Easy Vegan Almond Cookies Recipe
Occasionally, I enjoy making vegan desserts. I don't consider myself a skilled baker, but a little common sense goes a long way.
When I was a child I would make cookies from scratch with my grandmother. She was not a good cook, but she tried. We followed the recipe on the package of tollhouse morsels. It was fun and successful.
For a while, when I was older, I baked bread from scratch. There is nothing more seductive in my opinion, than fresh baked bread.
The point is, anyone can learn to bake. You don't need a master's degree. It's a lot simpler than you've been led to believe.
Nowadays, I just make up vegan recipes on the fly It's not hard or tricky. I mostly just look to replicate textures. If I get that right, it usually works out well.
These are simple cookies inspired by memories of eating giant almond flavored cookies from the A & P bakery years ago.
1 cup Almonds, ground in a spice grinder
1 cup Old Fashioned Oats, ground in a spice grinder
1/2 Cup Sugar Substitute, I use Amazon Brand
1/3 cup Almond Milk
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1 Tsp Vanilla Extract
1/2 Tsp Salt
Combine all the dry ingredient thoroughly. Then add the liquids. Stir until a dense wet paste is formed.
Turn onto a cutting board and press into a 1/2 inch thick disk.
Use a small 1.5 inch ring cutter to form disks.
Place the disks on a greased half sheet pan.
As you run out of space to cut disks, reform the dough again and continue cutting. Repeating until you've used all the dough.
Stash in the freezer.
Set your oven to 400 F.
When it's up to temp remove the tray from the freezer and bake for 15 minutes.
Allow the cookies to cool for 10 minutes before evacuating to a storage container.