Soft and chewy (or bake slightly longer for crisp), these Vegan Almond Butter Cookies with Coconut (optional) are delicious and super easy to make. A classic drop cookie requiring no dough chilling, this recipe is the same with gluten-free flour OR all purpose flour.
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Hey Internet, I've got an AWESOME cookie recipe for you today, and they're super easy—no rolling or chilling, just drop these cookies on a tray biscuit-style and bake. So leave the rolling pin in its drawer.
I’m a big fan of easy vegan cookie recipes and am growing my collection. My favorites are these, obviously, and vegan ginger spice cookies (with maple icing!), vegan matcha cookies, soft vegan chocolate chip cookies, vegan double chocolate chip cookies, vegan mug cookie for a quick fix, and of course my vegan skillet cookie.
These vegan almond butter cookies (with optional coconut) are the perfect blend of soft and chewy, and have an optional crisp edge (bake for 2 minutes longer). I already raved about how easy they were to make, but I need to also rave about the taste!
Warm, sweet, and completely addictive, these vegan almond cookies have a deliciously nutty flavor. The coconut adds a tropical twist, but it’s optional since I know not everyone can have coconut.
And although these are called vegan almond butter cookies, the recipe also works with peanut butter or basically any other smooth nut or seed butter. So if you need to make them nut-free, try some sunflower seed butter!
Why You’ll Love These Vegan Almond Butter Cookies
- So Easy and Fun to Make: These vegan almond cookies are so easy to make, you don’t need to be a baker to make them. Kids will love helping, though an adult should handle anything involving the oven.
- Quick: These cookies take like 5 minutes to mix, 5 minutes to scoop, and 20 minutes to bake, so you can have cookies in under an hour! That math doesn’t add up, but that’s because I recommend letting them cool for 20-30 minutes to finish setting (they’re fragile when they first come out of the oven but they firm up quickly!).
- Very Customizable: I mentioned above these will work with all purpose flour OR a gluten-free blend, but you can also swap out the almond butter for another nut or seed butter. Also if you don’t love coconut, mix in some chocolate chips, chopped nuts, or even vegan sprinkles!
- Wholesome Ingredients: No butter, oil, or eggs in these vegan almond butter cookies! I use a blend of coconut sugar and organic cane sugar, but you could use all coconut sugar if you prefer (your cookies will be a little softer, but still delicious).
- Great for Gifting: Wrap up cooled vegan almond butter cookies in wax or parchment paper and place in a reusable tin or container and gift to someone for an easy yet thoughtful gift. Just make sure there are no food allergies before gifting!
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Ingredients
These are the ingredients we’ll use in our vegan almond butter cookies. For any substitutions to these ingredients, see the next section. For full instructions, nutritional information, and tips, see the recipe card at the bottom of this article.
- ¾ Cup Almond Butter: Ideally, you want a runny almond butter for this recipe. I use Kirkland almond butter (from Costco) which is perfect, but you can always microwave the almond butter briefly to make it a little runnier.
- ¼ to ⅓ cup Unsweetened Non-Dairy Milk: Use any non-dairy milk you like. I used soy milk.
- 1 Teaspoon Apple Cider Vinegar: This is to make the vegan buttermilk.
- ½ Cup Organic Cane Sugar: Helps the cookie have a bit of structure and helps it spread.
- ½ Cup Coconut Sugar: Gives the cookies a deep and warm flavor; a nice complexity.
- 1 Teaspoon Vanilla Extract: For classic cookie flavor.
- ½ Teaspoon Coconut Extract, Optional: If you’re using shredded coconut in your cookies, this is a great addition to lean into that flavor.
- ¾ Cup Gluten-Free Flour Blend or All Purpose Flour: This recipe has been tested with both.
- 1 Tablespoon Arrowroot Powder or Cornstarch: Acts as a binder.
- 1 Teaspoon Baking Soda: Our leavening agent!
- ¼ Teaspoon Salt: Don’t skip! This balances the flavors and also affects the texture of the vegan almond butter cookies.
