Almond cookies

Ingredients

• 100 g all-purpose flour
• 40 g vegan butter
• 20 g molasses
• 45 g sugar
• 12 g cornstarch
• 15 ml plant-based milk
• 0.5 g cinnamon
• 45 g almonds

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of vegan butter

Instructions

1. Chop the almonds.
2. Beat the vegan butter until soft. Add the molasses and sugar and beat until soft and creamy.
3. Add the cornstarch, plant-based milk, cinnamon and almonds and mix well. If you like, add 3-4 drops of almond extract.
4. Gradually add the flour, until the dough is rather sandy. Mix it by hand and shape it into a ball.
5. On a lightly floured surface, shape it into a log about 5 cm across. Wrap it in plastic wrap and refrigerate it on a flat surface for at least half an hour (it keeps for up to a week).
6. Preheat the oven to 190°C (375°F), conventional (top and bottom heat), and line a baking sheet with parchment paper.
7. Cut the log into 7-10 mm slices with a very sharp knife, taking care not to squash them, and place them on the baking sheet.
8. Bake for 10 minutes at 190°C (375°F), until the edges start to brown.
9. Let them cool completely on a wire rack.

Nutrition facts

Approximate, per serving (about 24 g). Calculated with data from USDA FoodData Central.