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cookie jar: 3 ingredient almond cookies {vegan}

This one stopped me in my tracks because in addition to being only 3 simple ingredients and easily made vegan, this was potentially a perfect Passover recipe too.

3 Ingredient Vegan Almond Cookies l sherisilver.com

And as the recipe promised, it took longer for the oven to heat up than it did to pull these together – particularly if you use your scale to measure.

I once again took a chance on The Neat Egg to replace the regular egg in the recipe, as it seem to serve mostly as a binder to hold the almonds together. It worked perfectly, though would not make it suitable for some during Passover**. Simply swap it for a regular egg!

3 Ingredient Vegan Almond Cookies l sherisilver.com

As I often do, I took a glance at the comments on this recipe, and it apparently lends itself to countless variations – from the type of sugar used to the substitution of other nuts, cereal or even coconut flakes for the almonds, to the addition of a little sea salt. I could see a drizzle of (dairy-free) chocolate working beautifully too.

Crispy edges with a lightly chewy center, these were extremely satisfying and I can see making these throughout the year, for a last-minute treat that takes less than 30 minutes!

3 Ingredient Vegan Almond Cookies l sherisilver.com

3 Ingredient Almond Cookies {Vegan}
lightly adapted from Food52

1 vegan egg (I use The Neat Egg; feel free to substitute with a flax egg or other vegan version, or a regular large egg)
6 tablespoons (75 grams) sugar
1 1/4 cups (125 grams) sliced almonds

Pre-heat oven to 325 degrees; line 2 baking sheets with parchment paper.

Whisk the egg and sugar in a medium bowl till thick and smooth. Fold in the almonds till well incorporated.

Use a teaspoon to portion the batter in 2-teaspoon-sized mounds, spaced 2″ apart (I placed 9 cookies on one sheet and 6 on the other sheet, in rows of 3). Use slightly damp hands to flatten the mounds into cookie-like shapes.

Bake for 20 minutes, till deep golden brown (start checking at 18 minutes). Cool in pan on wire racks for 10 minutes, then transfer to racks to cool completely. Store in an airtight container at room temperature.

(print this recipe)


This delicious recipe brought to you by Sheri Silver
http://sherisilver.com/2018/03/22/cookie-jar-3-ingredient-almond-cookies-vegan/

3 Ingredient Vegan Almond Cookies l sherisilver.com

Check out my Vegan, CookiePassover and Wheat-Free Pinterest boards for more delicious ideas!

**Note: Many Jews abstain from eating what is known as “kitniyot” during Passover. Kitniyot includes legumes, beans, peas, rice, millet, corn, and seeds. 

4 Comments

  1. Steph on March 22, 2018 at 3:24 pm

    Will have to try. I still swear by your almond flour cookies, though 🙂

    • Nina on March 23, 2018 at 3:05 am

      A must on my passover table! About the degrees, centigrades or Fahrenheit?

    • sherisilver on March 23, 2018 at 7:06 am

      Oh I love those too – these are different and I’m pretty sure you have room for both on your table! 😉

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