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

These easily made 5 Ingredient Vegan Almond Cookies will become your new favourite sweet treat! When you bite through the crunchy exterior of these biscuits you will discover a rich, chewy interior. So delicious!
Course Afternoon Tea, Dessert, Morning Tea, Snack
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 94kcal
Author Alexandra

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

Instructions

  • 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 1/4 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.

Notes

  1. 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.
  2. Store the leftover aquafaba in the fridge in a sealed container for up to 5 days.
  3. 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.
  4. 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.
  5. All ovens vary in temperature slightly, and as such we have provided a time range for doneness on this recipe. 
  6. This recipe was adapted from our Dairy-Free Almond Cookies.
  7. Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.

Nutrition

Calories: 94kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1mg | Potassium: 16mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Calcium: 28mg | Iron: 1mg