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    Vegan Refrigerator Cookies

    Published: May 23, 2013. Last Updated: May 24, 2021 by: Ginny McMeans

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    Jump to Recipe -
    Almond Butter Refrigerator Cookies Pin Word

    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.

    A plate full of refrigerator cookies with more in front in a small berry bowl.

    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.

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 📋 Recipe
    Baked Refrigerator cookies sitting on an orange mini bowl.

    🥘 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.
    Cookie Dough is rolled up in two logs and ready to be placed in  the refrigerator.
    • 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.
    Raw cookie dough being cut
    • 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.
    A square photo with almond butter cookies stacked in a berry bowl on a maple table.

    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 stacked high in an orange berry bowl.

    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
    Print Save Saved
    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
      

    • 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
    Tried this recipe?Let us know how it was!
    Blue graphic snowflake as Vegan in the Freezers logo.
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      Recipe Rating




    1. Ginny McMeans

      September 16, 2013 at 8:15 pm

      That is amazing. I had not idea there was vegan cane sugar. Thank you so much. Beet sugar is any sugar not marked cane sugar. I will absolutely check into that vegan cane sugar. Thank you! You are welcome for the recipes too!

    2. Ruth

      January 23, 2014 at 11:16 am

      Delicious!

    3. Kari

      August 29, 2018 at 2:25 pm

      5 stars
      These cookies disappeared so quickly. I never remember about refrigerator cookies and how easy they are to slice and bake. Love the almond butter in there too!

    4. Aline

      January 09, 2021 at 8:36 am

      When you mention cream the butter with the sugars, what butter are you referring to? There’s no butter other than almond butter on the ingredient list.

    5. Ginny McMeans

      February 08, 2021 at 9:28 am

      Oh no! Ha! I don't know what happened to that and I'll fix it. Thanks for the heads up!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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