Ingredients

• 1 1/2 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1/3 cup Coconut oil (melted)
• 1/2 cup Coconut sugar
• 2 tsp Vanilla extract
• 1/4 cup Almond milk (unsweetened)
• 1/2 cup Chopped almonds
• 1/4 cup Rolled oats

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. 3

   In a separate bowl, mix the melted coconut oil, coconut sugar, and vanilla extract until well combined.

4. 4

   Slowly add the almond milk to the wet mixture, stirring until smooth.

5. 5

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

6. 6

   Fold in the chopped almonds and rolled oats to give the cookies their crunchy texture.

7. 7

   Scoop out tablespoon-sized portions of the dough and place them onto the prepared baking sheet, flattening the dough slightly with your hands.

8. 8

   Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

9. 9

   Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

10. 10

    Enjoy your crunchy vanilla almond cookies with a glass of almond milk or your favorite plant-based beverage!