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Vegan Almond Cookies


Vegan Almond Cookies were among the desserts served on November 10, 2011, when the Bastyr Dining Commons brought an early Thanksgiving to the University community. Throughout the day, three distinctly different yet equally delicious versions of a Thanksgiving meal were offered: vegetarian, vegan and a traditional dinner with a healthy spin. View all of the recipes via the article "Thanksgiving Recipes from the Bastyr Dining Commons."


3 cup
soy margarine (or butter for a non-vegan option)
2 1⁄2 cup
2 tsp
1 tsp
almond extract
3 cup
almonds (ground fine)
3 cup
unbleached flour
1 tsp
baking soda
  to taste
whole almonds (for garnish)


Cream margarine and sugar. Add vanilla. Mix ground nuts, flour and soda. Add flour mixture to creamed margarine.

Line a cookie sheet with parchment paper and place 12 mounds of dough on the pan. Flatten and press one whole nut into the center of each cookie.

Bake at 350 degrees Fahrenheit until very lightly browned, about 12-14 minutes.


Variation: For Hazelnut Cookies, substitute hazelnuts for almonds.


SourceRecipe courtesy the Bastyr Dining Commons.
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes