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 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.
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.
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
- 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!
- Be sure to throw them into an airtight container in the freezer if you don't plan on finishing them within a few days.
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?
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.
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
Low Carb Chocolate Chip Cookies
Paleo and Vegan Almond Butter Cookies
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!
Kasbean says
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? TIA
Kelsey says
Is it possible to swap out the flaxseed meal for almond flour or coconut flour?
I’m also thinking of adding chocolate chips...:)
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.
Amber says
Can you use a different sugar replacement like xylitol or erythitol?
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?
liz says
How can i decrease the sugar with applesauce?
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?
Sophie says
I don’t have any flaxseed meal so I was wondering if there are any substitutes?
It's really the binder in this recipe. Can you buy flax seeds whole or gain access to it?
Devon Jenkins says
These are amazing!! I only had 1 cup of almond butter so I did the second with cashew butter!!! So good!!
Cashew butter is my FAVE!
Albert Bevia - Spain on a Fork says
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
That makes me SO happy to hear. They are so easy to make and super delicious!