Chinese Almond Cookies (Vegan & Gluten-Free)

These little almond cookies are simple, delicate, and quietly comforting. They come together with just a few pantry ingredients and fill the kitchen with a warm, nutty aroma while baking.

 They are soft in the middle, lightly crisp on the edges, and each cookie is topped with an almond, gently pressed into the top before baking.

They go well with tea, coffee, or just a quiet afternoon with a good book by the window.

---

Chinese Almond Cookies

---

⏱️ Time & Prep

Prep time: 10 minutes
Bake time: 10–15 minutes
Total time: ~25 minutes
Yield: 12 cookies

---

Ingredients

• 1/2 cup almond flour
• 1/2 cup oat bran
• 1/2 cup coconut flour
• 1/2 cup erythritol
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup almond milk
• 1 tsp vanilla extract
• 12 whole almonds (or 12 almond halves)

---

Instructions

1. Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine the almond flour, oat bran, coconut flour, erythritol, baking powder, and salt.
3. Add the almond milk and vanilla extract. Stir until a soft dough forms. If the dough feels too dry, add a little more almond milk, one teaspoon at a time.
4. Divide the dough into 12 equal portions and roll each into a small ball.
5. Place the cookies on the prepared tray and gently flatten them with your hand.
6. Press a whole almond or half an almond into the center of each cookie.
7. Bake for 10–15 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack.

---

Notes & Variations

• For a richer almond flavor, add 1/2 teaspoon almond extract.
• A pinch of cinnamon creates a warmer, slightly festive version.
• If you prefer a softer cookie, remove them from the oven after 12 minutes.
• If using almond halves, place the flat side against the dough for a more traditional look.

---

Nutrition (Per Cookie)

Nutrient	Per Cookie
Calories	89 kcal
Protein	3 g
Carbs	7 g
Fiber	3.5 g
Fat	6 g

---