almond cookies (vegan + gf)

I was recently asked to cater a small gathering for a group of yogis. Sure! Of course! Why not? I began to brainstorm light, fresh eats and keep things on the greener side. (Sorry, mom, butter had to sit this one out.) I was prepared, or so I thought... until it was suggested that I keep things vegetarian, gluten-free, and – *glup* – vegan!

I panicked for about a day. One of those requests seemed doable, but all three! I just don’t cook that way. It’s not wrong. It’s not bad. Heck, it’s admirable. But I have never tried taking on all three diets before. After collecting myself, having a glass of wine and some (shhhhh!) cheese, I began to make lists of the ingredients I already possessed and could use.

As it turns out, I keep quite a bit of ingredients that can be used for a VGFV diet. It was shocking to me. Shocking to a point of embarrassment. I couldn’t believe how much had been cut out of the original menu and yet there was still so much available for use.

Just another reason why food is incredible: There is so much to choose from. So much to create!

I have no intentions of going VGFV, but I do intend to set aside a bit of time here and there to take a hiatus from certain foods once in a while. As they say, all things in moderation… except hugs, kisses, and high fives.

In the end, limiting your ingredient landscape can actually broaden your culinary horizon.


makes about 2 dozen

3 c almond flour (make your own with 4 cups whole, raw almonds finely ground in a processor)

½ tsp sea salt

½ tsp baking soda

¼ tsp cinnamon

¼ c coconut oil, melted

1 Tbl vanilla extract

½ tsp almond extract

½ pure maple syrup

1 Tbl fresh ginger, grated (optional)

slice almonds for garnish


Preheat over to 325º.

In a processor, grind your almonds down to a flour consistency. You’ll need about 3 cups of almond flour after it’s been processed.

In a large bowl, mix together flour, salt, baking soda, and cinnamon. In a small bowl, mix together the melted coconut oil, vanilla & almond extract, maple syrup, and freshly grated ginger. Whisk.

Make a well in the middle of the dry ingredients and fill with the liquid mixture. Mix together until all clumps are gone and the dough is sticky.

On a baking sheet lined with parchment paper, spoon out cookie dough so the balls are about 1 inch in diameter. Gently press with your fingers until the dough is about ½ inch thick. Garnish the top of each cookie with your sliced almonds.

Bake for 15 minutes or until golden, but not crispy. Let cool before stuffing your face.