These melt-in-your-mouth vegan gluten-free maple almond cookies are made from a base of organic oat and almond flour and use Canadian maple syrup to add sweetness. Sprinkled with maple almonds, these are an awesome little indulgence!
This post is sponsored by PRANA.
The importance of organic ingredients
Being an avid gardener, it pretty much goes without saying that I have a deep love for organic foods. Choosing to support companies that make the extra effort to help preserve the health of our food system in Canada is important to me and my family.
As such, I do my best to source quality organic foods from local growers and reputable Canadian companies whenever possible. Not everything I buy is local and/or organic though, but there are certain foods that I rarely (if ever) compromise on-fresh produce, grains, and nuts and seeds are a few important mentions.
More and more evidence is mounting that modern agriculture is not sustainable, nor is it encouraging the health of the environment. It depletes soils and pollutes the oceans and water supplies with harmful pesticides and herbicides, both of which have been linked to colony collapse, and may actually contribute to certain cancers as well. The reasons are many, but if you want to learn more about why organics are so important, check out this link.
Canadian Organic Week
So, why all the talk about organic food? Well, every September, Canada celebrates national Organic Week. September 8-16th, organic foods, farming and products from across Canada are recognized in a variety of ways. To help celebrate, I've partnered with Montreal based PRANA to bring you a totally awesome indulgence. The vegan gluten-free maple almond cookies are so good!
I am so happy that PRANA asked me to create this recipe using their wholesome products. I've been a fan for almost a decade because of their unwavering dedication to producing delicious organic foods and ingredients. Their foods are also non-GMO, kosher, vegan, gluten free, and preservative free. All good stuff.
Vegan Gluten-Free Maple Almond Cookies for Organic Week
To help celebrate Canadian organics this week, I'm sharing a recipe for these gluten-free maple almond cookies. They're made from a base of organic oat and almond flour, sweetened solely with Canadian maple syrup, and sprinkled with PRANA's Amandine Maple Almonds.
These cookies have a texture reminiscent of a sugar cookie mixed with shortbread. They literally melt in your mouth and are so delicious you might want to double the batch - they'll probably go quick. Keep in mind that, If you have a sensitivity to gluten, you'll want to source oats that are certified gluten free to keep this recipe true to its name.
A Thank you to my sponsor!
Signing off because I've got plenty of garden chores to do (and plenty of cookies to eat). A big thank you to PRANA for partnering with me on this post! Give these vegan gluten-free cookies a go and be sure to check out PRANA's great selection of organic goodies.
Want more vegan cookie recipes like this one?
If you love my gluten-free maple almond cookies, be sure to check out these favorites:
Banana bread breakfast cookies
Chewy vegan chocolate chip cookies
Chewy Peanut Butter Oatmeal Cookies
Vegan Gluten-Free Maple Almond Cookies
These melt-in-your-mouth vegan gluten-free maple almond cookies are made from a base of organic oat and almond flour and naturally sweetened with Canadian maple syrup.
- ⅔ cup unrefined organic coconut oil softened (but not liquid)
- ½ cup pure maple syrup
- 2 teaspoon pure vanilla extract
- 1 ½ cups fine ground oat flour certified gluten free
- 2 cups fine ground almond flour
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- ⅓ cup maple almonds, chopped (I used PRANA Amandine maple almonds)
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, mix together the softened coconut oil, maple syrup and vanilla extract until smooth. In a small bowl, sift together the almond flour, oat flour, baking powder and sea salt. Add the flour mixture to the coconut oil mixture and stir well until combined. Note that the mixture will seem quite dry as you start mixing, however it will come together.
Using a 3 tablespoon scoop, portion the dough onto the prepared baking sheet allowing 2" between each dough ball. Then, gently flatten each ball with the palm of your hand so they are approx ½" thick and sprinkle each cookie with the chopped maple almonds. Gently press the almonds pieces into each cookie.
Bake for approximately 13-15 minutes, or until the edges are slightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
The coconut oil should be soft so it's easy to scoop, but not liquid or too hard. Be sure to source certified gluten free organic oat flour to keep these cookies true to their name. This recipe will store for up to 5 days covered and can be frozen for later use. These cookies will lose some of their crunch on the second day, but are just as delicious!
S D says
These are probably my most favourite cookie you've made. xo
Heidi Richter says
So glad you like them 😀 xo
Jess @choosingchia says
These cookies look delicious Heidi! I love prana's products too they're so great!
Heidi Richter says
I'm so glad you like them, Jess! Yes, they're such a great company and I love that I can eat everything in their line lol!
Oat has gluten, by the way.
Heidi Richter says
That is a common misconception. Oats are naturally gluten free unless they have been in contact with other wheat products or processed in a facility that also produces products containing wheat/gluten. You can buy certified gluten free oats if you are concerned at all. Hope that helps clear up the confusion. All the best!!
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Ann Dederer says
I found these cookies to be tasteless and the texture coarse. I was very disappointed!
Heidi Richter says
Hi Ann, I am sorry to hear you didn't like the recipe. If the texture was coarse, it was likely that the almond flour and or oat flour you used wasn't fine enough. The texture is quite buttery, almost like shortbread in this recipe.