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Vegan Almond Butter Cookies

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These Grain-Free Vegan Almond Butter Cookies are super crispy, perfectly sweetened with coconut sugar and are vegan, gluten-free, wheat free, flourless, grain-free, and oil-free!

Stack of vegan almond butter cookies on a plate

These might just be my favorite new cookies!! They are buttery, moist, tender and are wonderfully crispy. They are extremely addictive. These are the thin, crispy type of cookies. These are the EASIEST and fastest cookies to prepare as well. Seriously..only took me about 5 minutes and 6 ingredients!

HOW TO MAKE VEGAN ALMOND BUTTER COOKIES

These vegan almond butter cookies also are gluten-free, wheat-free, flourless, grain-free, and oil-free! They get their sweetness from the coconut sugar and the almond butter, as well as their buttery goodness from the almond butter. I love thick and fluffy cookies, but sometimes I’m in the mood for the thin, crispy type and these do the trick. I couldn’t stop eating them! In the mood for peanut butter? Then try my 4 Ingredient Peanut Butter Cookies instead!

FLOURLESS VEGAN COOKIES

Who would think that cookies that have no flour of any kind in them could turn out so yummy, but they do! I’m a huge lover of almond butter so I love to use it in so many desserts, so it is obviously the star in the cookies.  By using all almond butter and just flaxseed, the almond butter bakes up and firms up and there is no need for any flour. The almond butter becomes the structure as they bake. Not to mention, they are super buttery and moist this way.

I really hope you love these vegan almond butter cookies as much as we do! If you are a fan of crispy cookies, then you will love these. I’m sure they would even be delicious with chocolate chips!

Other delicious Vegan Cookie recipes to try:

Grain-Free Vegan Almond Butter Cookies

Brandi Doming
These Grain-Free Vegan Almond Butter Cookies are super crispy, perfectly sweetened with coconut sugar and are vegan, gluten-free, wheat free, flourless, grain-free, and oil-free!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Yields 1 dozen

Ingredients

  • 1/2 cup coconut palm sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup raw chunky almond butter
  • 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water
  • 1 tablespoon pure maple syrup optional: only if needed to moisten the dough

Instructions
 

  • Preheat an oven to 350 degrees and line a sheetpan with parchment paper.
  • In a coffee mug, heat up the water in the microwave for 30 seconds. Whisk the flaxseed in the water with a fork for 30 seconds. This will be your "egg". Set aside for 5 minutes.
  • In a large bowl, stir together the coconut sugar, cinnamon and salt. Add in the almond butter, syrup (if using), vanilla and flaxseed mixture and stir until well combined. I grind my own almond butter so it's fairly thick (as you can see in the picture) and I had to warm it for a few seconds in the microwave. Keep stirring until it all comes together into a sticky ball. If your almond butter is really smooth, you may need to add a tad of flour just to get it into a dough to form into balls.
  • Form into 1 inch or so balls and flatten with a fork or your hands about 1/4-1/2 inch thick and place on the cookie sheet.
  • Bake for 10-12 minutes until golden brown around the edges. You want them crispy. Cool 10 minutes on the pan, then gently transfer to cool completely on a wire rack. They will become crispier as they cool, so don't handle them while still warm, or they could fall apart. I stored mine in a ziplock bag and they remained crispy that way.
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Comments

  2. food4thoughtnyc

    These look amazing! I’m experimenting with paleo so this could fit right in..perhaps without the palm sugar? I still get so confused with what’s ok and what isn’t..nevertheless, I WILL be trying these very soon!

    Reply

    • The Healthy Flavor

      Thank you! Maybe you could omit the coconut sugar and just use all maple syrup or agave, but you will need to add some flour substance or the dough won’t be thick enough. You can try adding gluten free oat flour or almond flour and experience unil you get the dough really thick to roll into balls. Let me know if you try them 🙂

      Reply

      • food4thoughtnyc

        Thanks for the tips! I have so much to learn about this kind of cooking so any advice helps. I only picked up paleo this week which puts me at the beginning of the learning curve. This might be my weekend project so I’ll report back. Thanks again! 🙂

        Reply

  4. Anonymous

    These look delicious and beautiful! You have a gift for beauty! I bookmarked this recipe to try using up some of my pulp that’s left when I make almond milk. Do you think that will work? I was thinking half pulp/half almond butter.

    Reply

    • The Healthy Flavor

      Thank you so much for such a wonderful compliment!! Yes, I think it would work…just grind it up real well and you may need to play a little with the liquid but just make sure you keep mixing until it forms a very thick dough, to form into balls. Let me know how it turns out, I’ve never worked with pulp before so I’m curious 🙂

      Reply

      • Healthy Glow Nutrition

        I am really looking forward to them! I have been experimenting on my own by changing recipes to using almond and coconut flour. It can be tricky when you have no clue what you’re doing lol but some recipes were pretty good 🙂

        Reply

      • The Healthy Flavor

        Tell me about it, gluten free baking is the hardest challenge in my opinion, and then add vegan to that?!?! VERY difficult because most gluten free recipes make up for the lack of protein structure by adding multiple eggs. It’s hard but I love it!

        Reply

  7. Deborah Sturges

    5 stars
    I made these and they are indeed yummy. I didn’t have crunchy nut butter so used a cup of roasted almonds I had done in the oven and popped them in the VitaMix for a few seconds. I did double the recipe. Didn’t need to add the maple syrup. Thank you for this very quick and easy cookie. Certainly one of my new GoTO recipes when time is short….or even when it isn’t —believe me, they will not last long, so doubling the recipe is a very good idea.

    Reply