I Love Desserts


Chinese Almond Cookies (Vegan)

Chinese Almond Cookies


These are the perfect finish to a Chinese-themed meal. Decorate with slivered almonds on top.


Wet Ingredients

  • 6 raw cashews or hemp seeds
  • 1/3 cup + 1 TBS water
  • 1/3 cup walnut or sunflower oil
  • 2 tsp. vanilla
  • 1 tsp. lemon juice
  • 1 TBS fresh lemon zest or 1/2 tsp. dried
  • 1/8 tsp. freshly ground nutmeg
  • 2 TBS butter substitute
  • 1 tsp. almond extract

Dry Ingredients

  • 1/2 cup whole grain sorghum flour
  • 1/4 cup tapioca flour
  • 1/2 cup gafava, soy or garbanzo bean flour
  • 1/4 cup potato starch
  • 1/4 tsp. salt
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/3 cup organic cane sugar (Reserve 1 TBS for sprinkling tops)
  • Slivered or blanched almonds to decorate the tops

Preheat oven to 425 degrees.

1. Place wet ingredients in a blender and blend until smooth.

2. In a separate bowl, whisk dry ingredients together.

3. Add the wet ingredients to the dry ingredients and mix by hand with a flat whisk until incorporated. Do not over mix.

4. Roll out dough on an oiled baking surface and cut into rounds. Place on a Silpat or oiled baking sheet 1" apart. Sprinkle tops with organic cane sugar.

5. Bake 10-12 minutes or until golden brown. Remove from baking sheet and place on a rack until cooled. Serve immediately or cool and store in an airtight container.


Nutritional Information Per Serving

Servings 24; Calories 84; Fat 5g; Protein 1g; Carbohydrates 9g; Cholesterol 0mg; Sodium 91mg; Fiber 0g

  • from:
    Bake Deliciously! Gluten and Dairy Free Cookbook
  • by Jean Duane
  • Alternative Cook 2009
  • Paperback Original; $24.95
  • ISBN: 0978710908
  • Recipe reprinted by permission.

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Bake Deliciously! Gluten and Dairy Free Cookbook

Kitchen Gypsy

This page created March 2010


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