Ingredients:

  • 1 ½ cups (180g) blanched almond flour
  • ½ cup (60g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) neutral-flavored vegetable oil (e.g., canola, sunflower)
  • 2 teaspoons almond extract
  • 2 tablespoons plant-based milk (almond, soy, or oat work well)
  • 1 teaspoon vanilla extract
  • ¼ cup (30g) slivered almonds

Instructions:

  1. In a large bowl, whisk together the almond flour, all-purpose flour, baking soda, and salt.
  2. In a separate bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
  3. Mix in the almond extract, vanilla extract, and plant-based milk.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Cover the dough and chill in the refrigerator for at least 15 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets. Gently press a few slivered almonds into the top of each cookie.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.