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.
Ingredient Notes
Almond Butter:
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
Ingredients
- 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
Instructions
- 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.
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.
- 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.
Are these suitable for freezing?
Yes! 🙂
Wow! Just the most heavenly flavor and texture. I used Trader Joe’s natural almond butter (salted) and didn’t need to add any soy milk. I used coconut sugar which gave it this toasty richness. Thanks for this recipe!!
Wonderful! Thanks for sharing Meag!
This is delicious! Perfectly crispy but not hard, a must try and I wouldn’t tweak anything 🙂
Thanks so much Sarvani!
Would coconut sugar work? 🙂
Yes I think so!
These look Soo good! Would this also work other types of sugar, like brown or coconut?
Yes that would work. 🙂
I’m not vegan but l wanted to try these and I have to say, they taste amazing! I added a handful of pecans to mine for extra nuttiness and they were an absolute winner. I have frozen some of the scoops of cookie dough, too so I can bake a batch when needed ( a brilliant Nigella tip!) Will definitely make these again, thanks for the recipe!
Awesome! Thanks for sharing Cleo!
Can I sub The flour for all purpose gf?
Yes! as long as it’s an all purpose gf blend then it will work fine.
I made a modified version of this recipe using homemade “Nutella”. I had needed just a little bit of it to make chocolate truffles but now have 1.5 cups of this decadent goodness leftover. I didn’t want to accidentally eat it all with a spoon so naturally I decided to repurpose it into cookie form. I didn’t have enough AP flour so I did roughly 50g APF + 140g Oat flour (usually a safe sub but maybe I could have filled in the rest with 1:1 GF flour?), 50/50 white sugar/coconut sugar and did everything else according to the recipe, skipped the drizzle since the cookies were already chocolate. (Remember, chocolate truffles are already nearby….)
I noticed the cookies flatten quite a bit in the photos so I chilled the dough for about an hour before baking. I was disappointed to see the cookies really spread out and all melted into each other. I was upset they weren’t that pretty and they were very crumbly similar to some keto cookie recipe outcomes so I was worried…. B U T …. after I let them cool, the cookies held their form, they were crisp on the edges, crisp and moist in the center. Aside from the cookies not looking all that plump, they were super yummy!! I know I was taking a risk not using almond butter as this recipe was calling for, but your recipes have always been reliable and I’m very happy with the outcome. Do you have any advice on having my cookies turn out looking more like yours if I were to do it again with homemade nutella? Yours turned out a lot thicker. I’m guessing maybe more flour for mine? Thanks for the recipe!!
Hi Joyce, I’m guessing the extra spread would have come about from the nutella. The make up of almond butter is much higher in fat than nutella since nutella contains chocolate as well. You could try even freezing the cookie dough first so that there is less spread, but I just think that it will be hard to avoid since the chocolate melts and then the structure of the cookie doesn’t hold as well. You could definitely experiment as well with a bit more all purpose flour and see how that improves it! 🙂
These are my go-to cookies, thank you so much for this recipe. I’m coming up on my due date for my first baby and I can’t think of anything I’d rather stock up on, just made a big batch! ❤️
So happy to hear that Rebecca! And congratulations! 🙂
These vegan cookies are amazing. I love your recipes they are simple and super delicious.
Are you making any thanksgiving recipes ?
Hi Jennifer! So happy you love these cookies! I have just done a vegan sweet potato casserole and a vegan green bean casserole in honor of Thanksgiving. Also a vegan sweet potato pie. 🙂
Just made these. They are soooo good. Great recipe. Yummy
So glad you enjoyed them Toni! Thanks for sharing. 🙂
WOW WOW WOW this is just WOW 🙂 🙂 🙂
Thank you for sharing this excellent recipe! I made these for my family yesterday, and we all enjoyed them. I always loved peanut butter cookies, but my wife can’t eat peanuts. These are just as rich and delicious, and the chocolate is a great addition. I just added the chocolate chips into the cookies, and they turned out great that way, too!
I made these with what I had on hand: Miyokos Vegan butter, and smooth almond butter / not the stir kind.
The prep was easy as 1-2-3, and they rolled into balls without any added soy milk.
I baked them on parchment lined cookie sheets, and the recipe yielded abt 30 cookies using a tablespoon for uniformity.
They came out very good, and have that ‘peanut butter cookie /peacan sandies texture. So kind of gritty and even under baked, they seem a bit dry.
Maybe if I used the suggested almond butter w/oil and added some soy milk they would have had a different texture – but honestly, they seem exaxtky as stated, and are delicious! I had about 1/4 Cup of melted chocolate left over, so I could have started with less and made as needed.
I will TOTALLY make these again.
Thank you SO much for amazing recipes!
Hi Lori, so glad you enjoyed the cookies! I do think the stir variety of almond butter is oilier so that could account for a little of the dryness, but since they are a crunchy cookie they are generally a little drier in texture than some other cookies, but not ‘dry’ because of all the almond butter. 🙂 But maybe a little added soy milk next time or using a different almond butter would have an even better result for you next time. Thanks so much for sharing! 🙂
I agree, the almond butter with added oil might do the trick.
I shared these with a group of “I could never be a vegan” folks, and they gobbled them up!
Love that!
Thank you!
These look amazing. Do you think they would work with canola oil instead of the butter? I make my own vegan butter and I find it makes soft cookies so I thought of using oil. Or coconut oil?
It might work with coconut oil. 🙂
This recipe sounds so delicious I just can’t wait to try it. Most cookie recipes I’ve found are soft chewy ones so it’s nice to get a crunchy cookie recipe. Please can you tell me if you think this would work out as well with gluten free flour? Do you ever try your recipes out using GF flour? I find some recipes work out with a straight swap whereas other don’t work at all. I guess I’ll just have to have a go and try it? With these ingredients though it certainly sounds like it will become my new favourite! Thank you for sharing it.
Hi Claire! I haven’t tried this one with GF flour but I have tried some of my other cookie recipes and it has been fine as a 1:1 swap for a gluten-free all purpose blend. Let us know if you try it with these and how it works out! 🙂