Almond cookies are a delicious, crunchy cookie with an almond flavor. Almond is a favorite flavor of mine. I love it in cake icing, too. My husband really enjoyed these cookies.
A Chinese restaurant we used to visit would give you Almond Cookies at the end of your meal. The restaurant is no longer open and I haven't encountered any other restaurant giving Almond Cookies at the end of a meal. I think the Almond Cookies was part of the appeal for going to that restaurant!
Many years ago, Mom found this Almond Cookie recipe in a magazine. The cut out recipe doesn't indicate which magazine. It's a weathered magazine cut out, so it is an older recipe. Mom really liked these cookies, so she was very excited when she found the recipe. Mom made this recipe several times for herself. She didn't like to bake cookies, but this was one recipe she would make because she loved these cookies. Almond Cookies freeze well, so that is an added bonus!
I altered the original recipe slightly so that it is dairy-free. If you aren't concerned with being dairy-free, you can substitute one cup of butter for the 1/2 cup of coconut oil and 1/2 cup of vegan butter.
An egg wash is applied to the Dairy-Free Almond Cookies before baking. The egg wash will make your cookies more golden in color. If that is appealing to you, be generous when applying the egg wash. I tend to be light on the egg wash. The cookies are good either way.
I hope you enjoy!
Dairy-Free Almond Cookies
- 1/2 cup coconut oil
- 1/2 cup vegan butter
- 1 cup granulated sugar
- 1 jumbo egg
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 jumbo egg white This egg white is for an egg wash to top the cookies.
- 1/2 teaspoon water This water is for an egg wash to top the cookies.
- 1/4 cup sliced almonds These almonds are for topping the cookies.
- Preheat oven to 325F.
- For the egg wash, beat egg white and water. Set aside.
- Combine the flour, baking soda and salt. Set side.
- In a mixing bowl, cream coconut oil, vegan butter and granulated sugar.
- Beat in egg and almond extract.
- Gradually add the flour mixture to the coconut oil mixture.
- Roll into 1-inch balls or use a small cookie scoop.
- Place 2-inches apart on ungreased cookie sheets, with or without silicone baking mats.
- Flatten with a fork in a criss-cross pattern.
- Brush the egg water combination over the cookies.
- Sprinkle with sliced almonds.
- In a prepared oven, bake for 14-16 minutes or until the edges and bottoms are lightly browned.
- Cool for 2-3 minutes on the cookie sheet then transfer to wire cooling racks to cool completely.