The perfect teatime treat, these almond butter cookies are perfect for dunking! And totally vegan! And even better, they only need 30 minutes chill time.
The perfect accompaniment to a cup of tea or coffee, is a biscuit made for dunking. And these almond butter cookies are exactly that. They’re crisp enough to hold up to a good dunking, but soft enough that they are deliciously moist and they’re delicately flavoured with almond butter. Though they’re so versatile, you could easily swap the almond butter to a nut butter of your choice! And they’re totally vegan – made with super easy swaps.
Key Ingredients You’ll Need
- Instant Oats – Oats may seem an odd choice, but this is going to be our egg replacer. I really wanted to make a vegan cookie without using any ‘speciality’ ingredients that you might only have if you follow a vegan lifestyle. Using regular store-cupboard ingredients will hopefully make these cookies more accessible to vegans and non-vegans alike!
- Almond Butter – The butter is what flavours our cookies, so choose your preferred brand! If you prefer a different nut; cashew, hazelnut or pecan perhaps!
- Soft Light Brown Sugar – Brown sugar is what keeps our cookies moist and adds a delicious caramelly taste. I always use a combination of white and brown sugar in cookies, but if you struggle to get hold of brown sugar you can sub it for caster sugar instead. But! If you’ve run out of caster sugar, I wouldn’t only use brown sugar. The cookies will have too much moisture and won’t hold their shape well.
How to make almond butter cookies
These cookies are super simple to make, and you only need to chill the dough once you’ve already cut the cookie shapes out, so they’re quick too! They also last really well, making them perfect to fuel your tea-breaks throughout the week. Which lets be honest, tea breaks are the only thing getting me through the working day!
Using oats as a vegan egg replacement
There is a variety of ways you can replace eggs in a recipe, depending on what you’re baking. In the past I’ve replaced it with a plant yoghurt (like in these sourdough chocolate chip cookies), but for these cookies I really wanted to use something that was more accessible to people who don’t necessarily follow a vegan lifestyle. But do want to cook the occasional vegan bake and not be left with half-empty jars or packets of ingredients they’re not going to use again. So, for these almond butter cookies I used the humble oat. Instant oats to be precise.
When mixed with boiling water, the instant oats create a thick paste (basically porridge!) that gives our dough the moisture it needs to bind together easily. It works so well in cookies, as the taste of the oats is pretty flavourless and can also be blended into a smooth paste so your cookies are nice and smooth.
So. Combine your oats and boiling water in a small bowl or jug and then leave to cool and thicken. You can then use them just like you would an egg in the recipe.
Making the cookie dough
So now you have your egg replacement, you’re ready to make the dough, and honestly it couldn’t be simpler.
First step is to combine the almond butter, both the caster and light brown sugar and the plant butter in a large bowl. Everything should be soft, so you can easily do this by hand with a wooden spoon or silicone spatula. Then mix in your cooled and thickened oats (your egg replacer) until well combined. The final step is to add the flour and salt, and mix until a soft dough forms. So simple!
With this dough you can roll it out straight away, but make sure you flour your work surface first, as it is a soft dough! I used a rectangle cutter to cut out my cookie shapes, but you can cut out any shape you like. These could definitely be made into Christmas cookies, Easter cookies….even Valentines cookies! As you could add icing or chocolate decoration if you wanted.
Once you’ve cut out all your cookies shapes, place them onto lined baking trays and then place them in the fridge. The cookies need to chill for at least 30 minutes. This helps them to keep their shape in the oven, giving you beautifully uniform cookies.
Baking the cookies
Once the cookies are nice and chilled, they can be baked for about 15-17 minutes. These cookies are quite pale, so they can look underdone – but remember cookies continue cooking when they’re out of the oven. So err on the side of caution, and then you’ll end up with beautifully crisp cookies on the outside and soft and crumbly in the middle.
I’ve kept my cookies plain, because I really just wanted to make the perfect dunking cookie. But you could definitely add royal icing decoration, dunk them in chocolate or even drizzle over chocolate and a sprinkling of almonds!
Tips & Tricks
Yes! The cookies last really well at room temperature in an air-tight container. So they’re the perfect cookie to have on hand to see you through the week.
I do love the taste of almond butter, but you can switch it to the nut butter of your choice! Just substitute it 1:1.
I’d advise using your preferred choice of gluten-free flour in place of the plain flour in the recipe. And as for the oats; if you’re not following a vegan diet you could just use one large egg! Or if you still need a vegan alternative, you can use 60g of plant yoghurt.
These cookies are super simple to make and super delicious to eat. Perfect for dunking in a tea and coffee, and easily customisable if you prefer a different nut orr want to jazz them up with decorations! And they’re totally vegan, without using any obscure ingredient that will languish at the back of your fridge. Win win!!
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Almond Butter Cookies
- 2 tbsp fine/instant oats
- 3 tbsp boiling water
- 90 g almond butter smooth
- 125 g plant butter
- 100 g caster sugar
- 100 g soft light brown sugar
- 250 g plain flour
- 1/4 tsp salt
- Firstly make the egg replacement, by placing the oats in a small heat-proof bowl or jug and covering them with the boiling water. Stir briefly to combine, and then set aside until thickened and cooled.
- In a large bowl add the almond butter, plant butter and both sugars and mix together by hand with a silicone spatula or wooden spoon, until well combined. Then add the cooled oat mixture and mix again until just combined. Finally, add the flour & salt to the mixture, and mix together until a soft dough forms.
- Lightly flour your work surface, and using a rolling pin, roll the dough out until a few millimetres thick. Then using a cookie cutter of your choice, cut out 17 cookies – you may need to re-roll the dough once or twice to be able to cut all the cookies out. Place the cookie dough shapes onto lined baking trays, and place into the fridge to chill for 30 minutes. Meanwhile, preheat your oven to 175C/155C Fan/Gas Mark 4.
- Once the cookie dough shapes are chilled and firm to the touch, bake for 15-17 minutes in the oven until lightly golden brown. Leave to cool on the tray for a couple of minutes, before placing them on a cooling rack to cool completely.