Vegan Chocolate-Dipped Almond Butter Cookies – almost too easy to taste this good. But I promise, you will love them! These cookies are made with delicious almond butter, and simple ingredients like brown sugar, vanilla, flax, baking powder and flour. They’re crispy-yet-chewy cookies that are then half dunked in chocolate and sprinkled with flaky sea salt.
If you’re familiar with my super popular Salted Chocolate Flourless Almond Butter Cookies, then you will be happy to know these are quite similar! The difference is that these ones contain flour. I wanted to make sure they held their round shape and criss cross tops once baked, so the flour helps give them that structure. If you’re looking for a softer cookie, definitely check out the flourless ones!
If you make these Chocolate-Dipped Almond Butter Cookies, make sure to rate and review this recipe! And, don’t forget to tag me on instagram @itslivb so I can repost to my story!
Chocolate dipped, crispy-yet-chewy almond butter cookies topped with flaky sea salt.
1 tbsp ground flax + 3 tbsp water
2/3 cup brown sugar
1 cup creamy almond butter, peanut butter or sunflower seed butter
1 tsp vanilla extract
1 tsp baking powder
1/4 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
2 tsp coconut oil
sea salt for tops
Preheat oven to 350 F. Line a baking sheet pan with parchment paper.
In a small bowl, whisk together the ground flax and water. Let sit 5 minutes.
Cream together the almond butter and sugar. Add the flax mixture and vanilla and combine. Stir in the flour and baking powder and mix until just combined. It will be very stiff.
Use a 1 1/2 tbsp size cookie scoop to form balls of dough onto the pan. Use a fork to press down on the cookies to make a criss cross pattern and flatten the cookies.
Bake in preheated oven for 10 minutes. Remove from the oven and let cool on the pan at least 10 minutes before attempting to remove them and transfer to a wire cooling rack, as they will be soft. Repeat with remaining dough.
Meanwhile, in the microwave or a small pot, melt together the chocolate and coconut oil until melted. Remove from the heat, then dip each cookie half in the chocolate. Place back on sheet pan and sprinkle with sea salt. Refrigerate until chocolate is set. Enjoy!
Store in an airtight container in the fridge up to 1 week.
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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