These cookies are pretty darn easy to make, soft, and aren’t overly sweet—my kind of cookie. If you have a bigger sweet tooth, use honey (which isn’t vegan) instead of agave, or these would be ideal to sprinkle with powdered sugar.
INGREDIENTS:
1 C vegan margarine
3/4 C agave
1/2 tsp almond extract
3 Tbs fresh lemon juice
Zest from one small lemon
1/2 C ground almonds
1/2 C chopped almonds
1 C whole wheat flour
1 C all-purpose flour
DIRECTIONS:
Preheat oven to 350. In a large bowl, cream together margarine and agave. Add the almond extract, lemon juice, lemon zest; combine well. In another bowl, combine the ground and chopped walnuts with the flours and add to the margarine mixture. The batter will be sticky—it’s supposed to be, so don’t add any more flour.
Roll dough into 1 to 1-1/2″ balls and place onto a lightly greased cookie sheet; press down slightly.
Bake for 12-14 minutes, or until the bottom edge of the cookies begin to turn a golden brown.
Enjoy!
- 1 C vegan margarine
- ¾ C agave
- ½ tsp almond extract
- 3 Tbs fresh lemon juice
- Zest from one small lemon
- ½ C ground almonds
- ½ C chopped almonds
- 1 C whole wheat flour
- 1 C all-purpose flour
- Preheat oven to 350. In a large bowl, cream together margarine and agave. Add the almond extract, lemon juice, lemon zest; combine well. In another bowl, combine the ground and chopped walnuts with the flours and add to the margarine mixture. The batter will be sticky---it's supposed to be, so don't add any more flour.
- Roll dough into 1 to 1-1/2" balls and place onto a lightly greased cookie sheet; press down slightly.
- Bake for 12-14 minutes, or until the bottom edge of the cookies begin to turn a golden brown. Enjoy!
