Triple Almond Cookies Vegan Recipes

VEGAN ALMOND BUTTER COOKIES

Steps:

• Add the vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth. Add in the almond butter and vanilla extract and mix in.
• Add the flour, baking soda, baking powder and salt to a separate bowl and mix together. Then add the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part).
• Try rolling some of the cookie dough into a ball, if your dough is too crumbly to roll into a ball then add a tablespoon of soy milk and try again. I did not need any added soy milk at all, but I used a natural variety of almond butter (where the oil separates and sits on the top and then you mix it in very well before using) so if you use a version that is much less oily it could be that you'll need a little soy milk. But only use it if you have to.
• Preheat the oven to 375°F (190°C).
• Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for around 20 cookies. Then press down on them with a fork to flatten.
• Bake for 10-15 minutes until lightly browned on top. Remove from the oven and allow to cool on the baking tray.
• When the cookies have cooled, melt the chocolate in the microwave by microwaving for 30 second intervals and bringing it out to stir every 30 seconds until melted. If your chocolate is a little too thick to drizzle nicely, then add a teaspoon of coconut oil to thin it out.
• Drizzle the chocolate over the top of the cookies. Place them into the fridge for 10 minutes for the chocolate to set and then your cookies are ready to serve.

TRIPLE ALMOND COOKIES (VEGAN)

Steps:

• Preheat the oven to 350*F.
• In a large bowl, combine almond butter, maple syrup, oil and almond extract until well blended.
• In a separate bowl, mix together flour, baking soda and salt.
• Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes.
• Roll heaping tablespoons of dough into balls, flatten with palm of your hand to about 1/3 of an inch and place onto ungreased cookie sheet. (use parchment paper if desired).
• Bake for 8-10 minutes. Remove from cookie sheet and cool on wire rack.

TRIPLE ALMOND COOKIES

Steps:

• Cream butter and powdered sugar.
• Add almond paste, egg and extract. Beat at medium speed until smooth.
• Add baking soda, cream of tartar, salt & flour. Mix until well blended.
• Shape into walnut sized balls and place on ungreased cookie sheet (line with parchment if you wish).
• Place 1 whole almond firmly onto top of each ball but do not flatten too far.
• Bake at 350 degrees for 9-10 minutes. (Do not allow to brown.).
• Cool on sheet for 1 minute, then move to wire racks to finish cooling.