Almond Butter Cookies are 4 ingredient cookies that take advantage of rich and creamy almond butter. You can curb your sweets craving in no time at all with this easy dessert that’s also a rewarding snack.
I really look forward to my ‘sweets day’ when I get to bake. On the agenda today is something simple and sweet – Almond Butter Cookies. Only four ingredients and you get to take advantage of almond butter instead of peanut butter.
I did them two different ways not realizing how different they were going to turn out. The outcome is awesome in both cases.
It is amazing how different each cookie turned out in looks and taste.
This is what happens when you’re in the kitchen and try to make up a recipe. Surprises abound.
I could actually make two separate recipes for them in two different posts but there are only four ingredients in each case and it just seemed like I should share them both right here.
Almond Cookies Two Ways – Two Winners
VEGAN ALMOND BUTTER COOKIES WITH COCONUT SUGAR
The texture and look change a bit when you change the sugar.
So I went ahead and put the coconut sugar recipe in the recipe card. Only one can go on the card so that the nutritional facts come out right.
- Right off the bat, the dough is darker from the sugar and the cookie dough tastes really good.
- The amazing part of this mix is that the cookies spread out quite thin. They can even go as flat as a these Chocolate Oatmeal Lace Cookies.
- I prefer not to cook them as crispy as lace cookies though. They are softly chewy cookies when you bake them for 9 minutes.
- During the baking, the cookies start to spread but they aren’t baked to the ‘flat’ stage.
- After they’ve cooled on a cooling rack you have the best rich and deep flavored cookie.
ALMOND BUTTER COOKIES WITH ORGANIC GRANULATED SUGAR
- Here you have a light cookie almond colored dough that holds it’s shape in a rounded form.
- They roll into perfect little balls and you bake them without flattening them out.
- The bottoms will get a little dark so I use a baking silicone pad or parchment paper in the baking sheet to keep them all one color.
- The cookies also bake in 9 minutes but keep a very rounded shape and are easy to pop in your mouth.
Can you believe that? Two different cookies just like that! Both with 4 ingredients, both with almond butter and both tasting really really good.
4 Ingredient Cookies
So let’s get mixing. Mix the flaxseed meal with the water and set it aside so that it can thicken. That takes about 5 minutes.
In a large bowl add the coconut sugar, almond butter, the gelled flax egg and ground almond. Mix well.
It comes together in a nice dark dough that is formed easily into balls.
You don’t need to do anything to the baking sheet for this mix. Just place the balls about 2 inches apart and slightly flatten them with the tines from the back side of a fork.
They pretty much flatten themselves in baking but this gets them going.
Check the cookies at 8 minutes to see if they are spreading nicely for the coconut sugar recipe. If they aren’t as flat as you’d like bake for the whole 9 minutes. This is just a check for the first time since some of our ovens seem to heat a bit differently.
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4 ingredient cookies are always a nice break for baking and when you can make them vegan almond butter cookies then you have something extra special.
What Do You Think?
If you’d like to leave a star rating along with a comment, it would really be appreciated.
And if you take a photo of your new cookie recipe, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer. You could even use my hashtag #VeganInTheFreezer. I’d love to see it!
Almond Butter Cookies
- 1 cup almond butter, creamy
- 1 cup coconut sugar
- 1 tablespoon flax seed meal, mixed with 3 tablespoons water, let it set to thicken about 5 minutes
- 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 at least 2 inches apart.
- Bake at 350° for 9 minutes. That's it!