These wonderful, chewy cookies fill your kitchen with the scent of Christmas and your heart with everything that’s good about the world. 

My love of peanut butter holds no bounds and I’ve made the peanut butter version of these cookies previously. I was in a local shop when I spotted the almond butter, alongside cashew butter and other nut butters. I was sold! 

This recipe is so simple and the cookies will last for a couple of days in a sealed tin (if they’re not already eaten). 

This recipe creates a true cookie, rather than a biscuit, so expect a softer centre, perfect with a glass of warm mulled wine. 

Makes about 10 cookies 

140g almond butter (I used Meridian Almond Butter) 
1 rounded tbsp coconut oil, softened at warm room temperature 
70g maple syrup
80g caster sugar 
80g soft brown sugar 
1 tsp almond extract 
1/2 tsp ground cinnamon 
150g plain flour

1. Pre-heat the oven to 160C/ Gas mark 3 and line baking trays with greaseproof paper 
2. In a bowl, cream together the almond butter, coconut oil, maple syrup, caster sugar and soft brown sugar. When it is smooth, whisk in the almond extract and cinnamon. Stir through the flour until fully incorporated to create an oily dough. 
3. Use your hands to take small pieces of the dough and roll into a ball in your palms. Place the ball onto the baking sheet and flatten slightly. Use a sugarpaste cutter/ cookie cutter to gently press a festive shape into the dough. Repeat until all the dough is used, leaving space between the cookies to spread. 
4. Bake in the oven for 15-16 minutes until the top is just turning golden. Remove from the oven and allow to stand for 5 minutes before cooling on racks. 


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