Recipe characteristics
- Easy to make
- Delicious nutty flavor
- Dietary requirements: plant-based, gluten-free, and soy-free
Notes on ingredients
- White rice flour: White rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking.
- Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
- Ground almonds: Raw almonds are ground into an almond meal.
- Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
- Coconut sugar: It can be subbed with brown sugar or regular white sugar.
- Coconut cream: It provides a rich taste and more flavor overall. Chill the can of a full-fat coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
How to make it
Step 1
Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
Step 2
In a large mixing bowl combine white rice flour, almond flour, ground almonds, potato starch, coconut sugar, and baking powder.
Step 3
Mix in coconut cream. Use a hand mixer and mix briefly (10-15 seconds) until all is combined. The dough might still look crumbly so use a spoon or your hands and mix until the dough begins to stick together.
Step 4
Roll the cookie mixture into 12 balls and gently flatten the balls with your palm.
Step 5
Place the balls on the baking sheet, leaving a bit of space between each ball for them to spread. Bake for approx. 20-22 minutes.
Step 6
Let the cookies cool for a few minutes until transferring them to a cooling rack.
Storing
Store leftover cookies in an airtight container.
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Gluten-Free Vegan Almond Cookies
Ingredients
- 80 g white rice flour
- 80 g almond flour
- 80 g ground almonds
- 20 g potato starch
- 65 g coconut sugar
- 1 heaped teaspoon baking powder
- 100 g coconut cream
Instructions
- Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
- In a large mixing bowl combine white rice flour, almond flour, ground almonds, potato starch, coconut sugar, and baking powder.
- Mix in coconut cream. Use a hand mixer and mix briefly (10-15 seconds) until all is combined. The dough might still look crumbly so use a spoon or your hands and mix until the dough begins to stick together.
- Roll the cookie mixture into 12 balls and gently flatten the balls with your palm.
- Place the balls on the baking sheet, leaving a bit of space between each ball for them to spread. Bake for approx. 20-22 minutes.
- Let the cookies cool for a few minutes until transferring them to a cooling rack.
Storing
- Store leftover cookies in an airtight container.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
