These Vegan Chinese-style Almond Cookies are a little crisp on the outside, but crumbly and tender on the inside.
These guys are super quick to make, and I daresay they’ll be gone even quicker. Almond cookies are also a great alternative for those who are allergic to peanuts.
What’s in these Vegan Chinese Almond Cookies
- almond flour, almond meal works as well
- tapioca starch helps to bind everything together while keeping this recipe gluten-free
- icing sugar
- salt
- coconut oil, or a neutral oil of choice
- almonds to top, optional!
Can I use regular sugar instead of icing sugar?
No, you can’t. There is no liquid in this dough, so regular castor/granulated sugar won’t dissolve at all. You’ll be able to bite into the grains of sugar.
My dough won’t hold together
I personally like the rustic look of these cookies, thanks to the slightly crumbly dough. But if you’re having trouble forming your cookies, simply add in a tablespoon of coconut oil at a time until you achieve your desired consistency.
Watch the recipe video on my YouTube channel
If you liked this recipe, here are more Chinese New Year cookies you’ll love:
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Chinese Almond Cookies
Ingredients
- 200 g almond flour/meal
- 40 g tapioca starch
- 50 g icing sugar
- 1/4 tsp salt
- 90 ml coconut oil
- almonds to top, optional
"Egg" wash
- 1 tbsp plant milk
- 1 tsp liquid sweetener
Instructions
- Preheat the oven to 180°C. Line two baking trays with parchment paper.
- In a large bowl, sift your dry ingredients and mix with a spatula. Pour in the coconut oil and mix until a lumpy dough forms. Use your hands to mould the dough together. The dough might be a bit crumbly, but it should be able to hold it's shape when pressed together.
- Take a tablespoon of dough, roll into a ball, and press it down gently with your hand. Repeat with the rest of the dough. Optionally, you can press an almond into each cookie.
- Brush the dough with the "egg" wash and bake for 15-18 minutes until the tops are golden brown.
- Let cool completely on a wire rack.
Notes
Super easy & really good! Thank you for the great recipe.
glad you liked it sarah!
Is there anything that can replace the tapioca starch?
hi valentina 🙂 i found that tapioca starch worked the best to make this cookie gluten-free but you can use all-purpose flour!