Best Vegan Almond Butter Cookies Recipes
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 RAISIN COOKIES (VEGAN, GLUTEN-FREE)
Soft healthful gluten-free cookies made with simple ingredients, with a heavy richness from roasted almond butter, lots of raisins and a bit of maple syrup. They are my staple break-time snack for work and freeze very well. Each cookie comes out to about 125 calories each.
Provided by Ravenhood
Categories Dessert
Time 20m
Yield 12 cookies, 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak raisins in warm water for 5 minutes, then discard soaking water.
- Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).
- Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.
- Bake at 350F for 10-12 minutes. Let cool 5 minutes before transfering to rack to cool another 5 minutes.
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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