I got a Pampered Chef cookie press at a yard sale years ago, and it's a fun gadget, but to make cookie press cookies work, you need JUST THE RIGHT TEXTURE. It's so specific. I have a recipe I like, but I wanted something a bit healthier and I had this idea that almond flour would make it super fantastic. I worried about messing around with recipes to get it right, but after being in shock and awe by this recipe for sugar cookies using only almond flour and maple syrup, I knew I could make it work.
I came up with this on my first try and love the results. They remind me of the butter cookies that come in the blue tin at Christmastime, and would be great with some raw sugar sprinkled on top. These would also be great with the addition of a flavor extract, but for me the Earth Balance butter and almond flour together marry just right.
2 cups Almond Flour (I really love the Bob's Red Mill Almond Flour. It's super fine and delicious!)
3 Tablespoons tapioca flour (again, I am a fan of Bob's Red Mill)
3 Tablespoons vegan butter (this would maybe work with coconut oil too, but I just love the buttery flavor of Earth Balance)
1/4 cup maple syrup (I know, it's so expensive, that's why I buy big jugs on Amazon and keep in the fridge to prevent spoiling)
Preheat oven to 350 F. Mix it all up (a stand mixer really helps with this) and then put in the cookie press. I have the Pampered Chef one, but there are lots of styles out there like this super affordable one by Wilton. Make sure to use an ungreased cookie sheet (I'm usually the biggest fan of parchment paper ever, but not for these). Bake 9-11 minutes until just barely golden around the edges and then let cool and they will harden a bit. Crisp, sweet, and buttery-good!
I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone. The book goes through holidays throughout the year and has a section at the back with parent tips!
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