Easiest Vegan Almond Cookies

by Dorothy Reinhold on October 5, 2013

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Vegan Almond Cookies are soft, chewy, nutty and just sweet enough. These deeply almondy delights are like vegan Amaretti. 

Dessert time, and especially fall/winter, with all the attendant holidays and feasting, can be an especially difficult time for those with food allergies and dietary restrictions.

All those delectable baked goods hiding gluten, dairy, eggs and especially refined sugar, can be poison to people who must avoid those ingredients.

What if you could find recipes that solved the allergy problem for you, and allowed you to enjoy desserts that had a lower glycemic index than regular desserts. What if you could be confident that your party and potluck offerings would be suitable for everyone?Naturally Sweet & Gluten Free by Ricki Heller

The new cookbook “Naturally Sweet & Gluten-Free,” by Ricki Heller (Sellers Publishing, 2013) {affiliate link} has 100 answers for you, in the form of delicious, sweet, relatively guilt-free treats that let you have your cake and your health, too. In addition to being free of gluten, eggs and dairy, many of these recipes also avoid corn, soy and nuts. Sweeteners used are Stevia, coconut sugar and coconut nectar, and agave nectar.

But don’t misunderstand. This isn’t a book of oddities and exotics. Rather, it’s a sort of sugar-free baker’s bible, featuring Chocolate Pecan Pie, Butterscotch-Chocolate Chip Cookies, Lemon Blueberry Scones, gooey Cinnamon Buns, “Notella” chocolate hazelnut butter, and the like. These recipes will satisfy anyone, not just those following gluten-free or vegan diets.

Let’s fire up the oven and make something, shall we? I’ve chosen these Vegan Almond Cookies, which are sort of like a vegan version of Amaretti.

Easiest Vegan Almond Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 15 cookies

Easiest Vegan Almond Cookies


  • 2 cups (12 ounces or 340 g) natural raw skin-on almonds, preferably organic
  • 1/4 cup (25 g) finely ground flax seeds (from about 2 tablespoons or 30 ml whole seeds)
  • 1/2 teaspoon (2.5 ml) baking soda
  • 1/4 teaspoon (1 ml) fine sea salt
  • 1/4 cup (60 ml) agave nectar
  • 2 tablespoons (30 ml) sunflower or other light-tasting oil, preferably organic (I use mild olive oil)
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 teaspoon (5 ml) pure almond extract
  • 1 tablespoon (15 ml) water, if necessary


  1. Heat the oven to 350 degrees F (180 C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
  2. In the bowl of a food processor, whirl the almonds, flax, baking soda, and salt until you have a very fine meal (it should be the consistency of a coarse cornmeal or fine breadcrumbs, with no large pieces of almond visible). Watch that you don’t blend so long as to obtain almond butter, however!
  3. Add the agave nectar, oil, and extracts, and process again just until the mixture holds together and leaves the sides of the bowl. It should look like a moist dough. If the mixture is too dry, add the water and pulse quickly to blend.
  4. Using a small ice-cream scoop or tablespoon (15 ml), scoop the dough and roll into balls; place them about 2 inches (5 cm) apart on the prepared cookie sheets. Wet your palms (or use a silicone spatula) and press down to flatten each ball to about 1/4 inch (6 mm) thick.
  5. Bake for 8-10 minutes, rotating the sheets about halfway through baking, until the edges are barely golden brown and the cookies are dry in the center (the tops will still be light). Allow to cool completely before removing from the cookie sheets; the cookies firm up as they cool.
  6. Makes 15.


Recipe source: “Naturally Sweet & Gluten-Free,” by Ricki Heller (Sellers Publishing, 2013). Recipe and photo reprinted with permission from the publisher.


Disclosure: I received a copy of the book for review from the publisher.

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{ 21 comments… read them below or add one }

April @ Angels Homestead October 6, 2013 at 8:58 am

Already “Like” you on FB.


April @ Angels Homestead October 6, 2013 at 8:57 am

Quick breads and muffins are my favorite baked goods.


Dina October 5, 2013 at 7:52 pm

Banana nut bread


Deb E October 5, 2013 at 7:04 pm

I don’t have Instagram but pin things. I follow your boards on pinterest as Deb Dianne (debespins). Thanks for the giveaway!


Deb E October 5, 2013 at 7:00 pm

I put you in my foodie circle, lol, My google+ name is Debbie E.


Deb E October 5, 2013 at 6:55 pm

I followed you on twitter (@deedeethatsmee)


Deb E October 5, 2013 at 6:53 pm

I liked you on Facebook (Deb Dianne)


Deb E October 5, 2013 at 6:53 pm

My favorite baked good is the same as when I was a kid: oatmeal cookies. My grandma made the best.


chadro October 5, 2013 at 2:35 pm

favorite baked good would probably be a Lady Baltimore Cake


Ricki October 5, 2013 at 2:33 pm

Dorothy, thank you so much for this wonderful review!! So glad you’re enjoying the book. Can I steal the phrase “sugar free baker’s bible”?? 😀 And of course good luck to everyone entering! 🙂


Dorothy Reinhold October 5, 2013 at 9:05 pm

Thank you for generously sharing a book to give away to the ShockD readers!


Dana Law October 5, 2013 at 11:04 am

My favorite baked goods are Chocolate Chip Cookies! MMMMM!!


Hezzi-D October 5, 2013 at 10:33 am

My favorite baked good is cupcakes!


Cathy @ She Paused 4 Thought October 5, 2013 at 9:36 am

What a great looking healthy cookie! i love all the ingredients used.


Rebecca @ Strength and Sunshine October 5, 2013 at 9:35 am

I follow you on Google+ as Rebecca Pytell


Rebecca @ Strength and Sunshine October 5, 2013 at 9:34 am

I liked you on Facebook!


Rebecca @ Strength and Sunshine October 5, 2013 at 9:34 am

I loved a good vegan and gluten-free banana bread!


Bethany October 5, 2013 at 8:48 am

Made a great fall healthy dessert for a party last night. Paleo pumpkin bars form website paleocupboard.com . I am not eating paleo per say but enjoyed this and will likely use almond flour more often as a result.


Kelly Grace October 5, 2013 at 8:15 am

Favorite Baked Item: Homemade cinnamon rolls !!


Clairee Meeks October 5, 2013 at 7:39 am

These cookies sound delicious, and easy enough for my Grand-daughter (14) to make. Thanks for posting this…


kath October 5, 2013 at 7:25 am

Oatmeal cookies with raisins!


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