[RECIPE] Vegan Vanilla Almond Crescent Cookies

It’s been a long while and I feel very much deprived. I haven’t done much cooking or baking since I started working and within recent weeks, I have more responsibilities at work. Even so, it’s Labor Day Weekend and I took some time to finally have a little break and try something new.

There is a very tiny chance that I can ever be vegan (I love milk, cheese, and yoghurt too much to be able to give them up completely) but my sister is somewhat lactose intolerant although it doesn’t stop her half the time, so I do delve into vegan cooking and baking every once in a while. I found this recipe and I thought it sounded just delicious. Then the local Costco sold coconut oil and that set the ball rolling…

Vegan Vanilla Almond Crescent Cookies
(based on this recipe; makes around 40-50 cookies)

INGREDIENTS
1 cup of Almond Meal
3/4 cup of Unrefined Sugar
2 1/3 cups of Brown Rice Flour
2 TBSP of Orange Peel (optional)
3 tsp of Pure Vanilla Powder
a pinch of Salt
3/4 cup of Coconut Oil, melted
1/4 cup of Water

HOW TO
Preheat the oven to 350 degrees. Prepare a greased baking sheet or line it with parchment paper or silicone liner.

Combine the dry ingredients (almonds, sugar, flour, salt, and vanilla powder) together in a large mixing bowl. Stir in the melted coconut oil, orange peel, and water to form a thick dough.

Take a tablespoon of dough and form into logs with thinner ends and a thicker middle. Roll into crescent moon shapes and place onto the baking trays; they will not expand or rise.

Bake for around 12 to 15 minutes or until lightly browned. Cool before enjoying and storage in a tight container.

NOTES/COMMENTS

  • I used a little more almond meal (perhaps close to around 1.5 cups) because I used all the almond meal I bought just for this and I had extra. As such, I ended up adjusting the quantity of the remaining ingredients. I also used 3 tsp of vanilla powder due to the lack of alcohol content, but 3 tsp of vanilla extract would work just fine. I also saw dried orange peel at the market and decided to buy some to try it out. I decided I should have added more because I could barely detect it.
  • They baked for around 13 minutes and the house began smelling most fragrant – a mix of almonds, vanilla, and coconut. The brains behind the original recipe said she used the really refined type of coconut oil so it’s more buttery and less of a coconut flavor, but I liked it as it added to the end product well. Either way…
  • The end product was delicious. The outside was vaguely crunchy and lightly browned (my first batch baked for a little longer so they got slightly more brown) and the insides were moist and soft. My dad fell in love with it and he had to control himself. My mom and sister commented on how sweet it was – perhaps I might decrease the sugar to a little less than 3/4 cups next time – but also enjoyed it. The texture is slightly grainy, like what you would find in cornbread, but it didn’t take away from the experience at all. All in all, this is a winner!
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