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    Home » Cookies

    Vegan Almond Butter Cookies

    Published: Mar 21, 2023 · Updated: Mar 21, 2023 · As an Amazon Associate we earn from qualifying purchases.

    Jump to Recipe Save Saved!
    27 minutes

    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!

    A pile of almond cookies on a plate.
    Jump to:
    • Ingredient tips
    • Step by step pictures
    • Substitutions and variations
    • Serving
    • Storage
    • FAQs
    • More ideas
    • Recipe

    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:

    Ingredients: maple syrup, almond flour, almond butter, oat flour, salt and baking soda.

    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.

    Dry ingredients in a bowl.

    Step 1 - In a mixing bowl, combine the dry ingredients - oat flour, almond flour, baking soda and salt.

    Stirring cookie dough with a spatula.

    Step 2 - Add the almond butter and maple syrup to the bowl and stir vigorously until smooth.

    Cookie dough in a bowl.

    Step 3 - Continue stirring until the dough becomes firm and holds its shape.

    Balls of almond butter cookie dough on a baking sheet.

    Step 4 - Scoop 1 tablespoon size portions of dough, roll into balls between your palms and place on a lined cookie sheet.

    Flattened cookies on a lined cookie sheet.

    Step 5 - Using the base of a glass, flatten each cookie to about ¼ inch or 6mm thick.

    Baked cookies on a lined baking sheet.

    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.

    Cookies cooling on a wire rack.

    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.

    Thin golden brown cookies with a crisp edge.

    FAQs

    Can I make these cookies without maple syrup?

    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.

    A pile of cookies on a plate.

    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:

    Vegan Tahini Cookies

    Chocolate Chia Pudding

    Date Caramel

    Recipe

    A pile of almond cookies on a plate.

    Vegan Almond Butter Cookies

    Vegan Dessert Ideas
    Delicious vegan almond butter cookies with only six simple ingredients. This easy recipe makes crunchy and buttery almond cookies that are dairy-free, gluten-free and refined sugar-free.
    Print Pin Save Saved!
    Prep Time 15 mins
    Cook Time 12 mins
    Total Time 27 mins
    Servings 20 cookies
    Category Cookies
    Cuisine American, International

    Equipment

    • Measuring cups and spoons
    • Mixing Bowls
    • Silicone spatula
    • Large Baking Sheet
    • Baking Parchment

    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 oat flour, ¼ teaspoon salt, ¼ teaspoon baking soda, 5 tablespoons 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 almond butter, 7 tablespoons 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

    Calories 49kcal | Carbohydrates 7g | Protein 1g | Fat 2g | Saturated Fat 0.2g | Polyunsaturated Fat 0.3g | Monounsaturated Fat 1g | Sodium 45mg | Potassium 38mg | Fiber 1g | Sugar 4g | Vitamin A 0.02IU | Calcium 20mg | Iron 0.2mg
    Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x

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