No-Bake Almond Butter Cookies
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These No-bake Almond Butter Cookies are soft melt-in-your-mouth vegan no-bake cookies with only 1.9 grams of net carbs.
These delicious summer treats are ready in 15 minutes with only 4 vegan and keto-friendly ingredients.
No-bake desserts are hugely popular. My no-bake peanut butter cookies or avocado chocolate mousse. are some of my favorites.
For people allergic to peanuts, these no-bake cookies without peanut butter can be made with homemade or store-bought almond butter. It is up to you to make your own,
I like to make my own almond butter as it is much cheaper (and tastier!)
Can I Make My Own Almond Butter?
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 and 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.
How To Make No-Bake Almond Butter Cookies
So this low-Fodmap vegan cookie recipe uses 5 simple ingredients.
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 of 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.
How Do These Cookies Taste?
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.
More Vegan Cookie Recipes
If you love healthy vegan cookies recipes as we do on this blog, you may want to try these recipes:
I hope you enjoyed this simple no-bake almond butter cookies recipe. If so, save it for later on Pinterest!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
No-bake Almond Butter Cookies
Ingredients
- ½ cup Almond Butter
- ¼ cup Sugar-free Maple Flavored Syrup - or regular maple syrup or brown rice syrup
- ½ cup Almond Flour
- 5 tablespoons Flaxseed Meal
Optional ingredients
- ½ cup Sugar-free Vegan Dark Chocolate Chips - optional, to decorate
- 6-10 drops Vanilla Stevia - optional, to adust sweetness
Instructions
- 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.
My husband is doing keto and he loves me to make these for him every week. I whip them up in the food processor instead of by hand and it works great! Thanks!
Food processor is faster you are right! Great idea. Thanks for sharing your tip and for coming back here to make those cookies for your husband. I am glad you found my blog, XOXO Carine
These are absolutely delicious! I was diagnosed with gestational diabetes and was looking for a yummy healthy treat. These definitely fit the bill! Thanks for the recipe! Can’t wait to try more recipes from you!!
Thanks for the lovely feedback, I am so happy you find my blog and recipes, XOXO Carine
I could barely wait for the chocolate to cool before popping one in my mouth. Delish and so simple. Well, except for making the almond butter which took me a while (as expected). Maybe next time I’ll cheat and try with store-bought almond butter. Thank you for the details on the kneading/forming part ’cause boy was it sticky at first. Now I just need to hide them from hubby so he doesn’t devour them all at once!
You an definetly buy store-bought almond butter to make those lovely cookies faster. Thanks again for trying my recipes, I am so glad you and your hubby love them, XOXO Carine
Looks amazing will try this.
Do you add water to your homemade almond butter, if so how much?
Have you tried monkfruit sweetener, if so how much?
Your pumpkin bread looks amazing that will be my next try.
Thanks
Hi! No, I don’t add anything else than almonds into my blende to make almond butter. You can try any liquid sweetener you like in this recipe from Monk fruit to maple syrup or brown syrup but no crystal sweetener or it will be very dry. Enjoy the recipe and I can’t wait to read your feedback on my pumpkin bread recipe! XOXO Carine.
Carine,
Another great healthy snack!
So simple and quick to make: especially if I pre-make my own Almond butter and flour, I even grind my own flax seed… Whip these together in no time.
I did switch out the maple syrup with coconut sugar because that is what I had..
Thanks again for the amazing healthy recipes you offer every week!
Jeff