3 Ingredient Flourless Vegan Almond Butter Cookies
Experience pure cookie bliss with these 3 Ingredient Flourless Vegan Almond Butter Cookies. These delectable treats are incredibly easy to make and have perfect taste and texture. They are moist, chewy and packed with nutty flavors.
Servings 18
Calories 114kcal
Ingredients
- 2 tbsp flaxseed meal (soaked in 6 tbsp water)
- 3/8 cup brown sugar
- 1 cup almond butter (see notes)
Instructions
- Preheat oven at 350 degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In a mixing bowl, combine flaxseed meal and water. Stir it with a spoon and let it sit for 5 minutes.
- Add brown sugar and almond butter to it and whisk is well until all the ingredients are well combined. It should be a sticky but a tight dough like batter.
- Drop about 1 tbsp of the batter on the cookie sheet at about ¼ inch gap. Then, take each of them between your palms and make round balls and place them back on the sheet. With a fork press gently from the middle. Then, again gently press it again with a fork from the other side to give a criss cross effect on the cookies. As they bake, the cookies might spread a little which is ok.
- Place the cookie sheet in the middle rack of the oven and bake it for 15 minutes. If you want crispier cookies then bake for 18 minutes. They would turn brown in color and the bottom may start to darken.
- Turn off the oven and take it out. Place the cookie sheet on a flat surface. Do not try to lift the cookies at this point. Let them cool completely and they will start leaving the parchment paper on their own. If the they stick together then don’t worry let them cool down and they will leave their sides as well. Once completely cooled these cookies become crispier and firmer. Enjoy!
Video
Notes
- Almond Butter - I used creamy almond butter. The label should mention only one ingredient and that is dry roasted almonds. Also, make sure to drain its oil (separates naturally) before measuring. Flavored or palm oil almond butter will not work here.
- Brown sugar - I used cane brown sugar. Raw sugar or turbinado or coconut sugar will not work in this recipe.
- These cookies can be stored covered at room temperature for 2-3 days. You may refrigerate them in a container with a lid for up to 2 weeks.
- While shaping them with the fork do not press all the way through. The fork might get stuck to the dough and break the cookie. So, just press with the fork up to the point where you can lift it easily. You may have to clean the fork with a damp cloth or napkin while shaping the cookies.
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 110mg | Fiber: 1g | Sugar: 5g | Calcium: 52mg | Iron: 1mg