Chewy Vegan Almond Butter Cookies
These Chewy Vegan Almond Butter Cookies are the ultimate healthy fall dessert. Soft, chewy, and packed with nutty flavor, they’re made with simple, wholesome ingredients you probably already have in your pantry.
I have to admit, I’ve always been a chewy cookie kind of person. Growing up, I loved the feeling of pulling a cookie apart and seeing that soft center, and that’s exactly what these almond butter cookies remind me of.
The best part is that now I can share them with my girls as a healthier version of the cookies I loved as a kid. They’ve quickly become one of those recipes I find myself baking again and again — especially when I want something quick, sweet, and wholesome for snack time or dessert.
Spotlight on These Chewy Vegan Almond Butter Cookies
- They are wholesome. These chewy vegan almond butter cookies are made without dairy, butter, refined sugar, or white flour. They’re the kind of healthy cookie you’ll feel good about serving to your family.
- They are simple to make. With just a handful of pantry ingredients, you can whip up a batch of cookies in no time. No complicated steps, just mix, bake, and enjoy.
- They are delicious. Soft, chewy, and perfectly nutty, these cookies are a true family favorite. That extra chewiness is what makes them unforgettable.
- They are great for meal prepping. These vegan almond butter cookies store beautifully in the fridge, staying fresh all week long. Bake a batch (or two) on Sunday and you’ll have a healthy snack or dessert ready whenever you need it.
- They are perfect any time of day. Whether it’s a mid-afternoon pick-me-up, tucked into your kid’s lunchbox, or a sweet way to end dinner, these cookies hit the spot without being overly sweet.
- They are kid-friendly. My daughters love adding colorful vegan chocolate candies on top, almost like sprinkles. It makes baking these cookies just as fun as eating them.
The Ingredients
Almond butter: I love how subtle the flavor of this nut butter is. Packed with protein and healthy fats, the almond butter gives these cookies a hint of nutty flavor. Yum!
Applesauce: Replacing oil and eggs, this ingredient brings out a fall apple flavor in these cookies.
Vanilla: There’s no such thing as a baked good without fresh vanilla extract. And, these cookies are no exception. Make sure to use real vanilla extract instead of artificial varieties.
Baking soda and salt: These two ingredients are a must when baking cookies.
Oat flour: This versatile flour is so much better for you than processed flour. In my opinion, it’s the best white flour alternative that produces similar results.
Coconut sugar: This awesome sugar alternative is not refined or processed which makes it a healthier option than white flour. This means that coconut sugar is not stripped of its nutrients, unlike white sugar.
Cinnamon: This spice paired with the applesauce work well together to complete these fall-themed cookies. Not to mention, cinnamon is a super-spice which means it is healthy for you.
Chocolate: Instead of using regular M&M’s, I like to use chocolate color-coated candies from health food stores such as Sprout’s, Trader Joe’s, or Whole Foods that all use natural food coloring instead of the harsh, cancer-causing generic color dyes.
Frequently Asked Questions
Yes. The recipe works well with peanut butter, cashew butter, or sunflower seed butter. The flavor will change slightly but it will still be delicious.
Chilling helps the dough firm up so cookies don’t spread too much. It also improves chewiness and keeps the shape better.
Yes, you can. Use certified gluten-free oat flour and ensure any add-ons (like candy pieces) are gluten-free too.
Stored in an airtight container in the fridge, they stay soft for up to a week. You can also freeze a portion and thaw before enjoying.
Yes! Any kind of chocolate will work.
They are soft and chewy.
Absolutely. In fact, this recipe was inspired by my desire to make healthier, less-sweet chocolate chip cookies for my young girls.
The Instructions
Step one: Combine all of the dry ingredients in a medium-sized bowl. This includes oat flour, coconut sugar, baking soda, cinnamon, and salt.
Step two: In a separate medium-sized bowl, combine all of the wet ingredients. This includes applesauce, vanilla, and almond butter. Mix everything well.
Step three: Add the wet ingredients to the dry bowl and combine until everything is incorporated.
Step four: Place a lid on the bowl and chill the dough for an hour in the fridge.
Step five: When you are ready to bake, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
Scoop the dough into your hands and roll it into 1 and 1/2 inch balls. Place them 2 inches apart on a lined cookie sheet.
Step six: Bake for 8 minutes. (They will be very soft, but don’t worry. They will start to harden up and hold together as they cool off).
Step seven: After removing the cookies from the oven, immediately and carefully add a few color-coated chocolate candies or chocolate chips to the tops of each cookie.
Step eight: Allow the cookies to cool for 10 minutes and then transfer them to a cooling rack.
Storage
These almond butter cookies are very soft and need to be stored in the fridge. Keep them in an air-tight container with a lid. They will last for 1 week in the fridge. You can also freeze them for up to two months.
Tips + Modifications
If the almond butter is too hard, place it into a glass container and heat it up for 10-12 seconds in the microwave.
These cookies are lightly sweetened. Add more chocolate candies for more sweeteness!
If you do not like cinnamon, feel free to leave out this ingredient.
Do not replace the oat flour with almond flour. The cookies will fall apart if you do.
I have not tried any other nut butter. The cookies will work with other varieties, however, the flavor will change.
More Vegan Cookie Recipes
Healthy Banana Oatmeal Chocolate Chip Cookies
Vegan Peanut Butter Cup Cookies
White Chocolate Cranberry Cookies
Vegan Peanut Butter Sugar Cookies
Coconut Jam Thumbprint Cookies
Lemon Coconut Shortbread Cookies
Strawberries and Cream Cookies
Chewy Vegan Almond Butter Cookies
Equipment
- 2 medium-sized bowls
- 1 lined cookie sheet
Ingredients
Dry ingredients
- ½ cup oat flour
- ⅔ cup coconut sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Wet ingredients
- ¼ cup unsweetened applesauce
- 1 cup almond butter
- 1 teaspoon vanilla
Topping
- 3 tablespoons M&M candies-vegan variety
Instructions
- Combine all of the dry ingredients in a medium-sized bowl. This includes oat flour, coconut sugar, baking soda, cinnamon, and salt.
- In a separate medium-sized bowl, combine all of the wet ingredients. This includes applesauce, vanilla, and almond butter.
- Add the wet ingredients to the dry bowl and combine until everything is incorporated and it has turned into a large ball of dough.
- Place a lid or plastic wrap over the bowl and chill the dough for an hour in the fridge.
- When you are ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.Scoop the dough into your hands and roll it into 1 and 1/2 inch balls. Place them 2 inches apart on a lined cookie sheet.
- Bake for 8 minutes. (They will be very soft, but don't worry. They will start to harden up and hold together as they cool off).
- After removing the cookies from the oven, immediately and carefully press a few color-coated chocolate candies or chocolate chips to the tops of each cookie. *These cookies are lightly sweetened. Add more chocolate candies for more sweetness.
- Allow the cookies to cool for 10 minutes and then transfer them to a cooling rack.
