Vanilla Almond Cookies (Grain-Free)

vanilla almond cookie, served with cream and frozen blueberries, on a plate.

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4.77 from 13 votes

Vanilla Almond Cookies (Grain-Free)

A slightly sweet, sturdy cookie, teeming with vanilla flavor and a strong almond base!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Servings: cookies

Calories: 154.13kcal

Author: Max

Ingredients

1 cup 120g almond flour, [make SURE it's super-fine almond flour, and organic, if you can find it]
¼ cup 60g coconut sugar
½ teaspoon 1g pure monk fruit powder, [NOT the sweeteners based in erythritol, but the real stuff]
1 teaspoon 2g baking powder
⅔ teaspoon 2g vanilla powder, [a heaping half teaspoon also works]
1 large or extra large egg
2 Tablespoons 30 ml melted coconut oil, [you can also use ghee for a crispier cookie, if you can handle some dairy]
¼ teaspoon 0.5g sea salt (optional)

Instructions

Preheat oven to 375°F/190°C.
Measure and mix all dry ingredients together, except for salt (it will be used for topping).
Place the silicone mat or parchment paper onto the baking tray before finishing putting together the dough.
Add in the egg and coconut oil (or ghee) and mix thoroughly.
Immediately scoop 8 cookies onto tray in tablespoons and sprinkle an even amount of the salt onto the top of each cookie. If you plan to eat these with any type of salted sauce, you may want to omit the salt, but I think it makes them taste sweeter when eaten alone.
Bake for 10-12 minutes on top of silpat, then remove from oven. The cookies should be slightly browned on the bottom & firm when done. Immediately take the silpat off of the tray and place it onto a cool surface, to avoid burning the bottom of the cookies with lasting heat from the baking tray. They're pretty sturdy, so don't worry about breaking them apart.
Allow the cookies to cool for at least 5 minutes before you serve them, even if you're using them to make faux pie (see notes). Enjoy!~

Notes

FLAX EGGS. Since the egg mainly acts as the binder in this recipe, you would do just as well to make a flax egg in place of the existing egg, and voila! Veganized.

FLOURS. While I haven't tried it myself, you may be able to substitute up to ½ cup of the almond flour with coconut flour, but you'll have to add one extra egg for every ¼ cup of coconut flour used. I highly recommend sticking to the almond flour, and simply seeking a different recipe if you can't tolerate nuts.

SUGAR. While I haven't tried it myself, date sugar would probably work basically the same as coconut sugar, based on their properties. Just remember to use a solid sweetener rather than liquid, no matter what you try to sub with!

Nutrition