Growing up, these cookies were one of my favourite treats because of their buttery and nutty flavour. Traditionally, they contain egg, butter and gluten, but here is my own version which I believe still captures the taste & essence of the original cookie.
Here is the recipe:
CHINESE ALMOND COOKIES (vegan, gluten-free, refined sugar free)
January 6, 2020
Category
Baking
Breakfast
Gluten-free
Recipe type
Sweet
Persons
8
Serving Size
1 cookie
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Notes
*Storage tips: in an airtight container at room temp for up to 3 days or in the fridge for up to a week.
Ingredients
- DRY:
- 1 cup almond meal
- 2 tablespoons coconut flour
- 2 tablespoons vanilla protein powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- 1. Preheat the oven to 160 degrees celsius, fanforced. Line a cookie tray with non-stick paper.
- 2. In a large bowl, combine all the dry ingredients until mixed
- 3. Add in the wet ingredients and mix until a cookie dough forms
- form the dough into balls and press down into thick cookie shapes. Press an almond into the top of each cookie
- 4. Bake the cookie for 10-12 mins until the top is golden . Remove from the oven and allow to cool fully. The cookie will become a bit firmer once it has cooled down.