Have you ever wanted to make one of my recipes but couldn’t (easily) find one or more of the ingredients you need?
Well, you are in luck! I am super excited to announce that I have partnered with Grubkit to launch an Everyday Maven Healthy Dessert Sampler Kit!
If you aren’t familiar, a Grubkit is an eco-friendly packaged box of pre-measured, non-perishable recipe ingredients accompanied by easy-to-follow cooking instructions that will help you pull together a fabulous dish in (in this case – FIVE fabulous desserts!) no time.
One of the things I love most about GrubKit is that ingredients are organic whenever possible and always of the highest quality, which is something that really matters to me. Click here to learn more about how GrubKit works.
My healthy dessert sampler is packed with almost all of the ingredients to make five of my most popular dessert recipes (including this bonus Almond Cookie recipe I am posting today!).
Vegan {Triple} Almond Cookie Recipe {Paleo, Vegan, Gluten-Free} (scroll down)
Mini Vanilla Macaroons {Paleo, Gluten-Free}
Whole Wheat Gingerbread Biscotti {Dairy-Free}
NOTES:
- Blanched almond flour (finely ground blanched and skinless almonds) is different than almond meal (ground raw almonds with their skins on). My two favorite brands of blanched almond meal are Bob’s Red Mill and Honeyville. Note: If you live in the Seattle area and are a Costco member, they are having an amazing deal on 3-pound bags of Bob’s Red Mill Almond Flour (less than$20).
Did you make this recipe? Please give it a star rating below!
3 Points Plus Per Cookie -- Recipe Makes 15 Cookies
- 1 1/2 cups blanched almond flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 2 Tablespoons melted coconut oil
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup pure maple syrup
- 15 sliced almonds
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Preheat oven to 325F.
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Combine almond flour, salt, baking soda and cinnamon in a bowl. Use a fork to mix and press out any clumps.
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In a separate bowl, combine melted coconut oil, vanilla extract, almond extract and maple syrup. Mix well.
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Pour wet ingredients into dry and use fork to mix until well combined. It may be a bit sticky and that is OK.
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Line a baking sheet with parchment paper or a Silpat and use a teaspoon to scoop batter. You should get 15 cookies using a flat teaspoon.
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Use your fingers to flatten the cookies down a bit and top each cookie with a sliced almond.
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Bake for 15 to 17 minutes or until lightly golden brown. Cool a couple minutes on baking sheet then remove to a wire cooling rack.
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Once completely cool, store in an airtight container or cookie tin and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
These cookies are absolutely delicious! Light. Crispy. Vega. Deelish! Will definitely make them again.
Yay! So glad you like them Mia! Thanks for taking the time to comment 🙂
I used homemade almond meal and the cookies did not stay together. Any suggestions?
Taste is delicious 😋 Thanks!
Carol from nh
Hi Carol – almond meal performs differently than almond flour (as the skins are still on and it is more coarse and homemade can be more damp). Glad that the taste was still good!!
Ohhh, I just made these and they are AMAZING!! It’s all I can do not to eat the whole batch. I substituted 4 tablespoons of Yacon syrup for the maple, and upped the vanilla to 1 tablespoon. So delicious, thank you! I’ve tried tons of vegan cookie recipes, and these will definitely be my go to from now on 🙂
I am dying to try some Yacon syrup!! Do you sub 1:1 for maple and honey or also dry sweeteners? So glad you liked the cookies 🙂
Do I need to use maple syrup? I don’t have any
You need some type of sweetener Dorothy or they will taste funky!
Try honey. You might have to change quantities but.
Do you think I could use agave nectar instead of maple syrup???
Yes, you should be able to sub agave for the maple syrup but I think the flavor will be very different.
They were delicious. I made them for a tea party I went to today and they were gone. Everyone liked them.
Those go quick every time I make them! So glad your guests liked the cookies and thanks for taking the time to comment Ester!
I have substituted maple syrup w Date syrup on other
Recipes that call for Maple syrup and it works out just
Fine. I’m excited to try these cookies, making them this weekend
Let me know how they turned out with Date Syrup Ester!
I’ve made these cookies twice now and they are excellent! The second time, I doubled the recipe (except for the amount of almond extract) and baked at 350 for close to 20 minutes. The almond flavor was a bit more than I preferred the first time and we love our cookies crunchy! Be sure to push the almond slices into the cookie a bit, because otherwise they can fall off. I highly recommend this recipe! This double batch is going in the freezer for those unexpected holiday guests!! I’m hoping they freeze well! Thanks for the great recipe!!
Great tips Susan – thanks so much!
it is so yummy!! and easy to make!! thank you so much.
So glad you loved this Dharmishtha!
hey! Can i substitute maple syrup with anything eOr e
Hi Vera,
I haven’t tried this recipe with any other sugars. You could try coconut palm sugar? Good Luck!
Try honey..that’s what I use in other recipes.
Honey is not vegan.