Vegan almond cookies

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Vegan almond cookies
 
Cooking time: 20 min
Servings 1
They are deliciously crispy on the outside, slightly chewy on the inside, with a hint of orange. Optionally, the biscuits can be coated with chocolate icing. The recipe does not use sugar or aquafaba, only natural syrups such as flaxseed and maple.

Ingredients
servings

  • Ground chia seeds
    2 tbsp.
  • Almonds, divided
    1 cups
  • Maple syrup
    cups
  • Zest of orange
    1 pcs.
  • Sea salt
    tsp.
  • Almond extract
    tsp.
  • Almond flour
    1 cups

Nutrition facts per serving

  • Calories

    455 kcal

  • Protein

    8,5 g

  • Fat

    33,1 g

  • Carbohydrates

    33,8 g

Method

  • 1 portion is for 12 persons.

  • Place the flax seeds in a bowl with 2 tablespoons of water. Mix well and set aside for an hour or two to swell. You should have a very thick mass.

  • Next, chop half of the almonds coarsely - they will be used to sprinkle the cookies - and the other half smaller. You can also grind them, but remember to leave the grind coarse enough.

  • Add maple syrup, orange zest, salt and almond extract to the rehydrated flaxseeds. Whisk well with a wire whisk.

  • Then add the almond flour and the less coarsely chopped almonds. Mix all the ingredients for a gooey consistency. Preheat oven to 350 ° F.

  • Divide the dough into 12 pieces, preferably the same size. Roll each piece between your palms and then lightly press the dough into the coarsely chopped almonds to coat on both sides.

  • Place the cookies on a baking sheet lined with parchment. Bake for about 20 minutes until golden brown. After the time has elapsed, remove and allow the cookies to cool completely before storing or dipping in chocolate. Serve with tea / coffee. Enjoy!

Bon Appetit!

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