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.