Chewy Vegan Almond Butter Cookies

These extra-chewy vegan cookies will be your new favorite fall treat. Seriously, what’s not to love? They are healthy, easy to make, and the ingredients are simple. If you are looking for a meal prep dessert this fall, these vegan treats are just what you are looking for.

Finding a cookie recipe that my kids enjoy is a priority of mine. This is why these Chewy Vegan Almond Butter Cookies are a hit in my house. Made with wholesome ingredients, I don’t mind if they have seconds.

There’s So Much to Love About These Chewy Vegan Almond Butter Cookies

They are free from dairy, butter, refined sugar, and white flour. Now, that’s my kind of cookie! There’s nothing better than a dessert recipe that is actually good for you.

They are simple to make. With a small number of ingredients. you will have these cookies in your belly in no time.

They are delicious. They are a family favorite in our house. The amount of chewiness going on here is my favorite part.

They are great for meal prepping. These Chewy Almond Butter Cookies are stored in the fridge which means they will last you all week long. Make a batch or a double batch on Sundays and you are all set for the week.

They are great to eat all day long. Well, maybe not for breakfast but for a mid-day snack, pack on in your kid’s school lunches, heck, have a few after dinner. Any time is a good time to enjoy one of these healthy cookies.

They are fun. That’s because my daughters love any dessert they can add colored chocolate candies on top. It’s almost as fun as adding sprinkles.

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.

Directions

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. 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 them for 8-9 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.

How to Store the Cookies

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. When you are ready to eat them, enjoy them right out of the fridge.

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.

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.

How Did You Like Them?

As one of our family’s current favorite fall desserts, I am sure you and your family will love them just as much! Will you do me a favor? Can you rate and comment on how much you enjoyed these cookies below? I value your opinion!! Thanks!

You will also love my Healthy Banana Oatmeal Chocolate Chip Cookies and my 5-Ingredient Tahini Fudge Cups!

Enjoy!

XOXO

Michelle