Paleo and Vegan Almond Butter Cookies

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!

Course Dessert, Snack

Cuisine American

Keyword gluten-free cookies, grain-free cookies, paleo cookie recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 169kcal

Author Monica Stevens Le

Ingredients

1/2 cup coconut sugar
1/4 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
1/2 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