There’s something undeniably comforting about the smell of freshly baked cookies wafting through the kitchen. And when they’re soft, chewy, naturally sweetened, and completely plant-based, you know you’ve hit the jackpot. These Almond Butter Vegan Cookies with Maple Syrup are not just another addition to your collection of vegan cookies recipes—they’re a standout. Made with wholesome ingredients, these cookies are perfect for anyone looking for healthy vegan cookies that don’t compromise on flavor or texture. Whether you're a long-time vegan or just dipping your toes into the world of easy vegan dessert quick recipes, this one is a must-bake.
Soft & Chewy Almond Butter Vegan Cookies with Maple Syrup
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert, Snack
Cuisine American
Mixing bowls (2) One for the wet ingredients and one for the dry.
Baking sheet A standard cookie sheet works fine.
Parchment paper or silicone baking mat To prevent sticking and make cleanup easier.
Whisk For blending the flax egg and wet ingredients.
Spatula For combining everything smoothly.
Cookie scoop or tablespoon To ensure even portioning.
Cooling rack For perfect texture post-bake.
- 1 cup almond butter creamy, unsweetened – This forms the base of the cookie and provides a rich, nutty flavor.
- 1/2 cup pure maple syrup – A natural sweetener that pairs beautifully with almond butter.
- 1 tsp vanilla extract – For depth of flavor.
- 1 tbsp ground flaxseed + 2.5 tbsp water – This acts as our flax “egg” to bind everything together.
- 1/2 tsp baking soda – Helps the cookies rise slightly and keeps them soft.
- 1/4 tsp sea salt – Enhances all the flavors.
- 1/2 cup almond flour – Adds structure and keeps the recipe gluten-free.
- 1/4 cup oat flour – Lightens the texture while still keeping the cookies wholesome.
Optional Add-ins:
- 1/4 cup vegan chocolate chips for fans of a vegan chocolate chip cookie recipe
- 1 tbsp lemon zest for a subtle nod to vegan lemon cookies
- 1 tsp cinnamon adds warmth
Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone mat to prevent sticking.
Make the Flax Egg
In a small bowl, whisk together 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it gels. This is a key component in many vegan cookie recipes.
Mix Wet Ingredients
In a medium mixing bowl, combine almond butter, maple syrup, vanilla extract, and the flax egg. Stir until the mixture is smooth and glossy.
Add Dry Ingredients
In another bowl, mix the almond flour, oat flour, baking soda, and sea salt. Add the dry mixture to the wet ingredients and stir until fully incorporated. If you're adding any optional mix-ins like chocolate chips or lemon zest, fold them in now.
Scoop and Shape
Use a cookie scoop or spoon to drop even portions of dough onto the baking sheet. Lightly press down with your fingers or the back of a spoon to flatten slightly, as they don’t spread much.
Bake
Bake for 10–12 minutes, or until the edges just begin to turn golden. Be careful not to overbake—these cookies are best when they're soft in the center.
Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without crumbling.
Perfect Pairings
These almond butter vegan cookies shine on their own, but here are a few perfect ways to enjoy them:
- Hot beverages: Pair with chai, matcha, or a robust cold brew. The richness of the almond butter contrasts nicely with a mildly bitter drink.
- Dessert platter: Combine with vegan shortbread cookies and vegan lemon cookies for a plant-based cookie medley.
- Healthy snacks: Crumble one on top of a coconut yogurt bowl with berries for a satisfying midday treat.
- Nut butter duo: Spread a thin layer of extra almond or cashew butter on top of a cooled cookie for an indulgent twist.
- After-dinner treat: Serve with a small glass of oat milk or an espresso for a refined, wholesome dessert.
FAQs
1. Can I use a different nut or seed butter?
Absolutely. While almond butter gives a mellow, nutty profile, you can easily swap it with cashew butter or sunflower seed butter for a nut-free version. Just make sure it's creamy and unsweetened.
2. Are these cookies gluten-free?
Yes! These cookies are made with almond flour and oat flour, both naturally gluten-free. Just be sure to use certified gluten-free oats if you’re sensitive.
3. Can I make this into a sugar cookie recipe vegan style?
You can. Skip the chocolate chips or lemon zest and add a splash of almond extract. Roll the dough in a bit of organic cane sugar before baking for that sugar cookie recipe vegan feel.
4. What makes these different from traditional vegan chocolate chip cookies?
These cookies are oil-free, sweetened with maple syrup, and use almond butter as a base, making them more nutrient-dense and suited for those looking for healthy vegan cookies rather than indulgent ones. That said, they’re still satisfyingly sweet and chewy.
5. How do I store homemade vegan cookies like these?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for longer storage—just defrost for 10 minutes at room temp.
