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!
Servings: 9 cookies
Equipment
- 2 small-medium bowls
- 1 lined cookie sheet
Ingredients
- 1 tablespoon ground flax
- 3 tablespoons filtered water
- ⅓ cup coconut sugar
- 4 tablespoons oat flour
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- ⅙ teaspoon salt
- ½ cup creamy almond butter *Cashew butter could work, alternatively
- 1 teaspoon pure vanilla extract
Instructions
- 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.
- Combine all of the dry ingredients in a small 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 vanilla, flax egg, and almond butter. Mix everything until combined.
- Add the wet ingredients to the dry bowl and combine until everything is incorporated.
- Place a lid on the bowl and chill the cookie dough for 30 minutes in the fridge. * See notes below if you would like to skip this step.
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat.
- 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.
- 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.
- 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.
- Allow the cookies to cool for 10 minutes and then transfer them to a cooling rack until they become room temperature.
Notes
You will need the almond butter to be creamy. If your almond butter is too thick, place it in the microwave for a few seconds to make it creamier.
To store these cookies, place them in an airtight container. You can leave them in a cool, dry place on the counter for up to 5 days or in the fridge for up to 8 days. I do not suggest freezing them.
You can skip chilling the dough and bake them right away. They will still taste great. I prefer to chill the dough because it gives it a nicer texture.
Do not over-mix the batter.
Do not substitute the oat flour for almond flour. The cookies will become too crumbly.