Healthy vegan almond butter cookies

The thing that caught my eye about this recipe was the ingredient dates. I have been using them more frequently in recipes and hadn't tried them in cookies before. If you aren't a fan of almond butter you can substitute peanut butter. If you are also a chocolate fan like me you might want to drizzle some melted chocolate over the tops of the cookies. Everything is better with chocolate...


What you need:


  • ½ cup creamy almond butter

  • 1 cup oats 

  • 8 pitted medjool dates

  • 5 tablespoons unsweetened almond milk (soy milk could work also)

  • ½ teaspoon baking powder

  • ½ teaspoon vanilla extract


What to do:


1. Preheat oven to 325 degrees and line a baking tray with parchment paper or a silpat.

2. In a food processor, add almond butter, oats and dates and pulse a few times. 

​3. Add in almond milk, baking powder and vanilla and pulse until a dough is formed (my rolled into a big ball of dough).

4. Add about 2 tablespoons of dough per cookie and line across the tray. Press down a little gently and bake for 10 minutes.

5. Once out of oven, use a fork to press down a bit more. Let 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 month




Recipe from: Rachl Mansfield

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