Why You’ll Love This Vegan Cinnamon Almond Cookies

• Incredibly Simple & Approachable. You don’t need any special skills or equipment here. The dough comes together in one bowl, and the process is straightforward, making it perfect for a relaxed baking session.
• The Aroma is Pure Comfort. The combination of toasting almonds and warm cinnamon creates a scent that will fill your home with the most inviting, cozy atmosphere. It’s honestly half the experience.
• Perfect Texture Every Time. We’re aiming for a cookie that’s crisp on the outside with a slightly soft and chewy center. The ground almonds ensure they’re never cakey, but wonderfully tender.
• Naturally Egg & Dairy-Free. These cookies are fully plant-based without any compromise on flavor or texture. They’re a fantastic option to have in your repertoire for anyone with dietary restrictions, or just because they’re delicious.

Ingredients & Tools

• 120 ml refined coconut oil, softened
• 100 g light brown sugar
• 50 g granulated sugar
• 3 tbsp almond milk (or any plant milk)
• 1 tsp vanilla extract
• 150 g all-purpose flour
• 100 g almond flour (finely ground)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional, but lovely)
• 50 g chopped almonds, for topping

Tools: A large mixing bowl, a whisk or spatula, a baking sheet, and parchment paper.

Using softened, not melted, coconut oil is key for the right texture. And don’t skip the almond flour—it’s not just for flavor, it gives the cookies that beautiful, melt-in-your-mouth quality that makes them so special.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 2 g
• Fat: 9 g
• Carbohydrates: 15 g
• Fiber: 1 g

Serves: 18 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

• Get your coconut oil texture right. You want it soft and spreadable, like the consistency of room-temperature butter. If it’s melted, the cookies will spread too much; if it’s solid, they won’t cream properly with the sugar.
• Why two types of almond? Using both almond flour and chopped almonds gives you a double hit of flavor and texture. The flour creates a tender crumb, while the chopped nuts on top provide a delightful crunch and visual appeal.
• Don’t overmix the dough. Once you add the dry ingredients, mix just until no flour streaks remain. Overworking the dough can develop the gluten in the all-purpose flour, leading to tougher cookies, and we want them tender.
• The power of chilling (if you have time). While you can bake these right away, chilling the dough for 30 minutes can help prevent excess spreading and result in a slightly thicker, chewier cookie. It’s a great little pro-move if you’re not in a rush.

How to Make Vegan Cinnamon Almond Cookies

Serving Suggestions

Complementary Dishes

• A simple fruit platter — The fresh, bright acidity of fruits like sliced apples or pears provides a lovely, clean contrast to the warm, spiced sweetness of the cookies.
• A scoop of vanilla bean coconut ice cream — Sandwich a slightly warm cookie around a scoop for an incredible vegan ice cream sandwich, where the creamy cold meets the spiced, chewy cookie.

Drinks

• Oat milk latte — The creamy, slightly oaty flavor of the latte complements the nuttiness of the almonds and creates a perfectly cozy beverage pairing.
• Spiced chai tea — Double down on the warm spices! A cup of robust chai echoes the cinnamon and nutmeg in the cookies, making for a deeply comforting combination.

Something Sweet

• Dark chocolate-dipped orange segments — A little plate of these provides a sophisticated, bittersweet finish that cuts through the cookie’s sweetness beautifully without being too heavy.

Top Mistakes to Avoid

• Using melted coconut oil. This is probably the number one reason cookies spread too much. If your oil is liquid, the dough won’t hold its structure well in the oven, resulting in flat, greasy cookies. I’ve messed this up before too—it’s a lesson you only need to learn once!
• Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out. If you wait for them to look completely firm in the center, they’ll be hard and crunchy once cooled. We’re aiming for that perfect golden edge and soft middle.
• Measuring flour incorrectly. Scooping the flour directly from the bag with your measuring cup packs it in, leading to too much flour and dry, crumbly cookies. Instead, spoon the flour into your measuring cup and level it off with a knife.
• Moving the cookies too soon. They need those 10 minutes on the baking sheet to set. If you try to move them immediately, they’ll likely fall apart and lose their beautiful shape. Patience is a virtue here.

Expert Tips

• Tip: For an extra layer of flavor, toast your chopped almonds before adding them to the cookie dough. Just spread them on a baking sheet and toast at 175°C (350°F) for 5-7 minutes until fragrant. This deepens their nutty flavor immensely.
• Tip: If your dough is too soft to handle easily after mixing, don’t be afraid to pop it in the fridge for 10-15 minutes. This will firm up the coconut oil just enough to make rolling the balls a cleaner process.
• Tip: Create a “cinnamon-sugar” mix by combining a tablespoon of granulated sugar with a half teaspoon of cinnamon. Roll your cookie dough balls in this mixture before baking for a sparkly, extra-spicy exterior.
• Tip: For perfectly uniform cookies every time, invest in a small cookie scoop. It’s not essential, but it makes the process faster, cleaner, and ensures all your cookies bake evenly because they’re the same size.

FAQs

Can I use a different type of oil?
You can, but the results will vary. Refined coconut oil is ideal because it’s solid at room temperature, which helps with structure. A neutral liquid oil like sunflower or canola will work in a pinch, but expect a flatter, crispier cookie that spreads more. I wouldn’t recommend a strong-flavored oil like extra virgin olive oil, as it will compete with the delicate almond and cinnamon flavors.

My cookies didn’t spread at all. What happened?
This usually points to one of two things. First, your coconut oil might have been too cold and solid, preventing proper creaming and spread. Second, you might have accidentally used too much flour. Remember to spoon and level your flour for accuracy. If this happens, you can gently flatten the dough balls with your palm before baking next time.

Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend contains a binder like xanthan gum. The texture might be a touch more crumbly, but they will still be delicious. I’ve had great success with this swap.

How should I store these cookies, and how long do they keep?
Once completely cooled, store them in an airtight container at room temperature. They’ll stay fresh and maintain their texture for about 4-5 days. If you want to keep them longer, you can freeze the baked cookies for up to 2 months. Just thaw at room temperature when you’re ready for one.

Can I use almond meal instead of almond flour?
You can, but be aware that almond meal is typically coarser because it’s made from almonds with their skins on. This will give your cookies a more rustic, grainier texture and a slightly darker color. For the smoothest, most tender crumb, finely ground almond flour (blanched) is best.