The Flaming Vegan

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Healthy Holiday Almond Cookies (Gluten-Free)
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Healthy Holiday Almond Cookies (Gluten-Free)

Cook Time: 12 minutes

I have made these a couple of times now, and I am going to be making more to give as holiday gifts for my friends and family. They are a bit like sugar cookies, but without the sugar, butter, eggs, white flour... They are slightly chewy and slightly crunchy (I keep mine in the fridge). Super delicious with tea or coffee. :) I have made both chocolate cookies as well as plain. As much as I lovvvvve chocolate, I think I am actually a fan of the plain ones. I'd like to try a different variety that are more like a ginger snap or gingerbread man cookie.


  • 1 cup blanched almond flour
  • 1 tbs brown rice flour (you can probably omit this, I just needed a tiny bit more of the dry ingredients and I had a bit of rice flour on hand)
  • 1/2 teaspoon baking soda
  • pinch of sea salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1 tablespoon liquid coconut oil
  • 3 tbs xylitol
  • 1 tbs cacao powder (omit if you want plain cookies and not chocolate ones - the chocolate taste is subtle)
  • 1 tablespoons unsweetened applesauce
  • 1/2 tablespoon vanilla extract
  • topping ideas: shredded unsweetened coconut, cacao nibs, vegan xylitol "frosting" (grind xylitol into a fine powder and add a small amount of liquid to your desired consistency)



  1. Get out a medium-sized bowl and add in all of the ingredients, except for the topping ingredients. Mix well. Wrap the dough in parchment paper or plastic wrap and chill the dough for at least one hour or longer in the fridge (so it becomes firm enough and easier to roll out).
  2. Remove dough from the fridge, take a 1/4 of the dough and roll it out flat in between two pieces of parchment paper. Use any type of cookie cutter you'd like and use a spatula to help lift the cookies onto a baking sheet lined with parchment. I only had bear cookie cutters, but thought they were super cute and kinda festive. :) Bake the cookies in a 325 degree oven for about 10-12 minutes (slightly longer for thicker cookies) or till slightly golden around the edges. The cookies are quite thin, but you can experiment with different thicknesses. Just make sure to keep an eye on them while they are baking.
  3. Carefully transfer the baked cookies onto a wire cooling rack and allow to fully cool before transferring into an airtight container. They will firm up when they cool but shouldn't get very hard.



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