Vegan Almond Butter Cookies Food
VEGAN ALMOND BUTTER COOKIES
Bake up these soft, chewy, flourless vegan almond butter cookies & you'll be glad you did. They're gluten-free, packed with chocolate, and so easy to make!
Provided by Gwen Leron
Categories Snack
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (177°C).
- Prepare your baking sheet(s) by lining with parchment paper, if needed.
- Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
- In a medium bowl, add almond butter, coconut sugar, baking soda, vanilla extract, and flax egg. Mix until all ingredients have combined.
- Add chocolate chips and mix to combine.
- Using a tablespoon (or a medium sized cookie scoop), scoop equal amounts onto the baking sheet(s). (See images above)
- Flatten each cookie slightly. Leave enough space around each cookie, they will spread as they bake.
- Bake for 10 minutes, don't over bake!
- Leave cookies on the cookie sheet to cool for about 15 minutes, then remove and place on a cooling rack.
Nutrition Facts : ServingSize 1 cookie, Calories 132 kcal, Carbohydrate 10 g, Protein 3 g, Fat 9 g, SaturatedFat 2 g, Sodium 59 mg, Fiber 2 g, Sugar 6 g
VEGAN ALMOND BUTTER COOKIES
Steps:
- Add the vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth. Add in the almond butter and vanilla extract and mix in.
- Add the flour, baking soda, baking powder and salt to a separate bowl and mix together. Then add the dry ingredients in with the wet ingredients and mix in by hand (don't use the electric mixer for this part).
- Try rolling some of the cookie dough into a ball, if your dough is too crumbly to roll into a ball then add a tablespoon of soy milk and try again. I did not need any added soy milk at all, but I used a natural variety of almond butter (where the oil separates and sits on the top and then you mix it in very well before using) so if you use a version that is much less oily it could be that you'll need a little soy milk. But only use it if you have to.
- Preheat the oven to 375°F (190°C).
- Roll the cookie dough into balls and place onto a parchment lined baking tray. Aim for around 20 cookies. Then press down on them with a fork to flatten.
- Bake for 10-15 minutes until lightly browned on top. Remove from the oven and allow to cool on the baking tray.
- When the cookies have cooled, melt the chocolate in the microwave by microwaving for 30 second intervals and bringing it out to stir every 30 seconds until melted. If your chocolate is a little too thick to drizzle nicely, then add a teaspoon of coconut oil to thin it out.
- Drizzle the chocolate over the top of the cookies. Place them into the fridge for 10 minutes for the chocolate to set and then your cookies are ready to serve.
Nutrition Facts : ServingSize 1 Cookie, Calories 218 kcal, Sugar 13.9 g, Sodium 194 mg, Fat 12.5 g, SaturatedFat 3.1 g, Carbohydrate 23.6 g, Fiber 2 g, Protein 4 g
VEGAN CHOCOLATE ALMOND BUTTER COOKIES
It may seem like these cookies have too much going on, but they don't! They're really rich and chewy and delicious vegan cookies!
Provided by Karlaaaaa
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
- Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
- Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 19.3 g, Cholesterol 0.1 mg, Fat 11 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 148.4 mg, Sugar 10.7 g
VEGAN ALMOND BUTTER COOKIES
These cookies are simple, fast, relatively healthy-- and vegan. We're not vegan by any means, but my 2 and 4 year-old kids love to prepare these so they have become a staple in our home! We have also tried 50% whole wheat flour / 50% white flour to satisfying results.
Provided by Kris9722
Categories Drop Cookies
Time 19m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Mix dry (first five ) ingredients together.
- 3. Separately, mix wet (last 4) ingredients together.
- 4. Combine wet mixture into dry until you achieve a consistent paste.
- 5. Form into 1-inch balls on non-stick or silicon baking sheet, spaced 2-3 inches apart.
- 6. Bake for approximately 9 minutes, or until bottoms are lightly browned; Cool on rack.
Nutrition Facts : Calories 156.9, Fat 7.6, SaturatedFat 0.6, Sodium 197.6, Carbohydrate 20.5, Fiber 1, Sugar 10.5, Protein 2.6
ALMOND BUTTER COOKIES (VEGAN)
I adapted these from a non-vegan peanut butter cookie recipe. These were so easy to make and the flavor is amazing. You can make a double or triple batch and freeze some. Note: They are sweet so you might want to cut back a bit on the sugar unless you prefer them this way.
Provided by Chef Joey Z.
Categories Drop Cookies
Time 21m
Yield 16 cookies
Number Of Ingredients 4
Steps:
- Mix the egg replacer and warm water together. I used luke warm water.
- In a large bowl add the nut butter and sugar and egg replacer. Mix well.
- Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
- I used a floured fork and made the cross hatch marks on the cookies.
- I baked them for about 10 minutes.
- Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
- Then cool on a wire rack and eat.
- Bon Appetit!
Nutrition Facts : Calories 152.1, Fat 9.7, SaturatedFat 0.9, Sodium 74.4, Carbohydrate 16, Fiber 0.6, Sugar 13.3, Protein 2.5
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