I grew up in Hawaii, where many residents have Asian heritage and cultural traditions. Traditional almond cookies are usually made with lard and sugar of course, but I like my recipe even better than the ones I remember from my childhood.
These cookies are organic, vegan (if desired), and free of sugar, gluten, etc. I made them round for Lunar New Year, but they can be made any time of the year and kids enjoy making them into other shapes. We experimented with cookie cutters too.
The Chinese almond cookies in Hawai’i usually have a red dot in the center, representing good luck. 🔴 Almond cookies are also often seen with sliced or blanched almonds instead of the red dot, so you can use those if you’d like.
This post contains two recipes for almond cookies. The first one is more like shortbread, and the second one tastes more like almond butter and is darker in color.
This recipe contains Amazon Associates affiliate links, that I may earn small amounts from. I am not sponsored by any particular brands. See the bottom of this page for more details.
Recipe #1
- 2 cups organic fine almond flour
- ⅛ teaspoon salt (see my low lead salt guide).
- 3-4 teaspoons monkfruit powder: https://amzn.to/47p0xCb
- ¼ cup plus 2 tablespoons organic coconut oil
- ¼ cup organic unsweetened applesauce
- 4 teaspoons water
- Optional: Sliced or blanched organic almonds or natural red dye (https://amzn.to/3UA88tW) for putting on top of the cookies.
Instructions:
- Add dry ingredients to a large bowl and whisk to combine, breaking up any lumps.
- Add liquid ingredients and stir until the dough is thoroughly combined. The dough should be wet yet slightly crumbly. You can add water or flour to adjust.
- Roll dough into smooth balls and flatten to ½-inch thickness. You can smooth and shape any cracks.
- Place on a greased baking sheet, spacing an inch apart.
- If desired, brush an egg wash on top of the cookies (if you’re not vegan). Also if desired, press one almond gently into the top middle of each cookie.
- Bake cookies for about 20 minutes until the cookies are deep golden in color.
- If you’d like to make the red dots, I do that with my pinky finger after the cookies have cooled.
Picture of cookies from recipe #1:
Recipe #2:
- 1 cup organic almond flour
- 2 teaspoons aluminum-free baking powder
- ⅛ teaspoon salt (see my low lead salt guide).
- 2 teaspoons monkfruit powder: https://amzn.to/47p0xCb
- 2/3 cup organic creamy almond butter. This is the kind I used because it comes in a glass jar, which is important because plastic nut butter jars can leach antimony. https://amzn.to/3uHX4Ap
- 1/4 cup organic unsweetened applesauce
- 2 tablespoons almond milk or water
- 1 teaspoon vanilla extract (you can use almond extract but in my opinion, that made the almond flavor two strong).
Instructions:
Follow the same directions as recipe #1, except bake for about 15 minutes or until done. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Picture of cookies from recipe #2:
They can also be made into cookie sandwiches using more nut butter:
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My non toxic cookware/bakeware list:
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