These Stamped Almond Cookies, are great to give to your family, friends, co-workers, or neighbors as homemade gifts for Christmas as they are so easy to make and delicious.

You can serve them along with my Hot Carob Drink or Sorrel Drink during the holidays. It will be equally loved by young folks and grown folks.

Stamped Almond Cookies (Vegan, Gluten-Free)Cookie Stamp Recipe

They are the perfect crunch, and they are beautifully stamped with these Stamp Cookie Cutters

The Cookie Stamps were easy to use and much fun, my son Daevyd helped me. The set I purchased included, 6 silicone stamps, a wooden stamping handle, and a cookie-cutter. Stamps are made from 100% BPA free, food-grade silicone.

The designs are Christmas Bell, Christmas Stocking, Snowman, Gingerbread man, Eat Me, and Home Made.

How Do Cookie Stamp Works?

  1. Wash and dry your cookie stamps properly before you use them, damp cutters can cause your cookie dough to be sticky.
  2. Use a brush to wash your cookie stamps and air dry thoroughly.
  3. Leave out the raising agents, baking powder or baking soda to prevent the cookie dough from expanding too much while baking.
  4. Roll dough between 2 pieces of parchment paper about 1/4 inch thickness.
  5. Using the round cookie cutter, cut cookies out.
  6. Dip your cookie stamps into extra gluten-free flour, brush off excess.
  7. Press cookie stamps into the dough with even force. 
  8. Pull the stamp upward when done.
  9. If dough gets stuck in the creases of the cookie stamp, use a toothpick to remove it.
  10. You want to cut your cookies with a round cookie cutter after you stamped them, I skipped this. 

Stamped Almond Cookies (Vegan, Gluten-Free)

How To Make Stamped Cookies?

To make the cookies, I used my favorite store-bought gluten-free blend, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and Bob’s Red Mill Almond Flour.

I also used Earth Balance butter spread to get the perfect buttery taste

  1. Combine the dry ingredients in a bowl gluten-free flour, almond flour, cane sugar,  and salt . 
  2. added the butter, almond, and vanilla flavors, and mixed together to form a dough.
  3. Roll the dough out, cut and stamped the dough out, and transferred it to a baking sheet.
  4. Chill the cookies in the refrigerator.
  5. Bake the cookies in a preheated oven until edges are set but not browning
  6. Allow the cookies to cool for about 2 minutes.
  7. Getting transfer cookies to a cooling rack. Cookies will be soft at first, but they will firm up as they cool.

Tips:

  1. Cookies will spread out while baking so keep in mind that the size won’t be the same as the cutters’ but they shouldn’t spread out where they lose their shape completely.
  2. If your batter is too sticky, add extra flour. It shouldn’t be so sticky that you need flour,
  3. Dip your cookie stamp in flour to prevent it from sticking to the dough. 
  4. Chill your cookies before baking, don’t skip this step.This will help the cookies to hold their shape while they are baking.
  5. Make your cookie dough, rolled them out and chill on a sheet in the refrigerator for up to 3 days before baking them.
  6. No two gluten-free flour blends are the same, please use the exact flour I use to get the same results. 

Other Vegan Cookies To Prepare

  1. Vegan Molasses Cookies
  2. Vegan Gingerbread Cookies
  3. Shortbread Cookies
  4. Mexican Wedding Cookies
  5. Peanut Butter Cookies

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Categories

Nutrition

(Per 100g)
  • Energy: 74 kcal / 309 kJ
  • Fat: 7 g
  • Carbs: 3 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 15 min
  • Ready in: 35 min
  • For:
  • 15 Cookies

Ingredients

Instructions

  1. Preheat oven 375 degrees. Prepare a baking sheet with parchment paper. Combine gluten-free flour, almond flour, sugar, and salt in a large bowl. Cut in butter, add maple syrup, almond extract, and vanilla. Mix to form a dough.
  2. Roll dough between 2 pieces of parchment paper about 1/4 inch thickness. Using the round cookie cutter, cut cookies out. Dip your cookie stamps into extra gluten-free flour, brush off excess. Press cookie stamps into the dough. Transfer cookies to the baking sheet, repeat the process and reroll scraps until all dough is used up.
  3. Chill until dough for approximately 30 minutes in the refrigerator. Bake for 15 minutes or until golden. Allow cookies to cool for 2 minutes on baking sheet.Transfer to wire rack to cool completely.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.