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.
What is the nutritional value of these cookies? Thanks.
Hi Sandy,
I don’t provide nutritional values. I would suggest using a free website to calculate – a good one is myfooddiary.com Thanks for stopping by!
Alyssa, I just got this recipe from stephanies post, I just made them and they are quick and delicious. Thanks so much.
You’re welcome! So glad you enjoyed them and took the time to let me know 🙂
I’m pretty obsessed with almond everything right now, so I know we’d love these cookies! Major plus they’re vegan, too!
Love these cookies, Alyssa! I’ll be baking a batch this weekend. Congratulations on partnering with Grubkit! Your desserts are so delicious will make fabulous gifts, too.
I hope you like them Hannah!!!
What a great gift idea, I would love this!