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 1950’s. 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.
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What Do You Think?
If you take a photo of your crispy and chewy cookies I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Almond Butter Refrigerator Cookies
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
- 3/4 teaspoon baking powder
- 1/4 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 mix it.
- Add the 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 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 1/4" to 1/2" slices. Depending how wide you want then to spread.
- I made big cookies so was closer to 1/2".
- 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.
Notes
Nutrition
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!
Delicious!
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!
These look fantastic. I just wanted to post a note about the sugar. I have not been able to find beet sugar but I have found several brands of vegan cane sugar. Costco sells a large bag that is vegan and organic. Also Whole Foods and New Seasons. Now to go make some cookies!!
Thank you for your wonderful recipes!!
Yes, you sure can. We get coconut sugar here at Whole Foods or Sprouts. Any natural type food stores will have it. Alternately, there is Amazon. Hope that helps.
Ginny can I use lactose free margarine instead of the butter ? & what’s stores can I find coconut sugar! I’m in Ontario, Canada
It is just granulated sugar. Just so it isn’t marked sugar cane. It’s a vegan thing because cane sugar is processed through bone char.
I would love to make these but don’t have any Beet Sugar. Any suggestions as to where I can find this product?
Thanks, Jennifer
Absolutely. All dairy can be substituted in any of my recipes.
Can I use real eggs? I am assuming I can but thought I would ask.
That is so wonderful. Welcome and, please, come back often.
Hi Ginney, I just discovered your site through Pinterest and loved browsing it. I will definitely try some of the recipes in the near future. Warm regards from Amsterdam, NL!
I was really trying to think of an apt description when I was posting but I could find not word that really explained the textures. But … They are crunchy but not hard. If you cooked then a little less they would be on the chewier side but still with a crunch on the exterior. Never cakey. Hope that helps.
I would really have loved to hear something about the texture of these cookies, like… are they crunchy? Chewie? Are they cakey?
Must try! 🙂