But, there is something else and that is also very important that few cooks get right. Get the right amount of moisture in the dough to get the right cookie texture. Since you would be using almond flour (naturally gluten-free) instead of almond flour, the moisture requirement is quite lower. You will need just 3-4 teaspoons of almond milk. You would have to add them gradually until the dough is held together. If you don’t have super fine almond flour, that’s alright because you can make it yourself by toasting dry almonds and blend into a fine fluffy powder If you like them, you can also try some of my other vegan cookies like vegan AlmondCookies, Peanut Butter Cookies or Oats Cookies. If you enjoy delicious, vegan recipes such as this, get them directly in your inbox by subscribing to my newsletter. Just hit the subscribe button at the right. You will also get a copy of my e-book where I have put together some simple vegan dessert recipes and dessert essentials. My readers have found it very helpful and I am hoping you will too! Here are the recipe details….
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