A Delicious Discovery
When I first baked Vegan Almond Butter Cookies, I was on a quest for a simple, yet delicious treat that would be kind to my vegan friends and loved by everyone. These Vegan Almond Butter Cookies are truly a game-changer; you mix everything in just one bowl, and they come out perfectly every time. The rich, nutty flavor of almond butter combined with the sweetness of coconut sugar and a hint of vanilla creates a delightful experience in every bite. It’s amazing how such a simple recipe can yield such a satisfying and mouth-watering cookie.
The Joy of Simple Baking
As I prepared the dough, I couldn’t help but marvel at how easy the process was. Mixing the creamy almond butter, coconut sugar, and almond milk felt almost therapeutic. Once the wet ingredients were blended smoothly, incorporating the flour, baking soda, and a pinch of mineral salt was a breeze. The dough came together beautifully, thick and ready for shaping. The best part was using a fork to press down the dough balls into those classic crisscross patterns. This step not only adds a nice touch but also ensures even baking.
Aromatic Baking Bliss
Baking these Vegan Almond Butter Cookies was an aromatic delight. The kitchen filled with the comforting scent of almond and vanilla as they baked to a perfect golden brown. I set a timer for 10 minutes but found that the extra few minutes gave the cookies a delightful crispiness while keeping the inside tender. After letting them cool for a bit, I couldn’t wait to try one—crisp on the outside and wonderfully soft inside. The light sprinkle of coarse salt on top added just the right touch of contrast to the sweetness.
Sharing the Joy
Sharing these cookies with friends and family was the ultimate reward. They were impressed not only by the flavor but also by how easy they were to make. Whether it’s for a special occasion or just a cozy night in, these Vegan Almond Butter Cookies are a treat that brings joy and satisfaction with every bite. The recipe is so versatile; you can add chocolate chips or nuts for extra flavor, but they are absolutely perfect as is. I hope you enjoy them as much as I do!
Table of Contents
Chef’s Notes- Vegan Almond Butter Cookies
- Stir Your Almond Butter: Make sure your almond butter is well-stirred before using it. This helps avoid any oily or dry spots in your dough and ensures an even texture throughout the cookies.
- Chilling the Dough: If the dough is too sticky to handle, chill it in the fridge for about 15 minutes. This will make it easier to shape and prevent the cookies from spreading too much during baking.
- Baking Time: For a softer, chewier cookie, aim for the shorter bake time (10 minutes). For a crisper texture, go for the full 13 minutes. Keep an eye on them to achieve your preferred texture.
- Uniform Cookie Size: Use a tablespoon scooper to ensure all your cookies are the same size. This ensures even baking and a consistent texture.
- Personalize Your Cookies: Feel free to add chocolate chips, chopped nuts, or a sprinkle of sea salt on top before baking for added flavor and texture.
Vegan Almond Butter Cookies
20
cookies10
minutes15
minutes120
kcal5
minutes30
minutesDive into the delightful world of Vegan Almond Butter Cookies! These cookies are a breeze to whip up in just one bowl, making them perfect for any occasion. With a blend of almond butter, coconut sugar, and a hint of vanilla, these cookies are not only delicious but also vegan-friendly. Whether you’re a seasoned baker or a newbie, you’ll love how simple and satisfying these cookies are. Get ready to impress your friends and family with this irresistible treat!
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Ingredients
- Wet Ingredients
1 cup creamy almond butter or use crunchy for added texture
6 tablespoons room temperature almond milk
2 teaspoons pure vanilla extract
- Dry Ingredients
1 cup coconut sugar or substitute with pure cane sugar
1 cup all-purpose flour or use spelt flour or a gluten-free blend
1 teaspoon baking soda or substitute with baking powder
mineral salt omit if using salted almond butter
- Alternative Ingredients:
Nut Butter Substitute: Use sunflower seed butter for a nut-free option.
Sugar Substitute: Replace coconut sugar with brown sugar or maple syrup.
Milk Substitute: Use oat milk or soy milk instead of almond milk.
Directions
- Combine Dry Ingredients: Add the flour, baking soda, and mineral salt to the wet mixture. Mix until a dough forms; it may be easier to use your hands as the dough will be thick. Using a tablespoon scooper, portion out the dough and roll into balls about 1 1/4 inches in diameter. Place them on the prepared baking sheet about 2 1/2 inches apart.
- Flatten Dough: Use the back of a fork to press down each ball in a crisscross pattern. Optionally, sprinkle with additional sugar or coarse salt. Bake in the preheated oven for 10-13 minutes. For a crispier texture with a tender inside, aim for the longer bake time.
- Cool and Store: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks.
Equipment
- chef’s knife
- cutting board
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 120kcal
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 100mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 8g
- Protein: 3g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 2mg
- Iron: 4mg
FAQs- Vegan Almond Butter Cookies
Can I use a different nut butter?
Yes, you can substitute almond butter with other nut butters like cashew or peanut butter. For a nut-free option, sunflower seed butter works well.
Can I make these cookies gluten-free?
Absolutely. Use a gluten-free flour blend in place of all-purpose flour. Make sure your baking soda is also gluten-free if that’s a concern.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 2 weeks or freeze them for up to 1 month.
Can I substitute coconut sugar?
Yes, you can replace coconut sugar with brown sugar, maple syrup, or even granulated sugar. Adjust the quantity as needed, especially if using liquid sweeteners like maple syrup.
What can I do if my dough is too dry?
If your dough feels too dry, try adding a bit more almond milk, a tablespoon at a time, until it reaches the desired consistency. The dough should be thick but manageable.
