A few weeks ago I saw a recipe for a gluten-free apple crisp on a non-vegan website. The recipe called for almond flour instead of gluten-free flour and I thought it sounded interesting so I purchased a bag of almond flour. I was planning to use it in my fruit crisp recipe which you will find here https://downrightvegan.blogspot.com/2017/06/strawberry-rhubarb-crisp.html
In the meantime, I saw a recipe on the King Arthur Flour website about using almond flour to make gluten-free cookies. The recipe that was posted was definitely not vegan, so I changed it easily enough, and made other changes to the recipe to make it my own.
The cookies were wonderful and were very well received by my bridge partners, and they were also enjoyed by the other people in my home.
First - preheat your oven to 350 degrees
Ingredients
The recipe makes 26 cookies.
2 cups of almond flour. I used Bob’s Red Mill Brand, but any brand of almond flour will work.
6 tablespoons of icing sugar. I used Wholsome brand because it is fair trade sugar.
6 tablespoons of vegan margerine. I used Earth Balance brand buttery sticks.
1 teaspoon of vanilla.
Put the flour, icing sugar and margerine into the bowl of a stand mixer or into a regular bowl and use a hand mixer.
Mix on low to medium speed until the ingredients come together into a moist dough and then add the vanilla. I’ll be honest when I say that I was wondering if the ingredients would come together but after about a minute they did.
Cover your cookie sheet with parchment paper and using a small cookie scoop, drop the dough onto the cookie sheets. Using a fork that has been lightly dipped in icing sugar, gently press the cookies down until they are flattish, then press them again at right angles to the first press to make the classic grid pattern. Alternatively you could gently press them with the bottom of a drinking glass if you don’t want the grid pattern on your cookies. I like to space my cookies out so I could only fit a dozen cookies on a sheet. I used a small cookie scoop. It is about one and half times bigger than a teaspoon.
Ovens vary, but I found my cookies were baked perfectly at 10 minutes. You will know they are done when they are lightly browned around the edges. If you aren't sure about your oven, set your timer for eight minutes and check for doneness and if necessary, bake the cookies for a further two minutes.
Let the cookies cool on the cookie sheet for about ten to fifteen minutes then move them to a rack to cool completely.
The cookies are great with tea.
I can’t tell you how long they will last because I haven’t had any left over store away!
