These soft and chewy no-bake almond butter cookies only take a few minutes to put together and are full of delicious fall flavors! Naturally vegan, gluten-free, dairy-free and 100% whole grain.
Things have been slow around here lately. We just started our first family vacation and there was a ton to prepare beforehand.
If I hadn’t underestimated how long it’d take to get everything together, I would have made a batch of these no-bake almond butter cookies to take along! Instead I just made these paleo pumpkin muffins and these paleo apple muffins. Both of which got smashed into a dense block of delicious goo.
These almond butter cookies scream fall. If you want a more dominant maple flavor, use Grade B maple syrup or a little maple extract.
What was surprising for me while making this recipe is just how important salt is. I used homemade unsalted almond butter (here’s how to make homemade almond butter) and after mixing the liquid together, it didn’t taste all that exciting. Just kind of like… eh, whatever.
Adding 3/16 teaspoon of salt made a world of difference! If that sounds like a ridiculous measurement, you need this set of measuring cups and spoons.
You can omit the almonds if you want and use whatever you’d like in their place. Or nothing at all! Cinnamon chips are delicious (but I know… not at all healthy). I think chocolate chips are kind of strange in these cookie but maybe white chocolate would be a better fit?
Definitely be sure to toast the almonds! It makes a world of difference.
And as a bonus, they’re dietary-friendly! One thing these almond butter cookies are not is cheap. Mr. T tasted one and asked if I could make another batch to bring to a friend. I promptly told him that wasn’t going to happen.
I love sharing my sweet treats (I try to give them all away!) but with half a cup of almond butter and maple syrup in just 10 cookies, I’m not sharing. ;)
No-bake Almond Butter Cookies (vegan, gluten-free, whole grain, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 10 cookies
- 3 1/2 tablespoons (49 grams) coconut oil1
- 1/2 cup (128 grams) unsalted natural almond butter (the kind with just nuts and salt)
- 1/2 cup (120 milliliters) maple syrup
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt (I used 3/16 teaspoon as I like things a little salty) (if your almond butter is salted, add salt to taste)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (138 grams) rolled oats (use gluten-free oats, if necessary)
- 1/2 cup (55 grams) roasted chopped almonds, optional2
- In a medium pot, melt the coconut oil over low heat.
- Add the almond butter, maple syrup, cinnamon and salt and stir until well combined.
- Turn the heat up to medium and while stirring constantly, bring the mixture to a boil.
- Boil for 2 minutes, stirring constantly. The mixture should thicken a little. Don't boil it longer than 2 minutes or it may separate.
- Remove from the heat and stir in the vanilla and oats until well combined.
- If using almonds, stir them in now. Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper.
- Refrigerate in an airtight container for about a week.
- I used refined coconut oil which doesn't have any coconut taste. If you use unrefined coconut oil, these may have some coconut taste to them.
- To roast almonds, place on a baking sheet and bake for 5-8 minutes at 350 °F (175 °C) until they smell toasty.