These vegan almond butter cookies with chocolate drizzle are so good!
If you’ve been following this blog for a while then you know I make a lot of desserts. Since it’s just me and Jaye at home we tend to enjoy a portion of the desserts we make (and of course we have to taste test everything!) and then give the rest away.
Well, I am so in love with these cookies, I kept the full batch here at home and I’ve been having a cookie (or two) every day! And pretty much every time I eat one I say to Jaye that this is the best cookie I’ve ever made!
But there is a thing about me, the most recent anything is the ‘best ever..’. Jaye always laughs when we go to a new restaurant that I like because I’ll always say ‘this is my new favorite place!’.
These cookies are seriously so good though, you will be making all kinds of exclamations about them being the best thing you’ve ever baked.
The recipe is adapted from our crunchy vegan peanut butter cookies switching out peanut butter for almond butter (of course) and then adding in a bit of flair in the form of a melted chocolate drizzle.
I would not skip the chocolate drizzle, I didn’t even know how much of a match made in heaven almond butter and chocolate would be, but oh is it ever!
The almond butter cookies are a simple 8 ingredient recipe and then the topping is just a single ingredient: melted vegan chocolate!
If the chocolate is a bit thick when you melt it and doesn’t drizzle easily then you can add a teaspoon of coconut oil to thin it out and make it drizzle beautifully.
What kind of almond butter should you use in these vegan almond butter cookies?
The kind of almond butter I used is one that has the oil on top and you have to mix it in.
If you use a commercial brand of almond butter then there’s a chance your almond butter will be less oily than mine was. In this case, you might need a tablespoon of soy milk to make your cookie dough ‘wet’ enough to roll into balls. But if you don’t need it, don’t use it.
If your almond butter has any oil on top, stir it in super well before you use it. You can definitely also use homemade almond butter for these cookies!
These cookies have a wonderful crunch to them, without being at all dry.
So I hope you’ll love these vegan almond butter cookies and declare them your new favorite thing! They are:
- Crunchy
- Super Easy
- A perfect blend of flavors
- Drizzled with chocolate
- Insanely delicious!
Keep them stored at room temperature where they will stay fresh for a few days or covered in the fridge where they will stay fresh up to 7 days.
So let us know what you think of these vegan almond butter cookies in the comments! Please rate the recipe too, thanks!
Want more delicious vegan cookie recipes?
Check out these great options!
- Vegan Chocolate Chip Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Lemon Cookies
- Vegan Snickerdoodles
- Vegan Pumpkin Cookies
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Vegan Almond Butter Cookies
Ingredients
- ½ cup Vegan Butter (112g)
- 1 cup White Granulated Sugar (200g)
- 1 cup Almond Butter (250g)
- 1 Tbsp Vanilla Extract
- 1 and ½ cups All Purpose Flour (190g)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- ¾ cup Vegan Chocolate Chips (131g) Melted
Instructions
- Add the butter and sugar to the bowl of an electric stand mixer and cream them together. Add in the almond butter and vanilla and mix in.
- Add the flour, baking soda, baking powder and salt to the wet ingredients and mix in by hand (don't use the electric mixer for this part).
- Try rolling some of the cookie dough into a ball, if your dough is too crumbly to roll into a ball then add a tablespoon of soy milk and try again. I did not need any added soy milk at all, but I used a natural variety of almond butter (where the oil separates and sits on the top and then you mix it in very well before using) so if you use a version that is much less oily it could be that you'll need a little soy milk. But only use it if you have to.
- Preheat the oven to 375°F (190°C).
- Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for around 20 cookies. Then press down on them with a fork to flatten.
- Bake for 15 minutes until lightly browned on top. Remove from the oven and allow to cool on the baking tray.
- When the cookies have cooled, melt the chocolate in the microwave by microwaving for 30 second intervals and bringing it out to stir every 30 seconds until melted. If your chocolate is a little too thick to drizzle nicely, then add a teaspoon of coconut oil to thin it out.
- Drizzle the chocolate over the top of the cookies and leave to set.
Notes
- Weigh your flour for the most accurate results. If you don't have a food scale, then be sure you measure the flour using the correct method which is to spoon the flour into the cup and then level it off with a knife. Don't scoop the flour and don't pack the flour into the cup.
- If you're using a natural style almond butter then make sure you stir it very well before you use it so that there is no separation of oil and it's all properly mixed in.
These look so good. Wonder if I use almond flour if they would turn out okay.
Hi Cody, it doesn’t usually work great as a replacement for all purpose flour. If you just want it to be gluten-free you could use a gluten free all purpose blend. 🙂