I tend to prefer savory foods more than sweet foods, which is probably why I love this cookie recipe so much. It has a buttery, delicious, subtle, and lightly sweet flavor. It’s absolutely perfect for dessert or for dipping in your morning coffee. This is the most popular cookie in our house, and I absolutely love making it (almost as much as I love eating it).
Almond Cookies (Vegan):
- 2 1/2 cups flour sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup of sugar*
- 2/3 cup coconut oil
- 1/2 cup applesauce
- 1 Tablespoon almond extract
- 2 flax eggs
- 60 raw almonds optional**
Preheat oven to 350 F.
Make 2 flax eggs by mixing 2 Tablespoons of ground flax seed with 5 Tablespoons of water and letting sit for 10 minutes to set. It will be a thick gel when it is ready to use.
Mix all dry ingredients together in a large bowl.
Mix coconut oil into mixed dry ingredients. You can either do this in a stand mixer or with your hands. Since coconut oil is solid at room temperature, you can either cut the oil in or coat it in flour and continually make a snapping motion with your fingers to mix it in until incorporated. It does not need to be completely mixed - small pea sized clumps of coconut oil will work well.
Mix in the wet ingredients (applesauce, almond extract, and flax eggs).
Shape into one inch balls. I use a cookie scoop to get evenly sized cookies, but you can also use a Tablespoon measuring spoon. Flatten slightly on the pan if desired.
If adding almonds, lightly press them into the cookies at this point.
Bake for 12-15 minutes (or until lightly golden brown).
Cool for 5 minutes before transferring cookies to a wire rack to cool completely before serving.
* You can use up to 1 cup of sugar. I use 1/2 cup, but it depends on how sweet you like your cookies.
** The raw almond the topping is optional. It looks pretty, but for taste I prefer it without the almonds on top.