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Naturally vegan Chinese Almond Cookies on a white plate.
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🍪 Easy Chinese Almond Cookies (Vegan)

These homemade Easy Chinese Almond Cookies for New Years are a traditional Chinese New Year cookie. They're simple to make- no mixer needed- but still delicious, perfect for 2026. I've tested them at least 4 ways to find the best Chinese Almond Cookie Recipe - crunchy on the outside but soft inside and given 2 versions below- the better version and the acceptable-only but cheaper version (under Variations.) (Naturally Vegan and gluten free.)
Prep Time10 minutes
Cook Time15 minutes
Course: Dessert, Snack
Cuisine: Chinese
Diet: Vegan, Vegetarian
Servings: 13 cookies
Calories: 135kcal
Author: Zen

Equipment

  • 1 baking tray and 1 parchment paper. The cookies don't spread much so 1 sheet suffices.

Ingredients

  • 5.1 oz almond meal 145g
  • 2.65 oz vegetable oil (75g) Note that the amount of oil needed can change depending on how dry your flour is and the humidity where you are (so you may need more or less- I would suggest adding 70g/ 2.5 oz first, mixing, and then adding more bit by bit till you have a nice dough that you can shape.)
  • 1.77 oz icing sugar (50g) Icing sugar cakes easily so you may need to sift first. You can use caster sugar instead BUT the texture of the cookie will change AND the amount of oil you need will also be different.
  • ¼ teaspoon salt salt enhances the flavor so don't omit it!
  • 13 almond nuts halved or whole to top each cookie
  • Vegan Milk optional cookie wash- it makes the cookie look MUCH more appetising (see below) so I highly recommend. If you're not vegan, an egg wash gives a nicer color- 1 egg can wash over 30 cookies.

Instructions

  • Pre-heat the oven 350F/ 180C/ 160 C fan. Place a parchment paper on a baking tray.
  • Mix all the ingredients well till you get a dough with no dry streaks.
    Note: Don't add all the oil in 1 go, as you may not need so much (or may need a bit more): start with about 90% then add tablespoon by tablespoon till the batter is moist enough to form a cookie dough.
  • Scoop out the cookies- I do 1 Tablespoon per cookie. Roll each ball of dough between your palms to firm it up.
  • Optional topping (makes it much prettier- see above for comparison picture): Press 1 halved/ whole almond into the top of each cookie then wash the top.
  • Bake for 12-15 minutes and cool before bottling- lasts for quite a while in an airtight container.

Nutrition

Calories: 135kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 45mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.01IU | Calcium: 26mg | Iron: 0.5mg