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.
Servings: 13 cookies
Calories: 184kcal
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.
Notes
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 your almond butter is too thick, pop it into the microwave in a glass bowl and heat it for about 10-15 seconds.
If you do not like cinnamon, feel free to remove this ingredient.
Do not replace the oat flour with almond flour. It will make the cookies crumble.
I have not tried any other nut butter. While it will change the flavor of the cookie, I am sure it will still taste good.
Nutrition
Serving: 1cookie | Calories: 184kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 234mg | Potassium: 166mg | Fiber: 3g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg