Vegan Almond Butter Cookies Recipe
These vegan almond butter cookies are soft, chewy, and delicious. They're quick and easy to make too. These cookies are dairy free, egg free, and lightly sweetened with coconut sugar.
Servings: 12
Calories: 156.4kcal
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.
Nutrition
Serving: 1Cookie | Calories: 156.4kcal | Carbohydrates: 16.7g | Protein: 4.7g | Fat: 9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5.1g | Sodium: 101.3mg | Potassium: 157mg | Fiber: 2.7g | Sugar: 5.6g | Vitamin A: 14.7IU | Calcium: 86.9mg | Iron: 1mg