Almond Butter Cookies

Almond Butter Cookies with Soy Milk

I really look forward to my ‘sweets day’ when I get to bake.  It is quite a challenge being a vegan and not cooking with dairy.  A challenge that I take on whole heartily because it still all tastes so good.  I still havn’t conquered a cake with height and lightness but I will get there.  Today I decided to make something  that is both simple and sweet – Almond Butter Cookies.  Only four ingredients and you get to take advantage of almond butter instead of peanut butter.  Delicious!

Almond Butter Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3 to 4 dozen

Serving Size: 3 cookies


1 cup Creamy Almond Butter

(instead of peanut butter)

1 cup coconut sugar

1 Egg Replacer

(prepared according to your box instructions)

1/4 cup ground almonds


I use a silpat or some such baking pad when I bake these cookies so that the bottoms don't get too dark.

You can grease a cookie sheet if you don't have a silpat but the bottoms will be a darker color than the tan almond color.

Mix all of the ingredients together.

Roll into balls.

Place on your prepared cookie sheet.

Too Easy!

Bake at 350° for 10 minutes.

That's it!

After they have cooled keep them in a cool dry place or the refrigerator or the freezer.


After they have cooled you may freeze them in any of the methods shown in my article

They defrost quickly so it really doesn't take any planning. Just put them on a plate for an hour or so and enjoy.

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Almond Butter Cookies — 17 Comments

    • Yep, they are! Hey, Hannah – are my comments coming through to you? My last one was on your meatloaf – about comment #44. Sounded great by the way – but then it asks me to sign in with which I don’t belong to and I don’t have a password. Let me know. Ginny

  1. This recipe looks great, I really want to try it, but what’s “1 egg replacer” ? Can I just use 1 egg? Or is there something specific I need?

    • Hi, I wouldn’t use a honey or agave because it is liquid and I do not know how the texture would come out. I looked up a stevia to sugar comparison and it says you can use an equal amount of Granulated Stevia. So 1 cup of Granulated stevia to 1 cup of sugar.

  2. Pingback: almond butter chocolate chip clementine cookies | jen goes vegan

  3. Unless I misunderstood your recipe, you said you use beet sugar? Do you know that sugar beets are a major gmo crop?

    • No you have not misunderstood. Yes, I do know there is a problem even thouogh there are three companies that do not use GMO seeds and Sprickles is one of them. I was stressing to not use cane sugar since it is so hard on the environemnt. Since this recipe I have gone back and recreated my recipes with coconut sugar and I forgot to update this recipe. Thank you for the reminder.

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