Jumble Cookies have always been a favorite of mine – the perfect choice when you simply can’t decide on just one type of cookie. This version is a bit lighter, made with almond flour and vegan butter, resulting in an irresistibly soft, melt-in-your-mouth texture. The best part? They’re easy to make, offering a satisfying treat that’s both delicious and mindful.
Prep Time: 17 mins | Total Time: 30 mins | Serves: 12
Ingredients
1 stick vegan butter, softened (I used @Earthbalance)
1/4 cup coconut sugar
1 egg
1 teaspoon vanilla extract
2 cups almond flour
1/2 teaspoon baking soda
pinch of salt
1/2 cup milk or dark chocolate chips
1/2 cup sour cherries
1/2 cup white chocolate chips
1/2 cup chopped pecans
Instructions
Step 1
Line a sheet pan with parchment paper and preheat the oven to 350 ºF (176 ºC).
Step 2
Cream together the stick of butter and coconut sugar until smooth. Add in the egg and vanilla. Do not worry if the consistency looks off, the magic will happen once you add the almond flour. Mix in all of the dry ingredients except for the chocolate chips, sour cherries, and chopped pecans.
Step 3
Next, add the white and either the milk or dark chocolate chips, sour cherries, and chopped pecans until just combined. Form into balls and place on the prepared pan.
¡ Tip: For perfectly uniform cookies, I recommend measuring 2-tablespoons of dough. This ensures that each cookie is the same size, resulting in an even bake and delightful presentation. |
Slightly flatten them and bake for 10-13 min or until golden brown!
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