Vegan Almond Flour Cookie Tarts
Serves: 8 cookie tarts
  • 2 teaspoons coconut oil, melted
  • 2 cups (8 oz.) super fine almond flour (from blanched whole almonds)
  • ½ teaspoon baking powder
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1 tablespoon currants
  • 40 raw, unblanched almonds, about 1½ ounces
  1. Preheat oven to 350 degrees. Liberally brush 8 mini non-stick tart pans (measuring 3½ inches in diameter) with melted coconut oil and place them, evenly spaced, on a baking sheet.
  2. In the bowl of a stand mixer fitted with a paddle attachment combine the almond flour, baking powder, maple syrup, vanilla extract, and salt. Mix on medium speed for 1 minute until a sticky dough forms.
  3. Pinch off 1½ ounce pieces of dough and roll into balls roughly the same size as a golf balls. Press the dough balls evenly into the mini tart pans. (Wet your fingers with water to prevent sticking or, alternatively, cover the flat bottom of a glass with plastic wrap and use this to flatten.) Press some currants into the centers of each tart pan to form small circles and surround each circle with 5 almonds, pressing them into the dough with the tips facing in.
  4. Bake on the bottom rack of the oven for 12-14 minutes until the edges have turned golden brown. Let cool completely before removing from the tart pans. (Use the tip of a spoon or knife to ease the cookies out of the tart pans. If you greased the pans well the cookies will pop right out.)
Note: To make without mini tart pans omit coconut oil and place each ball of dough, evenly spaced, on a parchment lined baking sheet and, with wet fingers, or the plastic wrapped flat bottom of a glass, flatten to an even thickness of ¼ inch.

Adapted from World's Easiest Cookies from the cookbook World's Easiest Paleo Baking by Elizabeth Barbone.
Recipe by Queen of My Kitchen at