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Absolutely delicious and easy gluten-free vegan almond sugar cookies! Soft and chewy and refined sugar free. Made with almond flour, coconut oil and coconut sugar.
These cookies are so good. No, not so good, TOO GOOD. When I started coming up with this recipe, I figured it would take numerous tries to get that perfect chewy center,slightly crispy edges and that classic sugar cookie taste but to my surprise, these were pretty easy! I like a good challenge but hey, I have a toddler to entertain and laundry to do so…I’ll take it!
These vegan almond sugar cookies make the perfect sugar cutout cookie because they don’t spread and they only rise a bit, but I’ve tested them as regular cookies and cutouts and both work great.
They are sweet but not overly sweet. You don’t even need any frosting as these are delicious and flavorful on their own.
Key Ingredients
Almond Flour– I use blanched almond flour and it makes these cookies so soft.
Unrefined Coconut Sugar– you’ll actually want to throw this in your blender to make a finer sugar, more on this below.
Coconut Oil– adds a lovely, buttery taste and texture.
Almond Extract– I LOVE these cookies with a touch of almond flavor!
Ground Flax Seed- combined with water to make a vegan flax “egg.”
How to Make Vegan Almond Sugar Cookies
First, take a 1/2 cup of coconut sugar and throw it into the blender. Pulse for about 30 seconds or so. You want to do this because coconut sugar compared to regular refined white sugar is more coarse and a bit thicker. The finer consistency works much better for these cookies.
In a large bowl, add your flax egg. Let this sit for about 5-10 minutes. Then add your coconut oil, sugar, vanilla and almond extract. Whisk until ingredients are well incorporated.
Next, add your almond flour, salt, baking soda and baking powder. Mix until ingredients are well incorporated. The dough should be wet enough that it sticks together easily.
Put your dough in the refrigerator and preheat the oven to 350 degrees.
Take the dough out after about 20 minutes.
Roll the dough out between two pieces of parchment paper (you can sprinkle a touch of flour underneath to help prevent sticking as well but not necessary). I usually make the cookies about 1/4 to 1/2 an inch thick. Keep re-rolling the dough out after each round of cutouts until no dough remains.
Once your cutouts are complete, line a baking sheet with parchment paper and bake for about 8-11 minutes. All ovens vary so watch these closely! You’ll want to take these out as the edges are just starting to turn a light brown.
Let the cookies cool on the pan for about 5 minutes, then transfer to a cooling rack to cool/decorate!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Almond Sugar Cookies [GF]
Equipment
- You will need: a blender, cookie sheet, cookie cutters and parchment paper
Materials
- 1 tbsp ground flax seed
- 3 tbsp water
- 4 tbsp coconut oil In a semi-solid state- soft and easily scoopable
- 1/2 cup coconut sugar you’ll blend this in a blender to achieve a finer texture. See below
- 1 tsp vanilla extract
- 1/4 + 1/8 tsp almond extract or start with 1/4 tsp and add to taste
- 2 & 3/4 cup blanched almond flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp mineral salt plus an extra pinch
Instructions
- In a large bowl, add your ground flax seed and water to make a flax egg. Let this sit for about 5-10 minutes. Set aside.
- In a high speed blender, blend coconut sugar for about 30 seconds until you achieve a finer texture. The finer texture helps the color and consistency of the cookies so don’t skip this part! Let the sugar settle before you take the top off or you will have a plume of sugar. Set sugar aside.
- Once flax egg is ready, to the bowl, add coconut oil, blended coconut sugar, vanilla and almond extract to the bowl. Whisk until ingredients are well incorporated. Important: coconut oil need to be in a semi-solid state which is thick, soft and scoopable.
- Next, add the almond flour, salt, baking soda and baking powder. Mix with a spatula until ingredients are well incorporated.
- Refrigerate the dough and preheat the oven to 350 degrees F. Take the dough out after about 20 minutes.
- Roll dough out between two pieces of parchment paper and start your cutouts. Roll to desired cookie thickness as these cookies will only rise a tad but I don’t recommend going too thick. Between 1/4 and 1/2 an inch is what I recommend. See notes below. After each round of cutouts, keep re-rolling dough until you have none left.
- Add cookie cutouts to a baking sheet with parchment paper and space evenly. Bake on the middle rack for about 8-11 minutes. All ovens are different so watch these closely. You’ll want to take these out when the edges are just starting to turn a light brown.
- Let the cookies cool on baking sheet for about five minutes then transfer to a cooling rack to cool/decorate.These are best enjoyed immediately!
Notes
- Dough thickness: these cookies will only rise a tad, so you’ll want to roll out your dough to your desired cookie thickness. With that being said, the thickness of the cookie will affect the cooking time. The thicker the cookie the longer it will take to bake. I’ve tested with thinner cookies and thicker cookies and the thicker cookies are going to be softer.
- The dough thickness I recommend is between 1/4 and 1/2 an inch.
- If you want more of a crispy sugar cookie, bake for about a minute longer but be very aware of baking time as you definitely don’t want to over bake to the point where they aren’t chewy on the inside!
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