Almond Butter Cookies
These Vegan Almond Butter Cookies are an easy, one-bowl treat made with 4 wholesome ingredients. They’re soft and chewy on the inside and perfectly salty and sweet throughout! Vegan, Gluten-Free, and Oil-Free.
Servings 12 cookies
Calories 238kcal
Ingredients
- 1 cup unsalted creamy almond butter
- 1/3 cup grade A maple syrup or agave nectar
- 1 teaspoon vanilla extract optional
- 1/2 cup oat flour*
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Prep: Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Wet Ingredients: Add the almond butter, maple syrup, and vanilla extract to a medium bowl. Use a whisk or spatula to mix well, until evenly combined.
- Dry Ingredients: Add the oat flour, baking powder, and salt to the same bowl. Use a spatula to mix the dry ingredients together slightly, then mix with the wet ingredients to form a thick dough.
- Roll into Balls: Divide the cookie dough into 12 even portions (mine were slightly under 2 tablespoons each), using your hands to roll each piece of dough into a smooth ball. Place the cookie dough balls on the baking sheet at least 2” apart. Press down on each ball slightly to help the cookie spread more in the oven.
- Bake: Bake in the middle rack of the oven for 9 to 10 minutes, until the cookies have spread and the bottom edge is just golden.
- Cool: Remove the cookies from the oven and let them set on the baking tray for 10 minutes to deflate some and solidify. Use a spatula to transfer the cookies to a wire rack; let them cool completely.
- Serve & Store: Enjoy the cookies immediately, or store in an airtight container at room temperature for up to 3 days.
Notes
- Oat Flour: I recommend buying store-made oat flour for this recipe as it is more finely milled than what you can make in your blender. You can also swap the oat flour with equal parts of a 1:1 gluten-free flour mix.
- Gluten-Free: Use gluten-free oat flour to make these cookies gluten-free
Almond Butter: you can replace the almond butter in this recipe with another creamy nut or seed butter, but keep in mind that it will affect the final flavor. - Nut-Free: Use sunflower seed butter, pumpkin seed butter, or tahini to make these cookies nut free!
Nutrition
Calories: 238kcal | Carbohydrates: 18g | Protein: 7.2g | Fat: 16.8g | Sodium: 101mg | Fiber: 3.4g