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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 30 cookies
- 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℃ 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. Adapted from Pistachio Biscuits with Rose & Almonds. Please note: calories are per serving. They're approximate and will depend on exact ingredients used.
Calories: 76kcal | Carbohydrates: 7.8g | Protein: 1.3g | Fat: 4.6g