Introducing the perfect Healthy Vegan Almond Butter Cookies. Bursting with the rich, nutty flavor of creamy almond butter and crafted with simple ingredients, these vegan cookies are a celebration of health without compromising on taste. These cookies are guaranteed to be a favorite!
INGREDIENTS
Dry Ingredients:
- 1 cup gluten-free flour
- 1 ½ cups maple crystals
- 1 tablespoon cornstarch
- 2 teaspoon baking soda
- 2 tablespoon ground flaxseed
- ½ cup Wilderness Poets chocolate chips
- 1 teaspoon vanilla bean powder
Wet Ingredients:
- ¾ cup almond butter
- 7 tablespoon water for the flax egg
INSTRUCTIONS
Preheat the Oven:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Prepare the Flax Egg:
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In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it thickens, forming a flax egg.
Combine Dry Ingredients:
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In a large mixing bowl, whisk together the gluten-free flour, maple crystals, cornstarch, baking soda, vanilla bean powder, and sea salt.
Combine Wet and Dry Ingredients:
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Add the flax egg and almond butter to the dry ingredients, mixing until a uniform cookie dough forms.
Fold in Chocolate Chips:
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Gently fold in the vegan chocolate chips, distributing them evenly throughout the cookie dough.
Scoop and Shape:
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Using a cookie scoop or a spoon, portion out the cookie dough and place rounded mounds onto the prepared baking sheet. Leave enough space between each cookie to allow for spreading during baking.
Flatten and Bake:
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Flatten each cookie slightly with the back of a spoon or your fingers. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Cool:
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy:
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Once cooled, savor the wholesome goodness of your Vegan Almond Butter Cookies! Store them in an airtight container for freshness.
SUBSTITUTIONS:
There are a handful of easy and delicious substitutions that can be made to these vegan almond butter cookies if needed. Here are some of the common substitutions.
- Almond Flour - If you want to make these cookies paleo, you can use a paleo baking mix, or almond flour in place of the gluten-free flour for flourless almond butter cookies. Keep in mind that this will affect the texture of the cookies, and they won't have the same chewy texture.
- Sugar - If you can't use maple crystals for whatever reason, you can use coconut sugar or brown sugar in place of the maple crystals. I don't recommend this because it affects the flavor and color of the cookies, but if you must, it will work.
- Nut-Butter - If you can't use almond butter, you can use raw cashew butter