These 5-ingredient vegan almond butter cookies are easy to make in 1 bowl! Enjoy as is or top with sea salt for a sweet and salty flavor combination. These cookies contain no added oil and are also gluten-free and refined sugar-free.
After making my 3-ingredient vegan peanut butter cookies, I decided to get to work on an almond butter version.
The recipes are very similar, both oil-free and both using an unsweetened nut butter, coconut sugar and aquafaba.
However, the almond butter ones are also made with vanilla and gluten-free oat flour.
And since most store-bought unsweetened almond butters do not have salt, I've added a bit of salt to balance the flavors too.
If you're someone who really enjoys a sweet and salty combination, you can also opt to sprinkle on some coarse sea salt onto the cookies as well.
How to make vegan almond butter cookies - step by step
First, preheat your oven to 350° and line a baking sheet with parchment paper.
Next, gather your ingredients.
Add almond butter, coconut sugar, aquafaba and vanilla to a mixing bowl.
Use a spoon to mix until well-combined.
Then, mix in the oat flour and salt until well-combined.
Scoop the dough onto the baking sheet.
Then, use your hands to roll the scooped dough into balls and place back on the baking sheet.
Using the back of a fork, make a crisscross pattern while pressing down on each cookie dough ball.
Bake the cookies for 12-16 minutes.
If you like them on the softer side, take them out closer to the 12 minute mark and if you like them more chewy with a little crisp around the edges, take them out closer to the 16 minute mark.
Immediately sprinkle with coarse sea salt (if using) after removing from the oven.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. The cookies will continue to set on the baking sheet.
How long will they keep?
For best flavor, store the cookies in an airtight container at room temperature for up to 5 days or refrigerate them in an airtight container to get a few extra days out of them...that is, if they last that long. 😉
The cookies can also be frozen to extend their life even longer.
To freeze, place the cookies in a freezer-safe airtight container or reusable food storage bag with pieces of parchment paper in between each one.
When you're ready to enjoy them, remove the desired amount of cookies, place on a plate and leave on the counter to thaw for about 10-15 minutes.
- For best results, use room temperature almond butter.
- To prevent the bottoms of the cookies from burning, you can double up your baking sheets by stacking 2 of them together.
More almond butter recipes
Vegan Almond Butter Cookies
- Preheat oven to 350° and line a *baking sheet with parchment paper.
- Add almond butter, coconut sugar, aquafaba and vanilla to a mixing bowl. Use a spoon to mix everything until well-combined.
- Stir in the oat flour and salt until well-combined.
- Use a cookie scoop (I used a #40 disher) to scoop the dough onto the baking sheet. Using your hands, roll the scooped dough into balls and place back on the baking sheet.
- Using the back of a fork, make a crisscross pattern while pressing down on each cookie dough ball.
- Bake the cookies for 12-16 minutes. Immediately sprinkle with the coarse sea salt (if using) after removing from the oven. Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack. The cookies will continue to set on the baking sheet.
(Please refer to the post above for instructional photographs for this recipe)
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