An Easy Cookie Recipe - The Chinese Almond Cookie

Since the last recipe required a little bit of hard work, I thought I would share a recipe that was a little simpler to tackle on. Cookies, anyone? This is a recipe that you can make in under half an hour and is one I will be making more frequently. The premise of this recipe is actually inspired by another individual who likes to keep their recipes minimalist but scrumptious. Enter the three-ingredient almond flour cookie.

As with all of the recipes on this blog, there will always be something Asian about it - this is a blog about veganizing our favorite Chinese, Japanese, Thai, Vietnamese recipes after all. Almond cookies are actually sold in Chinese bakeries and are not at hard to make. This recipe yields fairly similar results I would say, especially with the addition of sliced almonds and almond extract. Which by the way, it took FOREVERRR to open - make sure you have access to hot water, a rubber band, and a butter spreader, as well as YouTube. You wouldn't believe how hard it is to open a bottle of almond extract for baking! Took me 10-15 minutes to crack the code!

Ingredients:

Dry Ingredients

1 cup of almond flour

3 tablespoons of brown sugar

1/2 teaspoon of baking powder

Wet Ingredients

4 tablespoons of almond milk

Few drops of almond extract

Decorative Ingredients

2 tablespoons sliced almonds

Directions:

Preheat the oven to 350F. Add all dry ingredients, except the sliced almonds, together in a large bowl and mix with a spatula - do not over mix.

 

Add the wet ingredients to the same bowl and mix with a spatula.

Finally, add the sliced almonds and mix just until they're combined with the other ingredients.

Scoop about a tablespoon of batter on a parchment lined baking sheet. Repeat until all batter is used, leaving a little bit of space in between each scoop. I like using a spoon and spatula to make the cookies look as round and concise as possible.

Bake the cookies for 13-15 minutes. I baked mine at 16 minutes and they turned out a little crispier than intended. A learning curve for me. This recipe yielded eight cookies for me.

Remember to let the cookies cool for 10 minutes before biting into them - they're still baking!