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Source: Pixabay: Sabrina_Ripke_Fotografie

Vegan vanilla and almond cookies

This cookie recipe is my favorite during the winter vacations. Despite the lack of butter, the cookies have a lovely texture and irresistible flavor thanks to the combination of almonds and vanilla. The use of coconut oil instead of butter brings a wonderful lightness to the cookies without sacrificing flavor. This recipe has been tried and tested several times at home and found to be excellent!

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Ingredients

number of servings
25
  • 200 g whole-wheat flour Added to
  • 100 g ground almonds Added to
  • 100 g sugar Added to
  • 1 Teaspoon vanilla essence Added to
  • 1 Pinch salt Added to
  • 100 g coconut oil Added to
  • 3 Tablespoon water Added to
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Directions

30 min.
1. Step

To bake the vegan cookies, mix the wholemeal flour, ground almonds, sugar and a pinch of salt in a large bowl. A good tip is to sift the flour before mixing to avoid lumps and make the cookies fluffier.

2. Step

The coconut oil should be soft but not liquid. Add it to the dry ingredients and mix it in with your hands. It may seem strange, but the warmth of your hands will help to distribute the oil evenly and achieve a sandy texture.

3. Step

Then add the water and vanilla extract and knead the dough until it holds together. But don't knead for too long, otherwise the cookies will become hard.

4. Step

Shape the dough into a disc, wrap it in cling film and leave it to rest in the fridge for at least 2 hours.

5. Step

Preheat your oven to 180°C and line a baking tray with baking paper.

6. Step

Roll out the dough on a floured work surface and cut out your cookies. Place the vegan cookies on the prepared baking tray and bake for 12 to 15 minutes until golden brown.

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