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Almond Butter Cookies (Passover-Friendly)

March 23, 2023 by The Modern Knish 3 Comments

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These delicious vegan almond butter cookies are gluten-free and Passover-friendly, and they're ready in about 30 minutes!

almond butter cookies on white plate

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.

close-up of cookie batter

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.

shaped unbaked cookies on baking sheet

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!

close-up of two cookies

Storage

Store the cookies in an airtight container at room temperature for 3-4 days. They can also be frozen for up to 3 months.

Top tip

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.

close-up of almond butter cookies
almond butter cookies on white plate
Print Recipe
5 from 1 vote

Almond Butter Cookies (Passover-Friendly)

These delicious almond butter cookies are gluten-free and can be kosher for Passover!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Keyword: Cookies, Desserts
Servings: 16 cookies
Calories: 192kcal
Author: The Modern Knish

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Calories: 192kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 77mg | Potassium: 114mg | Fiber: 2g | Sugar: 18g | Vitamin A: 0.1IU | Calcium: 76mg | Iron: 1mg

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Reader Interactions

Comments

  1. Donna

    August 29, 2023 at 8:42 pm

    5 stars
    I have made these cookies twice already as they are delicious and have a great texture. They are a huge hit with vegans, people who are kosher and everyone else! Sooo yummy!

    Reply
  2. melanie

    April 27, 2024 at 9:04 pm

    These look amazing but how can it be kosher for Passover if it uses baking soda? Can you leave it out?

    Reply
    • The Modern Knish

      April 29, 2024 at 10:34 am

      Hi Melanie, Thanks for your question! I can find kosher for Passover baking soda in my local kosher market. I haven't tried these without baking soda so I'm not sure how they would work out. Let me know if you try it!

      Reply

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Welcome to The Modern Knish! I'm Sarah, a long-time vegan baker. Here you'll find classic - and modern - Jewish recipes that are 100% vegan! Get ready to create beautifully swirled babka, delicious challah, and of course, flaky, buttery knishes.

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