Autumn is a season of comfort, warmth, and golden light. There’s something magical about the low-in-the-sky autumn sun that makes this time of year special. As an October child, I’ve always felt a deep connection to autumn, finding peace and meditation in its gentle embrace. Recently, as I’ve been managing heightened anxiety, I’ve sought solace in these moments, letting the sun’s warmth melt my worries away.
Our household has had its share of challenges lately. My partner, Duncan, has been grappling with a rare form of tinnitus that causes persistent ear fluttering. Despite seeing an ENT specialist and exploring various remedies like facial massages, acupuncture, and meditation, relief has been elusive. Meditation, while not easing the symptoms, has helped him manage the frustration. As we wait for further medical investigations, our cat, Tina, has been keeping him company, lending her soothing feline energy.
In the spirit of autumn and its comforting vibe, I’m sharing a recipe for cosy vegan almond cookies. These delightful treats are crunchy on the outside, slightly chewy on the inside, and infused with a hint of orange. They’re simple to make and can be enhanced with a decadent chocolate coating. Based on my earlier recipes for flourless hazelnut and pistachio cookies, this version swaps aquafaba and sugar for flaxseeds and maple syrup, yielding a satisfying result that Duncan couldn’t resist. Let’s dive into the recipe!
Ingredients
- 2 tbsp ground flax seeds* or chia seeds
- 180 g (1 heaped cup) almonds, divided
- 80 ml (1/3 cup) maple syrup
- Zest of 1 orange (optional)
- 1/8 tsp fine sea salt
- 1/2 tsp almond extract
- 100 g (1 cup) almond meal/flour
- 100 g (3 1/2 oz) vegan orange dark chocolate (optional)
Step-by-Step Instructions
Step 1: Prepare the Flaxseed Mixture
- Place the ground flax seeds in a mixing bowl with 30 ml (2 tbsp) of water. Mix well and let it sit to thicken. Once hydrated, it should form a gelatinous mass. This step ensures the cookies hold together well without using eggs.
Step 2: Prepare the Almonds
- Divide the almonds into two portions. Chop one half coarsely—these will add texture to the cookie coating. Chop the remaining half into smaller chunks or grind them into a chunky almond meal. This combination adds crunch and flavor to the cookies.
Step 3: Mix the Dough
- Add maple syrup, orange zest, sea salt, and almond extract to the flaxseed mixture. Whisk thoroughly until the mixture is smooth and aromatic.
- Gradually fold in the almond meal and the finely chopped almonds. Mix until you have a sticky yet manageable cookie dough. If the dough feels too sticky, refrigerate it for 10-15 minutes to make shaping easier.
Step 4: Shape and Coat the Cookies
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
- Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it slightly with your palms. Press each cookie lightly into the coarsely chopped almonds to coat both sides evenly.
Step 5: Bake the Cookies
- Arrange the cookies on the prepared baking tray, spacing them slightly apart. Bake in the preheated oven for about 20 minutes or until the tops turn lightly golden.
- Remove the cookies from the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. Cooling ensures the cookies firm up to the perfect texture.
Step 6: Optional Chocolate Coating
- For an indulgent touch, melt vegan orange dark chocolate in a heatproof bowl over a simmering water bath. Stir until smooth and glossy.
- Dip half of each cookie into the melted chocolate or drizzle the chocolate over the top for a decorative finish. Place the cookies on a parchment-lined tray or drying rack and allow the chocolate to set completely.
Storage and Serving Tips
- Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them.
- These cookies pair wonderfully with a warm cup of spiced tea, coffee, or even a glass of almond milk. Enjoy them as a snack, dessert, or a treat to share with friends and family.
Notes and Variations
- Flaxseed Tips: Use fresh ground flax seeds for the best binding results. Pre-ground flax seeds may sometimes lose their gelatinous quality.
- Flavor Variations: Replace orange zest with lemon zest or add a pinch of cinnamon or cardamom for a seasonal twist.
- Nut Alternatives: If almonds aren’t your favorite, try hazelnuts, pistachios, or pecans for a different flavor profile.
- Gluten-Free: These cookies are naturally gluten-free as they’re made with almond meal instead of flour.
Why You’ll Love These Vegan Almond Cookies
- Simple Ingredients: These cookies use pantry staples that are easy to find and wholesome.
- Nutrient-Packed: Almonds and flax seeds provide a boost of healthy fats, fiber, and plant-based protein.
- Customizable and Fun: From chocolate dips to zest swaps, you can make these cookies truly your own.
- Perfect for Autumn: The cozy flavors and textures make them a delightful treat for cooler days.
These vegan almond cookies are a celebration of autumn’s warmth and simplicity. Whether you’re baking to unwind or to share with loved ones, these cookies are bound to bring joy. Let me know how they turn out for you, and don’t forget to share your favorite variations!