fine in baking.

      Reply
  16. Heidi Roberts

    19th January 2017 at 7:43 pm

    I love little biscuits you can just pop into your mouth! I would have mine with coffee though as I don’t drink tea!!

    Reply
    • Choclette

      20th January 2017 at 5:44 pm

      Don’t drink tea Heidi? Good gracious 😉

      Reply
  17. Stuart Vettese

    21st January 2017 at 3:49 pm

    Great use of rice milk in these cute cookies Choclette. Thanks for entering them into Treat Petite x

    Reply
    • Choclette

      23rd January 2017 at 11:17 am

      Thanks Stuart. Now you’ve reminded me, I’m in the mood for cookies again 😉

      Reply
  18. Nico @ yumsome

    7th February 2017 at 6:00 pm

    These are simply wonderful, Choclette – I love them (although I didn’t have spelt, so I used teff, and they worked really well). They look so charming too, don’t they? Really elegant little cookies!

    Thank you so much for allowing me to share this recipe on my Perfect Vegan Valentine round-up. The post is now live if you want to check it out (an’ y’know, share it around a bit)!

    http://www.yumsome.com/your-perfect-vegan-valentine-25-fantastic-plant-based-recipes/

    Reply
    • Choclette

      7th February 2017 at 6:02 pm

      Thanks Nico, I have and I did. Glad you liked the cookies. I’m now intrigued to know how they tasted with teff. Glad they worked for you. Photos?

      Reply

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