These vegan almond butter cookies are soft, chewy, and delicious. They’re quick and easy to make too. These cookies freeze well and are perfect for a make-ahead dessert.
What to serve with these vegan almond butter cookies
For an extra indulgent treat, use these cookies to make ice cream sandwiches with this no-churn banana ice cream. It’s vegan and refined sugar free.
Ingredients and substitutions
It’s important to use almond butter with no added sugar or salt in this recipe. A smooth variety works best. Be sure the almond butter is at room temperature or the dough will be hard to mix.
These vegan almond butter cookies are sweetened with coconut sugar. I like using coconut sugar because it may have a lower glycemic index than regular white table sugar. It has a lovely caramel-like flavor that’s similar to brown sugar.
Vanilla extract adds a nice flavor and aroma to these cookies. Be sure to use pure vanilla extract as opposed to artificial vanilla flavor if possible.
I used whole wheat flour in these cookies. You can substitute all purpose flour if you prefer. Or for a gluten-free version you can substitute half a cup of coconut flour instead of the whole wheat flour.
How to make them
Start by preheating the oven to 375 degrees Fahrenheit. Add the room temperature almond butter, coconut sugar, unsweetened plant-based milk, pure vanilla extract, and salt to a large mixing bowl, then mix well.
Add the whole wheat flour and baking powder to a separate bowl, then mix well. Add the dry ingredients to the bowl with the wet ingredients, then mix well.
Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
Next you’ll pour some coconut sugar on a plate, then wet a fork before dipping it in the coconut sugar. Press the sugar-coated fork into the cookie to flatten it, then rotate the fork and press it once more to create a crisscross pattern. Repeat with the rest of the cookie dough balls, wetting the fork and dipping it in coconut sugar each time.
Bake at 375 degrees Fahrenheit for 17 minutes, then let the cookies cool to room temperature before removing them from the pan and serving.
Storage
Store these vegan almond butter cookies in an airtight container for up to three days or freeze them for up to six months.
More almond butter recipes to try
- These mouthwatering almond butter chocolates are a must try. They’re quick and easy to make.
- This almond butter frosting is rich and delicious. It’s vegan and refined sugar free.
- This almond butter salad dressing tastes like ranch but is entirely dairy free. Toss it with salad greens or use it as a dip for raw veggies.
Vegan Almond Butter Cookies Recipe
Equipment
- Sheet pan
- Parchment paper
Ingredients
- 1 cup whole wheat flour (or substitute all purpose flour)
- 3/4 cup smooth almond butter (at room temperature)
- 1/2 cup coconut sugar (plus extra to dip the fork in to create a crisscross pattern)
- 1/3 cup unsweetened plant-based milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add the room temperature almond butter, coconut sugar, unsweetened plant-based milk, pure vanilla extract, and salt to a large mixing bowl, then mix well.
- Add the whole wheat flour and baking powder to a separate bowl, then mix well.
- Add the dry ingredients to the bowl with the wet ingredients, then mix well.
- Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
- Pour some coconut sugar on a plate, then wet a fork before dipping it in the coconut sugar.
- Press the sugar-coated fork into the cookie to flatten it, then rotate the fork and press it once more to create a crisscross pattern.
- Repeat with the rest of the cookie dough balls, wetting the fork and dipping it in coconut sugar each time.
- Bake at 375 degrees Fahrenheit for 17 minutes.
- Let the cookies cool to room temperature before removing them from the pan and serving.
Notes
- Store these vegan almond butter cookies in an airtight container for up to three days or freeze them for up to six months.