Low Fat Almond Cookies Vegan
Discover the perfect balance of indulgence and health with these Low Fat Almond Cookies that are 100% vegan and irresistibly delicious! Crafted with nutrient-rich almond flour, a touch of almond butter, and naturally sweetened with coconut sugar, these cookies deliver a nutty flavor and delicate sweetness in every bite. The recipe replaces traditional dairy with creamy unsweetened almond milk, creating a soft yet satisfying texture while keeping the cookies entirely plant-based. Topped with crunchy sliced almonds for added flair, these treats come together in just 15 minutes of prep and bake to golden perfection in under 12 minutes. Perfect for a guilt-free snack or pairing with your favorite cup of tea, these low-fat cookies are proof that vegan baking can be both delicious and nutritious. Plus, they’re easy to store, making them a fantastic make-ahead option for the week!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Coconut sugar (or any granulated sugar of choice)
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Almond butter
- 0.25 cup Sliced almonds (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and coconut sugar until thoroughly combined.
In a separate small bowl, mix together the unsweetened almond milk, vanilla extract, and almond butter until smooth and creamy.
Pour the wet mixture into the dry ingredients and stir until a cohesive dough forms. The dough should be soft but not overly sticky.
Using a tablespoon or cookie scoop, portion out the dough and roll into small balls. Place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Flatten each ball slightly with your fingers or the back of a spoon to form a cookie shape. Press a few sliced almonds into the top of each cookie for added texture and flavor.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will still be soft in the center but will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your Low Fat Almond Cookies with a cup of tea or coffee! Store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1076 mg | 47% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 128.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 698 mg | 54% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
