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Vegan Chocolate Almond Butter Cookies


"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 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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