Maple Almond Butter Cookies (vegan, 100% whole grain, dairy-free)
These almond butter maple cookies are soft, chewy, and full of rich, nutty flavor – all while being made with 100% whole grains and naturally sweetened with maple syrup. They’re the kind of cookie you can feel good about eating and sharing, whether you’re serving them at a casual get-together, packing them in lunchboxes, or just baking a small batch for yourself.
They’re also incredibly quick to make, with no mixer required and just a handful of wholesome ingredients.
- They’re made with wholesome ingredients like white whole wheat flour, natural almond butter, and pure maple syrup, making them a better-for-you treat without sacrificing flavor.
- The texture is perfectly soft and chewy, thanks to the combination of almond butter and just the right amount of coconut oil.
- They’re naturally dairy-free and refined sugar-free, making them a great option for those with dietary restrictions or anyone looking for cleaner desserts.
Ingredient Notes
Please scroll down for the full recipe! These are just notes on select ingredients.
- Almond butter – Make sure to use natural almond butter with just almonds and salt (or just almonds). It should be creamy and pourable. If yours is thick or dry, the dough may not come together properly.
- Maple syrup – Pure maple syrup only! Imitation syrup will affect both the taste and texture. Grade A or B both work well.
- White whole wheat flour – This gives a softer texture than traditional whole wheat but still provides all the whole grain goodness. You can use regular whole wheat flour, but the result will be a bit denser.
- Coconut oil – Refined coconut oil is best if you don’t want any coconut flavor. If using unrefined, just know there may be a hint of coconut taste.
- Vanilla extract – Helps round out the flavor and complements both the almond and maple beautifully. Use pure vanilla for the best taste.
- Make sure your almond butter is at room temperature and well stirred before using. If it’s too cold or too dry, it won’t mix as smoothly into the dough. A runny, natural almond butter works best here.
- Don’t overbake! The cookies will continue to cook a bit as they cool on the baking sheet. Pull them from the oven when they still look a little soft in the middle for the best texture.
- If you want to dress them up a bit, a drizzle of dark chocolate or a sprinkle of flaky sea salt on top after baking makes a great finishing touch. But they’re definitely flavorful enough on their own.
How to Make Ahead and Store
You can make the dough ahead and store it in the fridge for up to 2 days. Just let it sit at room temperature for about 20 minutes before scooping if it gets too firm.
The baked cookies keep well in an airtight container at room temperature for about 3 days. After that, the texture starts to dry out slightly, but they’re still tasty.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. Let them thaw at room temperature or warm them briefly in the microwave before serving. You can also freeze the dough balls and bake them straight from frozen – just add a minute or two to the bake time.
Please share your feedback by leaving a ✍️review and ⭐ rating – it helps me and others! I so appreciate it. ❤️
Maple Almond Butter Cookies
Ingredients
- 1/2 cup (125 grams) almond butter
- 1/2 cup (160 grams) maple syrup
- 3 tablespoons refined coconut oil melted, or another neutral oil
- 1 teaspoon maple or almond extract
- 1 cup whole spelt or whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (72 grams) chopped almonds
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the almond butter, maple syrup, oil and extract until well blended.1/2 cup (125 grams) almond butter, 1/2 cup (160 grams) maple syrup, 3 tablespoons refined coconut oil, 1 teaspoon maple or almond extract
- In a separate bowl, mix together the flour, baking soda and salt.1 cup whole spelt or whole wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the dry ingredients to the wet ingredients. Add the almonds and stir just until combined. Let sit for five minutes.1/2 cup (72 grams) chopped almonds
- Roll tablespoons of dough into balls and place on Silpat or a cookie sheet with parchment paper. Flatten to about 1/3 of an inch.
- Bake for 8-10 minutes.
- Let the cookies cool and then store in an airtight container at room temperature for up to 1 week.
Notes
- For the maple syrup, use Grade B instead of Grade A for a more pronounced maple flavor.
Cailey – I usually bake with olive oil when I think the flavor won't shine through, but I wouldn't feel confident about making these cookies with it. Unless you like the taste of olive oil. Good luck!
Can the canola oil be replaced with olive oil? I've heard that canola oil is the unhealthiest of the oils.
Kt – Thanks a bunch! Your changes sound excellent. From you and the other reviewers, it seems like this recipe can stand a big amount of change. That's good to hear. :) I'm so happy you enjoyed them and thanks for taking the time to leave feedback!
