Vegan Almond Butter Cookies
"These cookies are simple, fast, relatively healthy-- and vegan. We're not vegan by any means, but my 2 and 4 year-old kids love to prepare these so they have become a staple in our home! We have also tried 50% whole wheat flour / 50% white flour to satisfying results."
photo by apricot.rabbit
- Ready In:
- 19mins
- Ingredients:
- 9
- Yields:
-
24 cookies
- Serves:
- 12
ingredients
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons brown sugar
- 1⁄2 teaspoon salt
- 1⁄3 cup almond butter
- 1⁄2 cup maple syrup
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons canola oil
directions
- 1. Preheat oven to 350 degrees.
- 2. Mix dry (first five ) ingredients together.
- 3. Separately, mix wet (last 4) ingredients together.
- 4. Combine wet mixture into dry until you achieve a consistent paste.
- 5. Form into 1-inch balls on non-stick or silicon baking sheet, spaced 2-3 inches apart.
- 6. Bake for approximately 9 minutes, or until bottoms are lightly browned; Cool on rack.
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Reviews
-
These are great! I used 1:1 GF flour and subbed avocado oil vs canola oil. Also added Enjoy Life chocolate chips. Love this recipe since I had all these ingredients in my kitchen. Thank you! -
They're great! (except I only had salted almond butter -- do NOT use that). These would make a perfect base for chocolate chip cookies. Mine took a few minutes longer (silicone sheet). Perfect thickness (about half an inch) and stereotypical cookie shape/structure. Slightly firm on the outside, slightly soft on the inside. Not crumbly. Still good after a week in a countertop tupperware (dries out a little bit).
