These Almond Butter Cookies are soft and fudgy, perfectly chewy and super easy to make! They require just 3 ingredients, are ready in 25 minutes and make the best healthy sweet treat! They're vegan, gluten-free, grain-free, paleo-friendly, oil-free, refined sugar free and date-sweetened.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the dates and almond butter in a food processor or blender.
- Whizz until completely smooth.
- Transfer to a glass mixing bowl, add the ground almonds and mix well.
- Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty.
- Lay it out onto a rectangular baking tray lined with baking paper.
- Repeat until the rest of the batter is used up - you should be able to make 9 cookies.
Tip: If you find the mixture too gooey to shape with your hands, you can use a cookie scoop instead, and use your hands or the back of a spoon to flatten them slightly.
- Bake in the oven for 10 minutes - don't worry if they're quite soft when you take them out as they will firm up as they cool down.
How long do these keep for?
They keep in an airtight container for a few days.
Substitutions you can make
- You can replace the almond butter with any other nut or seed butter: peanut butter, cashew butter, sunflower seed butter etc.
- The ground almonds can be replaced with ground walnuts or ground sunflower seeds.
- You can add chocolate chips, desiccated coconut or dried cranberries to the cookies!
More gluten-free vegan cookie recipes
- Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Blueberry Breakfast Cookies
- Peanut Butter Cookies
- Snickerdoodles
- Sugar Cookies
- Chocolate Cookies
- Carrot Cake Cookies
- Millionaire Shortbread
- Oatmeal Chocolate Chip Cookie Bars
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Almond Butter Cookies (Vegan + GF)
Ingredients
- 90 g (½ cup) pitted dates soaked overnight in cold water or in hot water for 10 minutes
- 65 g (¼ cup) smooth almond butter (or sub cashew or peanut butter)
- 60 g (½ cup) ground almonds (almond meal) *
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Drain the soaked dates and place in a blender or food processor with the almond butter .
- Whizz until completely smooth.
- Transfer to a large mixing bowl, add the ground almonds and mix well.
- Take a heaped tablespoon of the mixture and use your hands to form it into a small, circular, thick patty** .
- Lay it out onto a baking tray lined with baking paper (no need to grease it) .
- Repeat until the rest of the batter is used up - you should be able to make 9 cookies .
- Bake in the oven for around 10 minutes, until golden brown - don't worry if they're quite soft when you take them out as they will firm up as they cool down.
- Keeps in an airtight container for a few days.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Jenny
Delicious! Perfect for the holiday season!
Rhian Williams
Thank you so much!
Anonymous
Love these cookies! Our guests were so impressed!!
Rhian Williams
Thank you so much, so glad you liked them!
Anonymous
We added vegan chocolate chips to your recipe and it made the best (and easiest!) plant-based cookies I’ve had. This pregnant lady thanks you!!!!
Anonymous
We added vegan grain-sweetened chocolate chips to your recipe. It made the best (and easiest!) plant-based cookies I have ever had...this pregnant lady thanks you!!!
Rhian Williams
Thank you so much, so glad you liked them!!