Vegan Almond Sugar Cookies [GF]
Yield: 12 cookies
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!