A super simple, quick and delicious cookie recipe. And of course all vegan.
almond and vanilla crescent cookies
the c word
A handful of pantry ingredients and less than half an hour of your time, that's all it takes.
These cookies will drastically improve in flavour overnight - bake them in the evening so you can eat them for breakfast!
120g almond meal
120g rapadura or coconut sugar
pinch of salt
350g wholegrain flour (wheat or spelt work well)
175g oil (we used melted deodorized coconut oil, but any vegetable oil will work)
2 tsp vanilla paste
150-200g powdered sugar (we blend raw sugar until pulverized, but you can also use icing sugar)
Whisk the dry ingredients in a bowl.
Add the wet ingredients, mix until combined.
Portion the dough (1½-2 tbsp, or 45-50g per cookie), and shape in a half moon.
This dough is relatively crumbly. Gently pressing it with your hands will make it stick together.
Bake the cookies on a lined baking tray in a 170°C preheated fan-forced oven (190°C for static) for about 12 minutes.
Liberally and generously dust the cookies with powdered sugar while they’re still warm.
Allow to cool, or better yet let rest overnight. They will keep for at least a week in an airtight container.
- you can use any dark sugar here, we don't really recommend refined white or raw sugar for this dough, as the flavour will be affected
- same thing with the flour you use, we don't recommend using white flour in this recipe, as it won't add as much flavour as wholegrain
- vanilla is one of the main flavours here, so use the best quality paste or essence you can find for best results