Gluten-Free Vegan Almond Cookie Bites
Prep time
Cook time
Total time
  • 2½ cups almond meal (ground up almonds)
  • 2 tbs arrowroot starch or cornstarch (coconut flour should be ok too)
  • 1 tsp baking soda
  • pinch of sea salt
  • few shakes of cinnamon, nutmeg & ground ginger
  • ⅓ cup xylitol / stevia
  • 1 tsp almond extract
  • ½ tbs vanilla extract
  • 2 tbs unsweetened apple sauce
  • 2 tbs liquid coconut oil
  • Optional: 2 tbs vegan chocolate chips
  • Optional toppings: Shredded coconut, cacao nibs, mini chocolate chips, sprinkles, liquid chocolate
  1. Aside from the topping ingredients, add all ingredients into a bowl and mix well with a spatula and/or your hands.
  2. Preheat oven to 350F. Get out a parchment paper-lined baking sheet. Using a tablespoon spoon, scoop out a tablespoon of the dough and place it on the baking sheet. Repeat with the rest of the dough. You may want to slightly smooth out the edges of dough if you want them to be uniform.
  3. Bake for 10-11 minutes. I find that they can start to burn quickly, so even an extra minute of baking could lead to them being a bit burnt. Just keep an eye on them.
  4. When they are done, leave them for a couple of minutes and then carefully transfer onto a wire cooling rack. They will be delicate and may crumble until they fully cool.
  5. If you want them to be dipped in chocolate, melt some vegan chocolate (or make your own from scratch using coconut oil and cacao) and carefully dip one side of the cookie in it and place in a container lined with parchment paper. While your chocolate is still wet, you can sprinkle on your toppings. When you're finished, place them in the fridge and wait for the chocolate to set.
  6. I forgot to count how many these made, but I believe it is between 15-20 cookies. They should last you quite a few days in the fridge, and I'm going to test one in the freezer and see how it does.
Recipe by Calm Mind Busy Body at