Easy Vegan Almond Butter Cookies

This is the best almond butter cookie recipe. These soft and chewy cookies are melt-in-your-mouth good. Made from simple ingredients, like creamy almond butter, you won’t feel guilty eating a second one!

Finding a cookie recipe that my kids enjoy is a priority of mine. This is why these easy vegan almond butter cookies are a hit in my house. Made with wholesome ingredients, I don’t mind if they have seconds.

If you are looking for a delicious cookie recipe that you can whip up fast, look no further. These are a family favorite that we love to keep on hand. It is simply the best cookie recipe.

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

They are free of 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 delicious cookies in your belly in no time. I love an easy recipe!

They are delicious. They are a family favorite in our house. Wev’e honestly made these cookies countless times. The best part is the chewy texture of these cookies. Yum!

They are great for meal prepping. These vegan 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. They love to help press in the chocolate candies.

The Wet Ingredients

Flax egg: Thank goodness for egg replacements, am I right? Combining ground flaxseed with water is all you need to create a vegan egg. It’s as easy as that.

Almond butter: This is the perfect base for these cookies. An alternative would be cashew butter for this recipe.

Vanilla extract: What a wonderful flavor vanilla brings to these cookies. This is a pretty standard ingredient in cookie recipes. Make sure to use pure vanilla extract.

The Dry Ingredients

Oat flour: Much better than white flour, this flour is ideal for cooking and baking. It has a similar texture to all purpose flour, as well.

Coconut sugar: This is a more nutritious alternative to brown sugar. It is not processed or stripped of its nutrients which is why I love baking with coconut sugar,

Cinnamon: You will just add a dash of cinnamon to give it a hint of flavor. Yum!

Baking soda: This will help the cookies rise and the texture bake consistently.

Salt: That is because there is no such thing as a cookie without a sprinkle of salt. You will only need a little bit of salt to do the trick.

Chocolate: I like to use Trader Joe’s color-coated chocolate candies but you could also use vegan chocolate chips.

The Simple Instructions

Step one-Make a flax egg by combining 1 tablespoon of ground flax with 3 tablespoons of filtered water. Mix and place it in the fridge to thicken up.

Step two-Combine all of the dry ingredients in a small bowl. This includes oat flour, coconut sugar, baking soda, cinnamon, and salt.

Step three-In a separate medium-sized bowl, combine all of the wet ingredients. This includes vanilla, flax egg, and almond butter. Mix everything until combined.

Step four-Add the wet ingredients to the dry bowl and combine until everything is incorporated.

Step five-Place a lid on the bowl and chill the cookie dough for 30 minutes in the fridge.

Step six-Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.

Step seven-Using a cookie scoop, place a ball of 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 eight-Bake them for 10 minutes. *They will be very soft but don’t worry. They will start to harden up and hold together as they cool off.

Step nine-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. Gently press them down a bit. They will melt and harden to the cookies once cool.

Step ten-Allow the cookies to cool for 10 minutes and then transfer them to a cooling rack until they become room temperature.

Tips + Modifications

For best results, do not use almond flour to substitute the oat flour. The consistency will be way off and cause the cookies to crumble.

To make additional batches of cookies, simply double or triple the recipe.

Do not over-mix the batter. This could cause the cookies to turn out flat.

You are welcome to bake the cookies right away without placing the dough in the fridge. However, allowing the dough to chill can make for a better cookie consistency and texture.

If you do not like cinnamon, feel free to leave out this ingredient.

How to Store These Almond Butter Cookies

Add the cookies to an airtight container and keep them either on the counter or in the fridge. In my opinion, they are great stored in the fridge and they last longer.

They will last about 5 days at room temperature and 8 days in the fridge.

More Vegan Cookie Recipes

I know that the cookie craving is real. Check out these additional cookie recipes below. They are all dairy-free, made with wholesome ingredients, and flavorful cookies.

I love these Vegan Peanut Butter Cup Cookies. They are absolutely delicious and a healthier alternative to traditional peanut butter blossom cookies.

My daughters enjoy these Melt-In-Your-Mouth Vegan Monster Cookies year-round. Remove the candy eyes and you’ve got yourself a family-friendly and healthy chocolate cookie recipe!

Healthy Banana Oatmeal Chocolate Chip Cookies are a staple in our house. We’ve been making these cookies for over 10 years with good reason.

Enjoy!

XOXO

Michelle