Vegan cookies? Well, this is a little out of character.
Not that I could ever give up eggs or dairy for long (seriously — one look at cheese and I’ve already committed a thousand vegan sins in my head), but sometimes it’s good to get flexible with rigidity.
Baking without eggs, butter, milk, or fakey dairy substitutes is tough, people. Baking needs fat. Baking needs binders. Baking needs something to whip with sugar and trap air bubbles for lift and texture.
That’s the reason why vegan baked goods are often denser than their butter-and-egg-laden counterparts. Science!
While these triple! almond maple cookies are no exception to the vegan laws of baking physics, they, like so many other vegan treats, make up for it by being packed with flavour. Sweet maple and toasty almond flavour, to be precise.
So, make sure to use real maple syrup in this recipe. REAL. MAPLE. SYRUP.
Not only is that Mrs. Butterworth’s stuff just artifically flavoured high-fructose corn crap, but that half-lady bottle is creepy as all hell and she definitely don’t look like no vegan to me!
Triple! Almond Maple Cookies
*adapted from Alive Magazine, February 2011
- 2/3 cup all-natural almond butter
- 1/2 cup real maple syrup, no. 2 grade
- 3 tablespoons vegetable oil
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup toasted almonds, chopped
- 20 ~ 30 whole almonds, to garnish
In a large bowl, whisk together the almond butter, maple syrup, vegetable oil, white sugar, and vanilla extract until smooth.
Sift together the all-purpose flour, almond meal, baking powder, and salt.
Add the sifted flour mixture to the almond + maple mixture, then stir to incorporate. Fold in the chopped toasted almonds.
Wrap the dough in clingfilm and chill in the fridge for 4 hours.
Once ready to bake, preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
Pinch off bits of the chilled dough and roll into 1.5in/3cm dough balls. Place on the prepared baking sheet, spacing about 2in/4cm apart, then gently flatten with the palm of your hand and press a toasted almond into the center of each cookie.
Bake for 10 ~ 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
These cookies are best the day they’re baked, but will keep longer if stored in an airtight container.
Dunk ’em in a tall, cold glass of almond milk for a quadruple almond treat! Yum!