Vegan Salted butter almond cookies

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Vegan Salted butter almond cookies

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Ingredients

9 piece(s)

Vegan Salted butter almond cookies

1/2 cup vegan butter
2 cups self-raising flour
3/4 cup brown sugar, or sub coconut sugar
1/4 cup almonds, + extra for top
large pinch salt, + extra for top
3 tbsp aquafaba, aka tinned chickpea liquid
1/2 tbsp vanilla extract

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6

25min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Afternoon tea Snack Baking Biscuit/cookie Easy Low budget Quick Egg free Non-dairy Everyday Picnic

Recipe's preparation

Method

Mix butter, aquafaba, sugar and vanilla together speed 4 15 seconds.

Add in flour, salt and almonds mix speed 4 20 seconds on reverse.

Divide mixture into balls and top with extra almonds and salt.

Bake in a preheated oven at 180 degrees for 15 minutes.

Accessories you need

Spatula TM5/TM6
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Tip

You can swap out the aquafaba for a flax meal "egg" by mixing together 2 tbsp flax meal and 1/4 cup milk/water.

The original recipe used pecans, but you can sub in whichever nut you prefer.

This recipe was adapted from a Amanda Ducks recipe:
https://youtu.be/ZNO2RZjak8g

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.