These vegan almond butter cookies are soft and thick, loaded with almond butter flavor and topped with melted vegan chocolate.
These vegan almond butter cookies 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 on top.
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 my is it ever!
How To Make Vegan Almond Butter Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
- Add almond butter and vanilla extract and mix in.
- In a separate bowl add all purpose flour, baking soda, baking powder and salt. Mix together.
- Add the dry ingredients in with the wet and mix into a cookie dough.
- 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 non-dairy milk and mix it in. Try again to roll some into a ball. Only add as much non-dairy milk as needed so that your cookie dough is the right consistency to be able to roll it into balls.
- Place the balls evenly onto a parchment lined baking tray. Aim to get 20 cookies from your batch.
- Flatten the cookies with a fork.
- Bake at 375°F for 10-15 minutes. If you want a crunchier cookie bake them for up to 15 minutes (but keep a close eye on them so that they don’t burn). For a softer cookie bake for 10 minutes.
- Let the cookies firm up and cool down directly on the tray.
- When the cookies are completely cooled, melt the vegan chocolate in a microwave safe bowl in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Drizzle the melted chocolate over the cookies.
- Place them into the fridge for 10 minutes for the chocolate to set and then your cookies are ready to serve.
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.
Vegan Chocolate or Chocolate Chips
You can use either chopped vegan chocolate or vegan chocolate chips to melt down for the chocolate drizzle.
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.
Storing and Freezing
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.
They are also freezer friendly for up to 3 months.
More Delicious Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Oatmeal Raisin Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Lemon Cookies
- Vegan Snickerdoodles
- Vegan Pumpkin Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Almond Butter Cookies
- ½ cup Vegan Butter (112g)
- 1 cup White Granulated Sugar (200g)
- 1 cup Almond Butter (250g)
- 1 Tbsp Vanilla Extract
- 1 ½ cups All Purpose Flour (190g)
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- ¾ cup Vegan Chocolate Chips (131g) Melted
- Add the vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth. Add in the almond butter and vanilla extract and mix in.
- Add the flour, baking soda, baking powder and salt to a separate bowl and mix together. Then add the dry ingredients in with 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 10-15 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. Place them into the fridge for 10 minutes for the chocolate to set and then your cookies are ready to serve.
- 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.
- Almond butter. 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.
- Baking time. If you want a crunchier cookie then bake them for up to 15 minutes. Keep a close eye on them in the last few minutes though to make sure they don’t burn. For a softer cookie bake for 10 minutes.
- Storing: Keep them stored in an airtight container at room temperature where they will stay good for 3-4 days or in the fridge for up to a week. They are also freezer friendly for up to 3 months.
Absolutely delightful! I used Miyoko’s vegan butter, thank you for your recipe we are very much enjoying these cruelty free cookies!!!
Alison Andrews says
Awesome Marko! Thanks for the great review!
Palak sood says
Hi May I use regular salted butter replacement for vegan butter
Alison Andrews says
Yes you can.
These look so good. Wonder if I use almond flour if they would turn out okay.
Alison Andrews says
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. 🙂