Almond Butter Sugar Cookies

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!

Course Cookies, Dessert

Cuisine American, Vegan

Prep Time 10

Cook Time 16

Chill Time 30

Total Time 56

Servings cookies

Calories 43kcal

Author Elephantastic Vegan

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

US Customary - Metric

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