This vegan, gluten-free, 5-ingredient cookie recipe is from my new cookbook, Vegan Baking Made Easy.
- 2 cups almond flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1 tsp almond extract
- 1/2 cup soft vegan butter
- 24 blanched, slivered almond pieces
Preheat oven to 350 degrees
In a medium bowl, combine the almond flour, powdered sugar, salt and almond extract. Add the vegan butter and mix well until the butter is fully incorporated into the dry ingredients and the dough forms a cohesive ball.
Using a cookie scoop, scoop the dough into 1 tablespoon portions and roll each into a ball in your hands. Place the balls on a cookie sheet, spaced 2-3" apart. Flatten each slightly with the bottom of a glass. Top each cookie with a slivered almond.
Bake in preheated oven for about 10 minutes, just until the edges are starting to brown.
Remove from oven and allow to cool slightly on the pan, then remove to a wire rack to cool completely.