These simple cookies are both vegan and gluten free. They are also quick and easy to make, really only requiring one bowl.
These are basically an almond shortbread cookie, so they are not too sweet at all and pair well with spring and summer fruits such as berries and stone fruits.
Prep. Time: 10 minutes
Cook Time: 12-15 minutes
Yield: 8 cookies
3 Tablespoons confectioner’s sugar
1 cup almond flour
3 Tablespoons vegan butter
1 1/2 teaspoons vanilla
Preheat oven to 350º F.
In medium bowl, soften or lightly melt butter.
Add vanilla. Mix.
Add almond flour, confectioner’s sugar, and salt. Mix until well-combined.
Roll dough into 8 balls, then place on parchment-lined baking sheet. Press down the centers to flatten somewhat.
Chill for 5 minutes, then place in oven. Bake for 12-15 minutes, or until bottoms and edges are browned. Let cool on baking sheet.
Hopefully you enjoy these cookies! I like that they are not too sweet and this small and easy batch is perfect to throw together for a coffee or tea date. Plus, being vegan and gluten free, they are good for most people to eat (aside from those with almond allergies of course).