These cookies are made with almond flour, almond meal, rolled oats, granulated sugar cane and unsweetened apple sauce. These little gems are easy to make and delicious.
Cinnamon Almond Cookies [Vegan]
10 to 14 cookies (depending on cookie size)
For the Cookies:
- 1 cup almond flour (ground blanched almonds—without skin)
- 1/2 cup almond meal (ground brown almonds—with skin)
- 1/2 cup natural rolled oats, no sugar or salt added
- 1/4 cup granulated sugar cane (preferably Mascobado)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- Pinch of sea salt
- 1/3 cup 100% apple sauce, a smooth & unsweetened kind
For the cinnamon and sugar coating, combine:
- 1 tablespoon white granulated sugar
- 1/2 teaspoon cinnamon
- In a food processor, process for 30 seconds the almond flour, almond meal, rolled oats and sugar cane until fine and the oats blend in and look like flour. Transfer into a medium-size bowl. Add the cinnamon, baking powder and salt.
- Mix with a wooden spoon.
- Heat up the apple sauce in the microwave (it should be warm and not hot) and add to the almond/oat mixture. Stir and work through with a wooden spoon until combined.
- Form a big ball and wrap the dough with parchment or wax paper. Chill for 30 minutes in fridge.
- Shape into balls. You can use about 1 to 3/4 of a tablespoon of dough per ball and roll each one between the palms of your hands. Place balls on parchment-lined cookie sheet. Roll each ball into the cinnamon and sugar mixture to coat and put back on sheet.
- With a fork, gently press the cookies down to form about 1/2 inch (1.5 cm) thick rounds.
- Bake in preheated oven on middle rack for 8 to 10 minutes (not more) until the bottoms are light golden brown and the centre tops are soft. The bottoms should not burn, so check them.
- Remove the sheet and let stand until the cookies are slightly firm, about 2 minutes. Transfer immediately to a rack to cool.
- Store cookies in a sealed container. They keep for about one week at room temperature .