Almond cutout cookies that are vegan, gluten free and oh so delicious. Looking for some simple Valentine’s Day treat to share with your Galentine? Valentine? Or some special people in your life? These are perfect! You can get fancy and cut the dough out into BIG or little hearts, I didn’t use a cookie cutter just my knife, or roll into traditional rounds. Top with melted chocolate or icing and sprinkles or leave plain. These cookies are my new favorite!
This recipe is inspired by Marco Borges. Refined sugar-free. Really simple to make and totally kid-friendly. Would be fun with some red or pink (even a few drops of beet juice for natural coloring) to make pink! These cookies will replace the old butter cookie recipe ANNNNND won’t blow your gym efforts. 1 cookie is around 60-70 calories and has 2 grams of protein!
Okay without further adieu… let’s get started!
1 cup of almond flour
1 cup of gluten free flour or 2 cups of oat flour
1 teaspoon baking powder
1/2 teaspoon almond extract
4 tablespoons of maple syrup
4 tablespoons of almond milk
Preheat your oven to 350 degrees and line a cookie sheet with parchment. Into a mixing bowl add your dry ingredients and whisk to combine. Into a stand mixer, paddle attached, add your wet ingredients and blend. Add your dry to the wet ingredients and blend until incorporated.
I used the GF flour.
The dough blends up quickly. Avoid over-mixing.
Scoop out using a mini scoop and place on your sheet for rounds or place on a floured pastry board and roll out pieces of dough. Dip your cookie cutter into a bit of flour and then cut out your shapes. Carefully place on the prepared pan.
Bake for 10-12 minutes or until slightly golden. Let cool on the cookie sheet for 1 minute then transfer over to a cooling rack and allow to cool completely.
You can melt chocolate and drizzle over the top. Use your favorite icing and top with sprinkles. Let your heart run wild. If you can find some gel icing pens – you can write messages on the cookies like conversational hearts too!
Happy Valentine’s Day! P.S. These also ship perfectly to your college student, friends or family. ox
Sunday: 11.2 at 8:45 pace
Monday: 1h weight training – then 30 m kettle bell workout at home/functional training for my knee.
Tuesday: 8 miles at 8:59 pace (legs were fatigued and sore from weight training)
Wednesday: Moved my runs around this week due to impending snow tomorrow. 7 miles at 8:37 pace.
Thursday: Shoveled snow/functional training/weights at home.
Friday: 7.26 miles at 8:54 on icy roads/11 degrees and windy.
That wraps up my week of training as Saturday is a much needed rest day. How did your training look this week?
— Knead to Cook