I made these vegan almond butter cookies for my coworker’s birthday last weekend. The almond butter made the cookies soft, and she said they were the best birthday treat she had ever received.
Easy Soft Vegan Almond Butter Cookies
These cookies have a chewy texture and a rich almond flavor, making them a wonderful snack or dessert option. The recipe takes about 25 minutes from start to finish and yields approximately 12 cookies.
Ingredients
- 1 cup almond butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the Wet Ingredients: In a mixing bowl, combine almond butter, maple syrup, and vanilla extract, stirring until smooth.
- Combine Dry Ingredients: In another bowl, mix together rolled oats, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until fully combined. If desired, fold in the dairy-free chocolate chips.
- Form Cookies: Using a tablespoon, scoop out the dough and place it on the prepared baking sheet, flattening each cookie slightly.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 12 cookies
- Calories: 120kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 12g
I keep the cookies in an airtight container at room temperature for up to five days. The cookies stay soft, and I let them come to room temperature before serving.
