Since my first attempt at baking with coconut sugar was such a success, I could hardly wait to try making other cookies ~ you know, just to verify that it carmelizes well and tastes good in all cookie recipes! Quality assurance testing 😉
Luckily, Valentine’s Day rolled around, which brought into my hands a brand-new heart-shaped cookie cutter. Awwwww!
Around here, we loooooooove our almond butter. I’m a fan of raw but my honey likes it roasted, so we switch it up. I made these cookies with raw almond butter, but I know that depending where you are in the country (or world!), raw almond butter can be hard to find and/or extremely expensive.
The point is, ANY nut butter would make these cookies work! Peanut butter, sunflower seed butter, cashew butter… ooooh, I’m getting ideas! Must. Make. More. Cookies.
Ahem. Once we polish these off, that is.
If you’re in a rush ~ or super-eager to get these cookies into your belly ~ you don’t have to make them cut-outs, either!
Instead of refrigerating the dough (see Step 6, below), use it right away. Roll it into 1″ balls and press flat with the back of a fork, then bake at 350F for 12 minutes. Refrigerating helps stiffen the dough, making it easier to handle for cut-outs… but if you just can’t wait, then go for it!
Almond Butter Cut-Out Cookies (Vegan)
- 1 1/4 cups pastry flour (I used Arrowhead Mills Organic)
- 1 tsp. baking powder
- 1/4 tsp. fine sea salt
- 2/3 cup raw almond butter
- 3/4 cup plus 2 tsp. coconut (palm) sugar
- 1/4 cup rice milk, almond milk, or coconut milk
- 2 tsp. grated fresh ginger OR 1 tsp. ginger powder
- 1 tsp. vanilla extract
- In a small bowl, sift together the flour, baking powder, and salt.
- Beat together the almond butter and 3/4 cup of coconut sugar. Beat in the milk until fluffy, followed by the ginger and vanilla.
- Stir in the dry mix at low speed or by hand until just combined. Do not over-mix.
- Gather the dough into 2 balls and knead each one a few times. Flatten each ball into a disk, then cover and refrigerate 3 hours or up to 2 days.
- Preheat oven to 350F.
- On a lightly floured surface, use a floured rolling pin to roll one disk of dough at a time unti it is 1/6-inch thick. Press together any dough cracks with your fingers.
- Cut shapes with cookie cutters or a paring knife. Use a spatula to transfer the cookies to parchment-lined baking sheets. Re-roll the dough scraps and continue until you’ve used all the dough.
- Sprinkle the top of each cookkie with a pinch of the remaining coconut sugar.
- Bake about 12 minutes, until just dried on top and light brown on bottom.
- Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Enjoy!
Adjust the recipe as necessary for your needs and tastes. You can determine the nutritional content of your final product using Recipe Calculator.
Do you like almond butter?
Do you eat nuts, and if so, do you have a favorite?
12 thoughts on “Almond Butter Cut-Out Cookies (Vegan)”
I bet these would be delicious with a big mug of hot chai! Yum! I am not a huge fan of almond butter, but I love almonds, and I bet almond butter would be delicious in cookies. My favorite nut is either an almond or a walnut. Candied walnuts are amazing.
Your comment makes me think about making chai-flavored almond butter cookies someday… or perhaps candied-walnut cookies! 😀 Thanks for stopping by ~ happy Friday!
Andrea, those look exquisite. Perfect, in fact :D. I shall have to try almond butter…
Thanks so much! 😀
Aw these are so gorgeous and pretty! I love them in all their cute simplicity! They really make me hungry though… 😉
Haha 🙂 Thanks, Anna!
Oh my goodness these look fab! I’m on love with coconut sugar now…just posted up my recipe for protein muffins…which I’ve pretty much devoured haha. I’ve got some almond, brazil, cashew butter in the fridge which would make some divine cookies
Oh, cashew butter is SO GOOD. You are lucky to have some! I love your muffin recipe ~ will definitely try it. Have a great weekend, you!
Almond butter is my favorite – what a great idea for a cookie recipe using the ginger and coconut sugar! I bet they’d be awesome with macadamia butter and a little cardamom too. So tempted to make these right now… it’s perfectly fine to eat cookies at 10am, right? 😉
I think it’s perfectly fine to eat THESE cookies at 10am, hahaha! Macadamia butter with cardamom sounds awesome!! What a superb idea. It’s on the list now 🙂
I just made this amazing recipe with some substitutions. I added 1/3 cup almond butter and 1/3 cup coconut mana. I also added 1/8 tsp of all spice, fennel powder and cardamom. Lastly I added 1/8 tsp of almond essence as well. It is simply beautiful!!!
Oh, wow ~ your additions sound fabulous!! Thanks so much for sharing!! 😀