Vida Recetas Editorial
The vegan almond cookie is a perfect choice for those looking for a healthy sweet treat free of animal ingredients. This recipe combines the crunchy texture of ground almonds with the tropical touch of shredded coconut and the citrus aroma of orange, resulting in a light and flavorful cookie. Ideal to accompany coffee or tea in the afternoon, and suitable for vegans, celiacs (if certified oat flour is used), and people with lactose intolerance.
Its origin is inspired by traditional baking, adapted to a healthier and more ethical version. The preparation is simple: mix the dry ingredients, incorporate the liquids (honey and melted coconut oil), and bake at 180°C for 15-20 minutes. The result is a golden cookie with a soft center and a slightly crunchy finish.
There are variations: you can add dark chocolate chips, substitute agave syrup for honey, or add spices like cinnamon. This version includes a touch of dark chocolate for decoration, which enhances its flavor. Go ahead and make them to surprise your family with a delicious and nutritious vegan bite.
Prep
10 min
Cook
20 min
Servings
12
Mix the dry ingredients. In another bowl mix the liquids, the honey must be melted beforehand as well as the oil. Preheat oven to 180 degrees.
Combine the two mixtures until you get a sticky dough, if necessary add more oatmeal or ground almonds. With wet hands, make small balls.
Place in the tin and crush carefully to shape them, garnish with an almond in the center.
Bake for 15 to 20 minutes.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 20 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
