Who likes a crumbly cookie? For those that do, these vegan vanilla almond cookies are just that. They’re made with ground almonds and wholemeal spelt flour and flavoured with vanilla. Not too sweet, but perfect with a 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.
Rice Dream Plant Milk
As I mostly cook and bake with whole foods, the majority of the recipes I make are highly nutritious. Because it’s Veganuary, however, expect to see less sweet treats and more vegan meals than usual for the rest of this month.
But 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 are the ideal foil for a nice cup of tea and are festive enough for any post Christmas gatherings. They also filled up the biscuit tin nicely. You just never know when unexpected guests might pay a call. Turns out, I had several.
Because I like my tea very weak, 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.
Vegan Vanilla Almond Cookies
These vanilla almond cookies are easy to make and quite delicious. They keep well too. I based them loosely on these 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.
Other Vegan Cookie Recipes You Might Like
- Chocolate hobnobs via Nadia’s Healthy Kitchen
- Easter biscuits via Tin and Thyme
- Oaty coconut, fennel and chocolate chip cookies via Tin and Thyme
- Oaty cranberry & coconut cookies via Planet Veggie
- Tiger nut chocolate chip cookies via Tin and Thyme
- Valentine shortbread sweethearts from The Veg Space
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these delicious little vegan vanilla almond cookies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like even more cookie recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Vanilla Almond Cookies. PIN IT.
Vanilla Almond Cookies – The Recipe
Vanilla Almond Cookies (vegan)
- 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
- 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℃ (150℃ fan, 338℉, Gas 3) 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.
I’m sending these vanilla almond cookies off to Treat Petite with Cakeyboi and The Baking Explorer. 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!
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 your support with the brands and organisations that help to keep Tin and Thyme blithe and blogging.