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. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, coconut sugar, and vanilla extract until well combined.
4. Slowly add the almond milk to the wet mixture, stirring until smooth.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Fold in the chopped almonds and rolled oats to give the cookies their crunchy texture.
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. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
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. Enjoy your crunchy vanilla almond cookies with a glass of almond milk or your favorite plant-based beverage!