Vegan Almond Crisp Cookies~ Pepperidge Farm Copy Cat Recipe || Gretchen's Bakery

Combine flax meal with warm water and let it stand to thicken.

Cream vegan butter and sugar on high speed until light and fluffy (about 3 to 5 minutes).

Add the flax paste, almond extract, and vanilla extract to the creamed mixture and mix well.

Sift the dry ingredients (flour, baking powder, salt) and add them all at once to the mixture, mixing just until combined.

Add almond milk last and mix until everything comes together, giving it a good fast spin.

Transfer the dough to a pastry bag without a tip and pipe log or boat shapes onto a parchment-lined sheet pan.

Bake in a preheated oven at 350 degrees Fahrenheit for about 20 to 25 minutes or until golden brown and crispy.

Cool the cookies completely.

Spread each cookie with a thin coating of tempered vegan chocolate and sprinkle with roasted almonds.

Equipment Needed

Spice Level:

Dietary

Allergens