- ⅓ Cup Finely Shredded Unsweetened Coconut, Optional: I highly recommend this as a mix-in, if you aren’t allergic! It gets a nice toasted flavor in the oven.
Substitutions
While I always recommend making recipes as written the first time, the following are substitution suggestions I think you can make without messing too much with the recipe.
- Almond Butter: Any other smooth nut butter or seed butter should work fine with this recipe. Peanut butter, cashew butter, or sunflower seed butter for a gluten-free option will work fine. If you can find a vegan version, try chocolate hazelnut butter! If using a very runny option (like tahini), you may need more flour for a firm cookie batter.
- Non-Dairy Milk: Any non-dairy milk will work fine in this recipe.
- Apple Cider Vinegar: We just need an acid to make the vegan buttermilk. Use lemon juice or white vinegar in a pinch.
- Organic Cane Sugar: You can use all coconut sugar if you prefer, but you will have slightly softer cookies. I used organic cane sugar (because non-organic may be non-vegan as some sugars are filtered with animal bone char) to help the cookies spread and hold up.
- Coconut Sugar: If you don’t have coconut sugar you can absolutely use brown sugar, but the coconut sugar really adds a warmth to this vegan almond butter cookie recipe that I really loved, so that’s why I also added the coconut extract and the shredded coconut.
- Coconut Extract: Leave it out if you don’t have it or if you don’t like it!
- Gluten-Free Flour Blend or All Purpose Flour: This recipe will work with either. I have tested this almond butter cookie recipe with good quality gluten-free flour blends like Bob’s Red Mill 1:1 Gluten-Free Flour Blend and King Arthur Baking Company Measure for Measure Gluten-Free Flour Blend with good results. I have NOT tested this recipe using any other gluten-free flours like almond flour, so I cannot say how those would turn out.
- Arrowroot Powder or Cornstarch: This is for stability in the cookies. Feel free to use tapioca starch or potato starch or another stabilizer, or simply add another tablespoon of flour.
- Shredded Coconut: The coconut is completely optional, I just think the flavor and texture is nice in these vegan almond butter cookies. Feel free to substitute chocolate chips, chopped nuts, or even vegan sprinkles!
How to Make Vegan Almond Butter Cookies
- Measure out the non-dairy milk in a measuring cup and add the teaspoon of vinegar to it. Mix and set aside.
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line 2 baking trays with parchment paper.
- Mix the wet ingredients (including the vegan buttermilk, which is the non-dairy milk and vinegar mixture we made earlier) in a large bowl. Mix well, then add the dry ingredients by sprinkling them over the top. Use your spatula to mix by running the edge of it around the batter in the bowl, folding in the dry powders before mixing. I find this technique helps me to not over mix (which can cause flat cookies).
- Optional: Gently fold in the shredded coconut (or chocolate chips, chopped nuts, vegan sprinkles, etc.).
- Use a 2-tablespoon sized cookie scoop and scoop the cookies onto the lined baking trays, allowing around 2 inches or a little more between each cookie so it has room to spread while it bakes. I can fit 12 cookies per half sheet size baking tray. If the edges of the unbaked cookies are not uniform, gently swirl a finger around the edges of each cookie to make it a more uniform circle.
- Place your trays in the oven at the same time and bake for 18-22 minutes. I find that 20 minutes is the sweet spot (hah) for me. 22 minutes results in a somewhat crispy edge, which you can do if you prefer. The cookies may appear to be not done at this point. You're looking for somewhat of a stiff edge. (Don't poke the center of the cookie, just lightly touch the outer edge.) They will stabilize as they cool.
- Leave the cookies to cool on the trays for AT LEAST 20 minutes. If you try to remove them earlier, they may not be set yet.
- Store remaining vegan almond butter cookies in an airtight container on the counter for up to 5 days or you can freeze them in an airtight freezer-safe container for up to 3 months.
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Expert Tips
- Do not overdo the extracts! They can be bitter if you use too much.
- Start with ¼ cup non-dairy milk. If your cookie batter won’t come together (if you have dry batter not incorporated), add a tablespoon of non-dairy milk and stir again. I usually end up doing a full ⅓ cup, but it’s easy to get in a cycle of adding more of everything and suddenly you have a LOT of cookies lol.
