Vegan Almond Butter Cookies With Chocolate Drizzle Recipe

Special thanks to Kite Hill for sponsoring this post!

Made the most delish plant-based almond butter cookies with chocolate drizzle using Kite Hill Food’s Plant-Based Butter Alternative! It uses cultured almond milk and healthy oils such as sunflower and coconut oils to create the creamiest consistent baking product! ( it’s great for cooking too ) This vegan, plant-based, dairy-free, soy-free, gluten-free butter alternative can be found at Whole Foods or a few select Target stores!

So now for the recipe!

INGREDIENTS

1 cup (200g) Coconut Sugar
1/2 cup (112g) Kite Hill plant-based butter alternative
1 cup (250g) Georgia Grinders Almond Butter
1 Tbsp Vanilla Extract
1 and 1/2 cups (190g) All Purpose Flour ( I love using high quality French flour because I don’t have a gluten reaction to it )
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
3/4 cup (131g) Vegan Chocolate Chips (Melted)

Add the sugar and plant based butter to the bowl of an electric stand mixer and cream them together. Add in the almond butter and vanilla and mix in.
Add the flour, baking soda, baking powder and salt to the wet ingredients and mix in by hand (don’t use the electric mixer for this part).
Try rolling some of the cookie dough into a ball, if your dough is too crumbly to roll into a ball then add a tablespoon of oat milk and try again.
Preheat the oven to 375°F (190°C).
Roll the cookie dough into balls and place onto a parchment lined baking tray. Then press down on them with a fork to flatten.
Bake for 15 minutes until lightly browned on top. Remove from the oven and allow to cool!
When the cookies have cooled, melt the chocolate until melted. If your chocolate is a little too thick to drizzle nicely, then add a teaspoon of coconut oil to thin it out.
Drizzle the chocolate over the top of the cookies and leave to set. And then try not to eat the whole batch in one sitting!
Enjoy! Xo

Check out more of my recipes here!