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.
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.
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:
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.
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.
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.
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.
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.
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.
More delicious recipes for you to try:
Here are some more of our favourite vegan dessert recipes:
- Spiced Poached Plums
- Chocolate Cupcakes
- Mango Chia Pudding
- Chocolate Orange Bliss Balls
- Apricot Coconut Bliss Balls
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.
Vegan Almond Cookies
- ¼ cup (60ml) aquafaba See Notes 1 and 2
- 2 ¼ cups (225 g) blanched almond flour/meal See Note 3
- ⅔ cup (160 g) caster/superfine sugar
- ¼ teaspoon almond extract See Note 4
- ½ cup (50 g) flaked almonds more if necessary
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Preheat your oven to 180 degrees C (350F) and line a baking tray with non-stick baking paper.
- In a small bowl, and with a fork, whisk the aquafaba until it is light, frothy and foamy, about 2 minutes.
- In a medium size bowl, combine the almond flour and caster sugar.
- Add the whisked aquafaba to the almond flour and sugar mixture, along with the almond extract. Mix well, being sure to scrape the bottom of the bowl to ensure all the ingredients are thoroughly incorporated.
- Add the almond flakes to a wide, shallow bowl.
- Roll the mixture into balls about 3 cm (1 ¼ inches) in diameter and toss in the flaked almonds. You will need to gently press the almond flakes to get them to adhere.
- Place them on the prepared baking tray and slightly flatten with your fingertips. Allow a little room between each one for the heat to circulate. Bake for 13-15 minutes until the cookies are lightly browned.
- Remove the tray from the oven and set aside for about 5 minutes. Then transfer the cookies to a rack to finish cooling.
- Store in an airtight container. The Vegan Almond Cookies are best consumed within 5 days.
- I have used the liquid from canned chickpeas. I have also tried the liquid from cannellini beans. The cookies are still delicious, however, my preference is for those made with chickpea liquid.
- Store the leftover aquafaba in the fridge in a sealed container for up to 5 days.
- Almond meal and almond flour are similar ingredients, both are made from finely ground almonds. We have used blanched almond meal/flour in this recipe. Whole almond meal/flour can also be used but will produce a darker coloured cookie.
- Use good quality, naturally produced almond extract. Avoid synthetically flavoured essence. Extracts can vary in their intensity so add the extract cautiously until you are aware of its strength.
- All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe.
- This recipe was adapted from our Dairy-Free Almond Cookies.
- Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.