VEGAN ALMOND FLOUR COOKIES

5 from 1 vote

These vegan almond flour cookies got a very delicious almond and cinnamon flavor along with the crispy texture. They are gluten-free and dairy-free.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Dessert, Snack

Cuisine: American

Keyword: almond flour, cookies, gluten free, vegan cookies

Servings: cookies

Calories: 216kcal

Author: Get Set Vegan

In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Mix and set aside for at least 5 to 10 minutes.
In another bowl, add sugar and melted vegan butter and stir with a silicone spatula until well combined. Next add the ground flax seed mixture, and almond essence, and mix well.
In another, medium-sized bowl, Sift in the almond flour, gluten-free flour, baking powder, cinnamon powder, and salt.
Add the wet ingredients to the dry ingredients and mix until combined.
Cover the bowl with cling wrap and let it sit in the fridge for 3 to 4 hours to let the mixture get firm. You can also leave it overnight.
Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
Place icing sugar in a small bowl.
Once the dough is chilled and firm, roll it into 1 tbsp balls and then roll in the icing sugar, making sure to coat the balls generously. Make sure you cover all sides. The more powdered sugar, the better the crinkling pattern on the cookies.
Bake for 10 to 12 minutes. They will appear slightly undercooked but will get firm once cooled down. Make sure you don’t overbake them! If you leave them in the oven too long, they will end up dry inside.
Once cooled down you will get a crispy outside with a fudge-like center.
Cool on the baking sheet for at least 7 to 10 minutes, then transfer to a wire rack. Store any extra cookies in an airtight container for a week.

Use canola oil or coconut oil If you can't find any vegan butter option.
Make sure you leave the dough for at least 3 to 4 hours to get a firm consistency to roll into a ball.
You can make this dough ahead of time and leave it overnight.
Use oil on your hands for rolling the dough so it won't stick to your hands.