- Depending on the size of your scoops, you may get 24 cookies or you may get more like 18-20 cookies. I usually get 20 vegan almond butter cookies out of this batch. You can very slightly increase the recipe if you want an even 24.
- Silicone baking mats are a nice reusable alternative to parchment, but I did notice that the bottoms did not get AS crispy. Still tasty, though.
- If you want crispier vegan almond cookies, bake for 22-minutes. I like to stick around 18-20 for softer cookies.
- Know your oven. In my oven, the heat source is at the top, so I tend to bake cookies at the bottom of the oven so they cook slower (because I like softer cookies).
- Similarly, If you’re baking two trays at a time, one batch will be more done than the other, since it will be closer to the heat source.
Storage and Make Ahead Instructions
- Counter: Store vegan almond butter cookies in an airtight container on the counter for 4-5 days. If layering in a smaller container, I like to put layers of parchment or wax paper in between the layers. Sometimes there’s more moisture in the container (depending on the humidity in your home) and I don’t want any cookies to stick.
- Freezer: Let the vegan almond cookies cool completely, wrap in parchment or wax paper, and place in a freezer-safe airtight container (or a freezer bag). I like to label some freezer tape with the name of the recipe and the date I made them.
- Reheating: Let cookies thaw in a covered container for a few hours on the counter (or in the refrigerator overnight. You can warm them in a toaster oven (or the microwave, if you like a softer cookie) if you like. I love dipping mine in unsweetened soy milk. They’re also great with coffee or tea.
- Make Ahead: You can definitely make the dough and store it ahead of time. Freeze the cookie dough in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before scooping onto your lined baking trays.
Frequently Asked Questions
Yup! You may need a little more non-dairy milk if your nut butter is thicker, so keep an eye on that.
Even though these are vegan almond butter cookies, any thick (but still pourable) nut butter, yes. If your nut butter is thick (like non-natural peanut butter), you may want to measure it out in a bowl and then microwave it in 20 second increments until it softens so that you can easily stir it into your batter. If your nut or seed butter is very thin (like tahini), you may need to add more flour. The cookie dough should be thick.
I’ve tested this recipe with two common good quality gluten-free flour blends: Bob’s Red Mill 1:1 Gluten-Free Flour Blend and King Arthur Baking Company Measure for Measure Gluten-Free Flour Blend. Both came out wonderfully. I think other gluten-free all purpose flour blends will probably work well. I have NOT tested this recipe with almond flour or other single-ingredient gluten-free flours, so I cannot say how those turn out. You’re certainly welcome to experiment of course!
The almond butter is actually the binder (as well as the star) of these vegan almond cookies! Nut butter is a great binder, actually. The cornstarch or arrowroot powder also helps with this.
No, the recipe technically works without it. But the vegan almond butter cookies are even better with it, since the vinegar activates the leavening agent (baking soda), allowing the cookies to rise a little. It also helps balance the flavors.
More Vegan Cookie Recipes!
- Vegan Ginger Spice Cookies
- Vegan Matcha Cookies
- Soft Vegan Chocolate Chip Cookies
- Vegan Hamantaschen
- Vegan Double Chocolate Chip Cookies
- Apple Butter Vegan Thumbprint Cookies
- Vegan Ladyfingers
- Vegan Mug Cookie
- Shareable (or not) Vegan Skillet Cookie
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Vegan Almond Butter Cookies Recipe Card
Print
Vegan Almond Butter Cookies (Gluten-Free Option)
- Total Time: 30 minutes
- Yield: 20-22 cookies
- Diet: Vegan
Description
Soft and chewy (or bake slightly longer for crisp), these Vegan Almond Butter Cookies with Coconut (optional) are delicious and super easy to make. A classic drop cookie requiring no dough chilling, this recipe is the same with gluten-free flour OR all purpose flour.
