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Home » All Recipes » Vegan Recipes

Paleo and Vegan Almond Butter Cookies

Modified: Oct 18, 2021 by Monica Le · Published: Feb 21, 2018 · 13 Comments

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a stack of almond butter cookies on a wire rack with flaked sea salt on top
cookies with flaked sea salt on a wire rack
These paleo and vegan almond butter cookies are made with a very short list of ingredients and can be made in one bowl. They are gluten free, refined sugar free, dairy free and incredibly easy to make. #vegancookies #paleovegan #glutenfreecookies #glutenfree #cookies
vegan almond butter cookies stacked on a metal wire rack
vegan almond butter cookies stacked on a wire rack

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!

almond butter cookies on a wire rack with sea salt on top

What's inside of these almond butter 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.

ingredients for vegan almond butter cookies: Coconut sugar, maple syrup, almond butter, baking soda & powder, cinnamon, flax seed, vanilla extract

Here's exactly what's inside:

  • Coconut sugar
  • Flaxseed meal
  • Cinnamon
  • Baking powder
  • Baking soda
  • Almond butter
  • Maple syrup
  • Vanilla extract

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.

cookies on a wire rack with salt on top and almond butter in the background

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!

Expert Tips & Tricks

  1. Do not cut back on the cinnamon called for in this recipe. The maple syrup and coconut sugar balance it out very well.
  2. Use (1) 16-ounce jar of creamy almond butter. If it's not creamy, they will not turn out the same.
  3. Be sure to give them space on the baking sheet as they will spread a decent amount while baking.
  4. Top them off with some flaked sea salt for some extra mmph!
  5. Be sure to throw them into an airtight container in the freezer if you don't plan on finishing them within a few days.
a stack of almond butter cookies on a wire rack with salt on top

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.

ingredients being stirred in a bowl to make almond butter cookies

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.

cookies laid out on a parchment lined baking sheet

What other kind of nut butters can I use?

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 baking these cookies.

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 confident with the results.

a lot of almond butter cookies on a wire rack with salt on top

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 cookie recipes you'll love:

Best Paleo Chocolate Chip Cookies

Soft and Gooey Chocolate Tahini Cookies

Salted Caramel Pecan Cookies

Low Carb Chocolate Chip Cookies

Keto Snickerdoodle Cookies

Paleo and Vegan Almond Butter Cookies

Monica Le
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!
4.80 from 5 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dessert, Snack
Cuisine American
Servings 24
Calories 169 kcal

Ingredients
  

  • ½ cup coconut sugar
  • ¼ cup plus 1 tablespoon flaxseed meal
  • 4 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups creamy almond butter see notes
  • 1 tablespoon pure vanilla extract
  • ½ cup plus 1 tablespoon pure maple syrup

Instructions
 

  • 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.

Notes

  • Be sure to throw them into an airtight container in the freezer if you don't plan on finishing them within a few days.
  • Do not cut back on the cinnamon called for in this recipe. The maple syrup and coconut sugar balance it out very well.
  • Use (1) 16-ounce jar of creamy almond butter. If it's not creamy, they will not turn out the same.
  • Be sure to give them space on the baking sheet as they will spread a decent amount while baking.
  • Top them off with some flaked sea salt for some extra mmph! 

Nutrition

Calories: 169kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 1gSodium: 55mgPotassium: 204mgFiber: 3gSugar: 7gCalcium: 95mg
Keyword gluten-free cookies, grain-free cookies, paleo cookie recipe
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    4.80 from 5 votes (4 ratings without comment)

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  1. Kasbean says

    March 25, 2021 at 12:58 pm

    Thank you for sharing. I like the cookies but am experiencing a weird aftertaste. My ingredients are clean and not expired. Can you please help me with this? TIA4 stars

    Reply
  2. Kelsey says

    March 25, 2020 at 9:02 am

    Is it possible to swap out the flaxseed meal for almond flour or coconut flour?
    I’m also thinking of adding chocolate chips...:)

    Reply
    • Monica Stevens Le says

      March 25, 2020 at 9:38 am

      Hmm, the flaxseed meal is an egg replacement, so it wouldn't work to swap out like that. You could try using an egg instead.

      Reply
  3. Amber says

    February 20, 2019 at 6:41 pm

    Can you use a different sugar replacement like xylitol or erythitol?

    Reply
    • The Movement Menu says

      February 20, 2019 at 9:08 pm

      Hi, the issue is I'm not sure about how to replace the maple syrup although you can replace the coconut sugar. Are there keto friendly liquid sweeteners?

      Reply
  4. liz says

    February 14, 2019 at 12:29 am

    How can i decrease the sugar with applesauce?

    Reply
    • The Movement Menu says

      February 16, 2019 at 2:42 pm

      Good question! I really have no idea in this recipe... the coconut sugar adds quite a bit of texture, and I don't know how you'd swap that out. Do you mean just in place of the maple syrup?

      Reply
  5. Sophie says

    January 22, 2019 at 8:25 pm

    I don’t have any flaxseed meal so I was wondering if there are any substitutes?

    Reply
    • The Movement Menu says

      January 23, 2019 at 10:03 pm

      It's really the binder in this recipe. Can you buy flax seeds whole or gain access to it?

      Reply
  6. Devon Jenkins says

    November 23, 2018 at 12:42 pm

    These are amazing!! I only had 1 cup of almond butter so I did the second with cashew butter!!! So good!!

    Reply
    • The Movement Menu says

      November 23, 2018 at 2:00 pm

      Cashew butter is my FAVE!

      Reply
  7. Albert Bevia - Spain on a Fork says

    March 21, 2018 at 2:51 am

    These cookies are right up my alley, they look and sound delicious, I love anything that taste like fall...even during spring time!!! great recipe

    Reply
    • The Movement Menu says

      March 21, 2018 at 9:41 am

      That makes me SO happy to hear. They are so easy to make and super delicious!

      Reply

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