These vegan almond butter cookies are tasty, crumbly, salty-sweet, and absolutely delightful! With JUST five ingredients and less than 20 minutes, you’ve got yourself an incredible treat.
This recipe was originally published in August 2019. It has been updated for content and photos.
There’s something incredibly satisfying about nut butter cookies, and I’m a big fan of adding nut butter to my cookies.
Just like these almond flour peanut butter cookies, pecan butter cookies, and chickpea peanut butter cookies, you can expect BIG flavour here.
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Why you’ll love them
These vegan almond butter cookies are:
- Super nutty and delicious.
- Great texture, somewhat firm, but also crumbly like you’d expect from a butter cookie (without the oil and butter!)
- Sweet enough, but not overly sweet.
- Naturally gluten-free, wheat-free, and grain-free. Plus, there are no eggs, dairy, or soy, making them suitable for most.
Ingredients + Substitutions
Here’s what you’ll need to make these incredible vegan almond butter cookies.
- Almond butter: You may use homemade almond butter or store-bought. You may also substitute with pecan butter, peanut butter, cashew butter, or walnut butter! Or if you need a nut-free version, you may use sunflower seed butter.
- Coconut sugar: An unrefined sugar (yes, it’s still sugar), but a slightly better choice compared to white/cane sugar.
- Baking soda: To slightly spread your cookies and add some lift.
- Salt: I love the salty/sweet combo of these cookies but if you’re on a low-sodium diet, you may omit the salt.
- Non-dairy milk: Use only if needed, and this will depend on how drippy your almond butter is.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add the ingredients to a medium bowl. (photo 1)
Stir to thoroughly combine. (photo 2)
NOTE: If the cookie dough appears too dry (it should be thick), add 1-2 tablespoons of plant-based milk. Depending on how drippy your almond butter is, you may or may not need the milk.
Scoop the batter onto your baking sheet. (photo 3)
Then press each cookie down with a fork and bake. (photo 4)
NOTE: Once baked, let your cookies rest at room temperature for about 10 minutes before transferring them to a cooling rack so they firm up.
Storage
These cookies taste delicious when freshly made and warm out of the oven, but also once cooled down to room temperature.
Store them at room temperature for 3-4 days, or refrigerate them in a sealed container for up to 1 week.
You may also freeze the cookies in a freezer-safe airtight container for up to 6 months.
Expert Tips
- If the batter appears too dry (it should be thick), add 1-2 tablespoons of plant-based milk. Depending on how drippy your almond butter is, you may or may not need the milk.
- Wet your fork after crisscrossing every few cookies or so to prevent it from sticking to the batter.
- The cookies will appear underdone at the 8-9 minute mark, but they will firm up as they cool down, so do not overbake.
More delicious vegan cookie recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
- 1 cup creamy almond butter
- ⅓ cup unrefined coconut sugar
- ½ teaspoon baking soda
- ⅛-1/4 teaspoon sea salt (use ¼ teaspoon for salty/sweet cookies)
- 1-2 tablespoons dairy-free milk if needed
Instructions
- Preheat your oven to 350°F/176°C and line a baking tray with parchment paper.
- Add everything except the milk to a medium bowl and mix well, adding the milk only if the batter appears too dry. (This will vary depending on how drippy your almond butter is.)
- Scoop the batter using a small cookie scoop onto your baking sheet, leaving plenty of space in between each one. You should get 14-15 cookies. Then, use a fork to gently press each cookie down and make a crisscross pattern.
- Bake for 8-9 minutes, remove from the oven and let cool for 10 minutes at room temperature before handling.
Notes
- If the batter appears too dry (it should be thick), add 1-2 tablespoons of plant-based milk. Depending on how drippy your almond butter is, you may or may not need the milk.
- Wet your fork after crisscrossing every few cookies or so to prevent it from sticking to the batter.
- The cookies will appear underdone at the 8-9 minute mark, but they will firm up as they cool down, so do not overbake.
Jan says
Can maple syrup replace the coconut sugar?
PS – love your recipes!
Rosa says
I haven’t tried that, but it might throw off the wet/dry balance, so I’m not sure it would produce the same results. Thrilled you’re enjoying my recipes Jan! 🙂
Karen says
I made these with your homemade almond butter and they look just like your picture and taste delicious! Thank you!
Rosa says
You’re most welcome Karen, so glad you enjoyed them!
sarah johnson says
Im not sure if the messurments are wrong in this recipe? but my batter was very liquidy. I tried adding more sugar and added almond flour and oat flour and it was still very sticky and wouldn’t form a ball. Im sad because your other recipes have been great. I have tried sooooo many vegan gf nut cookies and none have worked. I was hopeful but unfortunately I have wasted another jar of almond butter. 😢
Rosa says
Hi Sarah, sorry you had trouble, but yes the measurements are correct. This recipe has been tested multiple times with both homemade almond butter and storebought almond butter. As I mention in step 2 of the instructions, you should only add the milk if the batter is too dry. Sounds like your almond butter may have been thin/drippy, in which case you shouldn’t add the milk. The batter will be thick and sticky, and using a cookie scoop is easier than trying to shape a ball in your hands. Or wetting your hands or the scoop helps prevent sticking. Hope that helps!
sarah johnson says
So strange. I didnt add milk as it started of very drippy! I guess my almond butter is drippy, it was just liquid and you could not make a scoop in anyway. Even with adding the flours it was still very drippy and the cookies didnt turn out. 😥
joe says
Hi Rosa (like grandma’s name)
Can I use peanut butter as almond is out of reach!!
God bless.
Joe
Rosa says
Hi Joe. Yes, peanut butter works. 🙂
Lynn says
These sound yummy, can I add chocolate chips or nuts?
Rosa says
Yes absolutely. Hope you enjoy. Please report back once you try them.