Loved, loved, loved this! Thanks for sharing. I made mine with raw creamy almond butter, raw organic coconut oil, and fresh ground hard white wheat(I have a grain mill). I left out the almond chunks for my little ones. I am suspicious of maple extract being made of chemicals, so I went with half organic almond extract and vanilla. Mine came out fairly flat, but tasted sooo good. It's a keeper!
Anon – Wow, thanks a lot for spending the time to leave that really helpful feedback. I normally use olive oil in everything but was afraid of using it in these. It's good to know that it works! I love the changes you made. It certainly makes them more interesting. :) I'm so happy that it worked out for you and thanks again for leaving feedback!
I took a chance and made these- doubling the recipe with tiny tweaks. I used olive oil (didnt have canola), added 1 cup of semi sweet chips (this is for the doubled version), 1/4 teaspoon of cinnamon (could've used a bit more), I split the extracts (1 teaspoon of maple, 1 teaspoon of almond), added 1/2 teaspoon of vanilla, 1/4 cup of raw cashews (had some leftover). I wouldn't normally have used wheat flour but had none, couldn't find my fave brand so I used Bob's Red Mill brand organic whole wheat pastry flour. I let the dough sit in the fridge for about 15 mins so I could handle balling. Family were the first testers and it passed. Brought some into work and I haven't been fired (laugh)- also passed. I think next time around I will use unsweetened coconut flakes.. but this was an excellent recipe! Thank you so much!!
I'm so happy that you tried them! We also like that they're not too sweet. It's good to know that coconut oil works. And if vanilla worked out, that's great! I just think they taste even better with a different extract. Thank you so much for the feedback! I really appreciate that you took the time to share your results. :)
Very reminiscent of the texture of a peanut butter sugar cookie. We really enjoyed them. I just had the last few for after breakfast dessert haha. Thank you for this recipe. I am def keeping it and will do variations of it in the future!
Hi!
I made this recipe last night for my bf and I after bookmarking it on tastespotting awhile back. It was last min. I'm 5 months preg and craving sweets like crazy so I love the idea of a healthier alternative. I also bake and cook with whole wheat and whole grains and healthy oils. I personally prefer the taste of the whole wheat or whole grains. White flour is so bland to me, so this was def a recipe for me.
I used whole wheat flour and added about 1/4 cup of ground flax. I subbed coconut oil for butter and walnuts or almonds because that's what I have on hand and they're healthier anyways. I didn't have the extracts either and used vanilla (before reading the "don't use vanilla" lol).
The cookies came out great. They weren't too sweet, which we like and had a nice flavor due to the mix of maple syrup and almond butter. They had a nice texture too.
EM – Wow, you even have a blog devoted to maple recipes! I think you'd like these cookies. :) I've got to say though, the maple taste isn't strong, especially if you don't use the extract.
I put maple in nearly everything and have yet to make cookies like these. They look great! I can't wait to give'm a try.
I hope you love them! Please let me know if you do (or don't!).
These look so good! I LOVE how simple and healthy they are :) Will be making soon!
Anonymous – I hope you're enjoying them! The lack of maple extract is weird. And sad. It's really great in cream cheese frosting, so if you ever come across some, get it!
I also found you through TasteSpotting, and I have your cookies in the oven right now. I can't wait for them to come out!! (I can't find maple extract either, and I live in DC….so I have a Dean&Deluca;, Balduccis, Whole Foods, etc….)
Erin – Thanks! Let me know how they turn out. I hope you love them! :)
These look amazing. These have all of my favorite things – and I just bought a bottle of maple syrup. Can't wait to make these! (Found you through TasteSpotting)
Thanks Caroline! I was just lazy with those almonds. They were supposed to be chopped but I guess it doesn't really matter.
Miryam – me too with the honey. But maple syrup tastes sooo good. And maple extract is my favorite extract! I add some to cream cheese frosting when I make carrot, spice, or pumpkin cake. I asked my mother to bring me some more and she wrote me yesterday to say that none of the stores she's visited has had it. Adam's Extract still has it on their site, so it must be sold somewhere.
The cookies aren't grainy at all, it's just that I dislike the whole grain taste. You know, that healthy taste. Yuck!
Wow, I didn't know maple syrup was so expensive there. It is pretty expensive here that is why I try to use honey rather that maple syrup.
I have actually never came across maple extract but now I will look for it.
Judging by the ingredient list in this recipe I bet these cookies taste wonderful. I couldn't probably taste any grainy texture, I am so use to whole grain food my palate wouldn't even notice :-)
I love the texture on these and the whole pieces of almonds. Just beautiful Erin! :-)