Beautiful, wholesome cookies with no refined sugar. Gluten-free and paleo too!
If I told you that one of the most delicious cookies you’ll ever taste doesn’t contain wheat flour, eggs, butter, or sugar would you believe me? Probably not, and I was skeptical too until I made Vegan Almond Flour Cookie Tarts. These cookies are amazing. The taste alone will win you over but if that doesn’t then I hope you’ll at least appreciate how darn cute they are! To make these cookies unique, I shaped them like little tarts and made flowers out of almonds, using currants for the centers. So they’re also Vegan Almond Flower Cookie Tarts.
Vegan Almond Flour Cookie Tarts are a lot like almond macaroons. They’re crispy around the edges and pleasantly chewy throughout. The taste is pure almond heaven made all the more delicious by the flavor and sweetness imparted by maple syrup. No refined sugar here!
You absolutely do not need to make these cookies in mini tart pans. Instead, you can simply flatten each piece of dough into a 3½ inch circle on a parchment lined baking sheet. I like using the mini tart pans to achieve the tart-like shape/ruffled edge, and because it causes the edges of the cookies to become a little more browned and crispy. But either method will produce cookies that taste fantasic.
Wrapped up in a cellophane bag and tied with a ribbon, these cookies would make a lovely gift.
Great cookies recipes are not hard to come by, but great cookie recipes that are vegan, paleo, gluten-free, and contain no refined sugar ARE hard to come by and now you have one! Vegan Almond Flour Cookie Tarts are beautiful, wholesome cookies and if you’re an almond lover they might just become your new favorite treat.
- 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
- 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.
- 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.
- 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.
- 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.)
Adapted from World's Easiest Cookies from the cookbook World's Easiest Paleo Baking by Elizabeth Barbone.
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