Ingredients
Wet Ingredients
- ¾ cup Almond Butter (see note 1 for substitutions)
- ¼ to ⅓ cup Unsweetened Non-Dairy Milk
- 1 Teaspoon Apple Cider Vinegar (see note 2)
- ½ cup Organic Cane Sugar (see note 3)
- ½ cup Coconut Sugar (see note 4)
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Coconut Extract, Optional
Dry Ingredients
- ¾ cup Gluten-Free Flour Blend or All Purpose Flour (see note 5)
- 1 Tablespoon Arrowroot Powder or Cornstarch
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ⅓ cup Finely Shredded Unsweetened Coconut, Optional (see note 6)
Instructions
- Make the Vegan Buttermilk: Measure out the non-dairy milk in a measuring cup and add the teaspoon of vinegar to it. Mix and set aside.
- Prep Oven and Trays: Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line 2 baking trays with parchment paper.
- Make the Batter: Mix the wet ingredients (including the vegan buttermilk, which is the non-dairy milk and vinegar mixture we made earlier) in a large bowl. Mix well, then add the dry ingredients by sprinkling them over the top. Use your spatula to mix by running the edge of it around the batter in the bowl, folding in the dry powders before mixing. I find this technique helps me to not over mix (which can cause flat cookies).
- Optional Mix-Ins: Gently fold in the shredded coconut (or chocolate chips, chopped nuts, vegan sprinkles, etc.).
- Form the Cookies: Use a 2-tablespoon sized cookie scoop and scoop the cookies onto the lined baking trays, allowing around 2 inches or a little more between each cookie so it has room to spread while it bakes. I can fit 12 cookies per half sheet size baking tray. If the edges of the unbaked cookies are not uniform, gently swirl a finger around the edges of each cookie to make it a more uniform circle.
- Bake: Place your trays in the oven at the same time and bake for 18-22 minutes. I find that 20 minutes is the sweet spot (hah) for me. 22 minutes results in a somewhat crispy edge, which you can do if you prefer. The cookies may appear to be not done at this point. You're looking for somewhat of a stiff edge. (Don't poke the center of the cookie, just lightly touch the outer edge.) They will stabilize as they cool.
- Let the Cookies Cool: Leave the cookies to cool on the trays for AT LEAST 20 minutes, but 30 minutes is ideal. If you try to remove them earlier, they may not be set yet.
- Storage Instructions: Store remaining vegan almond butter cookies in an airtight container on the counter for up to 5 days or you can freeze them in an airtight freezer-safe container for up to 3 months.
Notes
- Note 1: Any other smooth nut butter or seed butter should work fine with this recipe. Peanut butter, cashew butter, or sunflower seed butter for a gluten-free option will work fine. If you can find a vegan version, try chocolate hazelnut butter! If using a very runny option (like tahini), you may need more flour for a firm cookie batter.
- Note 2: We just need an acid to make the vegan buttermilk. Use lemon juice or white vinegar in a pinch.
- Note 3: You can use all coconut sugar if you prefer, but you will have slightly softer cookies. I used organic cane sugar (because non-organic may be non-vegan as some sugars are filtered with animal bone char) to help the cookies spread and hold up.
- Note 4: If you don’t have coconut sugar you can absolutely use brown sugar, but the coconut sugar really adds a warmth to this vegan almond butter cookie recipe that I really loved, so that’s why I also added the coconut extract and the shredded coconut.
- Note 5: This recipe will work with either. I have tested this recipe with good quality gluten-free flour blends like Bob’s Red Mill 1:1 Gluten-Free Flour Blend and King Arthur Baking Company Measure for Measure Gluten-Free Flour Blend with good results. I have NOT tested this recipe using any other gluten-free flours like almond flour, so I cannot say how those would turn out.
- Note 6: The coconut is completely optional, I just think the flavor and texture is nice in these vegan almond butter cookies. Feel free to substitute chocolate chips, chopped nuts, or even vegan sprinkles!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Cookies
Emily
These sound so good! I’m going to have to try to make them!!
💚 Liz
Thank you! I hope you like them. They're definitely one of my fav. cookies. Let me know if you make them! <3 Liz