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Vegan Almond Moon Cookies - naturally sweetened & full of almonds

Vegan Almond Moon Cookies

Perfect little Almond Moon Cookies with a rich almond flavor but not too sweet. Sweetened with maple syrup & only 9 ingredients. Decorate them with some dark chocolate for even more indulgence.

[:de]Kategorien[:en]Course Tags[:] cookies, Snack, sweets
Tags almonds, dairy-free, naturally sweetened, plant-based, vegan, vegetarian
[:de]Vorbereitungszeit[:en]Prep Time[:] 25 minutes
[:de]Garzeit[:en]Cook Time[:] 10 minutes
Resting time: 1 hour
[:de]Gesamt[:en]Total Time[:] 35 minutes
[:de]Portionen[:en]Servings[:] 60 cookies


Dry ingredients:

  • 2 cups | 200 g wheat flour*
  • 1 cup | 100 g ground almonds
  • 1 tsp baking powder
  • 1/2 tsp ground vanilla

Wet ingredients:

  • 1 flax egg (1 Tbsp flax seeds + 3 Tbsp water)
  • 4,2 oz | 120 g margarine (e.g. Earth Balance)
  • 1/3 cup | 100 g maple syrup
  • 2 Tbsp almond butter (100% almonds)
  • 1 tsp almond extract

Additionally for decoration (optional):

  • 1,5 oz | 40 g dark vegan chocolate
  • 1/2 tsp virgin coconut oil


  1. First you prepare the flaxegg. For this you grind the flaxseeds in a coffee grinder (you can also buy already ground flax seeds) and combine the powder with 3 Tbsp of water in a cup, stir well and put aside for 5 minutes.

  2. Meanwhile, just mix all the dry ingredients well in a baking bowl.

  3. Add all the wet ingredients and the flaxegg to the flour mixture and knead into a relatively damp dough. If the dough is too sticky add a little more flour. But you don't want it to get too dry.

    Then cover the dough and put it in the fridge for 1 hour.

  4. Preheat the oven to 175°C | 350°F.

    Lay out 2 baking trays with baking paper.

  5. After the cooling time, cut the dough in thirds and roll out one third at a time on a floured surface to a 2-finger wide sausage. Using a knife, cut each sausage into approx. 20 1-finger-wide pieces and shape the cookies out of the pieces. Roll each piece a few times between the (floured) palms of your hands and bend in the thin ends to create little moons.

  6. Place the first 30 cookies on the prepared baking sheet and put it in the oven for 10 minutes.

  7. While the cookies bake, process the remaining dough and then also bake the second sheet for 10 minutes.

  8. Let the almond moon cookies cool completely on the baking sheets and enjoy.

For the chocolate decoration (optional):

  1. While the cookies are cooling, place the chocolate (broken into small pieces) in a porcelain bowl in the still hot (but already switched off!) oven for about 5 minutes.

  2. Once the chocolate has melted, stir in the coconut oil (which makes it even easier to spread the chocolate) and spread it over your cookies. Using a teaspoon and fast back and forth movements (preferably on the baking sheet).

  3. Now place the cookies in a cool place (I always take the bedroom) for at least 1 hour, until the chocolate has become firm.


* You can also use spelt flour instead or replace half of the flour with whole wheat flour.


I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