After a big day at work or school, I still love sitting down to a small plate of cookies and milk. Throughout the years, I've tried a variety of cookies (food writer "research"), and milks of all kinds. One of my favorite combinations hits the spot every time: Simple vegan vanilla almond sandies with a glass of chilled almond milk. It's a great cookie with a hint of almond flavor that vegan and non-vegans will enjoy.
This cookie couldn't be any easier to make and is incredibly simple and delightful on the palate. I was inspired by the look of almond cookies found in Vietnam and parts of China, but wanted a plain, shortbread type of flavor. After a few trials, I modified a classic shortbread recipe, substituting Earth Balance (vegan margarine) for butter and adding almond meal for natural almond taste, minus the synthetics of almond extract. The results are a plain, sandy type of confection, perfect for dunking into almond milk, tea or coffee. I'm all for exotics and additional ingredients, but sometimes, it's the plainest of treats that really send me into food nirvana.
These cookies could be dipped into melted chocolate for a more complex experience, or benefit from a hint of orange zest, they may even be perfect with flecks of poppyseeds and dusted with confectioners sugar, but why mess with perfectly plain? The dough may benefit from being refrigerated as many recipes call for, but I simply couldn't wait and the cookies turned out great! I urge you to make these cookies once as in, then modify to your heart's delight.
makes 18-20 cookies
2 cups flour
1 cup almond meal or freshly ground almonds (I used Bob's Red Mill almond meal with great results)
2/3 cup powdered sugar
1/2 teaspoon salt
1 cup Earth Balance (or other vegan margarine)
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
20 almonds
Preheat oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, stir together all dry ingredients. Pour this dry mixture into the bowl of a stand mixer or food processor. Blend in the vegan margarine, vanilla extract, and almond extract — just until the margarine is incorporated into the dough.
Shape into a 2-inch diameter log, and slice into 1/2 inch slices. Place cookie dough on sheets and gently press an almond into each cookie. Bake for approximately 20 minutes, remove from oven and cool on a wire rack. Serve warm with a glass of milk.
Related: Cookie Recipe: Life-Changing Vegan Thumbprint Cookies
(Images and collage: Leela Cyd Ross, thanks to Rebecca for modeling)
How To Make Perfect Bacon in the Oven
How To Cook Tender, Chewy Wheat Berries on the Stovetop
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Straw Mat from The ...
Must-See Small Cool Homes: Week Two
Beth's Romantic & Retro Residence
Wasn't this posted last week?
It was posted but disappeared from the homepage entirely. I am so glad to see it back!
Ahhh, okay, that makes sense. These cookies do look delicious.
I accidentally posted this for a couple hours last week! It's back for good! -- Leela
Yes, It was posted last week and then disapeared. I'm relieved that it is back, because I bought almond flour just to make these.
I baked these tonight and they were terrific! This is one of the easiest recipes ever. I was going to refrigerate the dough before I sliced it, but was impatient and it worked out just fine. They are definitely not complex in flavor, but the simple vanilla/almond flavor is very good and the texture is just perfect.
So yummy. This is the perfect cookie for summer snackin! Can't wait to bake some.
Should the butter be soft or melted? I used it straight out of the fridge and my dough is too "sandy" to hold any shape...
925juliebean, I was actually planning to make these tonight with real butter, but didn't get to it. Earth Balance is fairly soft straight out of the fridge. I figured I'd let the butter sit out at room temp to soften to a similar consistency first. I'm guessing that totally melted would not work.
Unless otherwise stated, all baking ingredients should be at room temperature (~70s) before combining.
Just made these. They've got a nice texture, but not much flavor. Maybe an extra teaspoon of almond extract would help. Since these are already baked, I'm going to drizzle them with a little chocolate.
Tried them with chocolate. Couldn't make up for the total lack of flavor. I hate wasting ingredients ...