These Vegan Chinese Almond Cookies are nutty in taste and have the texture of shortbread. They require very simple and minimal ingredients to make and are a must for Lunar New Year or any time of the year!
Ever since I could remember, my family never celebrated modern New Year’s Day.
If there were fireworks in our neighborhood, we would all gather by the window or if it wasn’t too cold out, I would bundle up and head outside with my thick cotton pajamas. I didn’t live in the prettiest neighborhood, but when the fireworks lit up the sky one by one, they were always some of the most beautiful moments of my childhood that I treasured to this day.
The day after January 1st and sometimes earlier depending on the lunar calendar, my mom would start preparing for Lunar New Year. The month of Lunar New year was always the most festive in my family’s home, watching my mom set up the house decor and prepare all the festive foods. When I was allowed to, my favorite was setting up the candy box filled with dried candied lotus seeds, chocolate coins, dried candied kumquat… and many other treats like coconut jelly cake and cookies.
The night before Lunar New Year, I would finish my homework as quickly as I could so that I could help my mom. I would gather all the treats for the candy box to a little corner so that I don’t get in my mom’s way. Sitting on the cold wooden floor, I would have so much fun placing the treats in the little sections of the box and the cookies in little red plates, eating my way through all of them of course.
Chinese Almond Cookies are common as they symbolize wealth with their coin-like appearance. I was so excited to make a vegan version of them. These cookies are crispy and crumbly with a nutty taste. They remind me of shortbread cookies. You can enjoy them any time of the year but especially during Lunar New Year. Let’s start making these cookies!
Here is an overview of these Vegan Chinese Almond Cookies!
Ingredients
Flour: You can make these cookies gluten-free with 1:1 gluten-free flour, substituting it with the same weight. The almond flour is a must though.
Sugar: To make it refined sugar-free you can use coconut sugar, but note that the color of these almond cookies will be a bit darker.
Almond Extract: The almond extract provides the cookies with a nuttier taste. If you don’t have it, it is okay to leave it out.
Vegan Butter: I like to use unsalted, vegan butter to better control the saltness level of the cookies. If you do not have unsalted, vegan butter you can just omit the salt in the cookie dough! I would not recommend substituting the butter with coconut oil though.
Maple Syrup: I brushed the cookies with some maple syrup to provide them with a golden color on top. If you do not want to use maple syrup, that is totally okay!
Tips
Can I make these vegan Chinese almond cookies gluten-free?
Yes! Substitute the regular flour with an equal amount of gluten-free flour.
How do I store these cookies?
If you have any leftovers, store the cookies in an airtight container. You can also freeze them by letting the cookies cool completely before transferring them to an airtight container and placing it in your freezer. When you want to eat them, simply let them thaw at room temperature.
Can I make these cookies refined sugar-free?
Yes! You can substitute the sugars with coconut sugar instead!
How do I know when these cookies are done?
The edges will look crisp but the middle should be slightly soft. The edges will be lightly golden in color. After you take them out from the oven, allow the cookies to cool before lifting them to allow the cookies to set and prevent them from breaking apart.
If you like these Vegan Chinese Almond Cookies, you might also like to try:
Vegan Chinese Almond Cake Biscuits
Vegan Chinese Wife Cakes (Sweetheart Cakes)
Vegan Chinese Sesame Balls (Jin Dui)
I cannot wait for you to try these Vegan Chinese Almond Cookies! If you do, please tag me on Instagram @astepfullofyou or leave a comment below letting me know you like it! Happy Baking!
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These Vegan Chinese Almond Cookies are nutty in taste and have the texture of shortbread. They require very simple and minimal ingredients to make and are a must for Lunar New Year or any time of the year!
Ingredients
90g (~¾ cup) all-purpose flour
50g (½ cup) superfine almond flour
100g (½ cup) cane sugar
½ tsp baking powder
⅛ tsp fine sea salt
72g (⅓ cup) unsalted, vegan butter, melted
¼ tsp pure almond extract
29g (¼ cup) raw almonds
Brushing
43g (2 tbsp) maple syrup
Instructions
- Add the flours, sugar, baking powder and salt to a mixing bowl and combine well.
- Add in the melted, vegan butter and almond extract. Mix until a dough forms. Cover the bowl and transfer the dough to the fridge to chill for at least 30 minutes.
- Preheat the oven to 350F (180C). Line a baking sheet with parchment paper or a Silpat.
- When the dough has been chilled, scoop about 20g (2 teaspoons) of the dough and roll it into a ball. Take one of the raw almonds and place it in the center of the dough. Lightly flatten the dough and place it on your baking sheet. Repeat the step until all the dough has been used.
- Lightly brush the top of the cookies with some of the maple syrup. Bake the cookies for 12-18 minutes, or until the edges of the cookies are golden. Allow the cookies to cool for at least 10 minutes before transferring them to a cooling rack.
Keywords: Chinese cookies, Lunar New Year, Chinese New Year, vegan cookies, almond cookies
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