Vegan Almond Butter Cookies [Oil Free]

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.

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

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

Buon appetito

Rosa

📖 Recipe

Vegan Almond Butter Cookies [Oil Free]

Delicious vegan almond butter cookies with just 5 ingredients and less than 20 minutes!

5 from 3 votes

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Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Course: Dessert

Cuisine: Not Specified

Servings: 14 Cookies

Calories: 123kcal

Author: Rosa

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

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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.

Nutrition

Calories: 123kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 69mg | Potassium: 135mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg

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*Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.