Vegan and Gluten Free Almond Butter Cookies
These magical vegan almond butter cookies are crispy on the outside and chewy in the center.
Ingredients
- 1 1/4 cups old fashioned oats, divided (gluten free if needed)
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil
- 1/2 cup almond butter, creamy
- 1/3 cup maple syrup
- 1 tablespoon pure vanilla extract
- 2 tablespoons organic cane sugar*, for dusting
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment
- In a high powered blender, add in 1 cup of the oats (reserve the extra 1/4 cup of oats to stir in at the end). Pulse or blend on low until they are partially broken and some are powdery (they should be more like quick oats at this point).
- Add in all of the remaining ingredients to the blender except the sugar and 1/4 cup of oats. Blend until smooth.
- Stir in the 1/4 cup of oats. Roll the dough into 2 tablespoon-ful balls. Place the 2 tablespoons of sugar in a small bowl and roll each ball in the sugar before placing them on the prepared baking sheet.
- Space cookie dough balls about 1 1/2 inch apart (these don't spread too much). Bake for 8-9 minutes or until cookies barely start to crack at the top).
- Remove from oven and use the bottom of a measuring cup to flatten out the cookies. Let cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
For a completely sugar-free cookie you can skip the step of rolling the cookies in sugar before baking.