I’ve made these chewy vegan almond butter cookies three times in the past week, and they are officially: My Favorite Cookie. Made with real ingredients, no oil, and just a little almond flour, they are gooey on the inside, with lovely crispy edges.
Because these chewy vegan almond butter cookies have a good dose of cinnamon, I don’t actually think they need chocolate chips, I just added a few on top for kicks, so that is totally optional. I would recommend going half and half like I did, so you can decide for yourself.
And if almond butter isn’t your thing, you can always use peanut butter, and skip the cinnamon for a more classic peanut butter flavor. However, I’ve made several batches of these chewy vegan almond butter cookies, alternating between peanut butter and almond butter, and the almond butter takes the cake.
Chewy Vegan Almond Butter Cookies
Yields 10-12 small cookies
1/2 cup room temperature almond butter – the kind with just almonds and salt
1/2 cup coconut sugar
2 T. applesauce
1 flax egg – 1 T. flax meal + 2 1/2 T. water
1/3 cup almond flour
1/2 cup old fashioned rolled oats
1/4 t. cinnamon
1/4 t. baking soda
1/4 t. salt
1/2 t. vanilla
1/4 cup dark chocolate chips – optional
1. Begin by making the flax egg. In a small bowl, mix 1 tablespoon of flax meal with 2 1/2 tablespoons of water. Set aside.
2. In a medium mixing bowl, add the applesauce, almond butter and coconut sugar. Stir gently with a wooden spoon. A note about the almond butter: make sure it is nice and soft, room temperature ideally. This will allow for smooth mixing, and less stirring.
3. Next, add the vanilla and flax egg.
4. Stir together the dry ingredients in a small bow, then pour them into the wet mixture. Stir just until incorporated.
5. Place the batter in the fridge for 20 minutes. While the dough rests, preheat the oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
6. After ten minutes, spoon the dough into ten to twelve mounds on the cookie sheet, it will be very wet and sticky. With wet fingers, pat down the mounds into half inch high rounds. If the dough starts to stick, wet your fingers with cold water again and continue shaping.
7. Bake for 12 minutes.
8. After 12 minutes, remove the cookies from the oven and place the entire tray on a cooling rack for 15 minutes. DO NOT SKIP THIS STEP. The cookies will fall apart right out of the oven, and will solidify into chewy, delightful bites, the more they cool. Ideally, give them 25 minutes to cool completely before diving in!