10-minute Vegan Almond Butter Cookies
Try this 10-minute Vegan Almond Butter Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 cup creamy almond butter
- 1 cup oats (any will work i used old fashioned)
- 8 pitted medjool dates
- 5 tablespoons unsweetened almond milk
- preheat oven to 325 bake for 10 minutes
- Carbohydrate 0.222156666269842 g
- Cholesterol 0.163333333001956 mg
- Fat 0.0360593332604303 g
- Fiber 0 g
- Protein 0.135284333059119 g
- Saturated Fat 0.022397666621268 g
- Serving Size 1 1 -12 cookie (4g)
- Sodium 4.30639999130134 mg
- Sugar 0.222156666269842 g
- Trans Fat 0.001913099996272 g
- Calories 2 calories
Preheat oven to 325 degrees and line a baking tray with parchment paperIn a food processor, add almond butter, oats and dates and pulse a few timesAdd in almond milk, baking powder and vanilla and pulse until a dough is formed (my rolled into a big ball of dough)Add about 2 tablespoons of dough per cookie and line across the trayPress down a little gently and bake for 10 minutesOnce out of oven, use a fork to press down a bit moreLet cookies cool for a few minutes, then enjoy!*Will stay good in tupperware for 2-3 days at room temp or you can freezer for 2 months!
