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!
1/2cupcoconut palm sugar
1/4teaspoonfine sea salt
1cupraw chunky almond butter
1tablespoonground flaxseedmixed with 3 tablespoons warm water
1tablespoonpure maple syrupoptional: only if needed to moisten the dough
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.