This recipe, inspired by Nicole at A Dash of Compassion, is a game changer. It’s rare that a recipe is so good – and so easy– that it immediately makes it into my regular rotation of foods. This cookie recipe is it!
Six simple base ingredients come together beautifully in this gluten-free and vegan cookie recipe. The combination of almond flour and almond butter creates a healthy base, and the agave and optional chocolate chips add sweetness. Add salt, cinnamon, nutmeg, cardamom and other spices based on your preference for spice, and be sure to play around with the flavors. From the pictures, you can see that I usually vote for mini chocolate chips!
For more amazing recipes from Nicole and her partner in food-awesomeness, check out their e-book Tiny Treats.
Vegan Almond Flour Cookies
2 cups almond meal
2 Tablespoons ground flaxseeds
½ teaspoon sea salt (skip if your almond butter is salted)
½ cup almond butter
⅓ cup agave nectar or maple syrup
2 teaspoons vanilla extract
- Preheat oven to 325º and prepare a baking sheet with parchment paper.
- In a large bowl whisk together almond meal, flaxseeds and salt. Add spices if using.
- In a separate bowl, whisk together almond butter, agave/maple syrup, and vanilla until smooth. Add dry ingredients into the wet and stir to combine. If it seems a bit dry, add a splash of water or almond milk. Stir in chocolate chips.
- Roll 2 Tablespoons dough into a ball in your hand and place onto a baking sheet, or use a cookie scoop. Gently flatten with your hands or a fork. Bake 10-15 minutes, or until golden brown
Yield: about one dozen cookies