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Simple cinnamon almond butter cookies - yum.
And when I say simple - I really mean it.
I've had this simple cinnamon almond butter cookie recipe in my arsenal for months now but I kept delaying sharing it because I thought that the recipe was just way too simple - and now that I say that out loud it sounds crazy, because simple recipes can also be fantastic..
I mean, don't get me wrong, triple-mocha-chocolate-peanut-butter-gingerbread cookies sound amazing (also I just totally made that up as an example not sure if it even actually exists) but anyway, I digress... the point is that yes, these are super simple and not very flashy but I promise you they hit-the-spot, every time.
simple cinnamon almond butter cookie ingredients
Only a few basic ingredients are required to enjoy in the bliss of these cookies:
- almond meal (almonds processed in food processor)
- almond butter
- vanilla flavoring (I buy this one that's alcohol free)
- cinnamon - lots of cinnamon.
- almond milk
- and optional date sugar for extra sweetness.
What is date sugar?
No, it's not sugar, sugar. It's dehydrated dates that have been ground down to a fine flour-like consistency that resembles table sugar. It works great in baked goods but not so much in drinks (like coffee). It is an expensive product but it's not something you'll use in every recipe. I save mine for special baked goods - like these simple almond butter cookies.
If you don't already have date sugar, or don't want to spend money on another unnecessary ingredient that's okay too (I get it!).. you can totally leave the date sugar out and these cookies will still be awesome but keep in mind they'll probably be less sweet.
You can try adding some agave or maple syrup - or maybe even another ground sugar of your choosing but I haven't tested any of these other methods so not sure what the outcome will be.
These are a little similar to my other favorite healthy chocolate cacao hemp vegan cookies that i make using the food processor - so if you're into chocolate, you might want to check out that recipe too!
If you're into sugar-free desserts then this would be a great one by leaving the date sugar out.
make your own almond meal:
As far as almond meal goes - I usually make it myself by getting whole almonds and processing them in my food processor until they are a ground flour/meal consistency - just right before it turns into nut butter.
I use this Cuisinart Food Processor and it makes a perfect batch of almond meal each time.
You can probably make these using store bought almond flour, but just know that I haven't tested it yet, but when I do, I'll update you guys asap.
These may not be typical showstopping baked cookies ... buttttt they are so perfect for a non-guilty dessert for two, while cozy-ing up and binge-watching Netflix... you won't regret baking a batch - or two. 😉
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with love + gratitude,
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Simple Vegan Cinnamon Almond Butter Cookies
Simple vegan cinnamon almond butter cookies – crunchy on the outside, chewy on the inside.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 - 7 cookies 1x
- 1.5 cups of almonds (227g)
- 2 tablespoons almond butter (35g)
- 1 tablespoon cinnamon powder (7g)
- 1 teaspoon vanilla flavoring (4g)
- 1/4 teaspoon baking soda
- 1/4 teaspoon himalayan salt (2g)
- 1/4 cup of almond milk*
- optional: 2 tablespoons of date sugar*
- Preheat oven to 350.
- Add almonds to a food processor and process until you reach a course flour/meal consistency. Make sure not to overprocess or you might make almond butter instead.
- Add the rest of the dry ingredients (cinnamon powder, baking soda, salt, and date sugar if using) to food processor and combine until mixed.
- Transfer dry ingredients to a mixing bowl.
- Prepare wet ingredients by mixing together non dairy milk, almond butter, and vanilla flavoring in a separate cup. Add wet ingredients to the dry mixing bowl and combine to form a sticky dough.
- Using around 2 tablespoons of dough, form the cookies by rolling the dough into a ball with your hands and then placing it over a baking sheet (covered with parchment paper), press down on the dough ball with your hand gently until you have a flatter round cookie. I like to leave my cookies thick so that they can be a bit chewy on the inside.
- Bake the cookies at 350 for around 25 minutes. The longer you bake them, the crunchier they’ll be. At 25 minutes the cookies are crunchy on the outside but still chewy on the inside. Let the cookies cool on a cooling rack before serving as they will continue to harden (and cook) while cooling.
- As of right now I have only tested this recipe with almond milk, however, any plant based milk should work. Just keep in mind – if the milk is sweetened vs unsweetened that will affect the flavor of the cookie. The recipe also works with water, however the flavor is not as rich or sweet.
- date sugar is not real sugar – it is dehydrated ground dates turned into a powder that resembles sugar. It provides extra sweetness of dates without needing to add ‘real’ sugar.. It works great in baked goods but not so much in liquids (like coffee).. it is optional in this recipe but note that without the date sugar the cookie won’t be as sweet – however you can try using 2 tablespoons of agave (dough will be a lot stickier but should still work) or you can use another sugar of your choice.