Almond mint cookies are a gluten-free, vegan holiday alternative for friends and family on special diets. Ground almond is mixed with ground flaxseed and coconut oil and cocoa powder to form the dough. When ground flaxseed is mixed with water, it creates a viscous substance that acts as a binder for the dough (much like the job of an egg). Pure maple syrup adds sweetness while the mint extract is a pop of Christmas flavoring. Make a dozen or 10 dozen to spread the holiday cheer with delicious cookies like these.
Almond Mint Cookies
Courtesy of The California Almond Board
1 tablespoon ground flaxseed
1 cup almond flour
3 tablespoons coconut oil, melted
1 tablespoon unsweetened cocoa powder
1 tablespoon pure maple syrup
3 drops pure mint extract
Step 1: Preheat oven to 350°F. In a small bowl, stir flaxseed meal and 1 1/2 tablespoons warm water and let sit about 5 minutes until the mixture thickens into a gel-like consistency.
Step 2: In a medium bowl, combine flaxseed mixture, almond flour, coconut oil, cocoa powder, maple syrup, and mint.
Step 3: Use a 1-tablespoon measuring spoon to make mounds. Place on a parchment paper-lined baking sheet. Gently press them flat with the bottom of a small drinking glass so they look like cookies instead of mounds. Bake for 10-12 minutes, until golden on the bottom. Remove from oven.
Step 4: Allow cookies to cool and store them in an airtight container for up to 5 days or freeze for up to 3 months.
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