Almond Cookies are traditionally made during Chinese (Lunar) New Year as they are believed to bring good luck to households. They first appeared in China during the Ming Dynasty. The recipe was first created from the emperor’s palace and it was considered a royalty cookie. When the recipe was released to the public, it became so popular that it became China's national cookie.
I made these Almond Cookies, gluten-free, dairy-free, vegan and refined sugar-free. They are full of that rich, buttery almond flavor and each cookie is topped with an almond, rich in antioxidants, vitamin E, protein, and fiber. Here is how I made them.
- 1 1/3 c Almond Flour
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Soda
- Pinch of Salt
- 1/4 c Coconut Oil, melted
- 1/2 tsp Almond Extract
- 1 tsp Vanilla Extract
- 1/3 c Maple Syrup (room temp)
- 16 Almonds
- Whisk together almond flour, coconut flour, baking soda and salt in a large bowl.
- In a separate medium bowl, whisk together coconut oil, almond extract, vanilla extract and maple syrup. Add wet ingredients to dry ingredients and stir together.
- Refrigerate for 30 minutes.
- Preheat oven to 350F and line baking pan with parchment paper.
- Using a small cookie scoop, scoop 1" balls onto pan, spacing them out about 2 inches.
- Gently press one almond on top of each cookie. Bake for 15 minutes.
- Let cool for 5 minutes and move to wire rack to cool completely.
Makes 16 delicious Almond Cookies.