Love and Spices:
Suzy’s vegan cookies

Melt-in-your-mouth vegan almond cookies

Recipe by Monique Singer

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this new series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds. Enjoy!

Suzy’s vegan cookies

So easy, children can make them!
Divine when served with Moroccan mint tea.

Preparation time: 20 min | Baking time: 15 min | Preheat oven to 350°F/175°C | Yields: 14 cookies

• 1 1/2 cup 185 g + 3 tbsp all-purpose flour
• 1 cup / 240 ml grapeseed oil
• 1 cup / 160 g icing sugar
• 1 cup / 120 g blanched almonds, toasted and roughly ground

In a bowl, combine the icing sugar and oil until the sugar has fully dissolved.
Add the almonds then slowly mix in the flour until the mixture forms one big ball.
The dough should be slightly firm but not sticky.
Take a portion of dough (the size of a walnut) and squeeze it in your hand to compress and mould.
Shape into a 1 1/2″ (3.5 cm) ball then flatten it in your palm to smooth.
Place on a baking sheet lined with parchment paper.
Use a cookie cutter to your liking after you lay them out.
Remove the excess dough.
Scraps of dough can be formed into a ball and re-rolled.
Refrigerate for one hour, before baking.
Bake for 10 to 15 minutes, until slightly golden.
Do not over bake or they will harden.
Remove from the oven and allow the cookies to cool completely on a baking rack.
Store in an airtight container with parchment paper between layers.

Images: Anne Fillion

Read also: other recipes

Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn