These healthy Vegan Almond Cookies are a delicious low-carb treat that you don't have to feel guilty about!
First, I have to admit that I am not a big dessert person, so you will not find as many dessert recipes on Create Mindfully as other types of recipes. Second, these Vegan Almond Cookies are the very first cookie recipe that I have created - ever!
Not only do I love how these came out, but I came up with them on my birthday.
The reason that these are low-carb (and sugar-free) is that I have been eating a vegan keto diet for a few months. (Some of my recent posts are still high carb because I have a large backlog of recipes waiting to be posted.)
Since I have been drinking very little wine, I have been craving desserts. Whenever I drink less wine, I crave more sweets. Other sweet vegan keto recipes to try are my Vegan Almond Joy Fat Bombs and my Vegan Keto Mounds Bars.
These vegan almond cookies could be called triple almond cookies because they have almond butter, almond extract, and almond flour.
I have noticed that when you use certain flavors, like almond extract and cinnamon, you don’t need as much sweetener. I used erythritol to sweeten these, but not a lot. Sometimes I use stevia in place of sugar, but to me, erythritol tastes more like sugar, so it is a good substitute.
❤️ Why You'll Love Them
- They're a healthy sweet treat.
- They are simple and easy to make.
- They are vegan, gluten-free, keto, and sugar-free.
- Almond flour: I used superfine almond flour.
- Almond butter: I used all-natural creamy almond butter.
- Flax meal: Helps the cookies stay together. It acts as a replacement for eggs.
- Erythritol: Adds sweetness. I used it because it is sugar-free. You could use another sugar-free sweetener.
- Vanilla extract: Enhances flavors.
- Almond extract: Adds a fruity flavor. You may want to start with less or leave it out.
- Baking powder: For leavening.
- Salt: Enhances sweetness.
- Almond milk: I used unsweetened vanilla almond milk because I like to control the amount of sweetener. You could use another dairy-free milk.
- Sliced almonds: For topping and to add crunch. You could leave them off.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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Step 1: Mix dry ingredients. Whisk to combine.
Step 2: Add wet ingredients. Mix well.
Step 3: Scoop tablespoonful-sized balls onto a parchment-lined baking sheet.
Step 4: Flatten and add sliced almonds on top of each cookie. Bake until golden brown.
👩🏻🍳 Recipe FAQs
These almond cookies will last 3 days in an airtight container in the pantry, and 1 week in the fridge.
Yes, these almond cookies can be frozen and will last several months in the freezer.
Other Easy Vegan Desserts
If you tried this Vegan Almond Cookie Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Vegan Almond Cookies
- Preheat oven to 350°F.
- Mix all dry ingredients.
- Add almond butter and wet ingredients. Mix thoroughly.
- Scoop tablespoonful sized balls onto a parchment paper lined baking sheet. Flatten and add two slivered almonds per cookie. Bake at 350°F for 20-25 minutes or until golden.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.