Try this tasty whole food plant-based cookie crumb base especially built to hold layered fillings. Excellent neutral choice for bars, pies, desserts, and treats! Naturally plant-based, vegan, oil-free, refined sugar-free, and gluten-free!
Every good bar or pie has a great foundation. And I admittedly have struggled with creating a healthier dessert base for quite some time. I finally created a substantial oil-free pie crust that combines flax, wheat flour, and almonds. It works well with pies and quiches. It’s not very sweet and is slightly darker in color.
I wanted a lighter and more neutral oil free crust that looked more like a standard shortbread crust. And if you’ve made my Vegan Lemon Bars, you’ll know that this cookie base is on point. It’s super versatile, meaning it can be used to hold a myriad of fillings. Plus, it’s super simple and easy.
This mostly neutral Almond Cookie Crust doesn’t detract or interfere with your chosen filling. It’s also fairly healthy and wholesome. It’s substantial enough to hold your filling, whether in bar or pie form, quite well. As a bonus, it’s oil-free and gluten-free. So, naturally, I think it’s perfect.
The best part? You probably already have everything you need in your pantry – almond flour (or almonds), maple syrup, and almond butter. Three simple ingredients. That’s all there is to it.
The key is to combine the almond flour, maple syrup, and almond butter until a sticky course crumb starts to form. You can do this with a pastry blender or fork in a bowl. You can also use a food processor to bring your dough together even faster and easier. It’s up to you. Just be careful not to over blend the mixture.
You’ll know the cookie base is ready when it feels like damp sand between your fingers. It should clump together easily when compressed, but it shouldn’t be too sticky either.
Once you achieve the right texture, press the mixture into the bottom of a square 9″ x 9″ baking dish or round 9 inch pie plate or springform (cheesecake) pan. The size of the dish you use is very important. You can use other pan sizes, such as an 8″ x 8″ dish or a 11″ x 7″ pan. You can even use a 9″ x 13″ pan.
Just know that the baking times will need to be adjusted and the finished base heights will vary as a result. If you use a larger pan, you will need to bake your cookie base for about 10-12 minutes, maybe less, depending on the temperature and type of pan you are using. If you are using a smaller pan, you may need to increase the time by 2-3 minutes. You’ll know the cookie base is done when it is pale in the center and golden brown on the edges.
It’s also important to know that your cookie base and filling will both be substantially less thick if you use a larger pan, resulting in a shorter (flatter) bar or pie. See the above picture to see what I mean.
If you only have a larger pan and prefer a thicker filling, I recommend doubling your ingredients. This will ensure the crust is thick enough to keep your bars intact, and the filling is thick enough to enjoy as a classic lemon bar.
On the other hand, if you use a smaller pan, your filling and base will both be taller, resulting in a substantially taller lemon bar.
Metal, nonstick, stoneware, glass, silicon, ceramic???
The type of pan you use can affect the baking times of your Almond Cookie Crust. If your foods tend to stick, you should consider lining your baking pan. I usually line my pan with parchment paper anytime I make bars. If you leave enough overhanging parchment over the edges, you can lift the whole thing out, place on a cutting board, and cut nice even squares or rectangles.
This method ensures you don’t have to worry about trying to cut through to the edges against the pan, which can be difficult and messy. By using parchment paper and removing to cut your bars, the result is uniform bars. It also prevents the cookie base from sticking to the bottom of the pan.
It also makes for easy clean up. Simply throw away the parchment paper and wipe out your pan. Easy day.
While your Almond Cookie Crust is baking in the oven, you can make whatever filling you’re going to use.
This Almond Cookie Crust also stores well. You can store it in an air-tight container at room temperature on the counter for one or two days. You can also freeze it for up to one month. Simply thaw completely before using with your desired filling.
I hope you enjoy this Almond Cookie Crust as much as I do.
I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook! Enjoy!!
And don’t forget to subscribe for new plant-based and vegan recipes today!! Just click on the subscribe link in the header or on the side. I simply love creating and sharing new recipes.
Ingredients
- 2 cups fine almond flour*
- 2 Tbsp maple syrup (or raw agave)
- 2 Tbsp cashew butter, tahini, or almond butter**
Instructions
- Preheat the oven to 350° F.
- In a bowl (or food processor), combine the almond flour, maple syrup, and nut butter (or tahini).
- Press into the bottom of a lined 9×9 inch square or 9-inch round baking pan.***
For bars, line with parchment paper so that it overhangs over all four edges. It helps to cut diagonal slits so that it overlaps in the corners.
- For pies or cheesecake, press into a pie plate or springform pan.
- Bake for 10-12 minutes, or until golden. Set aside to cool.
- Pour desired filling over top of the baked cookie crust and follow the recipe directions.
Notes
* You can make your own almond meal by pulsing almonds in a food processor. Just be sure to not-over process or you’ll end up with almond butter.
** I like using cashew butter or almond butter; though you can also use vegan butter or tahini.
*** You can use a larger pan, but your base will require less time in the oven (8-10 minutes) and your bars will be much thinner.
Almond Cookie Crust (oil-free; gluten-free)
Equipment
- oven
Ingredients
- 2 cups fine almond flour*
- 2 Tbsp maple syrup or raw agave
- 2 Tbsp cashew butter tahini, or almond butter**
Instructions
- Preheat the oven to 350° F.
- In a bowl (or food processor), combine the almond flour, maple syrup, and nut butter (or tahini).
- Press into the bottom of a parchment paper- lined 9×9 inch square baking pan or 9-inch round pie pan or springform pan.***
- Bake for 10-12 minutes, or until golden. Set aside to cool.
- Pour desired filling over top the cookie crust and follow recipe directions.