One of the drawbacks to making healthy versions of pine nut cookies was almond paste which gives them their chewy crumb, but is loaded with refined sugar. So on a cold day in January, I made my own and made perfectly authentic pine nut cookies for my oh, so happy husband.
Makes 24-26 cookies
- Almond paste (makes 8 ounces)
- 1 cup almond flour
- ½ cup rice mellow
- 1 teaspoon pure vanilla extract
- 2 tablespoons water
- 8 tablespoons vegan butter
- ¼ cup coconut sugar
- 1 teaspoon pure almond extract
- 8 ounces almond paste
- 1 cup sprouted whole wheat flour
- Pinch sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- ½-2/3 cups pine nuts
Step By Step Instructions:
Preheat the oven to 350F and line a baking sheet with parchment.
Make the almond paste by whipping the ingredients together until creamy.
Whip in vegan butter, coconut sugar, extract, flour, salt and baking soda and powder until a soft dough forms. Place pine nuts in a shallow bowl.
Roll dough into walnut-size spheres and press them gently into the pine nuts so the nuts stick and the cookies flatten slightly.
Arrange cookies on lined baking sheet and bake for 12 minutes. Remove from oven and gently transfer to a cooling rack.