These simple 7 ingredient almond cookies are filled with wholesome ingredients and have a soft and light texture. Whether eaten plain or dipped in chocolate they make a wonderful fall treat!
The dough for this recipe is very easy to make. Mix the dry ingredients and the wet to form a moist and slightly sticky dough. Let it sit in the fridge for 30 minutes before rolling out between two pieces of parchment paper.
Once you have it rolled out use your cookie cutters and then gently transfer the cookies to a baking sheet. Transferring the cookies is the only part that takes a bit of patience since the cookies are a bit delicate. I find that an offset spatula or pastry scraper is the easiest tool to use.
Once all of the cookies are on the baking sheet all they need is 5-6 minutes to bake until they are a light golden brown. Let them cool completely before dipping them into dark chocolate. I only dipped the acorn cookies but all of the flavors taste equally as great dipped dark chocolate!
If you’re making all three flavors at once I recommend measuring and mixing the ingredients for each cookie at the same time in three separate bowls. Then you can place all of them into the fridge to cool. You can then roll and bake each one after another. I find this way is quicker and more efficient than making each cookie from start to finish before moving on to the next.
Why You Will Love These Almond Cookies
✓ Soft and delicate texture
✓ Simple, healthy ingredients
✓ Vegan, gluten free and low sugar
✓ Perfect autumn snack!
Looking For More Awesome Fall Snacks?
Or More Vegan GF Cookie Recipes?
- Double Chocolate Tahini Cookies
- Matcha Christmas Tree Cookies
- Lemon Ginger Easter Egg Cookies
- Cherry Blossom Almond Flour Cookies
- Coconut Bird Nest Cookies
I hope that you enjoy this simple Autumn Almond Cookie recipe and enjoy a wonderful fall! Thanks so much for stopping by and happy eating always!
Autumn Almond Cookies Vegan Gluten Free
Ingredients
almond acorn cookies
- 1 cup almond flour
- 1/4 cup oat flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 3 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
- 1/8 teaspoon almond extract
- 100 grams dark chocolate (1 standard bar)
matcha leaf cookies
- 1 cup almond flour
- 1/4 cup oat flour
- 1 teaspoon good quality matcha powder, sifted
- 1/4 teaspoon baking soda
- 1/8 teasponn sea salt
- 3 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
pumpkin spice leaf cookies
- 1 cup almond flour
- 7 tablespoons oat flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup pumpkin puree, at room temperature
- 1/4 cup maple syrup
- 1 tablespoon coconut oil
Instructions
The same directions can be followed for all three of the types of cookies.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a medium sized bowl mix the dry ingredients – almond flour, oat flour, baking soda, sea salt (add the sifted matcha for the matcha cookies and the pumpkin spice for the pumpkin ones). Stir until there are no clumps.
- In a separate bowl mix the wet ingredients – melted coconut oil and maple syrup (add the almond extract for the acorn cookies and the pumpkin puree for the pumpkin ones ones). Stir until combined and pour into the dry ingredients. Mix until it is incorporated. The dough should be moist and slightly sticky. Use your hand to gently press the dough into a ball. Place it back into the bowl, cover and put into the fridge for 25-30 minutes.
- With a rolling pin roll the chilled dough between two pieces of parchment paper until it is 1/4 inch thick. Cut out the cookies and very gently transfer them to the lined baking sheet using an offset spatula or pastry scraper. Take the leftover dough and repeat until all the dough is used.
- Bake for 5-6 minutes until they just start to turn a golden brown around the edges. Let them cool completely on the pan before transferring.
- Once the cookies are cooled melt the chocolate. To do this place the chocolate in a medium sized bowl and place the bowl on top of a small pot filled with 2 inches of water (double boiler method.) The water should not touch the bottom of the bowl. Turn to medium low and stir the chocolate occasionally until it melts, about 7-10 minutes. Remove the the bowl and dip the cookies. Place them on a cooling rack or lined pan until the chocolate is set. Store them in an airtight container in the fridge for 2-3 days. Enjoy!
Notes
Nutrition
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