This post is sponsored by my wonderful friends at Bob’s Red Mill! We’re using their Almond Flour for these Vegan Egg Cookies.
Hiiiii! I’m super duper excited about this post today because…
Fooduzzi has gotten a makeover! And this whole recipe situation is really really fun and delicious!
I was using my past theme and logo for a while. Like, pretty much since I started to take my blog seriously. And it was great! Seriously an awesome theme – logo combo.
But! It was time for an upgrade. This new theme/logo combo is so much cleaner and minimal, and I feel like it highlights my recipes/photos much better. And I’m seriously in love (if you couldn’t tell by my many Instagram Stories about it). And I really hope you love it too!
AND…I really really really hope you love these cookies. Because, seriously. They come with a freakin’ No-Bake Cookie Nest. Have you EVER seen anything cuter?!
Let’s start with the cookies. O.M.G. These might be my new favorite cookies of all time. They’re pretty much sugar cookies. But they’re SO much more. They’re soft! They’re chewy! They’re rich and flavorful and just…perfect! SO so perfect!!
A good texture is crucial when making cookies. I’m totally not a fan of crunchy cookies (unless they’re biscotti, which I absolutely love), so my ideal cookie is super tender and soft. Bob’s Red Mill’s Almond Flour gets me that perfect texture ever.single.time. I love it so much I make 99.9% of my cookies with it. No lie.
Truth: I’ve never really been one to gravitate towards sugar cookies. Peanut butter, chocolate, cinnamon, etc. are way more exciting IMO. But these? Totally obsessed. Especially with a beautiful icing on top!
AND THERE’S AN EDIBLE NEST. I totally giggled through this entire photo shoot because I think this is just the cutest thing ever. No-bake cookies may just be my favorite cookie in the entire world. Chocolate, peanut butter, and oats…if that’s not the most me cookie in the world, I don’t know what is. BUT we’re making one giant no-bake cookie (like we did here), and shaping it into a nest. EEP!
Totally optional of course, but I think it’s just so fun.
I can’t even deal with how perfect these are! And as you can see from the photos, I made two different sized eggs. I thought they’d look cute in the “nest” if they weren’t all the same size – and they totally did! But you do you. They’ll be delicious regardless – pinky promise.
Vegan Egg Cookies + No-Bake Cookie Nest
|Prep:||Cook:||Yield: 8-16 cookies||Total:|
These vegan egg cookies are the softest sugar cookies EVER. They pair perfectly with an edible no-bake cookie nest!
- For the no-bake cookie nest:
- use this recipe
- For the cookies:
- 1 and 1/2 cups Bob's Red Mill Almond Flour
- 3 Tbsp. coconut flour
- 3/4 tsp. baking soda
- pinch salt
- 2 Tbsp. melted coconut oil (make sure it isn't hot!)
- 3 Tbsp. almond butter (or your favorite nut butter)
- ¼ cup + 2 Tbsp. pure maple syrup
- splash pure vanilla extract
- naturally dyed icing (recipe here)
- NEST: Whip up the no-bake cookie nest. When shaping the nest, be sure to press the middle down slightly so the "eggs" have a place to sit. See photos for details. Set in the fridge for at least 1-2 hours before serving.
- COOKIES: Preheat the oven to 350 degrees F.
- Add almond flour, coconut flour, baking soda, and salt to a large bowl and whisk to combine. Be sure to remove any large almond flour lumps.
- In a small bowl, add melted coconut oil, peanut butter, maple syrup, and vanilla, and mix to combine.
- Add your wet ingredients to your dry, and mix. The batter will be stiff.
- FOR LARGE EGGS: Measure out 2 Tbsp. of dough, and shape it into a thick, flat egg shape. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes. Bake for 11 minutes, or until slightly golden brown. Allow cookies to cool for 8 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely.
- FOR SMALL EGGS: Measure out 1 Tbsp. dough, and shape it into a thick, flat egg shape. Place your cookies on a baking sheet, and put the sheet in the freezer for 10 minutes. Bake for 9 minutes, or until slightly golden brown. Allow cookies to cool for 8 minutes on the baking sheet, then carefully move them to a cooling rack to cool completely.
- Ice all of your cookies when cool, then allow the icing to set. I let it set up overnight in the fridge, and I'd highly recommend doing that. And actually, I really love these cookies straight from the fridge, so I just store them there!
A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!
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