These Vegan Almond Flour Cookies are flavorful and delicious. Made with just 5 ingredients, these Gluten-Free cookies with ripe banana and maple syrup are sure to become your new favorite healthy snack.
Seriously BEST Vegan Almond Flour Cookies
I should've probably call these Almond Banana Cookies, because aside from the fact that they're made with Almond flour, they also feature super ripe bananas. (Spoiler Alert: you can substitute it with Apple Sauce, scroll down below for the instructions).
Actually just 1 banana.
One banana is all you need to make these simple cookies really flavorful and delicious.
Once out the oven, these almond meal cookies are soft and chewy. But give them a few hours and as they firm up, they become slightly crispy and seriously addictive. Yum!
Ingredients
The title of the post advertises these cookies as a 5 ingredient recipe. But the fact is they're made with 3 ingredients! The sugar-lemon glaze is totally optional and can be omitted especially if you're staying away for sugar.
So, here are all the ingredients for this Vegan Almond Cookie recipe:
- blanched almond flour
- Maple Syrup
- ripe banana
- powdered sugar
- lemon or lime juice
Instructions
Making these Vegan Almond Flour Cookies is so easy.
I made them using 1 ¼ inch flower cookie cutter. You can use any size and shape of a cookie cutter.
- Add your banana into a medium bowl and mash it with a fork.
- Stir in Maple syrup and almond flour. Mix everything nicely until you all ingredients are incorporated and shape your cookie dough into a ball.
- Place the dough into a freezer for 30 minutes. This will help with rolling it out later.
- Remove the dough from the freezer, roll it out and cut out cookies. If you have the small cookie cutter as I had, you're looking at anywhere from 60 to 70 cookies.
- Place cookies on a parchment lined baking sheet and bake for 12 - 15 minutes or until edges turn brown.
- 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 glaze. Alternatively, you can directly dip each cookie into the bowl with a glaze. Let the glaze dry and enjoy!
Variations
My Vegan Almond Cookies have banana in them. However if you don't have it, simply substitute with about ½ cup of Apple Sauce. The cookies won't have a banana flavor, but they'll still be crispy and delicious.
In addition, if you use Apple Sauce, you'll have to increase the amount of almond flour to 3 ¾ cups.
Storing And Freezing
These wonderful eggless cookies will last for 10 days at a room temperature.
They can also be frozen. Just place in a freezer-safe bag and freeze for up to 6 months.
Similar Recipes
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If you want to see a quick overview of the recipe, please check out my Vegan Almond Cookies web-story.
Recipe
Vegan Almond Flour Cookies
Ingredients
- 3 c blanched almond flour
- 3 tablespoon Maple syrup Note 1
- 1 ripe banana
- 1 c powdered sugar
- 2 tablespoon lemon or lime juice
Instructions
- Add your banana into a medium bowl and mash it with a fork. Stir in Maple syrup and almond flour. Mix everything nicely until you all ingredients are incorporated and shape your cookie dough into a ball. Wrap a ball in a plastic wrap and place it into a freezer for 30 minutes. (Note 2)
- 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 â…›-in. thickness. Using a cookie cutter of your choice cut out cookies. (Note 3) Place cookies on a baking sheet and bake for 12 - 15 minutes or until the edges start to brown.
- 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
Nutrition
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