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plant-based vegan approaches to traditional home-baking

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Gluten-Free Almond Cookies

CC · June 20, 2020 ·

vegan gluten free almond cookies

Thes vegan and gluten-free almond cookies are light and crisp with a mild amaretti flavour. They’re packed with almonds: ground, chopped and whole. A small quantity of almond extract brings out the flavour without overpowering everything else.

I have used almonds with their skins on, for the extra health benefits. Their beautiful wood-grainy appearance is a bonus.

gluten free almond biscuits

Using oat flour always produces very light biscuits. The pictured cookies were made with shop-bought oat flour, but you can make your own (significantly cheaper) version by grinding ordinary porridge oats to a light floury consistency in a coffee grinder or processor.

The quantities here will make around twenty cookies, that will store well in an airtight tin.

vegan almond cookies

Gluten-free almond cookies…

ingredients

  • 100 g whole almonds, plus one whole almond per biscuit
  • 90 g oat flour
  • pinch of salt
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 50 g light muscovado or other brown sugar
  • 45 g maple syrup
  • 50 g coconut oil
  • scant 1/2 tsp almond extract

method

  1. Set the oven to 180°C/360°F and very lightly oil or line enough baking sheets for twenty x 6cm cookies.
  2. Warm up the maple syrup in a small jug or bowl and stir in the coconut oil. Set aside to allow it to melt.
  3. Grind 80 g of the almonds (you could also use pre-ground almonds) and place these in a large bowl with the oat flour, salt, baking powder, bicarbonate of soda and sugar. Whisk to ensure everything is evenly mixed.
  4. Chop 20 g of almonds fairly small and stir these into the dry ingredients.
  5. Once the coconut oil is melted, add the almond extract and then pour the combined liquids into the dry ingredients, stirring as you go to produce a soft, sticky dough.
  6. Roll small balls, no more than 2.5 cm across, and place these on the baking tray(s) with room to expand.
  7. Press a whole almond lightly into the centre of each ball before baking for around 12 minutes until they have expanded and cracked and have a rich golden colour.
  8. Leave them to sit for a few minutes before removing to a cooling rack to finish crisping up.
gluten free amaretti cookies

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