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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Recipe Information
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)
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond butter, brown sugar, vanilla extract, and almond milk. Stir until smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, and a pinch of salt.
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.
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.
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.
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.
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.
Enjoy your vegan almond butter cookies with a glass of your favorite plant-based milk!
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.4 g | 204% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 333.6 g | 121% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 189.3 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 893 mg | 69% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
