These are easy vegan cookies at their finest: simple, indulgent, packed with flavor, and accessible for all to make and to eat, even those for whom gluten is a mortal enemy, since they’re also a gluten-free vegan cookie.
Have you ever unstoppered a bottle of almond extract and inhaled? Well, give it a try if you haven’t. It smells like ripened cherries. Cherry and almonds, the primary flavors in this cookie and an iconic duo in confection if ever there was one – the veritable Lennon-McCartney of baked goods: similar yet different, but different in a complementary way, where one brings out the full potential of the other, and vice versa.
Overall, this cookie has a wide range of textures and flavors: tart dried cherries paired with crunchy shaved almonds in a soft, chewy cookie that is appropriately nutty and not overtly sweet. It’s a wonderful combination, and wouldn’t be an unwelcome addition served with tea or as coffee table finger food.
With that said, if you don’t like dried cherries for some reason, or are allergic to stone fruits like my brother is, then you can use dried cranberries instead. It’s good in a pinch, but stick to the cherries if there’s no personal conflict with them.
So give it a go if you’re in the mood for delectable and easy vegan cookies. Even if you don’t consider yourself a baker, these are too simple and too good to pass up.
Cherry Almond Cookie
Ingredients
- 2 ½ cups almond flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground flaxseed + 3 tablespoons warm water
- 1/2 cup vegan butter or coconut oil, room temperature
- ¾ cup brown sugar
- 1/4 cup soy milk
- 1 teaspoon cornstarch
- 1 teaspoon pure almond extract
- ½ cup dried cherries, roughly chopped
- ½ cup shaved almonds
Instructions
- Preheat your oven to 350°F. Then, in a large mixing bowl, briskly whisk the almond flour, baking powder and salt together, breaking up any clumps of flour.
- Combine the ground flaxseed and warm water in a small bowl, stir and let sit for 5 minutes, until gluey.
- In another large bowl, beat together the room temperature vegan butter with the brown sugar. Then, in a separate bowl, combine the soy milk and cornstarch in a small bowl, and whisk that well. Now, pour the flaxseed mixture, soy milk mixture, and almond extract in with the sugar and vegan butter and whisk until it is all well incorporated.
- Make a well in the center of your dry ingredients, then pour the wet ingredients in the center, along with the chopped cherries and shaved almonds. Fold everything together with a rubber spatula until it is a cohesive dough.
- Roll dough balls slightly bigger than a walnut and place them on a prepared baking sheet (lined with a silicon baking mat or parchment paper). Then, slightly flatten each with your hand.
- In 2 batches of 12 cookies each, bake for 12 to 15 minutes, until the bottom edges begin to brown. Transfer to a cooling rack, and let cool for 5 minutes.
Nutrition
Easy Vegan Cookies
Let me know if you made these gluten-free vegan cookies recipe by leaving a comment and rating down below!
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If you have a yen for more easy vegan cookies, check out these PB&J Thumbprint Cookies. Or if you’re sweet tooth is insatiable, check out these vegan black bottom cupcakes!
May you have good food in good company,
That Vegan Nephew
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