Vegan Almond Flour Cookies
User Reviews
5
Vegan Almond Flour Cookies
Description
These Vegan Almond Flour Cookies are made by mixing mashed ripe banana with almond flour and maple syrup to form a lightly sticky dough, chilled before rolling between parchment sheets. The cookies are cut out and baked until edges turn light brown, maintaining a tender center. A glaze made from powdered sugar and lemon juice is brushed or dipped on to finish the cookies with a tangy sweetness that contrasts the nutty almond base.
The texture is tender and slightly chewy due to banana moisture and almond flour, while the glaze provides a smooth, sweet coating. Baking at moderate temperature ensures even cooking without overbrowning. Variations include adding chocolate chips or chopped almonds to enhance flavor and texture.
Cookies store well at room temperature in airtight containers for up to ten days and freeze nicely with parchment between layers for up to six months. Adjusting syrup levels influences sweetness; increasing maple syrup and almond flour can create a sweeter dough if glaze is omitted. Careful rolling with gentle pressure reduces stickiness challenges.
Ingredients
- 3 c almond flour blanched
- 3 tablespoon maple syrup
- 1 banana ripe
- 1 c powdered sugar
- 2 tablespoon lemon juice or lime juice
Instructions
- Add your banana to a medium bowl and mash it with a fork. Stir in Maple syrup and almond flour. Mix everything nicely until all ingredients are incorporated, and shape your cookie dough into a ball. Wrap a ball in a plastic wrap and place it in the freezer for 30 minutes.
- Preheat the oven to 345 F and line a baking sheet with a parchment paper.
- Remove the dough from the freezer, place it in between 2 sheets of parchment paper, and roll it out to ⅛-inch. thickness. Using a cookie cutter of your choice cut out cookies. Place cookies on a baking sheet and bake for 12 - 15 minutes or until the edges start to brown. between
- Meanwhile, in a small bowl whisk together powdered sugar and lemon juice.
- Remove cookies from the oven, transfer to a wire rack and let them cool for 10 minutes. After that, using a pastry brush cover the top of the cookies with a sugar-lemon glaze. Alternatively, you can directly dip each cookie into the bowl with a glaze. Let the glaze dry and enjoy!
Notes
- Adjust maple syrup amount to increase sweetness if skipping glaze, adding more almond flour accordingly to maintain dough consistency.
- Freeze the dough before rolling to make shaping easier without dusting with flour.
- Add-ins like dairy-free chocolate chips or chopped almonds enhance flavor and texture but may require slight dough adjustment.
- Store cookies in airtight containers at room temperature up to ten days or freeze for up to six months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70small cookies
Amount Per Serving
Calories 38 kcal
% Daily Value*
| Calories | 38kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.001g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 0.1mg | 0% |
| Potassium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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