Vegan Almond Cookies

Vegan Almond Cookies

Allergy Wheat
Dietary Vegan
Meal type Breakfast, Dessert
Misc Child Friendly, Pre-preparable
Occasion Christmas


  • 230 Grams all purpose flour
  • 150 Grams almond flour
  • 140 Grams powdered sugar
  • 1 Tbsp. vanilla sugar
  • a pinch of salt
  • 1/4 Tsp. baking powder
  • 1/4 Tsp. baking soda
  • 1/4 Tsp. cinnamon
  • zest From half a lemon
  • 165 Gr. safflower oil


  • 4 Oz. dark chocolate
  • 80 Ml. heavy cream (vegans use coconut cream)
  • a Small dab of butter (vegans use coconut oil or dairy-free butter)


Mix all of the dry ingredients in a bowl. Whisk to combine.
Add oil and mix until you can form a ball.
Let it rest for 5-10 minutes until you handle it.
Roll out dough in a lightly floured surface and cut cookies with a cookie cutter or glass rim.
Arrange cookies on two baking trays and bake for 20-25 minutes in a preheated oven at 375F (180ºC)
Let them cool before you frost them if you want to do so.
For the glaze, melt chocolate and cream together until mixture looks smooth and glossy.
While still warm, add butter and stir to dissolve.


Ganache can be omitted, but if you're vegan and still want to frost it, you can use coconut cream and oil instead of the heavy cream and butter.

These keep well for 5 days (that I know of, they don't last much longer!) in a metal tin. I guess they could last up to two weeks, but I haven't tried.