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Vegan Almond Butter Cookies (Gluten-Free Option)


  • Author: Liz Madsen
  • Total Time: 30 minutes
  • Yield: 20-22 cookies 1x
  • 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

Units Scale

Wet Ingredients

Dry Ingredients

  • 3/4 cup Gluten-Free Flour Blend or All Purpose Flour (see note 5)
  • 1 Tablespoon Arrowroot Powder or Cornstarch
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/3 cup Finely Shredded Unsweetened Coconut, Optional (see note 6)

Instructions

  1. 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.
  2. Prep Oven and Trays: Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Line 2 baking trays with parchment paper.
  3. 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).
  4. Optional Mix-Ins: Gently fold in the shredded coconut (or chocolate chips, chopped nuts, vegan sprinkles, etc.).
  5. 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.
  6. 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.
  7. 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.
  8. 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

Keywords: Vegan, Gluten-Free, Oil-Free, Soy-Free, almond butter cookies, gluten-free