Vegan Almond Cookies

Name: Vegan Almond Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup (60ml) aquafaba (See Notes 1 and 2); 2 1/4 cups (225 g) blanched almond flour/meal (See Note 3); 2/3 cup (160 g) caster/superfine sugar; 1/4 tsp almond extract (See Note 4); 1/2 cup (50 g) flaked almonds (more if necessary)

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These Vegan Almond Cookies are a revelation and I know that you will love them. Made with just 5 ingredients, they look and taste the same as their counterparts which are made using egg whites. To make them, I have adapted one of my most popular recipes, Gluten-Free Almond Cookies, by replacing the egg whites with aquafaba.

Cookies on a round white plate with some flaked almonds sprinkled around the edge.

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Why we love this recipe:
What is aquafaba?
Ingredients in this recipe:
Step by step instructions:
Tips for success and FAQs:
More delicious recipes for you to try:
Vegan Almond Cookies

Why we love this recipe:

There are several reasons for loving these Vegan Almond Cookies:

They look and taste the same as my Almond Cookies which are made using egg whites.
You need just 5 ingredients, all readily available in supermarkets.
This is a quick and easy recipe.
I like that I have found a way to use the aquafaba, to re-purpose an ingredient instead of wasting it.
The cookies are not only egg-free, they are also dairy and gluten-free making them suitable for many people with specific dietary requirements.
Most importantly, they are delicious.

What is aquafaba?

Aquafaba is an ingredient that, until recently, was often discarded. Aquafaba, which translates as bean water, is the starchy liquid from tinned chickpeas and other legumes. Chickpea liquid is mostly used, however, the liquid from mild flavoured white beans is also sometimes used.

Aquafaba is extremely versatile. It has a similar characteristic to egg whites in that it can be whipped to make meringues or pavlova. As well, use it to make vegan mayonnaise or bind ingredients together. There are numerous opportunities to use an ingredient that would otherwise be discarded.

Stack of three cookies sitting on a round plate.

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Aquafaba – liquid from a can of chickpeas – it is the magic binding ingredient in this recipe for Vegan Almond Cookies.

Almond flour/meal – I have used blanched almond flour as it gives the cookies a lighter, more tender texture.

Caster/superfine sugar – I prefer this sugar for its finer texture.

Almond extract – you will get the best flavour using an extract from almonds, and not a synthetically flavoured essence. Some brands may be stronger than others, so you need to use caution when adding the extract.

Almond flakes – add great textural crunch to the cookies.

Step by step instructions:

Steps 1-4 of the recipe in a photo collage - whisking the aquafaba, combining the ingredients together in a bowl, the cookie dough and rolling the balls of dough in the flaked almonds.

Steps 5-6 of recipe in photo collage - the cookies rolled out and ready to bake and the baked cookies on a white plate.

You will need to start by preheating your oven and lining a baking tray with non-stick baking paper. Next, add flaked almonds to a shallow bowl.

In a small bowl, using a fork, whisk the aquafaba until it is light, frothy and foamy.
In a medium size bowl, combine the almond meal/flour and sugar. Add the lightly beaten aquafaba and almond extract.
Mix well to combine.
Roll the mixture into small balls and coat in the flaked almonds. Slightly flatten the balls with your fingertips.
Place them on the prepared baking tray, allowing a little room between each one, and bake 13 -15 minutes until the cookies are lightly browned.
Allow the Vegan Almond Cookies to cool and then enjoy!

Tips for success and FAQs:

Whisk the aquafaba until it is frothy and foamy – do not over whisk, you don’t want soft peaks.

How should I store almond meal/flour?

The high percentage of oil in nut flours makes them more prone to becoming rancid. If you use almond flour regularly, you can leave it in a sealed container in a cool, dry location. Be sure to use it before its expiration date. To extend the life of the flour, I store mine in the fridge. If you rarely use it, I recommend that you store it in the freezer. For the best results, always use good quality ingredients. It is especially important to check that your almond flour and flaked almonds are within their use-by date and have not become rancid.

How do I make my own almond meal/flour?

Add blanched or whole almonds to a blender or food processor and pulse in short bursts until you have the texture of sand. Stir occasionally and be cautious. If you take it too far, you will have almond butter.

Is there an alternative for almond extract?

If you’re not fond of almond extract, I recommend that you use it cautiously. The cookies are lovely with a faint hint of almond but if you prefer you could use vanilla extract as a substitute.

Can I use the liquid from home cooked chickpeas?

You can cook your own chickpeas and keep the drained cooking liquid. However, I find that this is less reliable as the aquafaba can sometimes be too thin. If you are new to cooking with aquafaba, I recommend that you use canned chickpeas.

Can I freeze the Vegan Almond Cookies?

Yes, these cookies freeze well. We like to wrap them in cling film, and then store them in an airtight container for up to three months.

Overhead shot of plate of cookies, with some flaked almonds around the edge.

More delicious recipes for you to try:

Here are some more of our favourite vegan dessert recipes:

A good cookie recipe is a must-have in your repertoire and you will find that this one will quickly become a family favourite. Beneath the crunchy exterior of these Vegan Almond Cookies you will find a rich, chewy interior. Serve these with confidence to family, friends or parcel some as a gift.

Alex xx