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Vegan Chocolate Almond Butter Cookies

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"It may seem like these cookies have too much going on, but they don't! They're really rich and chewy and delicious vegan cookies!"
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40 m servings 181
Original recipe yields 36 servings (3 dozen)


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
  3. Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
  4. Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
  5. Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.


  • Cook's Note:
  • To blanch almonds: Place almonds in boiling water for 30 seconds, then remove with a slotted spoon and squeeze them out of their skins.

Nutrition Facts

Per Serving: 181 calories; 11 19.3 2.4 < 1 148 Full nutrition

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