Vegan Refrigerator Cookies

Vegan Refrigerator Cookies are easy and you can have the almond butter cookie dough in the refrigerator or freezer to be cooked at your will.

When I think of refrigerator cookies it makes me think of the 1950s.

I don't know why but I can just see a young woman wearing an apron with her hair just perfect. Of course, she is smiling and her oven is enameled green.

Well, today I became 'Vivian' through osmosis and made Vegan Refrigerator Cookies. I had to update it somehow so I used almond butter instead of peanut butter.

Of course, back then I would be taking them to our church bake sale but today they are going to the senior center. My heart belongs to seniors.

🥘 Ingredients

• Coconut sugar adds a sort of brown sugar taste to the flavor in a very understated way.
• Raw sugar, turbinado sweetens up the dough.
• Almond butter is creamy and rich nut butter.
• Egg replacer helps the cookies to be lighter.
• Whole wheat pastry flour adds fiber and nutrients to the main base of these cookies.
• Baking powder is a leaving agent.
• Salt is the perfect understated seasoning.
• Vanilla extract adds so much flavor to the mix.

🔪 Instructions

• Cream the butter and sugars together at medium speed in a large bowl until it is light and fluffy.
• Add the almond butter and egg replacers and mix them in.
• Add the dry ingredients and vanilla extract. Mix well.
• Split the dough in half.
• Lay on a large piece of waxed paper that is about 18" long. Parchment paper works really well too.
• Roll into a log that is about 2" in diameter.
• Each log will be about 12" to 15" long - depending on how well you split the dough in half.
• Roll up in the wax paper and fold in the ends. Put in the refrigerator to harden up.

• At this point, you could put the dough in a freezer bag and freeze for the future.
• If you are making the cookies today or within 3 days you can just put them in the refrigerator.
• You may take out one of the rolls to slice as soon as two hours.
• Cut the cookies into about ¼" to ½" slices. Depending on how wide you want then to spread.
• I made big cookies so it was closer to ½".\
• Do you see how the bottom edge of the cut cookie dough is flat? Round that up a bit so the cookies are nice and round when baked.

• Place on an ungreased cookie sheet and bake at 350° for 10 minutes.
• Remove from the oven and let set about 5 to 10 minutes.
• Remove to a wire rack to cool completely.

If you take a photo of your sweet and perfect refrigerator cookies I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

📋 Recipe

Almond Butter Refrigerator Cookies

Ginny McMeans

Almond Butter Refrigerator Cookies are easy and you can have the cookie dough in the refrigerator or freezer to be cooked at your will.

5 from 2 votes

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Prep Time 20 mins

Cook Time 10 mins

Refrigerator Time 2 hrs

Total Time 1 hr

Course Dessert

Cuisine American, Vegan

Servings 48 Cookies

Calories 85 kcal

Ingredients

  

1x2x3x

• 1 cup coconut sugar
• 1 cup raw sugar - turbinado
• 1 cup almond butter
• 2 egg replacers - mixed according to your package directions
• 3 cups whole wheat pastry flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Instructions

 

• Cream the butter and sugars together in a large bowl - at medium speed until it is light and fluffy.
• Add the almond butter and prepared egg replacers and mix in.
• Add the dry ingredients and vanilla extract. Mix well.
• Split dough in half. Lay on a large piece of waxed paper that is about 18" long.
• Roll into a log that is about 2" in diameter. Each log will be about 12" to 15" long - depending on how well you split the dough in half.
• Roll up in the wax paper and fold in the ends. Put in the refrigerator to harden up.
• At this point you could put the dough in a freezer bag and freeze for the future. If you are making the cookies today or within 3 days you can just put them in the refrigerator.
• You may take out one of the rolls to slice as soon as two hours.
• Cut the cookies into about ¼" to ½" slices. Depending on how wide you want then to spread. I made big cookies so was closer to ½".
• Place on an ungreased cookie sheet and bake at 350° for 10 minutes.
• Remove from the oven and let set about 5 to 10 minutes. Remove to a wire rack to cool completely.

Nutrition

Serving: 2CookiesCalories: 85kcalCarbohydrates: 13gProtein: 2gFat: 3gSodium: 19mgPotassium: 73mgFiber: 1gSugar: 6gCalcium: 25mgIron: 0.5mg

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