Crunchy Almond and Vanilla Biscuits

Almond and Vanilla Cookies 2

These perfectly crunchy almond and vanilla biscuits have a beautiful subtle sweetness and are perfect with a cup of tea at the end of a long day or maybe you need a little guilt free snack to get you through the afternoon.

You can make these with almond pulp that is leftover from making almond milk or you can just use almond meal.


  • 1 cup almond pulp or almond meal
  • 1/4 cup maple syrup or sweetener of choice
  • 1/2 cup dessicated coconut
  • 1/4 cup coconut oil
  • 1 cup coconut flakes or shredded coconut
  • 1/2 cup slithered almonds
  • 1 tsp baking powder
  • 1 tsp vanilla extract


  1. Preheat oven to 130 degrees and line a baking tray with baking paper
  2. Place all the ingredients in your food processor or Thermomix and whizz until combined (TM Speed 5, 6 seconds)
  3. Place tablespoonfuls on a baking tray and press down with a fork to flatten. I flattened mine quite thin so they would be really crunchy
  4. Bake for 45 minutes or until golden
  5. Allow to cool on the tray for 5 minutes and then move to a wire rack




  • Helene (SuperKitchenMachine)

    Lovely to have yummy recipes on hand for the extra almond meal we Thermomix users often have on hand! Thanks 🙂

    • Jemma

      Hi Helene

      I’d love to see what almond pulp recipes of mine that you make 🙂