Where are the almond butter fans? Welcome! I have the cookie for you! Whole wheat flour combined with almond flour + a few simple ingredients and you have yourself a perfect eggless almond butter cookie. Edible cookie dough anyone? Yes, please! You can eat the batter or the cookie! You NEED these healthy eggless almond butter cookies in your life. Thank me later.
I am forever on a quest to make eggless cookies that taste good, are moist, and keep you coming back for more. This is the cookie! Perfectly sweet, creamy, nutty, and criss-crossed to perfection just like an old fashioned peanut butter cookie. Make these ahead of time + freeze them like I do. Or, you could eat the dough and not even bake them! Another bonus of egg-free baking! Need more ideas on how to bake without eggs? Check this out: How To Bake Without Eggs.
Tara’s Tips for Perfect Healthy Eggless Almond Butter Cookies:
Almond Butter
- Creamy almond butter with only two ingredients: almonds + salt! No artificial oils, fillers, or sugars needed in the almond butter you buy. Creamy, runny almond butter is the best option for this one. You could substitute peanut butter or your favorite nut butter but be sure it is runny!
Flour
- I chose to use stone ground whole wheat flour in these cookies. This gives them a perfect texture and helps boost the nutritional profile. I am a cookie lover that loves a cookie that can taste good even though it is made without refined flour. I will test + test + test a recipe to try to get it right without all purpose flour. This one is a winner. That being said, you can swap out the whole wheat flour for all purpose flour if that is your thing! The recipe works perfectly with all purpose flour.
Roll + Crisscross
- Measure out 1 tablespoon of cookie dough, roll it into a ball, and then press a fork into the top one way then the other to make a crisscross on top. Don’t press too hard! You don’t want them to thin out too much.
Butter
- To keep these cookies vegan, I used Miyoko’s vegan butter. This is my favorite butter to bake with. I did not test this recipe with other butters.
Sugar
- Raw cane turbinado sugar is what I chose to use here. The large crystals give this cookie a little extra sweet crunch! Organic cane sugar or dark brown sugar can easily be substituted into this recipe.
Love cookies? Me too!
Try one of my other favorite cookie recipes:
Healthy Eggless Peanut Butter Cookies
Buckwheat Chocolate Chip Cookie Bars
Vegan Oat Flour Chocolate Chip Cookies
Chickpea Chocolate Chip Cookies (Vegan + Grain-Free)
Buckwheat Chocolate Chip Cookies
Rice Flour Cinnamon Sugar Cookies
Healthy Pumpkin Cookies (GF + Vegan + Refined Sugar Free)
Sweet Potato Cookies (No Egg + GF + Vegan)
Edible Vegan Cookie Dough (Easy +Healthy!)
Healthy Eggless Almond Butter Cookies
Almond Butter Cookie perfection! Eggless + vegan + made with whole wheat flour! Ready in 10 minutes!
Ingredients
- 1/2 cup creamy (runny) almond butter
- 5 tbsp melted vegan butter
- 3/4 cup turbinado sugar
- 2 tsp vanilla extract
- 2 tbsp plain unsweetened dairy free milk
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup stone ground whole wheat flour
Directions
- Step 1 Preheat oven to 350 degrees F, line a baking sheet with parchment paper or a silicone liner.
- Step 2 Combine the almond butter, melted butter, vanilla, milk, and sugar in a bowl or stand mixer and mix until very well combined.
- Step 3 Mix in the salt and baking soda and then slowly stir in the flour. Continue to stir until you have a moist cookie dough consistency.
- Step 4 Roll one tablespoon of cookie dough into a ball for each cookie, place on your prepared cookie sheet evenly spaced apart. Use a fork to make a crisscross on the top of each cookie dough ball.
- Step 5 Bake in a 350 degree oven for 7 minutes or until very lightly golden brown, do not overcook!
- Step 6 Enjoy!
⭐Did you make these Healthy Eggless Almond Butter Cookies? Love it? Leave a comment + a rating below!
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