No-bake Almond Butter Cookies are soft melt-in-your-mouth vegan no-bake cookies with only 1.9 grams of net carbs. A delicious summer treat ready in 15 minutes with only 4 ingredients.
You requested no bake cookies without peanut butter, so here we are! These no-bake almond butter cookies can be made with homemade or store-bought almond butter.
It is up to you to make your own but I like to make my own almond butter as it is much cheaper (and tastier!)
First, you need a powerful blender or food processor. Then add enough almonds to fully cover the blade – I recommend at least 4 cups of almonds. Finally, blend/process at high speed until it turns into almond butter.
Note that the process will be faster if you have a high-speed Kitchenaid or Vitamix blender. These contain a long stick that allows you to blend the nuts while they blend. They will turn almonds into almond butter in less than 2 minutes.
However, if you are using a food processor, it will take around 5-8 minutes. You will need to stop your food processor every 1 minute, scrape down the side of the bowl to bring back the almonds in the center.
Process again and repeat this until the smooth spread forms.
So this healthy no-bake cookie recipe uses 5 simple ingredients:
- Almond butter – I used homemade almond butter, fresh and runny.
- Liquid sweetener – I like to test many options for you. The recipe works perfectly with either sugar-free maple-flavored Monk fruit syrup or regular maple syrup.
- Almond flour – use fine blanched almond flour for perfect results. Almond meal contains a lot of fiber and tends to dry out the cookies.
- Flaxmeal – it is an amazing addition to no-bake vegan cookies to boost your intake with omega3-fatty acids, calcium, and potassium. Plus, it is a very low-carb flour perfect if you are on a vegan keto diet.
- Stevia drops – this is optional, but you can adjust the sweetness of your no-bake cookies with a few vanilla stevia drops. It also adds a lovely vanilla flavor without adding sugar or alcohol to your cookies.
No-bake cookies are soft, sticky, and chewy by definition. Bu this no-bake almond butter cookie has the most delicious texture close to sticky marzipan.
I love the balance of crunchy chocolate shell and moist dough. Of course, it is up to you to add the shell. The recipe works perfectly with the 4 base ingredients.
I hope you enjoyed this simple no-bake almond butter cookies recipe. If so, save it for later on Pinterest!
Your friend, Carine
No-bake Almond Butter Cookies
- In a medium-size mixing bowl, add the almond butter, sweetener, almond flour, and flaxseed meal.
- Combine with a spoon at first, then knead vigorously with your hands until it forms a soft cookie dough. The dough is very sticky at first. That's normal. Keep kneading the dough to activate the flaxseed meal fiber. They will absorb the moisture, and after 1 minute, you will be able to form a soft cookie dough ball, slightly sticky, shiny, but not dry.
- Taste the dough and adjust the sweetness with stevia drops if desired. I recommend vanilla stevia drops to add a lovely vanilla flavor. Make sure you knead the dough again for at least 30 seconds to evenly incorporate the stevia drops into the dough.
- Divide the dough into 12 balls of the same size.
- Place each ball onto a plate covered with parchment paper, leaving 1 thumb of space between each ball.
- Flatten the balls with the palm of your hands and repeat with all the cookies.
- Place the plate into the freezer for 10-12 minutes or until the cookies are set.
- Meanwhile, melt some sugar-free chocolate chips. You can either use a microwave or a saucepan.
- Remove the cookies from the freezer and dip half of each cookie into the melted chocolate. Return the cookies to the plate after you dipped them into the chocolate. If you like, sprinkle crushed roasted almond onto the melted chocolate for extra crunch.
- Repeat until all the cookies are decorated.
- Place the plate back into the freezer for 2-5 minutes or until the shell is set.
- These are no-bake cookies and must be stored in the fridge, or they get soft and sticky. Store them in a silicone bag or airtight container for up to 3 weeks.
- You can freeze the cookies and defrost them at room temperature for 3-4 hours before eating. Or eat them half-frozen for a fresh treat.