Vanilla Cookies

Every time I show these I get asked for the recipe a LOT, so I figured it might be helpful to share it right here for you to save and refer to. It’s not my recipe but we’ve been making them on repeat at least once a week. I make my own minor adjustments that I’ll note here. These are from the @almondcow site where they have tons of recipes for using the milk and pulp from your homemade nut milks.


½ cup vegan butter (I use @miyokoscreamery)
¼ cup Applesauce (I’ve been using @lovvelavva plain yogurt)
¾ cup Sugar (I’ve been using coconut sugar)
1 tsp Vanilla extract
1 tbsp Arrowroot
½ tsp Baking soda
½ tsp Salt
1 cup All-purpose gluten-free flour (Bob’s Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
¾ cup Almond flour
¼ cup Macadamia nut pulp (or whatever pulp we have)
Powdered sugar, optional for topping


Add the vegan butter, applesauce, sugar, and vanilla to a mixing bowl, and mix. Add arrowroot, baking soda, and salt to the mixture, and mix. Add gluten-free flour, almond flour, and mix again. Add macadamia pulp, and mix. Cover with clear wrap, and transfer to the fridge for at least one hour to firm up.

Preheat oven to 350*F. When ready, scoop the cookie dough onto a cookie sheet, and bake until golden. This takes approx. 12 minutes.

When ready, remove cookies from the oven and allow to cool.

Once cooled, decorate with powdered sugar or whatever else you’d like!

Here’s the link:

Code: SHAWNA to save on @almondcow and the link is in my bio. See my Almond Cow highlight to see it in action.

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