Best 5 Triple Almond Cookies Vegan Recipes
3-INGREDIENT VEGAN ALMOND FLOUR COOKIES {VEGAN, OIL-FREE, KETO OPTION}
Irresistible almond cookies that taste rich and buttery, despite being free of oil, eggs, butter and dairy. They are naturally grain-free, gluten-free & vegan, plus, they can be made keto-friendly with 1 substitution.
Provided by Camilla
Categories Cookies
Time 21m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, coconut sugar, baking powder and (optional) salt (breaking up all lumps in the flour). Add the water and stir until blended.
- Drop by scant tablespoons (I use a small cookie scoop, which is just shy of a tablespoon) on the prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 13 to 16 minutes until golden brown and set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Nutrition Facts : Calories 78 calories, Carbohydrate 6.1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5.6 grams fat, Fiber 1.2 grams fiber, Protein 2.4 grams protein, SaturatedFat 0.4 grams saturated fat, ServingSize 1 cookie, Sodium 53.4 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
TRIPLE ALMOND COOKIES (VEGAN)
These have almond butter, almond extract and chopped almonds. And no processed sugar! Vegetarian, too.
Provided by Outta Here
Categories Dessert
Time 30m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 8
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 CHOCOLATE-ALMOND EXPLOSION COOKIES
When published in "Vive Le Vegan" by Dreena Burton, these were called double chocolate, but since there are really three forms of chocolateyness I thought I'd better change the title :-) Otherwise, however, these cookies are pure, perfect decadence... they just beg to be shared with the world! (I highly recommend buying Dreena's book for more of the same experiences!) Note: My picture is of what I made my dad for Fathers' Day. :-) It took about a third of the whole recipe and was like a jumbo brownie-cookie! MMm-mm!
Provided by White Rose Child
Categories Dessert
Time 32m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!).
- In a separate bowl, combine the maple syrup, extracts and oil.
- Add the wet mixture to the dry, and stir just until well combined (don't overmix!)
- Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.
- Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out). Let cool for 1 minute on the sheet, then transfer to a cooling rack.
Nutrition Facts : Calories 104, Fat 5.2, SaturatedFat 0.9, Sodium 88.9, Carbohydrate 14.6, Fiber 1.5, Sugar 8.1, Protein 1.6
TRIPLE ALMOND COOKIES
I love almond flavor - in anything! I came up with these cookies about 20 years ago when I was trying to figure out what to do with almond paste... I figured it out! These are really good, but a little pricy because of the almond paste. (Be sure to use almond paste, not almond filling).
Provided by GrammaJeanne
Categories Dessert
Time 30m
Yield 72 Cookies, 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 166.2, Fat 10.4, SaturatedFat 3.7, Cholesterol 19.4, Sodium 90.3, Carbohydrate 16.1, Fiber 1.3, Sugar 7.7, Protein 3.1
ALMOND BUTTER COOKIES (VEGAN)
I adapted these from a non-vegan peanut butter cookie recipe. These were so easy to make and the flavor is amazing. You can make a double or triple batch and freeze some. Note: They are sweet so you might want to cut back a bit on the sugar unless you prefer them this way.
Provided by Chef Joey Z.
Categories Drop Cookies
Time 21m
Yield 16 cookies
Number Of Ingredients 4
Steps:
- Mix the egg replacer and warm water together. I used luke warm water.
- In a large bowl add the nut butter and sugar and egg replacer. Mix well.
- Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
- I used a floured fork and made the cross hatch marks on the cookies.
- I baked them for about 10 minutes.
- Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
- Then cool on a wire rack and eat.
- Bon Appetit!
Nutrition Facts : Calories 152.1, Fat 9.7, SaturatedFat 0.9, Sodium 74.4, Carbohydrate 16, Fiber 0.6, Sugar 13.3, Protein 2.5
Tips:
- Measure Ingredients Accurately: Use a kitchen scale to measure ingredients for precise results. Accurate measurements ensure consistent texture and flavor.
- Use Quality Ingredients: Opt for high-quality almonds, almond flour, and other ingredients to elevate the flavor and texture of your cookies.
- Chill the Dough: Chilling the dough before baking helps prevent the cookies from spreading too much and results in a chewier texture.
- Bake at the Right Temperature: Preheat your oven accurately and bake the cookies at the specified temperature to achieve the desired texture and don't overbake.
- Let the Cookies Cool: Allow the cookies to cool completely before storing or serving. This helps them set and develop their full flavor.
Conclusion:
These triple almond cookies are a delightful treat that combines the rich flavors of almonds, almond flour, almond extract, and a hint of salt. With their chewy texture and delicate almond aroma, these cookies are sure to satisfy your cravings. Whether you're a vegan baker or simply looking for a delicious almond cookie recipe, this recipe is a must-try. With careful preparation and attention to detail, you'll create a batch of cookies that are not only delicious but also visually appealing. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with these triple almond cookies!
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