Let's make some delicious vegan almond butter cookies! These crunchy and rich cookies are simple, gluten-free and quick to make. If you are a nut butter fan, you'll love these cookies!
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These easy almond butter cookies are:
- Crunchy
- Rich
- Buttery
- Crumbly
- Simple to make
- Vegan
- Dairy-free
- Gluten-free
- Refined sugar-free
- And made without added oil
Ingredient tips
You only need a handful of ingredients for these flourless almond butter cookies:
Almond butter: Choose a natural, creamy almond butter. Stir the nut butter through to incorporate the natural oils before measuring.
Oat flour: If you don't have any oat flour, you can easily make your own by blending rolled oats in a food processor until they reach a flour-like consistency. Make sure to use certified gluten-free oats if necessary.
Salt: A pinch of salt enhances the overall flavor. Leave it out if your nut butter contains salt.
Step by step pictures
Here's a quick visual overview of this almond butter cookie recipe. Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - In a mixing bowl, combine the dry ingredients - oat flour, almond flour, baking soda and salt.
Step 2 - Add the almond butter and maple syrup to the bowl and stir vigorously until smooth.
Step 3 - Continue stirring until the dough becomes firm and holds its shape.
Step 4 - Scoop 1 tablespoon size portions of dough, roll into balls between your palms and place on a lined cookie sheet.
Step 5 - Using the base of a glass, flatten each cookie to about ¼ inch or 6mm thick.
Step 6 - Bake for 12-13 minutes at 350°F / 175°C or until the edges are slightly darker brown.
Vicky's top tip!
The dough should be firm but easy to shape.
If it feels too sticky, you can incorporate a small amount of extra oat flour or refrigerate it for up to 30 minutes before shaping it into balls.
If your almond butter was dry, or if you measured too much flour, the mixture may turn out a bit dry. To remedy this, you can mix in a little more almond butter and syrup.
Substitutions and variations
Nut butter: You can substitute almond butter with any other nut butter, such as peanut or cashew butter.
Nut-free: You can swap the nut butter for tahini or sunflower seed butter. Instead of almond flour, increase the oat flour to ½ cup or 60g.
For extra flavor, you can add half a teaspoon of vanilla extract or cinnamon to the dough.
For chocolate almond cookies: After the cookies are cool, drizzle or dip in melted chocolate and place on a lined baking sheet to set.
You can even sprinkle some sliced almonds or flaky sea salt on the chocolate before it sets.
Serving
These cookies are perfect for snacking or as a dessert. They pair well with a cup of tea or coffee, or with a glass of almond milk.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days.
To freeze, allow cookies to cool completely after baking. Then transfer to a freezer bag and gently press out the air before sealing.
To thaw, remove them from the freezer bag and let them thaw at room temperature for about 15-20 minutes before serving.
FAQs
Yes, you could use another liquid sweetener such as agave nectar or date syrup. A dry sweetener, such as coconut sugar, won't work as the stickiness of syrup helps to bind the cookies.
More ideas
Discover more delicious recipes in our collection of the Best Vegan Gluten-Free Desserts!
Or why not try these other Refined Sugar-Free Treats:
Recipe
Vegan Almond Butter Cookies
Ingredients
- 5 tablespoons (38 g) oat flour
- 5 tablespoons (30 g) almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup + 2 tablespoons (150 ml) almond butter creamy, unsalted
- 7 tablespoons (105 ml) maple syrup
Instructions
- Preheat oven to 350°F / 175°C. Line baking sheets with baking parchment or silicone baking sheets.
- In a mixing bowl, combine the dry ingredients.5 tablespoons (38 g) oat flour, ¼ teaspoon salt, ¼ teaspoon baking soda, 5 tablespoons (30 g) almond flour
- Add the almond butter and the maple syrup and stir vigorously until smooth. Continue to mix until the dough becomes firm and holds its shape.½ cup + 2 tablespoons (150 ml) almond butter, 7 tablespoons (105 ml) maple syrup
- Scoop the dough into 1 tablespoon portions, then roll into a ball using your hands.
- Place the balls on a baking sheet about 3 inches or 8 cm apart.
- Flatten each of the cookies using the base of a glass or jar to about ¼ inch or 6mm thick, or use a fork to make a crisscross pattern.
- Bake for 12-13 minutes or until the edges are starting to turn darker brown.
- Remove from the oven and cool for at least 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Nutritional Estimate Per Serving
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x 
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