These paleo and vegan almond butter cookies have a short ingredient list and can be prepped in just a few minutes. They are crunchy on the outside, soft on the inside and absolutely delightful. Gluten free, dairy free, paleo, and vegan cookies the whole family will love!
Just wanted to let you know this cookies recipe is sponsored by my friends at Lindsay Olives!
What’s inside of these paleo cookies?
Oops, I did it again. I made quick and easy to make cookies that do NOT skimp on flavor!
For these cookies, I wanted to take the flavors of the fall season and jam-pack them into a crunchy cookie that can be enjoyed year-round!
Let me tell you, combining cinnamon, almond butter and maple syrup into a cookie leaves you feeling like you just took a giant bite of Fall. This cookie was made pretty simply and without any flour.
The creamy nut butter serves as the perfect base and keeps these cookies crunchy. Feel free to pour yourself a tall glass of milk to enjoy alongside these warm bites of heaven.
I’ve been wanting to create an almond butter based cookie recipe for quite some time now, but I’ve been putting it off for a few reasons.
How are these almond butter cookies unique?
- I’ve been defaulting to use my raw cashew cookie base that makes up my Paleo Chocolate Chip Cookies and Salted Caramel Pecan Cookies. I didn’t think I should ever try to make anything different.
- I could not eat almonds for the longest time and developed an intolerance to them. However, I am finally good with eating them in moderate portion sizes!
- No cookies cravings lately, humph. Normally, cookies are my absolute favorite dessert and a go-to in our kitchen. Since being pregnant, that wasn’t the case until now!
Doesn’t flaked sea salt make anything and everything taste better? I wasn’t planning on adding flaked salt to these cookies until I realized that the photos were missing a textural element.
It was much to my surprise how well the salt paired with the creamy almond butter flavors- yum!
There is a generous amount of cinnamon that goes into this recipe, and I do not recommend cutting back on it. The maple syrup and coconut sugar balance it out pretty well- just trust me.
How to make almond butter cookies
Combine the dry ingredients in a medium bowl.
Stir in the almond butter, maple syrup, and vanilla. Stir the mixture together until it forms thick dough. This will take about a minute. Then, transfer the mixture into the refrigerator for 30 minutes.
Preheat the oven to 350°F (177°C). Place tablespoon-sized balls onto a parchment lined baking sheet, at least 1″ apart. Lightly press the balls down with a fork, creating a pattern.
Bake for 12 minutes. Let them cool on the sheet for at least 5 minutes before transferring them to a wire rack to cool for another 10-15 minutes.
What other kind of nut butters can I use inside?
I normally don’t have self control issues when it comes to sweets, as I have more of a savory tooth to begin with. However, I did find myself going back for seconds, thirds, and sixths with these crunchy cookies.
You can absolutely get as creative as you’d like and use an alternative type of nut butter. I have found that cashew and almond butters seem to yield the best results when it comes to paleo baking.
What’s super exciting about using almond butter as the base for these cookies is the fact they are both paleo and vegan. It can be very difficult to achieve the texture and flavor you’re searching for and turn up with a vegan cookie.
There is something truly magical that both eggs and gelatin do so well in baked goods. It’s hard to replicate, but after using this creamy nut butter base, I feel overly confident with the results!
There is something that is so comforting and warm about these cookies, I just cannot wait for you to try them!
Be sure to throw them into an airtight container in the freezer if you don’t plan on finishing them within a few days. I really don’t think that will be a problem you’re going to have though… 😉
More paleo cookies recipes like this one:
Paleo and Vegan Almond Butter Cookies
- Combine the dry ingredients in a medium bowl.
- Stir in the almond butter, maple syrup, and vanilla. Stir the mixture together until it forms thick dough. This will take about a minute. Then, transfer the mixture into the refrigerator for 30 minutes.
- Preheat the oven to 350°F (177°C). Place tablespoon-sized balls onto a parchment lined baking sheet, at least 1" apart. Lightly press the balls down with a fork, creating a pattern.
- Bake for 12 minutes. Let them cool on the sheet for at least 5 minutes before transferring them to a wire rack to cool for another 10-15 minutes.
- Be sure to throw them into an airtight container in the freezer if you don't plan on finishing them within a few days.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.