easiest almond cookies

easiest almond cookies

My extremely talented friend Ricki just published a book, and based on three recipes I have already tried, it is a new favorite! My copy is already well worn, but I have a second brand new copy to give away to one lucky reader today!

I have several more recipes dog-eared to get to soon – from chocolate buttercream frosting and pastry custard to butterscotch chocolate chip cookies and ultra fudgy brownies, this book is full of deliciousness!

The book has stunning photos from Celine Saki:

Naturally Sweet and Gluten Free

Naturally Sweet and Gluten Free, Allergy Friendly Vegan Desserts gives you one hundred recipes free of gluten, dairy, eggs and refined sugars. Many are corn, nut and soy free as well.

best almond cookie recipe

With permission from the publisher, today I am sharing Ricki’s recipe for Easiest Almond Cookies.

These cookies are slightly sweet, naturally nutty and chewy soft – they can go from a hearty breakfast coffee companion to a nutty gem to be dipped in melty dark chocolate – mmm. The second time I made these, I added a larger pinch of salt, which brought a nice contrast to the light sweetness.

vegan almond cookie

easiest almond cookies

YIELD: 15 – 20 cookies

dairy, egg, soy, corn and gluten free, vegan

INGREDIENTS:

2 cups (12 ounces or 340 grams) natural raw skin-on almonds
1/4 cup (23 grams) finely ground flax seeds (2 tablespoons or 30 ml whole seeds)
1/2 teaspoon (2.5 ml) baking soda
1/4 teaspoon (1 ml) fine sea salt
1/4 cup (60 ml) agave nectar
2 tablespoons (30 ml) sunflower oil or other light tasting oil
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon (5 ml) pure almond extract
1 tablespoon (15 ml) water, if necessary 

INSTRUCTIONS:

Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper, or spray with nonstick spray.

In the bowl of a food processor, whir the almonds, flax, baking soda, and salt until you have a very fine meal (it should be the consistency of a coarse cornmeal or fine breadcrumbs, with no large pieces of almond visible). Watch that you don’t blend so long as to obtain almond butter, however!

Add the agave nectar, oil, and extracts, and process again just until the mixture holds together and leaves the sides of the bowl. It should look like a moist dough. If the mixture is too dry, add the water and pulse quickly to blend.

Using a small ice cream scoop or tablespoon (15 ml), scoop the dough and roll into balls; place them about 2 inches (5 cm) apart on the prepared cookie sheets. Wet your palms (or use a silicone spatula) and press down to flatten each ball to about 1/4 inch (6 mm) thick.

Bake for 8 to 10 minutes, rotating sheets about halfway through baking, until the edges are barely golden brown and cookies are dry in the center (the tops will still be light). Allow to cool completely before removing from cookie sheets; the cookies will firm up as they cool. 

gluten free almond cookie

GIVEAWAY: One winner will receive a copy of Naturally Sweet and Gluten Free – Allergy Friendly Vegan Desserts.

ONE winner, many ways to enter – leave a comment for each:

#1) what is your favorite cookie?

#2) tweet about this giveaway, including a link back to this post (tweet this):  enter to win Ricki Heller’s Naturally Sweet and Gluten Free cookbook from @spabettie –> http://www.spabettie.com/?p=12031

#3) Pin this post

#4) follow spabettie on twitter

#5) like spabettie on facebook

#6) follow spabettie on bloglovin’

Enter through midnight Saturday October 12. Winner selected via random number generator and notified via email by Monday October 14. Winners have 72 hours to respond before another winner is chosen.

 

 

Comments

  1. says

    So glad you liked the cookies, Kristina!! Yay! And I just love your idea of dipping them in chocolate–perfect way to fancy ’em up! Thanks so much for sharing today, and for being part of the blog tour. And excited for one of your readers! 😀

  2. says

    Yum! I make a variation on these cookies. Mine come out looking quite different, but having Ricki’s recipe as a starting point was great!

  3. Laurel says

    My favorite cookie is a real honest to Gosh, Raspberry Butter cookie, heart shaped, like you get in European bakeries.

    • says

      Erin, yes, you usually get slightly less than double the volume of meal versus nuts. So, if you grind 1/4 cup nuts, you end up with 1/3 cup meal. That means 2 cups almonds would result in approximately 2-2/3 cups meal (if my math is correct!). The easiest way to be sure you’re using enough meal is simply to weigh it–ie, 12 ounces or 340 grams of nuts will still be 12 ounces or 340 grams of meal.

    • says

      Barb, you could TRY 3 Tbsp ground chia or 3 Tbsp whole psyllium husks, but I can’t guarantee the results as I haven’t tried the cookies with either of them. Let us know how they turn out if you give them a try!

  4. Heather says

    Yum! My current favorite is an oatmeal cookie with an add-in of some kind (which varies, according to my mood and the contents of my cupboard ).

  5. says

    My copy of the book just arrived today! Can’t wait to have a good read through it tonight. I think I’m going to struggle to decide what to start with! The almond cookies look fab.

  6. Rho1 says

    Hi Kristina! I am new to baking and in particular vegan baking. I love making vegan chocolate chip cookies. My family and friends devour them and didn’t know they were vegan!

  7. Georgina Collins says

    This is delicious. I love coconut cookies, like Dreena Burton’s Coconut Pillows. Gotta try Ricki’s almond cookies too!

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