Vegan Almond Butter Cookies
These vegan almond butter cookies are soft and thick, loaded with almond butter flavor and topped with melted vegan chocolate.
Servings: 20
Calories: 218kcal
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.
Nutrition
Serving: 1Cookie | Calories: 218kcal | Carbohydrates: 23.6g | Protein: 4g | Fat: 12.5g | Saturated Fat: 3.1g | Sodium: 194mg | Fiber: 2g | Sugar: 13.9g