Vegan Almond Butter Cookies
Crispy edges and gooey centers, these vegan almond butter cookies will satisfy all your cookie cravings!
Prep Time5 mins
Cook Time15 mins
chill time15 mins
Total Time35 mins
Servings: 13 cookies
- 1/2 cup vegan butter room temperature
- 1/2 cup granulated oraganic sugar or Truvia
- 1/2 cup organic brown sugar
- 1/3 cup almond butter natural
- 2 tsp vanilla extract
- 1 cup all purpose flour organic if possible
- 1/2 tsp baking soda
- 1/2 tsp baking powder
In a large mixing bowl, beat the butter and sugars until well blended using a handheld mixer (about 1-2 minutes). Add in the almond butter and vanilla and continue mixing until combined. Stir in the flour, baking soda and baking powder and mix until a dough forms. Fold in chocolate chips. Chill dough in the freezer for 15 minutes or if making in advance, chill in the refrigerator until ready to bake.
Preheat oven to 350 F and prepare a baking sheet with parchmnet paper. Use 1 1/2 inch cookie scooper to make cookie dough balls. Roll the balls evenly and place them on the baking sheet about 2 1/2 inches apart (they will spread!). Bake cookies for 14-16 minutes and edges start to brown. Remove and let cool for 10 minutes on the baking sheet before transferring to a cooling rack to continue cooling. *Pro Tip* for aesthetically pleasing cookies, add extra chocolate chips to the tops of the cookies just as they come out of the oven.
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