Vegan almond cookies

Method

1. Mix the dry ingredients and gradually add the wet ones.
2. Chill in the fridge; I left it overnight.
3. Roll into balls.
4. Bake at 180° for about 12 min for a soft (chewy) texture or 20 min if you want them more done; in that case I recommend lowering the temperature after 10 min and keeping an eye on them so they don’t burn.
5. Mine are soft because that’s how I like them best. For crunchier cookies, flatten the balls before baking so they’re thinner and cook through more.
6. Done! I hope you give them a go.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 20 g	100 g	% IR*	Share
Energy	125 kcal	625 kcal	6 %
Fat	9.9 g	50 g	14 %
of which saturates	4.1 g	20 g	21 %
Carbohydrate	6.6 g	33 g	3 %
of which sugars	5 g	25 g	6 %
Fibre	1.5 g	7.5 g	—
Protein	2.4 g	12 g	5 %
Salt	0.1 g	0.5 g	2 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

Photos