These Almond Butter Sugar Cookies are the perfect cut-out cookies because the dough is easy to work with, you will only need 5 ingredients, and they make the ideal base cookie to decorate with chocolate coating, shredded coconut, or whatever you have in mind for them!

almond butter sugar cookies with chocolate coating and shredded coconut

Just recently, I made these Peanut Butter Cookies and I thought ‘mhhh… would this work with almond butter as well?’. So I tried it out and I turned them into cut-out cookies because the dough was SO EASY to work with.

They smell like marzipan and have a slight marzipan flavor to them (marzipan is made out of almonds, so it makes sense).

What I also love about these cookies is that you only need 5 ingredients to make them and they bake rather quickly (8 mins per batch).

If you’re looking for easy and delicious cut-out cookies then these are the way to go! You can also make them with your kids because they are so easy to work with!

Because having a cookie dough, that is too sticky or too crumbly to work with, ruins the Christmas spirit. Nobody needs that. ;)

How to make Almond Butter Sugar Cookies

The ingredients

As always, you can find the complete recipe (ingredients with measurements and detailed instructions) at the end of the post but I want to give you a quick overview of the ingredients used for these cookies!

Almond Butter – I use white almond butter that is made from 100% blanched almonds (without added sugar, oil or salt, or whatever). Of course, you can also use brown almond butter, the cookies will just turn out a bit darker.
Sugar – I use regular white sugar (make sure it’s vegan as some sugars are processed through bone char). Don’t sub it with a liquid sweetener like maple syrup as it will completely change the flour to liquid ratio.
Plant-Based Milk – You can use any plant-based milk you have at home e.g. oat, rice, soy, almond, hemp, cashew,… I use unsweetened rice milk.
Flour – I use all-purpose wheat flour. You can use whole wheat flour instead. I haven’t tried this recipe with gluten-free flour yet.
Baking Powder

The basic steps

almond butter, sugar, rice milk in bowl — Step 1: Combine almond butter, sugar, and rice milk in a bowl.

Step 3: Add the flour and baking powder.

almond butter sugar cookie dough — Step 4: Again mix the ingredients together with the hand mixer. The ingredients should come together. Use your hands to form a ball. You can use additional flour if it’s too sticky. Then put the dough of ball into a container or cover in plastic wrap and let it chill in the fridge for 1/2 hour.

rolling out the almond butter sugar cookie dough — Step 5: Put the chilled dough onto a lightly floured parchment paper and roll it out.

cutting out almond sugar cookies — Step 6: Cut out the cookies and place them on a baking tray lined with parchment paper.

almond butter sugar cookies — Step 7: Bake them at 360°F/180°C for approximately 8 minutes or until the edges get slightly brown.
Let them cool off.

Love it? Rate it!

I hope you enjoy these Almond Butter Sugar Cookies as much as I do! Let me know if you give them a try!

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Cheers, Bianca

Almond Butter Sugar Cookies

Elephantastic Vegan

5 from 1 vote

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Prep Time 10

Cook Time 16

Chill Time 30

Total Time 56

Course Cookies, Dessert

Cuisine American, Vegan

Servings cookies

Calories 43 kcal

Ingredients

▢ 1/4 cup almond butter (white, smooth)
▢ 1/4 cup white sugar (make sure it's vegan!)
▢ 1/4 cup rice milk (or any plant-based milk)
▢ 1 1/2 cup all-purpose flour
▢ 1/2 teaspoon baking powder

Decoration (optional)

▢ 3/4 cup dark chocolate
▢ 2 tablespoons shredded coconut

Instructions

Pre-heat the oven to 360°F/ 180°C.
In a mixing bowl, add the almond butter, sugar, and rice milk. Use a hand mixer to combine the ingredients.
Add the flour and baking powder and mix again. The ingredients should come together. Use your hands to form a ball. You can use additional flour if it’s too sticky.
Put the ball of dough into a container or cover in plastic wrap and let it chill in the fridge for 1/2 hour.
Put the chilled dough onto a lightly floured parchment paper and roll it out.
Cut out the cookies and place them on a baking tray lined with parchment paper.
Bake them at 360°F/180°C for approximately 8 minutes or until the edges get slightly brown.
Let them cool off completely. To store them: Put them into an air-tight container at room temperature. They should be fine for at least a week!
Optional: Then you can decorate them. Heat the dark chocolate in a double boiler, brush the cookies with the chocolate coating. Add a sprinkle of shredded coconut onto each cookie. Enjoy!

Notes

Storage: Let them cool off completely. Then put them into an air-tight container and store at room temperature for up to a week – maybe longer! :)

Nutrition

Calories: 43kcalCarbohydrates: 6gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 2mgPotassium: 37mgFiber: 1gSugar: 2gVitamin A: 1IUCalcium: 9mgIron: 1mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

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Kathy

Saturday 19th of December 2020

After step 3, I had crumbs. I managed to roll it all together into a ball. But, when I took it out of the frig and tried to roll it out, it turned back into crumbs. It was far to dry to stick together for rolling.

Alida Quinones-Reyes

Sunday 13th of December 2020

I am interested in making. Do you have a recipe for white almond butter?