Coconut oil, cocoa nibs and sliced almonds combine together to make these lace cookies extra crispy. They're rich and buttery (yet butterless) and full of almond flavor. Try them crumbled into a bowl of vanilla ice cream or even topping a slice of cheesecake.
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3/4 cup plus 2 tablespoons almond meal
3/4 cup vegan cane sugar
3/4 cup sliced almonds
2 tablespoons arrowroot powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup coconut oil
1/4 cup applesauce
1 tablespoon almond extract
3/4 cup cocoa nibs
How to Make It
Preheat the oven to 325°. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the almond meal, sugar, sliced almonds, arrowroot, baking soda and salt. Add the coconut oil, applesauce, almond extract and cocoa nibs and stir with a rubber spatula until fully incorporated.
With a 1 tablespoon-size cookie scoop, drop the dough balls onto the prepared baking sheets, about 3 inches apart. Bake for 9 minutes, or until the edges and centers are browned and crisp. Transfer cookies to a wire rack and let cool.
Store in an airtight container up to 2 days in between sheets of parchment or waxed paper. Cookies also freeze well up to 1 week.
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