These delicious vegan almond butter cookies are gluten-free and Passover-friendly, and they're ready in about 30 minutes!
Passover can be a challenging time for vegans. Many Passover foods rely heavily on eggs, and the usual replacements may not be kosher for Passover. Enter these vegan almond butter cookies: using almond butter, almond flour, and other easy-to-find ingredients, you can bake up a delicious cookie that doesn't taste like a Passover cookie (go ahead, eat these year round!).
For other Passover-friendly recipes, try my Chunky Charoset, Chocolate Matzah Brittle, and Crunchy Roasted Chickpeas (contains kitniyot).
How to Make the Almond Butter Cookies
Gather your ingredients.
Preheat the oven and line a cookie sheet with parchment paper. Add the almond flour, baking soda, and sea salt to a medium mixing bowl, and whisk to combine.
In a large bowl, mix the almond butter, maple syrup, non-dairy milk, brown sugar, and vanilla extract with a wooden spoon until well combined. Add the dry ingredients to the wet ingredients and mix thoroughly, until you do not see any traces of flour.
Pour the coarse sugar onto a plate or shallow bowl. Use an ice cream scoop or ⅛ cup measure to scoop the cookie batter. Gently roll each scoop in the sugar and place on the cookie sheet. Use a fork to make a crosshatch design in each cookie, or gently flatten with your palm or the bottom of a measuring cup or drinking glass.
Bake for 12-14 minutes, until the cookies look very slightly dark around the edges. Cool on the cookie sheet for 10 minutes, then move to a wire rack to cool completely. Enjoy!
Store the cookies in an airtight container at room temperature for 3-4 days. They can also be frozen for up to 3 months.
Make sure you use almond butter that is well mixed and smooth; it should be pourable. Almond butter that is chunky or has an inconsistent texture will be hard to blend into the batter and you may end up with chunks of almond butter in individual cookies.
Almond Butter Cookies (Passover-Friendly)
- 1¼ cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¾ cup almond butter
- ¼ cup maple syrup
- 2 tablespoons non-dairy milk
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ⅓ cup coarse sugar for decorating
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- Add the almond flour, baking soda, and salt to a medium mixing bowl. Whisk to combine, then set aside.
- In a large mixing bowl, combine the almond butter, maple syrup, non-dairy milk, brown sugar, and vanilla extract. Mix with a wooden spoon until well combined.
- Add the dry ingredients to the wet ingredients and mix thoroughly, until you do not see any traces of flour.
- Pour the coarse sugar onto a plate or shallow bowl. Use an ice cream scoop or ⅛ cup measure to scoop the cookie batter. Gently roll each scoop in the sugar, then place on the cookie sheet. If desired, use a fork to make a cross-hatch design on each cookie, or gently flatten the cookies with your palm or the bottom of a measuring cup or drinking glass.
- Bake for 12-14 minutes, until the cookies look slightly dark around the edges. (They crisp as they cool, so use a shorter cooking time for softer cookies.) Cool on the cookie sheet for 10 minutes and then move to a wire rack to cool completely.
- Make sure your almond butter is smooth, well-mixed, and pourable. Chunks that are not incorporated well into your cookie batter can end up in your finished cookies.
- There are several kinds of coarse sugar that should work here, including Demerara sugar, decorator's sugar, sanding sugar, and sparkling sugar (I used Demerara). Some coarse sugars contain confectioner's glaze (a non-vegan ingredient); check the label to confirm your sugar is vegan.
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