Dessert

Vanilla Nut Cookies

Name: Vanilla Nut Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 1/2 cup Gluten free flour; 3/4 cup Almond flour; 1 tsp Baking powder; 1/3 cup Pure cane sugar; 1/4 cup Raw peanuts; 1/4 cup Dried cranberries; 1/2 cup Coconut yogurt; 1 tsp Vanilla extract

Maria Connie Villa November 20, 2021

1 / 1 Review

Servings: 10 Total Time: 30 mins Difficulty: Beginner

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These vanilla nut cookies are vegan, gluten-free, oil-free, moist, soft, chewy, and easy to make. When you have only 30 minutes available to bake a wonderful treat, these cookies are your solution!

Cookies are one of my favorite baking goodies to make. I also love cupcakes and banana breads, everything in these categories. Another favorite recipes that I have not tried as often are pies, but will do very soon.

Cookies are just so special. When cookies are warm coming out of the oven, the sweet aroma, consistency, softness, all about them is magical. When you dip them in a hot matcha latte, or a hot cocoa, or coffee, or your favorite tea, it is just so special. I have been craving baking cookies since the summer ended, but the busy mom schedule and the heat were delaying this delicious creation.

I finally made it to today’s simple, fast and delicious recipe for these vegan vanilla nut cookies which are made with only 7 ingredients and are practically effortless!!!

Why you will love this vanilla nut cookies recipe?

These cookies are vegan, plant based, gluten free, dairy free, and oil free.
The aroma of sweet vanilla will fill your kitchen.
They are done in under 30 minutes!
They are so easy to make
Great for parties and special occasions
Gluten free and still have the perfect texture and flavor
Fluffy, soft, and moist in the inside but crunchy on the outside

Key ingredients

Gluten free flour, Almond flour, Baking powder, Pure cane sugar, Raw peanuts, Dried cranberries, Coconut yogurt, and Vanilla extract.

Step-by-step instructions

Step 1. Preheat your oven to 350 Fahrenheit.
Step 2. Grease a baking pan or prepare a baking sheet on top of your baking pan.
Step 3. In a large mixing bowl add the almond flour, gluten free flour, baking powder, pure cane sugar and mix.
Step 4. Add the remaining ingredients: raw chopped peanuts, dried cranberries, coconut yogurt, and vanilla extract and mix until a soft dough is formed.
Step 5. Measure about 1 to 2 tablespoons of dough per each cookie and form round shapes on the baking pan or a baking sheet.
Step 6. Bake in the preheated oven for about 18 to 20 minutes until you test by inserting a toothpick and it comes out clean.
Step 7. Serve warm or store for up to 4 days in an air tight container. It makes about 10-12 cookies.

Tips and tricks for this Vanilla Nut Cookies

For this batch I only baked the cookies for 18 minutes, but check your cookies for doneness starting at 15 minutes and no more than 20 minutes.
Make sure to grease your baking pan to prevent the cookies from sticking in the pan. Or alternatively use a baking sheet.

Substitutions include

You can use apple sauce instead of the yogurt to make the cookies moist, however the apple will take away some of the whiteness of the look of the cookie. The yogurt makes them so creamy and moist and keeps the vanilla white look. Though, the apple sauce tastes delicious too.
The sugar can be substituted with any dry sweetener you like such as coconut sugar. I would suggest to make sure the ratios you use are equivalent. Coconut sugar works as a perfect substitute. Brown sugar is also a good alternative.
For a sugar free recipe, omit the sugar.

How should I store this?

Store in an airtight container for up to 4 days.

If you made this recipe, it would mean the world to me if you leave a comment and star rating below! Thank you so much for your love!