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–+ servings

Vegan Butter Almond Cookies – Crispy, Simple, and Homemade 🌿✨🌿✨

Vegan butter almond cookies – mix the ingredients, shape into small rounds, flatten slightly, and bake until lightly golden. Let them cool completely for that perfectly crisp texture.
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Servings: 35 cookies
Ingredients Equipment Method

Ingredients
  

  • ¾ cup vegan butter
  • ½ cup cane sugar
  • ½ cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Butter Flavor Extract, or butter pastry emulsion optional
  • ½1 cups all-purpose flour
  • 2 tablespoon corn starch
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup almond flour
  • ⅓ cup brown almonds, finely chopped
  • ⅓ cup shredded coconut

Equipment

Method
 

  1. Preheat oven to 165 degrees Celsius - 325 Fahrenheit
  2. Line two oven baking sheets with baking paper
  3. Mix butter, sugar, vanilla extract and vegan butter extract until combined
  4. Add flour, almond flour, chopped almonds, coconut, cornstarch, salt, baking powder, and mix until a smooth dough is formed.
  5. Form cookies using a cookie scoop about 3 cm in diameter, roll into a ball with your palms, flatten lightly with your fingers, and place on the molds. Be sure to leave a space of about 5 cm or a little more between each cookie so that it has room to spread during baking.
  6. Bake in the center of the oven, one pan at a time, for about 18 minutes until the cookies are golden brown and set slightly. The cookies will still be soft and may look undercooked - they will crisp up after a few minutes of cooling.
  7. Leave the cookies in the pan for about half an hour until they cool slightly. Next, remove them from the pan and place them on a wire rack to cool completely for at least an hour.
  8. Store in an airtight container.

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