Vegan Almond Butter Cookies

Vegan Almond Butter Cookies

These 6-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.

Course Dessert, Snack

Cuisine American, Gluten-Free, Vegan

Keyword almond butter, aquafaba, dairy-free, egg free, gluten free, no added oil, refined sugar free, vegan

Prep Time 5

Cook Time 12

Total Time 17

Servings cookies

Calories 171kcal

Author Sherri Hall

Equipment

Size #40 Disher

Ingredients

1 cup unsweetened creamy almond butter (with no added oil)
¾ cup coconut sugar
3 tablespoon aquafaba (liquid from canned chickpeas)
½ teaspoon pure vanilla extract
¼ cup gluten-free, whole grain oat flour
¼ teaspoon kosher salt or fine sea salt
coarse sea salt, for sprinkling (optional)

Instructions

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.

Video

Notes

To gather aquafaba, place a mesh strainer over a small mixing bowl and drain canned chickpeas right into the bowl. Be sure to use no salt added chickpeas. After the chickpeas are drained, pour the aquafaba into a mason jar, put on the lid tightly and shake well before using. Store the sealed mason jar of aquafaba in the refrigerator for up to 7 days.

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.

Cookies taste best when stored in an airtight container at room temperature for up to 5 days. You can refrigerate them to make them last a few extra days. Cookies can also be frozen. 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.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, aquafaba adds approximately 3-5 calories per tablespoon.

Nutrition