Soft Vegan Almond Cookies

Simple • Dairy-Free • Refined-Sugar Free (uses coconut sugar)

These soft, lightly chewy cookies come together in minutes. Perfect on their own or as a base for chocolate-coated treats.

Ingredients

• ½ cup coconut oil, melted

• 1 cup coconut sugar

• 60 g water (≈ 4 Tbsp)

• 100 g almond butter

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• Optional: ½ tsp vanilla extract

• Optional: a pinch of salt (enhances flavour)

Instructions

1. Preheat the oven to 170°C (338°F). Line a baking tray with parchment paper.

2. Combine wet ingredients:
   In a medium bowl, whisk together the melted coconut oil, coconut sugar, water, and almond butter until smooth.

3. Add dry ingredients:
   In a separate bowl, sift together the flour, baking soda, and baking powder.
   Add the dry mixture to the wet mixture and stir until a soft dough forms.
   (If the dough feels too sticky, add 1–2 extra tablespoons of flour.)

4. Shape the cookies:
   Roll the dough into small balls (about 1 tablespoon each).
   Place on the baking tray and gently flatten with your fingers or the back of a spoon.

5. Bake:
   Bake for 10–12 minutes, or until lightly golden around the edges.
   They will be soft when hot but firm up as they cool.

6. Cool:
   Let cookies cool on the tray for 5 minutes, then transfer to a rack to cool completely.

Storage

Store in an airtight container for up to 1 week.
These cookies also freeze beautifully for up to 2 months.