Vegan Almond Shortbread Cookies Recipe

Almond flour: finely ground almonds that create a soft, crumbly texture and add a nutty flavor.

Coconut oil: a plant-based oil that melts easily and helps bind the dough while adding a subtle tropical note.

Maple syrup: a natural sweetener that gives the cookies a mild sweetness and keeps them moist.

Vanilla extract: a liquid flavoring that adds warmth and depth to the cookies.

Salt: a small amount to balance the sweetness and bring out the flavors.

One of the most helpful steps in this Vegan Almond Shortbread Cookies Recipe is how you flatten the dough balls before baking. This little move makes a big difference in how your cookies turn out! Here’s how to do it:

1. After you roll the dough into small balls, place them on your lined baking sheet.
2. Use your hand or the back of a fork to gently press down on each ball. You don’t want to smash them flat, just enough so they’re a bit wider and thinner.
3. If you use a fork, you can even make a crisscross pattern by pressing down once one way, then again the other way.

Flattening the dough helps the cookies bake evenly and get that perfect crumbly texture. If you leave the balls too round, the centers might stay soft while the edges get too brown. Pressing them down also helps the cookies spread out just right, so they don’t end up too thick or doughy.

When I first made these cookies, I didn’t flatten the dough enough, and the middle stayed a little undercooked. After I started pressing them down, the cookies baked more evenly and tasted so much better. Plus, using a fork to flatten them is a fun shortcut because it’s quick and gives the cookies a cute pattern on top.

So next time you’re making these almond flour treats, take a moment to gently flatten those dough balls. It’s a small step that makes your cookies look and taste just right!

• almond flour - Substitute with oat flour: Oat flour provides a similar texture and is also gluten-free, making it a good alternative for those with nut allergies.

• almond flour - Substitute with coconut flour: Coconut flour is another gluten-free option, but it absorbs more moisture, so you may need to adjust the liquid ingredients.

• melted coconut oil - Substitute with olive oil: Olive oil can be used as a plant-based fat, though it may impart a slightly different flavor.

• melted coconut oil - Substitute with vegan butter: Vegan butter provides a similar texture and richness, making it a good alternative for coconut oil.

• maple syrup - Substitute with agave nectar: Agave nectar is a plant-based sweetener with a similar consistency and sweetness level.

• maple syrup - Substitute with date syrup: Date syrup is a natural sweetener that offers a rich flavor and similar consistency.

• vanilla extract - Substitute with almond extract: Almond extract provides a complementary flavor profile that pairs well with the other ingredients.

• vanilla extract - Substitute with lemon zest: Lemon zest adds a fresh, citrusy note that can brighten the flavor of the cookies.

• salt - Substitute with sea salt: Sea salt offers a similar taste and can be used in the same quantity.

• salt - Substitute with pink Himalayan salt: Pink Himalayan salt provides a slightly different mineral content but works well as a substitute.

• Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their crisp texture and don't become soggy.

• Store the cookies in an airtight container. You can use a cookie tin, glass jar, or plastic container with a tight-fitting lid. This will keep them fresh and prevent them from absorbing any unwanted odors.

• If stacking the cookies, place a piece of parchment paper between each layer. This prevents them from sticking together and helps maintain their shape.

• Keep the container in a cool, dry place. A pantry or cupboard away from direct sunlight and heat sources is ideal. The cookies should stay fresh for up to one week.

• For longer storage, consider freezing the cookies. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be stored in the freezer for up to three months.

• To enjoy frozen cookies, allow them to thaw at room temperature for about 15-20 minutes. Alternatively, you can warm them in a preheated oven at 300°F (150°C) for a few minutes to regain their crispness.

• Avoid refrigerating the cookies, as this can cause them to become soft and lose their delightful texture.

• Oven Method: Preheat your oven to 300°F (150°C). Place the vegan almond shortbread cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through. This method helps to maintain their crisp texture.

• Microwave Method: Place a few cookies on a microwave-safe plate. Heat on medium power for 10-15 seconds. Be cautious not to overheat, as this can make them too soft or even soggy.

• Toaster Oven Method: Set your toaster oven to 300°F (150°C). Arrange the cookies on the toaster oven tray and heat for 5-7 minutes. This method is quick and helps to keep the cookies' texture intact.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cookies in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to avoid over-browning.

• Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, flipping gently to warm evenly. This method is great for a quick reheat without drying them out.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the dough balls for baking.

• Parchment paper: Lining for the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A bowl used to combine all the ingredients to form the dough.

• Measuring cups: Used to measure out the almond flour, melted coconut oil, and maple syrup accurately.

• Measuring spoons: Used to measure the vanilla extract and salt.

• Spatula: Useful for mixing the ingredients together.

• Fork: Used to flatten the dough balls slightly before baking.

• Wire rack: Used to cool the cookies completely after they are baked.

• Cooling rack: Another term for the wire rack, used for cooling the cookies.

Pre-measure ingredients: Measure out almond flour, coconut oil, maple syrup, vanilla extract, and salt before starting to streamline the process.

Use a food processor: Combine all ingredients in a food processor for a quicker, more uniform dough.

Chill the dough: If the dough is too sticky, chill it in the refrigerator for 10 minutes to make it easier to handle.

Batch baking: Double the recipe and freeze extra dough balls for quick baking later.

Parchment paper: Line the baking sheet with parchment paper to save time on cleanup.