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Vegan Apple + Almond Butter Cookie Bar

October 8, 2015

Who doesn't love apples + nut butter? We use almond butter to replace the dairy butter in this vegan cookie, a favorite of fall backpacks and jersey pockets! 

We love this recipe in the fall when apples are crisp and coming into season. The almond butter adds a punch of protein and makes the texture a little bit more substantial...perfect on days when the temperatures are getting chilly! Not a fan of almond butter? Swap it out for peanut butter or whatever nut butter you like best.

Vegan Apple + Almond Butter Cookie Bars

1 batch of Cookie Mix Recipe (minus the egg and butter, sub the applesauce and flax below)

½ cup + 2 tablespoons almond butter

1 tablespoon ground flax seed + 2 tablespoons warm water

5 tablespoons applesauce

1 cup diced apple

Preheat the oven to 350°F degrees and line a pan with parchment paper. Mix the flax with the water an allow to sit for 2-3 minutes. Follow the directions on the cookie page – combining the almond butter, bloomed flax, apple sauce and cookie mix in a bowl. Sprinkle ½ of dough over the bottom of the prepared pan, then sprinkle the apple, then the remaining ½ of the dough. Press into the pan and bake until golden brown, cool completely before slicing, then wrap individually in Skratch Paper! Cookies kept refrigerated will last up to one week. 

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To get help with your nutrition and hydration questions reach out to us at info@skratchlabs.com.