Vegan Almond Butter Cookies
Indulge in the perfect balance of nutty richness and melt-in-your-mouth sweetness with these Vegan Almond Butter Cookies! Made with creamy almond butter, lightly packed brown sugar, and a touch of vanilla, these cookies boast a soft, chewy texture that's completely dairy-free and egg-free. With just 10 minutes of prep time, they come together effortlessly, making them an ideal treat for busy weeknights or last-minute baking. Optional vegan chocolate chips add a luscious twist, while a hint of salt enhances the flavor profile. Whether enjoyed alongside a glass of almond milk or shared at a gathering, these cookies are a crowd-pleasing dessert that satisfies sweet cravings and suits a plant-based lifestyle. Perfect for vegan dessert lovers, this easy recipe will become a go-to favorite!
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Ingredients
- 240 grams almond butter (creamy, unsweetened)
- 150 grams brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened almond milk
- 120 grams all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- 80 grams vegan chocolate chips (optional, for mix-ins or topping)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the almond butter, brown sugar, vanilla extract, and almond milk. Stir until smooth and well combined.
Step 3
In a separate bowl, whisk together the flour, baking soda, and a pinch of salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If using vegan chocolate chips, fold them into the dough at this stage.
Step 5
Scoop tablespoon-sized portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Step 6
Gently press each dough ball down with the back of a fork to slightly flatten them. For extra decoration, you can press a few additional chocolate chips on top of each cookie.
Step 7
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies will firm up as they cool.
Step 8
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Step 9
Enjoy your vegan almond butter cookies with a glass of your favorite plant-based milk!
Nutrition Facts
| Serving size | (633.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2879.0 |
| Total Fat 159.4g | 0% |
| Saturated Fat 24.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1329.6mg | 0% |
| Total Carbohydrate 333.6g | 0% |
| Dietary Fiber 32.6g | 0% |
| Total Sugars 189.3g | |
| Protein 60.1g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 893.3mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 2123.5mg | 0% |
Source of Calories