Almond Cookies with Vanilla Buttercream

Get ready to impress with these simple and delicious gluten-free vegan almond cookies. Keep them classic or go a step further and add some fun naturally coloured powders (mentioned in the recipe index). Make them your own and use your favourite cookie cutters or simply use the rim of a glass, you do you!

Almond Cookies with Vanilla Buttercream

Gluten-free | Vegan


My Kale Kitchen

4 Hours 15 Minutes
10 Minutes
4 Hours 25 Minutes
Makes 12-24 cookies, depending on cookie cutter size


Almond Cookie Ingredients:

  • ¼ cup unsweetened vanilla oat milk
  • 1 tbs flaxseed meal
  • 1/3 cup melted dairy-free butter
  • 1 tsp pure almond extract
  • ¾ cup sugar
  • 1 + ¼ cups almond flour
  • ½ cup gluten-free 1-to-1 flour
  • ¼ tsp salt
  • Optional for colour: 1½ tsp Lilac Taro Yam Supercolor Powder from Suncore Foods®
  • Optional for colour: ½ tsp Cosmos Red Cabbage Supercolor Powder from Suncore Foods®

Vanilla Buttercream Ingredients: 

  • ¼ cup dairy-free butter, at room temperature
  • ½ tsp cream of tartar
  • 1½ tsp pure vanilla extract
  • Optional for colour: ½ tsp Lilac Taro Yam Supercolor Powder from Suncore Foods®
  • 1½ - 2 cups powdered sugar

Cooking Note:

  • Portion size depends on the size of the cookie cutters


  1. In a large bowl, combine oat milk and flaxseed meal. Set aside for 5 minutes, stirring every 2 minutes. Mix in melted butter and almond extract.
  2. Add sugar and whisk until well combined. Fold in remaining ingredients and form a dough ball. Tightly wrap the dough in plastic wrap and refrigerate for minimum 4 hours up to overnight.
  3. When ready to bake, preheat oven to 350º F and line a baking tray with parchment paper. Cut the dough into 3 portions, work with 1 portion at a time while keeping the remaining portions refrigerated.
  4. Line your work surface with wax paper and using a rolling pin, roll out the dough. Using cookie cutters, cut cookies & place them on the baking tray.
  5. Bake for 8-10 minutes or until very lightly browning on the sides. Allow cookies to cool completely before adding buttercream.
  6. Buttercream: Using an electric beater, beat butter for 1-2 minutes. Mix in cream of tartar and beat for a few seconds. Add vanilla extract and continue to beat until well combined.
  7. Add Supercolor Powders (if using) and powdered sugar, 1 cup at a time, until creamy and well combined. For a thicker buttercream, add some more powdered sugar. For a thinner buttercream, reduce the amount of the powdered sugar or add some oat milk, 1 tsp at a time.
  8. Add buttercream onto half the cookies and create cookie sandwiches using the remaining cookies.
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