Vegan Almond Flour Cookie Tarts

1. 1

   Preheat oven to 350u00b0F. Liberally brush 8 mini nonstick tart pans (measuring 31/2 inches in diameter) with melted coconut oil and place them, evenly spaced, on a baking sheet.

2. 2

   In the bowl of a stand mixer fitted with a paddle attachment, combine almond flour, baking powder, maple syrup, vanilla extract, and salt. Mix on medium speed for 1 minute until a sticky dough forms.

3. 3

   Pinch off 1 1/2 ounce pieces of dough and roll into balls roughly the same size as a golf balls. Press the dough balls evenly into the mini tart pans. (Wet your fingers with water to prevent sticking or, alternatively, cover the flat bottom of a glass with plastic wrap and use this to flatten.) Press some currants into the centers of each tart pan to form small circles and surround each circle with 5 almonds, pressing them into the dough with the tips facing in.

4. 4

   Bake on the bottom rack of the oven for 12-14 minutes until edges have turned golden brown. Let cool completely before removing from the tart pans. (Use the tip of a spoon or knife to ease the cookies out of the tart pans. If you greased the pans well, the cookies will pop right out.)

* Per serving · 4 servings · Values may vary.

No additional tips available.