Almond Crisp Cookies
Prep time
Bake time
Total time
Serves: 24 Cookies
  • Vegan Butter, Margarine or Shortening 1 cup (226g)
  • Vegan Granulated Sugar 1 cup (200g)
  • Ground Flax 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Almond Milk 2 Tablespoons (30ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Extract 1 teaspoon (5ml)
  • All Purpose Flour 2½ cups (312g)
  • Baking Powder ½ teaspoon
  • Salt ¼ teaspoon (2g)
  1. Combine the flax with the hot water and let stand for 5 minutes to thicken
  2. Cream the vegan butter or shortening and sugar on high speed until light and fluffy about 3 minutes.
  3. Add the salt
  4. Add the flax egg to the creamed mixture and be sure to stop and scrape the bottom and sides of the bowl for an even mix.
  5. Add the sifted flour with the baking powder all at once and mix on low speed just until combined.
  6. Slowly drizzle in the almond milk with the vanilla extract & almond extract and mix until combined, scrape the sides again.
  7. With a pastry bag and just the coupler inserted (no tip) pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart as shown in the video
  8. Bake in a preheated 350°F oven for about 20-22 minutes or until the cookies are lightly browned. I find it is important to bake these cookies until they are golden to give them the crispness that is appealing here
  9. Cool completely and paint with chocolate and sprinkle with toasted nuts
Cookies can be stored at room temperature in an airtight container for up to 2 weeks
Recipe by Gretchen's Vegan Bakery at