Friday, May 11, 2012

Vegan Almond Oat Cookies

I had a jar of Almond Butter that would expire soon. My obsession of food ingredients' shopping sometimes forces me to make something to use it up before it goes bad. I had to make some cookies for the kids and this was a perfect opportunity for me to try tweak my own recipe to use oats. I had blogged about Vegan Almond cookies in the initial days of blogging and that post went kind of unnoticed. This one is based on the same recipe with few changes.
One Year Back - Tomatillo rice spiced with Coconut and mustard
Two Years Back - Whole Wheat and Quinoa Sourdough Bread, Bread Baking Basics
Adapted from here.
All purpose flour - 1/2 cup
Ground oats - 1 cup (Powder them and then measure)
Salt - 1/4 tsp
Baking Soda - 1/2 tsp
Almond butter - 1/2 cup
Sugar - 3/4 cup
Cardamom - 4 - 6 pods powdered (Or use 1 tsp vanilla)
Almond extract - 1/2 tsp
Flax seed meal - 1 TBSP (powdered flax seed)
Warm Water - 3 TBSP to mix with flax seed meal
Coconut milk or any other non dairy milk - 2 TBSP
Preheat the oven to 350 F. Line two baking sheets with parchment paper or use silpat mat. Mix flax seed meal with warm water and let it sit for 5 minutes. Mix almond butter and sugar thoroughly. If you use the electric mixer, it will get to the sand consistency. Now, add the flax seed meal and water mixture. Continue to beat till it makes a mass. Mix the flour, oat flour, cardamom powder, baking soda in another bowl and stir to combine. Add this mixture to the almond butter, sugar mixture and mix with hand. Sprinkle coconut milk and mix to get the cookie dough consistency. 
Make 1 " sized balls from the dough and flatten it very slightly and place on the cookie sheet.  I got a few more than 2 dozen medium size cookies for the above measurements. Bake for 12 - 14 minutes or till the bottom of the cookie has a very pale shade of brown color. If you touch the cookie when it is still hot, it'll be soft. They get harder as they cool down. If you over bake these, they will turn out to be crispy. This is slightly crispy on the outside and chewy inside with tons of almond flavor and not very sweet. You will get about 25 - 28 cookies from this dough. Since there is no fat from butter or oil, this feels a bit dry but is perfect if you are not looking for a very soft and rich cookie.

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  1. love those crackly cookies.. i do that too. get lots of stuff some days and the have to make things and give them away:)

  2. wow very healthy cookies...luks yum!

  3. almond cookies look fantastic. three is a benefit in eating vegan baked goodies that it is low in calories.

  4. Fantastic cookies,crispy and yum.

  5. I'm with U on buying ingredients....right now I'm in the mode where I'm trying to control myself from doing all this extra shopping....talking of almond butter I too have one jar unopened....i have to finish that if I want to buy anything more :) ....cookies look crisp...


  6. Oats feel less guilty on indulging! ;) Am with you on "My obsession of food ingredients' shopping sometimes forces me to make something to use it up before it goes bad."..some blog posts are as a result of this! :)

  7. Super addictive cookies, wish to have anytime.

  8. I too am like you buying things! Now i'm trying to control a bit! Nice cookies...

  9. yummmmmm these are good! I have a jar of un-used almond butter and wasn't sure how the cookies would come out since I don't really care for it but these came out really good :D thanks!


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