Vegan Chewy Almond Cookies

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This post is also available in german/deutschHi friends! I’m back with a brand new cookie recipe. After my yesterday’s blog review, I noticed that I have´t shared a cookie recipe with you for such a long time. And cookies are so fine. In the noon with a cup of coffee or tea (I think I’ll take a little coffee break again, too much) sitting in the sun and nibbling 1-2 (3) cookies. What do you want more?And these almond cookies are so incredibly yummy! The consistency so chewy. Do you like it too? You can make it with almond or without, the same goes for the chocolate.
 
Vegan Chewy Almond Cookies
80 g vegan butter, soften
40-50 g brown sugar
60 g of coconut blossom syrup
2 tbsp ground pistachios
100 g flour
150 g ground almonds
1 tsp baking powder
1 tsp cinnamon
optional
whole almonds
Chocolate for drizzle

Method

Preheat the oven to 180 ° C. Lay the baking tray with baking paper.
Beat butter and sugar with the hand mixer until light and fluffy (5 min). Add the coconut blossom syrup.
Mix the remaining ingredients and mix well with the butter-sugar mixture.
Roll tablespoons of the dough into balls and place them on the baking tray.
If you like you can press an almond in the middle of each cookie ball.
Bake for 8-10 minutes. Let the cookies set o the tray then transfer to a cooling rack.
Id you like melt the chocolate and on top of each cookie.

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Enjoy the recipe.

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Vegan Chewy Almond Cookies

These chewy almond cookies are the best cookies! They are vegan, chewy and crunchy. I love the cookies with chocolate and almonds on top. 

Course: baking, treats

Cuisine: breakfast

Keyword: almonds, cookies

Author: Klaraslife

Ingredients

• 80 g vegan butter soften
• 40-50 g brown sugar
• 60 g of
• coconut blossom syrup
• 2 tbsp ground pistachios
• 100 g flour
• 150 g ground almonds
• 1 tsp baking powder
• 1 tsp cinnamon

optional

• whole almonds
• Chocolate for drizzle

Instructions

• Preheat the oven to 180 ° C. Lay the baking tray with baking paper.
• Beat butter and sugar with the hand mixer until light and fluffy (5 min). Add the coconut blossom syrup.
• Mix the remaining ingredients and mix well with the butter-sugar mixture.
• Roll tablespoons of the dough into balls and place them on the baking tray.
• If you like you can press an almond in the middle of each cookie ball.
• Bake for 8-10 minutes. Let the cookies set o the tray then transfer to a cooling rack.
• Id you like melt the chocolate and on top of each cookie.

Notes

Enjoy the recipe.

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