Gluten Free Vegan Almond Cookies

There are some rare things in this world. One of those rare things is a pastry that is vegan and gluten-free at the same time. If there is no binder such as gluten, egg or milk in the pastry, it is very difficult for the pastry to stand together.

For example, one of the rarest of such recipes is the sugar-free gluten-free vegan crispy cookies, which is gluten-free, vegan and a sugar-free at the same time. In that recipe, the binder is sugary dried mulberry and water from avocado.

Sugar is what holds the dough together in a gluten-free vegan almond cookies recipe. Sugar alone is not a binder at room temperature. However, in this recipe, it melts under the influence of water and reaches this binding consistency. Of course, this binding is not as strong as the binding given by the egg. That's why when you tear off pieces from the dough, it still has a structure that crumbles and scatters. Therefore, when shaping, it is not an easily shaped dough like a standard cookie dough. When you break off a piece of dough, you should squeeze it with your palm and shape it.

When it comes to the consistency of the cookies... The outside is noticeably crunchy on the teeth, and the inside is sticky like  macarrones de bilbao.

I usually prefer raisins to give some movement and aroma to the cookies. But I also use chocolate chips from time to time. If it's important to be vegan, maybe I don't need to remind you that, you should be careful that chocolate is vegan, but let me underline it anyway.

Which Oil Can I Use?

When I recommend using oil in recipes, many people treat oil = sunflower oil. I want to correct this mistake while I have the opportunity. Liquid oil is the common name of all kinds of oil in liquid form. In other words, sunflower oil is a type of oil, while olive oil is a type of oil as well. I can't speak for others, but if my recipes say that you need to use oil, it means you can use sunflower oil, olive oil, hazelnut oil, corn oil, canola oil and any other similar oil in liquid form. Of course, I leave the decision on the flavor factor to you. For example, while some people like and prefer the smell of olive oil in cakes and other pastries, the smell of olive oil can be bothersome for those who are not used to it. In this case, you should decide according to your own taste and usage habits.

It is also useful to mention a type of oil that we cannot exactly call liquid oil; coconut oil. Coconut oil is liquid at high temperature and solid at low temperature. In this case, there is no harm in using oil in recommended recipes. However, it is useful to remind the subject of taste, which we mentioned in the previous paragraph. Because, like olive oil, coconut oil is a highly fragrant and aromatic oil. Therefore, it is useful to decide whether or not to use coconut oil in recipes using oil, including this recipe, according to your taste and consumption habits.

Enjoy the recipe...

Enjoy...