Easy Gluten-Free Vegan Almond Jam Cookies
These cookies are crumbly, sweet, and so satisfying. Simply melt in the mouth. They are definitely not the healthiest, but a better and a slightly healthier alternative to the shop-bought ones. So, the heck of the diet!
Ingredients
- DRY INGREDIENTS:
- 2 cups 192g almond flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup 125 ml jam
- Any jam will do but I recommend strawberry, raspberry, or apricot
- Cooking spray - OR - parchment paper
- WET INGREDIENTS:
- 1/4 55g cup vegan butter
- 1 tbsp brown sugar/coconut sugar optional for more sweetness
- 1 tbsp vanilla extract
- 2 tbsp of maple syrup
Instructions
- In one bowl, add 2 tbsp brown sugar, 2 tsp of maple syrup 2 tbsp vanilla extract, and 1/4 cup (55g) butter (OR - 1/4 cup (62.5ml) avocado oil)
- Mix all the ingredients together with a whisk/ handheld mixer
- In a separate bowl, add 2 cups (192g) almond flour, 1 tsp baking powder, and 1 tsp salt
- Mix all the ingredients together with a spatula
- While stirring, gradually pour small sections of the almond flour mixture into the wet mixture until everything is well combined
- Line a baking pan with either parchment paper - OR - cooking. spray
- Place dollar-sized balls of dough on the pan
- Press a teaspoon into the middle of the cookie and make an indent
- Add a 1/2 tsp of jam (or 1 tsp… I ain’t judging) into the indent
- Bake the biscuits in the oven at 350°F (180°C) for 12-15 minutes
- They will be golden brown and flattened when finished
- Allow the biscuits to cool for a minimum of 15 minutes
- Enjoy!
Video
Nutrition
Calories: 124kcal
Tried this recipe?Let us know how it was!
