Oil Free + Vegan Vanilla Almond Cookies With Mango Chia Icing

Tasty vegan vanilla almond cookies with mango chia icing on top. Made with almonds and oats – gluten free, oil free, and refined sugar free.


Ingredients:

For cookies:

  • 1.5 cups of almond flour (210g)* (see notes for options)
  • 1 cup of oat flour (105g)* (see notes for options) – certified GF if needed.
  • 3 tablespoons agave or maple syrup (50g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 cup unsweetened apple sauce (72g)
  • extra flour for dusting* (you can use almond or oat flour)

For Mango Chia Icing:

  • 1 medium sized fresh mango (around 210g)
  • 1 cup cashews (137g)* (see notes about soaking)
  • 2 medjool dates (35g)
  • 3 tablespoons lemon juice (30g)
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon white chia seeds (8g) – optional

Instructions:



  1. Preheat oven to 350F. In a large mixing bowl, gently combine dry ingredients – almond flour, oat flour, and baking powder. Set aside.
  2. In a small bowl or measuring cup, mix the wet ingredients – apple sauce, agave, and vanilla extract until smooth. Add wet ingredients to dry bowl and combine with a spoon. Mixture may seem dry at first but use your hands to completely fold the wet into dry if needed.
  3. Using your hands, form a ball with the cookie dough. If it’s too sticky add bits of oat flour or almond flour to the dough until you are able to form a ball.
  4. Get ready to roll out the dough. If using parchment paper or a designated rolling slate, make sure to cover with flour to prevent the dough from sticking.
  5. Using a rolling pin (glass bottles work too) begin rolling out the dough. Try not to roll out the dough too thin or else it’ll become a sticky disaster. 😛 I roll mines out to 1/4 inch each time, any thinner and things get messy. Continue adding flour to the rolling pin and to the dough as needed to prevent stickiness.
  6. Using a cookie cutter (mason jar lids or other round lids usually work great as cookie cutters), begin cutting out round cookies and placing on a baking sheet (lined with parchment paper). I use a spatula to transfer the cut-out cookie onto a baking sheet. Repeat this process until all the dough is used up. You will have to turn the dough into a ball and roll out several times in order to use up all of the dough.
  7. Once you’ve got all cookies cut out, bake at 350 for 17 to 20 minutes. My cookies are always ready at 17 minutes exactly, but every oven is different. At 17 minutes, my cookies are hard and semi-crunchy but still chewy enough. If you bake them for less, they will be chewier/softer. And if you let them bake a little closer to 20 minutes, they will be harder/crunchier. Your choice!! Experiment.
  8. Cookies will harden as they cool – they are really soft fresh out the oven so let them cool down a bit before serving.
  9. If using mango chia icing – Add all ingredients, except the chia seeds, to your blender and blend until smooth. Transfer to a small bowl, add chia seeds by hand and gently combine. Chia seeds are optional but add a nice texture to the icing and acts as a thickener. Let icing sit in the fridge for a few hours before using for best results. Also, wait until cookies are cool to the touch before applying icing (or it will cause the icing to melt). Sprinkle some chia seeds on top and serve.


NOTES:


  • You can use store bought almond flour, or make your own using a food processor. You want to process almonds until they are broken down evenly making sure to stop before it turns into almond butter! The flour does not have to be super fine. Homemade almond flour is always a bit grittier and that’s okay!
  • Store bought oat flour works here as well as homemade oat flour. Make oat flour the same way you make almond flour – using a food processor process oats until smooth.
  • I used fresh mangoes for the icing. I have not tried it with frozen mangoes yet.
  • I usually don’t soak my cashews because I use a vitamix and it does a great job of blending them down nicely. However, for this recipe I did soak them for 30 minutes because I wasn’t going to be adding any liquid/water to the icing recipe, so I wanted the cashews to be soft to begin with. I recommend that you soak them even if you do have a high powered blender for ultimate creaminess.
  • If serving cookies with icing – I recommend serving and eating right away because the icing does make the cookie a bit soft over time. You can always make the cookies at an earlier time, and spread the icing when ready to serve later on.
  • Cookies taste great on their own – no icing required.
  • After you add the wet ingredients the mixture will become really sticky. Add extra flour until you are able to form a ball that you can roll out. Remember to dust the rolling pin and your work surface as well!


Source: sproutingzen.com

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