Vegan Christmas Cookies

The best vegan Christmas cookies recipe made with almond flour and loaded with nutty almonds. Gluten free, without butter, eggs or oil and so easy to make. The perfect cookies!

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INGREDIENTS

– 2 cups almond flour – 1/2 cup caster sugar (extra fine sugar) – 2 tsp orange zest – 1/4 cup aquafaba – 2 Tbsp apricot jam (peach jam or orange marmelade) – 1 tsp almond extract – 1 pinch salt – 1.5 cups sliced almonds

Step 1

In a medium size bowl combine the almond flour with the sugar and orange zest until incorporated. Set aside.

Step 2

In a separate bowl whisk the aquafaba with a small pinch of salt until frothy. Add the almond extract and the jam and combine.

Step 3

– Pour the wet ingredients into the bowl with the dry mix. Use a spatula and fold until combined. Refrigerate the dough for about 20 minutes or so until chilled.

Step 4

– Once the dough is chilled use a tablespoon to scoop some out and shape into balls, they should look similar to golf balls. Repeat with the rest of the dough.

Step 5

Place the sliced almonds into a small bowl then roll each dough ball in them until covered. Us your hands to help press them into the dough.

Step 6

Meanwhile preheat your ovum to 375”F. Line a cookie sheet with parchment paper and place each cookie on top without touching each other.

Step 7

– Bake the cookies in the preheated oven for 12 minutes and up to 14 minutes if you like the nuts extra toasty.

Step 8

– Remove the cookies from the oven and allow to cool before sprinkling them with some powder sugar or tossing to coat if a thicker coverage is desired.

Step 9

– Store uncovered at room temperature for up to 5 days.

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